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This classic Chicken and Dumpling Soup recipe is made with creamy broth, succulent chicken, sweet carrots, and light fluffy dumplings. It will satisfy your longing for a good home-cooked meal.
My family loves this recipe, and I can feel great about its wholesome ingredients. This iscomfort foodat its best, likeBiscuitsand Gravy, Chicken Noodle Soup, or LoadedPotatoSoup.
Sometimes, life just calls for a healthy bowl of hot chicken soup. There is just something very comforting about chicken and dumplings. This tasty soup is just what the doctor ordered, with plenty of fresh veggies, roasted chicken, and soft, fluffy dumplings. This particular recipe calls for already roasted rotisserie chicken found at almost any local grocery store or warehouse store.
How do you make Chicken and Dumpling Soup?
Melt a little butter in a Dutch oven or heavy stockpot over medium heat. Now add the onions, celery, and carrots, cooking for several minutes. Then reduce the heat to low and add the garlic, parsley, and poultry seasoning, cooking for about 1 minute while stirring continuously. Now sprinkle with 1 1/2 tablespoons of flour and continue cooking for another minute while stirring. Then, stir in the chicken stock and bay leaf and bring it to a boil. Then reduce the heat and simmer for about 25 minutes.
Now remove the bay leaf and season with salt and pepper to taste. Next, add the cooked chicken and peas. Simmer for just a few minutes while you make the dumplings.
Whisk together the flour, baking powder, sugar, and salt in a medium bowl. Using a pastry cutter, cut in the butter until crumbly. Next, add the milk and stir until just combined. Drop the dumpling dough, using a large soup spoon or a rounded tablespoon, into the simmering stew and cover it with a tight-fitting lid. Cook for 15 minutes. Don’t peek! They need to remain undisturbed. For best results, serve promptly, sprinkled with a few fresh thyme leaves!
Tips for making Chicken and Dumpling Soup
- Use a Dutch oven or heavy stockpot with a tight-fitting or heavy lid.
- The bay leaf should be removed from the soup before eating as they have sharp edges and could pose a choking hazard. I find it easier to remove it before making the dumplings.
- As tempting as it may be, do not lift the lid while the dumplings are cooking, as the air in the pot must remain hot and steamy to cook the dumplings properly.
- If you’re looking for an easy way to add chicken to this recipe, using shredded rotisserie chicken can be a great option. Ready-cooked rotisserie chickens are available in almost every local grocery store, warehouse store, and even Walmart and Target.
- While cooking the dumplings, keep the heat down to a low simmer so as not to scorch the soup.
- If the dumplings do not puff up quite enough, quickly cover the pot and cook for an additional 1-2 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat your food, you can either use the stovetop on low heat or microwave it with reduced power.
- To freeze, first cool completely, then spoon into a freezer-safe storage container and freeze for up to 3 months. Thaw in the fridge overnight and reheat over low heat on the stovetop or in the microwave at reduced power.
No need to go home and visit Mom! You got the recipe right here! Enjoy my food-loving friends.
Other chicken recipes you will love!
Chicken and Dumpling Soup
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 41 reviews
The ultimate comfort soup combines hearty vegetables, tender chicken, and homemade dumplings for loads of fresh comfort food flavor just like grandma used to make.
- Author: Beth Pierce
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: soup
- Method: stove top
- Cuisine: southern
Ingredients
- 2 tablespoons butter
- 1/2 large onion chopped
- 3 stalks celery chopped
- 2 large carrots sliced in 1/4 inch rounds
- 2 cloves garlic finely minced
- 1/2 tablespoon dried parsley
- 1/2 teaspoon poultry seasoning
- 1 1/2 tablespoons flour
- 6 cups chicken broth or stock
- 1 bay leaf
- Salt and pepper to taste
- 2 cups cooked chicken cut in small cubes
- 1 cup frozen peas
Dumpling Recipe
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup milk (2% or whole)
Instructions
- Melt butter over medium heat in a Dutch oven or stockpot. Add onion, celery, and carrots and cook until fragrant, approximately 4-5 minutes. Reduce heat to low. Add garlic, parsley, and poultry seasoning; cook for 1 minute, stirring constantly. Sprinkle in 1 1/2 tablespoon flour; cook for 1 minute, stirring constantly. Stir in chicken stock and bay leaf; simmer for 25 minutes.
- Remove the bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.
- In a medium bowl, mix 1 cup flour, baking powder, sugar, and salt. Cut in butter with a pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.
Notes
- Use a Dutch oven or heavy stockpot with a tight-fitting or heavy lid.
- The bay leaf should be removed from the soup prior to eating as they have sharp edges and could pose a choking hazard. I find it easier to remove it before making the dumplings.
- As tempting as it may be, do not lift the lid while the dumplings are cooking, as the air in the pot must remain hot and steamy to cook the dumplings properly.
- If you’re looking for an easy way to add chicken to this recipe, using shredded rotisserie chicken can be a great option. Ready-cooked rotisserie chickens are available in almost every local grocery store, warehouse store, and even Walmart and Target.
- While cooking the dumplings, keep the heat down to a low simmer so as not to scorch the soup.
- If the dumplings do not puff up quite enough, quickly cover the pot and cook for an additional 1-2 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat your food, you can either use the stovetop on low heat or microwave it with reduced power.
- To freeze, first cool completely, then spoon into a freezer-safe storage container and freeze for up to 3 months. Thaw in the fridge overnight and reheat over low heat on the stovetop or in the microwave at reduced power.
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Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
