Chicken and Dumpling Soup
Chicken and Dumpling Soup has a rich and creamy chicken broth with tender, delicious veggies and is topped with soft fluffy dumplings. Your family will think you slaved over the stove all day with this creamy, delicious soup that’s done in under 30 minutes.
On those cold winter days, there is nothing more satisfying than old-fashioned comfort food like Dutch Oven Chili, Old Fashioned Beef Stew, Crockpot Chicken Stuffing, Or Crockpot Lasagna.
Something about chicken and dumplings seems to soothe the soul, from the tender chicken pieces to the delicious dumplings in the rich, creamy sauce. This dumpling recipe reminds me of the cracker barrel version but much better.
Ingredients for Chicken and Dumpling Soup
- ½ cup salted butter: divided; for low salt diet, use unsalted butter.
- Three stalks of celery: diced celery.
- Three large carrots: diced Into small pieces.
- ½ white onion: Chop up onions.
- 3 tsp dried parsley: Can use fresh or dried parsley.
- 2 tsp garlic powder: We used garlic powder, but you can use 2 cloves of minced garlic.
- 4 cups chicken broth: This recipe may use bone broth or low-sodium broth.
- 2 ¼ cups water, divided
- 1 lb cooked shredded chicken: Use leftover rotisserie chicken or use Easy Slow Cooker Shredded Chicken
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 3 Tbsp corn starch, optional
- Salt and pepper to taste
Step-by-Step Chicken and Dumplings Soup Recipe
Step 1:
- In a large stock pot, melt butter (half of the butter) and put the rest of the butter in the fridge until you are ready to prep the dumpling dough.
- Once the butter has melted, add the celery, carrots, and onion, and cook over medium heat until the onions begin to turn translucent. This should take about 5 minutes.
- After the veggies have cooked for 5 minutes, stir in the dried parsley and garlic powder.
Step 2:
- Add the chicken broth, water, and shredded chicken and stir the ingredients to combine them.
- Allow the soup to cook over medium heat while you prepare the dumpling dough.
Step 3: For the Dumplings
- Cut the remaining butter into slices and add them to a bowl with the flour and baking powder.
- Use a pastry cutter or fork to break down the butter and incorporate it into the flour until no large pieces of butter remain.
- Stir in the water until the dough begins to pull away from the bowl. Divide the dough into small balls about ½ – 1 inch in diameter.
Step 4:
- Add the balls of dough to the soup, but do not stir the soup again.
- Cover the soup with a lid, reduce to low-medium heat, and allow it to cook dumplings for 20 minutes.
- If you would like your soup thicker after 20 minutes,
- Stir the cornstarch with 1 ½ tablespoons of cornstarch and add it to the soup, constantly stirring until it has thickened.
Tips and Tricks
- I like to wait to add salt and pepper until the end so that everyone can add it to their taste.
- You can add 1 tsp of salt to the dumpling dough if you like; however, I don’t think it necessarily needs it because the dumplings will absorb the soup’s flavor as they cook.
- This soup will thicken as it cools.
- You can substitute the shredded chicken for diced chicken. If you are using raw chicken, cook it in the pot with a little bit of oil before adding the veggies.
Frequently Asked Questions
Store in an air-tight container for 4 days in the fridge. The dumplings will expand in the broth I would store separately.
Cube the chicken into 1″ pieces and saute over medium-high heat until no longer pink. Then continue the directions as above.
The dumplings are done when they puff up, and the center is dry. You can open one up and see but usually, if they are puffed up, they’re done.
You can use the refrigerated type and cut them into 1″ pieces.
You can! Simply follow my recipe for instant pot chicken and dumplings.
More Recipes
Chicken and Dumplings Soup
Chicken and Dumpling Soup has a rich and creamy chicken broth with tender, delicious veggies and is topped with soft fluffy dumplings. Your family will think you slaved over the stove all day with this creamy, delicious soup that’s done in under 30 minutes.
Ingredients
- ½ cup salted butter, divided
- 3 stalks celery, diced
- 3 large carrots, diced
- ½ white onion, diced
- 3 tsp dried parsley
- 2 tsp garlic powder
- 4 cups chicken broth
- 2 ¼ cups water, divided
- 1 lb cooked shredded chicken
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 3 Tbsp corn starch, optional
- Salt and pepper to taste
Instructions
- In a large stock pot, melt half of the butter and put the rest of the butter in the fridge until you are ready to prep the dumpling dough.
- Once the butter has melted, add the celery, carrots, and onion, and cook over medium heat until the onions begin to turn translucent. This should take about 5 minutes. After the veggies have cooked for 5 minutes, stir in the dried parsley and garlic powder.
- Add the chicken broth, water, and shredded chicken and stir the ingredients to combine them. Allow the soup to cook over medium heat while you prepare the dumpling dough.
- Cut the remaining butter into slices and add them to a bowl with the flour and baking powder. Use a pastry cutter or fork to break down the butter and incorporate it into the flour until no large pieces of butter remain.
- Stir in the water until the dough begins to pull away from the bowl. Divide the dough into small balls about ½ - 1 inch in diameter.
- Add the balls of dough to the soup, but do not stir the soup again. Cover the soup with a lid, reduce to low-medium heat, and allow the soup to cook for 20 minutes.
- If you would like your soup thicker after the 20 minutes, stir the corn starch together with 1 ½ tablespoons of corn starch and add it to the soup, stirring constantly until the soup has thickened.
- Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 630Total Fat: 32gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 151mgSodium: 1441mgCarbohydrates: 49gFiber: 3gSugar: 3gProtein: 36g
Can you please clarify how much water goes into the broth and how much goes into the dumpling mix. Also for the cornstarch you say to add cornstarch to the cornstarch. I think you meant water.
I will
It’s one cup into the broth and the rest is for the dumplings