Chicken Dumpling Soup
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Making Chicken Dumpling Soup feels like bringing a little bit of grandma’s kitchen into my own home. The dumplings turn out soft and fluffy, the broth is thick with flavor, and the chicken practically melts into the soup. Carrots and celery add sweetness and texture. It’s the kind of meal that makes everyone feel taken care of.
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I make this all fall and winter long for cozy dinners and family gatherings. It’s my go-to when anyone’s feeling under the weather because it’s pure comfort! Plus, it’s kid-friendly, budget-friendly, and hearty enough to be a complete meal. Store leftovers in the fridge for 3 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Dumpling Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how you can make this easy and flavorful soup recipe with tender chicken and homemade dumplings in under an hour.
Melt the Butter and Cook the Vegetables
In a large pot or Dutch oven, melt the butter over medium-high heat. Add the diced onion, celery, and matchstick carrots; you can achieve these uniform cuts using a mandoline slicer.
Cook for about 5 minutes until softened. The vegetables should be tender but not browned. Stir in the garlic and cook for 1 more minute until fragrant.
Make the Roux
Sprinkle the flour over the vegetables and stir well using a wooden spoon. Cook for 1 minute so the flour loses its raw taste. This creates a roux that will thicken your soup and give it body.
Add the Liquids
Slowly whisk in the chicken broth and evaporated milk until the soup is smooth. A silicone whisk does the job well and won’t scratch your pot. Take your time with this step so you don’t end up with lumps.
Bring to a gentle boil, then add the shredded chicken, thyme, salt, and ground black pepper. You should’ve removed the bones and skin from your chicken meat at this point.
Simmer the Soup
Reduce the heat and let the soup simmer while you prepare the dumplings. The soup should be gently bubbling but not at a rolling boil.
Mix the Dumpling Dough
In a mixing bowl, whisk together the flour, baking powder, salt, pepper, and thyme. Stir in the milk and melted butter until a soft dough forms. The dough should be thick and slightly sticky but still hold its shape on a spoon.
Cook the Dumplings
Drop spoonfuls of dough onto the simmering soup using a cookie scoop to get even sizes. Do not stir the soup after adding the dumplings, or they might break apart.
Cover the pot and cook for about 15 minutes, until the dumplings are fluffy and cooked through. You’ll know they’re done when you have puffed-up, airy dumplings, and a toothpick inserted in the center comes out clean.
Serve Warm
Ladle the soup into deep soup bowls, and garnish with fresh parsley for brightness and a pop of color. Serve immediately while it’s hot, and enjoy!
If you’re taking this to potlucks or work, transport it in a thermal jug so it stays hot, or in a hard-sided leakproof container tucked inside an insulated food carrier. Add the garnish fresh when you arrive.
Equipment
- Dutch oven or a large pot
Ingredients
For the Soup:
- 6 tablespoons butter
- 1 cup yellow onion diced
- 1 cup matchstick carrots
- 1 cup celery diced
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 12 ounces evaporated milk
- 5 cups chicken broth
- 3 cups shredded cooked chicken
- 1 tablespoon fresh thyme
- Salt and pepper to taste
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Salt and pepper to taste
- 1 tablespoon fresh thyme
- ¾ cup whole milk
- 4 tablespoons butter melted
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat.6 tablespoons butter
- Add the onion, carrots, and celery. Cook for about 5 minutes until softened. Stir in the garlic and cook for 1 more minute.1 cup yellow onion, 1 cup matchstick carrots, 1 cup celery, 4 cloves garlic
- Sprinkle the flour over the vegetables and stir well. Cook for 1 minute.3 tablespoons all-purpose flour
- Slowly whisk in the chicken broth and evaporated milk until the soup is smooth.5 cups chicken broth, 12 ounces evaporated milk
- Bring to a gentle boil, then add the shredded chicken, thyme, salt, and pepper.3 cups shredded cooked chicken, 1 tablespoon fresh thyme, Salt and pepper
- Reduce the heat and let the soup simmer while you prepare the dumplings.
- In a mixing bowl, whisk together the flour, baking powder, salt, pepper, and thyme.2 cups all-purpose flour, 1 tablespoon baking powder, Salt and pepper, 1 tablespoon fresh thyme
- Stir in the milk and melted butter until a soft dough forms. Drop spoonfuls of dough onto the simmering soup—do not stir.¾ cup whole milk, 4 tablespoons butter
- Cover the pot and cook for about 15 minutes, until the dumplings are fluffy and cooked through.
Video
Notes
Nutrition
How to Store Leftovers
Store leftover soup in an airtight container in the fridge for up to 3 days. The dumplings will absorb some of the broth as they sit, so you might want to add a splash of chicken broth (or chicken stock)when reheating.
Warm individual servings in the microwave, stirring halfway through, or reheat the whole batch gently on the stovetop over medium-low heat. For longer storage, portion it out in a silicone soup tray and freeze for up to 3 months.
Thaw overnight in the fridge, then reheat on the stovetop, adding extra broth if needed to reach your desired consistency. You might notice a little change in the texture of the dumplings after freezing, but the flavor will still be delicious.
What to Serve With Chicken Dumpling Soup
This soup is hearty enough to be a complete meal on its own, but I like serving it with a simple side salad with lemon vinaigrette or crusty French bread for dipping into the creamy broth.
Buttermilk biscuits or soft dinner rolls are perfect for soaking up every last drop from your bowl. For a cozy fall or winter dinner, pair it with roasted Brussels sprouts, garlic green beans, or honey-glazed carrots on the side.
If you’re feeding a crowd, set out a veggie and cheese platter or crackers with hummus as an appetizer while the soup simmers.
More Easy Recipes for You to Try at Home
I bet you’ll love these other classic soups I turn to when I need something warm, filling, and comforting.
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
