This homemade Chicken Dumpling Soup is the perfect comfort food recipe for a cozy winter day and is secretly so easy to make! The fluffy dumplings, creamy broth, and shredded chicken are sure to warm you up from the inside out. And because it’s made with healthier ingredients than the traditional dish, you can feel good about going back for a second bowl!
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My spoon automatically went back into the bowl before I could even swallow.
Who am I kidding, the soup didn’t even MAKE it into the bowl… I devoured this Chicken Dumpling Soup straight outta’ the pot the first time I made it!
There was just something about that creamy, herb-packed broth that was full of fluffy, biscuit-like homemade dumplings and tender chicken. It was incredible—and also incredibly simple to make. It’s the ultimate comfort food.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Oil. Both avocado oil and olive oil work well because they’re mild and affordable.
- Chicken. This recipe was tested with boneless, skinless chicken breasts, but chicken thighs work wonderfully, as well.
- Seasonings. Salt, black pepper, minced garlic cloves, dried rosemary, thyme, basil, and tarragon work together to create a rich and irresistibly herby-flavor for this soup. Garlic powder punches up the dumplings.
- Butter. Look for a natural, salted butter for the most nutritional value.
- Vegetables. A small, sweet diced onion along with carrots, celery ribs, and frozen peas add color, texture, and taste to this soup.
- Broth. Look for regular sodium chicken broth for the best results, though a vegetable broth could be used, as well.
- Milk. Depending on your dietary needs, regular milk or a plant-based variety work equally well.
- Flour. You’ll need either all-purpose flour or a gluten-free 1-to-1 blend to make the dumplings. Avoid flours with larger granules, like whole wheat or almond flour.
- Leavening agents. Both baking powder and baking soda work together to give the dumplings a light and fluffy texture.
- Sour cream. A secret ingredient to the dumplings! You don’t want to miss the creamy, moist feel of the dumplings because of the sour cream.
How to Make Chicken Dumpling Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Sear the chicken. Add the oil along with the chicken to a large pot or Dutch oven. Sprinkle the pieces with salt and black pepper. Cook for 2 to 3 minutes on each side. The chicken doesn’t need to be cooked through, simply browned on each side. Remove from the pot. Let it cool until you can handle it, then cut into bite-sized pieces. Then set it aside.
- Cook the veggies. Add the butter to the same pot you cooked the chicken in. Let it melt over medium heat. After it’s melted, toss in the diced onion, carrots, and celery. Sauté the veggies for 3 to 4 minutes. Then, stir in the garlic. Cook for another 30 seconds, or until the garlic is fragrant.
- Make the sauce. Sprinkle the flour over the cooked veggies, then stir until everything is coated. Slowly pour in ½-cup of the broth, stirring well to combine. Then, add another ½-cup, mixing together until a thick paste forms. Continue adding the broth and water, 1 cup at a time. Stir well after each addition.
- Boil and simmer the soup. Stir the dried herbs, salt, black pepper, and cubed chicken into the pot. Bring the soup to a full, rolling boil. Then, reduce the heat to medium-low. Cover the pot with a lid, and let it simmer for 15 minutes. Be sure the chicken is cooked through.
- Make the dumplings. While the soup is simmering, it’s time to make the dumplings. Stir the flour, baking powder, baking soda, garlic powder, salt, and pepper into a large bowl. Then, pour the milk, melted butter, and sour cream into the dry ingredients. Use a spatula to stir everything together until a thick dough forms.
- Add the dumplings to the soup. Use a cookie scoop or a large spoon to scoop about 1 to 2 tablespoons worth of dumpling dough. Carefully drop dumplings into the hot soup. You should have around 25 to 35 dumplings.
- Mix in milk and peas. Finally, pour the milk and frozen peas into the soup and stir well. Be sure the dumplings are completely covered by soup, then continue cooking everything over medium heat for 5 to 7 minutes. They are done when a toothpick comes out clean. Sprinkle some fresh thyme or parsley on top before serving, if preferred.
Meal Prep and Storage
- Prep-Ahead: You can dice all of the vegetables a day or two beforehand and keep them in a bag in the fridge.
- Storage: Let the soup cool completely, then keep leftovers in the refrigerator in an airtight container for up to 3-5 days.
- Freezing: Store in the freezer after letting the soup refrigerate for at least 8 hours. Keep the soup in a freezer-safe plastic container for up to 3-4 months.
- Reheating: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.
FAQs
Chicken and dumplings is a comforting dish made by cooking biscuit-like balls of dough in a chicken soup. The result is a flavorful, satisfying, and nourishing way to enjoy lots of veggies and lean protein.
The best way to thicken any soup is by creating a roux with flour and butter or oil, then mixing in broth at the beginning of the cooking process. If you still need to thicken a soup once it’s all come together, try a cornstarch slurry.
What to Serve with Chicken Dumpling Soup?
While this soup is delicious by itself, you can add a few things on the side to make it even better.
You can’t beat a soup and salad. Try a Fresh Peach Salad, Lemon Arugula Salad, or a Fall Harvest Salad.
If you love carbs, try some Gluten-free Cornbread or Sweet Mini Cornbread.
More Chicken Soup Recipes
Soup just might be one of the most satisfying meals out there. If you’re craving some more, whip up any of these recipes next time.
If you love the delicious flavor of this dish, don’t miss Chicken Pot Pie Soup.
For some spice, try Chicken Enchilada Soup or Crock-Pot Chicken Tortilla Soup.
Or, stick with a classic for the whole family like Instant Pot Chicken Noodle Soup, Chicken Vegetable Soup, or Gluten-free Chicken Noodle Soup.
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Chicken Dumpling Soup Recipe
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Ingredients
Chicken Soup
- 1 tablespoon avocado oil
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 4 tablespoons salted butter
- 1 small sweet onion finely diced
- 3 medium carrots peeled and cut into ½-inch slices
- 3 celery ribs diced
- 4 cloves garlic finely minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon Better Than Bouillon chicken flavor
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ½ teaspoon dried tarragon
- ½ teaspoon dried sage
- 1 cup whole milk
- 1 cup frozen peas
Dumplings
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup whole milk
- 4 tablespoons salted butter melted
- ¼ cup sour cream
- Fresh thyme leaves optional
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- For the Chicken Soup: Sprinkle chicken all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden. Flip and cook 3-4 more minutes. (It does not need to be cooked through.) Transfer the chicken to a cutting board. Once cool to the touch, cut the chicken into bite-sized pieces. Set aside.1 tablespoon avocado oil, 1 ½ pounds boneless, skinless chicken breasts
- Add butter to the pot over medium heat. Once melted, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic, and continue cooking for an additional 30 seconds, or until fragrant.4 tablespoons salted butter, 1 small sweet onion, 3 medium carrots, 3 celery ribs, 4 cloves garlic
- Sprinkle in the flour and stir until the vegetables are coated. Add in ½ cup of the chicken broth and stir to combine. Add in an additional ½ cup of broth, and stir until a thick paste forms. This should take about 15 seconds. In 1-cup increments, add remaining broth, followed by the water, stirring well after each addition.⅓ cup all-purpose flour, 4 cups chicken broth, 2 cups water
- Add the Better Than Bouillon, thyme, rosemary, basil, tarragon, sage, 1 teaspoon salt, ½ teaspoon black pepper, and cubed chicken. Stir to combine. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through.1 tablespoon Better Than Bouillon, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon dried basil, ½ teaspoon dried tarragon, ½ teaspoon dried sage
- For the Dumplings: While the soup is cooking, add the flour, baking powder, baking soda, garlic powder, thyme, salt, and black pepper to a large bowl. Whisk until well combined. Pour in the milk, melted butter, and sour cream. Stir with a spatula until a thick dough forms.1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon garlic powder, ½ teaspoon dried thyme, 1 teaspoon salt, ¼ teaspoon black pepper, ¾ cup whole milk, 4 tablespoons salted butter, ¼ cup sour cream
- Using a small cookie dough scoop or spoon, drop 1 tablespoon of dough into the soup. Repeat with remaining dough. You should end up with about 30 dumplings. Make sure the dumplings are completely immersed in the liquid and simmer over medium heat for 5-7 minutes, or until a toothpick inserted into a dumpling comes out clean.
- Add the milk and frozen peas and stir to combine.1 cup whole milk, 1 cup frozen peas
- Serve the soup with fresh thyme and/or flat-leaf parsley, if desired.Fresh thyme leaves, Fresh flat-leaf parsley
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Notes
- Chicken: Boneless, skinless chicken breasts were used in testing this recipe, but boneless, skinless thighs will work as well.
- Leavening agents. Don’t skip the baking soda and powder or the dumplings won’t fluff up.
- Storage: Keep leftovers in the refrigerator in an airtight container for up to 3-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You are just missing a pinch of nutmeg then it would be perfect.
Yay! So happy to hear you enjoyed the recipe, Amber! That sounds tasty. Thanks so much for taking the time to leave a comment and rating!
Excellent, and you are right. I added just a pinch of nutmeg and magic happened. 😊