Chicken Dumpling Soup

Chicken Dumpling Soup is my go-to for ultimate comfort food that warms you from the inside out, especially on cold fall and winter nights or when someone's feeling under the weather. It's a creamy, hearty soup with tender chicken, vegetables, and fluffy homemade dumplings that steam right on top of the broth. I love it for cozy family dinners and weeknights because it's filling, wholesome, and tastes like home. Leftovers keep in the fridge for up to 3 days, or you can freeze it for up to 3 months.

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: Chicken Dumpling Soup

Servings:

Calories: 584kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Here are my best tips to get a flavorful soup and fluffy dumplings every time:

Shred your own chicken: Rotisserie chicken works great for this recipe and saves time, but you can also poach chicken breasts or chicken thighs in broth for about 20 minutes, then shred them with two forks.

Use evaporated milk for creaminess: Evaporated milk creates a richer, silkier texture than regular milk without curdling when the soup comes to a boil.

Don't stir after adding the dumplings: Once you drop the dumpling dough onto the soup, resist the urge to stir. Stirring can break them apart and make them dense instead of fluffy.

Keep the lid on while dumplings cook: Steam is what makes the dumplings fluffy, so keep the pot covered for the full 15 minutes without peeking.

Test dumpling doneness: The dumplings are ready when they've puffed up and a toothpick inserted in the center comes out clean. If there's wet batter on the toothpick, cover and cook for a few more minutes.

Store properly: Refrigerate cooled chicken dumpling soup in airtight containers for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or on the stove. Add extra broth if needed.

Nutrition

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