Chicken and Dumpling Soup is the ultimate comfort food, made with tender chicken, hearty vegetables, fluffy homemade dumplings, and a rich, flavorful broth. This easy stovetop recipe is perfect for chilly evenings, family dinners, or anytime you’re craving a warm bowl of homemade goodness.
I love making this soup because it reminds me of the kind of meal that brings everyone to the table. The homemade dumplings cook right in the soup, soaking up all the delicious flavor while staying light and fluffy. It’s one of those classic recipes that never goes out of style. 🥣🐔🥕
Why I Love Chicken and Dumpling Soup
Ingredients:
Ingredient Notes
- Butter: Butter creates a rich, flavorful base for the soup and is also used in the homemade dumplings, giving them a soft, tender texture.
- Chicken: This recipe is perfect for leftover chicken or rotisserie chicken. Using cooked shredded chicken keeps dinner quick and easy.
- Carrots, Celery, and Onion: These classic vegetables add flavor, color, and texture to every bowl. Dice them into similar-sized pieces so they cook evenly.
- Chicken Broth: Chicken broth creates the savory base for the soup. I usually use Better Than Bouillon mixed with water, but your favorite chicken broth works just as well.
- Parsley and Garlic Powder: These simple seasonings add classic homemade flavor without overpowering the soup.
- Flour and Baking Powder: These pantry staples create light, fluffy dumplings that cook right in the simmering broth.
- Cornstarch (Optional): If you prefer a thicker soup, stir in the cornstarch slurry near the end of cooking until the broth reaches your desired consistency.
- 💙 Optional Garnishes: Finish each bowl with fresh parsley, cracked black pepper, or a sprinkle of extra parsley for a simple, homemade touch. 🥣🐔🥕
Be sure to check out the full recipe and ingredient list below
How To Make Chicken and Dumpling Soup
- Begin by melting half of the butter in a large stock pot, while keeping the remaining butter in the fridge for later use in preparing the dumpling dough.
- Once the butter has melted, add the celery, carrots, and onion to the pot. Sauté over medium heat until the onions become translucent, which should take approximately 5 minutes. After cooking the veggies for 5 minutes, sprinkle in the dried parsley and garlic powder
- Pour in the chicken broth and water, then add the shredded chicken, stirring to combine all the ingredients. Allow the soup to simmer over medium heat as you prepare the dumpling dough.
- Slice the remaining butter and place it in a bowl with the flour and baking powder. Use a pastry cutter or fork to blend the butter into the flour until it resembles coarse crumbs. Gradually stir in water until the dough begins to come together. Divide the dough into small balls, about ½ to 1 inch in diameter.
- Carefully drop the dumpling balls into the soup, ensuring they are evenly distributed. Avoid stirring the soup after adding the dumplings.
- Cover the pot with a lid, reduce the heat to low-medium, and let the soup simmer for 20 minutes.
- If you prefer a thicker consistency, mix 1 ½ tablespoons of cornstarch with water to create a slurry. Stir the slurry into the soup, stirring constantly until the soup has thickened to your liking.
- Serve the warm and comforting chicken and dumpling soup, and savor every delicious spoonful!
Tips I Found Helpful
- Use rotisserie chicken or leftover cooked chicken to save time without sacrificing flavor.
- Dice the carrots, celery, and onion into similar-sized pieces so they cook evenly.
- Don’t overmix the dumpling dough. Stir just until combined to keep the dumplings light and fluffy.
- Keep the soup at a gentle simmer while the dumplings cook.
- Avoid lifting the lid too often, or the dumplings may not cook properly.
- If you like a thicker broth, stir in the optional cornstarch slurry during the last few minutes of cooking.
- Taste the soup before serving and adjust the salt and pepper if needed, since different brands of chicken broth can vary in sodium.
- Fresh parsley sprinkled on top adds a pop of color and fresh flavor just before serving.
FAQs about Chicken and Dumplings
Chicken and Dumplings Soup
This Chicken and Dumpling Soup is the ultimate comfort food, made with tender shredded chicken, hearty vegetables, fluffy homemade dumplings, and a rich, flavorful broth. It's an easy stovetop recipe that's perfect for cozy family dinners, chilly evenings, and whenever you're craving a bowl of homemade comfort.
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
- Begin by melting half of the butter in a large stock pot, while keeping the remaining butter in the fridge for later use in preparing the dumpling dough.
- Once the butter has melted, add the celery, carrots, and onion to the pot. Sauté over medium heat until the onions become translucent, which should take approximately 5 minutes. After cooking the veggies for 5 minutes, sprinkle in the dried parsley and garlic powder.
- Pour in the chicken broth and water, then add the shredded chicken, stirring to combine all the ingredients. Allow the soup to simmer over medium heat as you prepare the dumpling dough.
- Slice the remaining butter and place it in a bowl with the flour and baking powder. Use a pastry cutter or fork to blend the butter into the flour until it resembles coarse crumbs. Gradually stir in water until the dough begins to come together. Divide the dough into small balls, about ½ to 1 inch in diameter.
- Carefully drop the dumpling balls into the soup, ensuring they are evenly distributed. Avoid stirring the soup after adding the dumplings.
- Cover the pot with a lid, reduce the heat to low-medium, and let the soup simmer for 20 minutes.
- If you prefer a thicker consistency, mix 1 ½ tablespoons of cornstarch with water to create a slurry. Stir the slurry into the soup, stirring constantly until the soup has thickened to your liking.
- Serve the warm and comforting chicken and dumpling soup, and savor every delicious spoonful!
Notes
Rotisserie chicken or leftover cooked chicken makes this recipe quick and easy to prepare. Be careful not to overmix the dumpling dough—mix just until combined to keep the dumplings light and fluffy. Let the dumplings cook with the lid on and avoid lifting it too often so they steam properly. If you prefer a thicker broth, stir in the optional cornstarch slurry near the end of cooking until the soup reaches your desired consistency. Leftovers store well in the refrigerator, though the dumplings will continue to absorb some of the broth as they sit. 🥣🐔🥕
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