Chicken and Dumpling Soup Recipe

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Chicken and Dumpling Soup is the ultimate comfort food — a bowl of rich, creamy broth brimming with tender chunks of chicken, hearty vegetables, and fluffy, cloud-like dumplings that melt in your mouth. This timeless classic brings back memories of cozy kitchens, family dinners, and the unmistakable warmth that comes from a homemade meal crafted with love and care.

Whether you’re battling a cold day or simply craving something soul-soothing and satisfying, this Chicken and Dumpling Soup checks every box. It’s hearty without being heavy, simple yet deeply flavorful, and incredibly nourishing. The slow-simmered flavors of chicken, carrots, celery, and onion combine with soft, pillowy dumplings to create a meal that hugs you from the inside out.

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Why You’ll Love This Chicken and Dumpling Soup Recipe

• Unbeatable Comfort: Creamy broth, tender chicken, and soft dumplings create the perfect cozy dish for chilly nights or when you’re under the weather.
• One-Pot Wonder: Everything comes together in a single pot, making prep and cleanup easier.
• Family Favorite: Loved by kids and adults alike — a guaranteed crowd-pleaser for family dinners or potlucks.
• Customizable: Swap in your favorite veggies, use leftover chicken, or make it dairy-free — it’s super flexible.
• Nostalgic Flavor: This recipe is rooted in home-style cooking that never goes out of style.

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Preparation Phase & Tools to Use

Essential Tools and Equipment (And Why They Matter)

Creating the perfect Chicken and Dumpling Soup starts with having the right tools on hand to make the process smooth and enjoyable:

• Large Dutch Oven or Heavy-Bottomed Pot: This is your workhorse. Its thick walls ensure even heat distribution, which helps develop deeper flavors while simmering and keeps the broth from scorching.
• Sharp Chef’s Knife & Cutting Board: For prepping the carrots, celery, onions, and cooked chicken. A sharp knife ensures clean cuts, faster prep, and less bruising on vegetables.
• Mixing Bowl: Used to combine your dumpling dough ingredients. Choose a medium-sized one for easy stirring.
• Wooden Spoon or Silicone Spatula: Essential for stirring without scratching your cookware. A spatula also helps scrape the dough cleanly.
• Ladle: For serving the soup without splashing. It’s especially useful once the dumplings are added and the soup thickens.
• Measuring Cups and Spoons: Precision is key for both the dumplings and the soup base. Eyeballing isn’t recommended here!

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Preparation Tips

• Use Rotisserie or Pre-Cooked Chicken: To cut down on cooking time without sacrificing flavor, use rotisserie chicken or leftover roasted chicken.
• Chop Veggies Evenly: Aim for similar-sized pieces so they cook uniformly and deliver consistent texture in each spoonful.
• Don’t Overmix the Dumpling Dough: Mix until just combined. Overworking the dough leads to tough, dense dumplings instead of soft and fluffy ones.
• Simmer Gently After Adding Dumplings: A rolling boil can break them apart. Keep the soup at a gentle simmer to allow dumplings to puff up slowly.
• Taste as You Go: Season in layers — after the veggies sauté, when adding broth, and before serving — to build deep, rich flavor.

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Ingredients for This Chicken and Dumpling Soup Recipe

Here’s everything you’ll need to bring this cozy classic to life — divided by soup base and dumplings for clarity:

For the Soup Base

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced into rounds
• 2 stalks celery, diced
• 1/4 cup all-purpose flour (to thicken the broth)
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken (rotisserie or leftover roasted chicken)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• Salt and freshly cracked black pepper, to taste
• 1/2 cup heavy cream (or half-and-half for a lighter version)

For the Dumplings

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (optional, for added flavor)
• 1/2 cup whole milk
• 2 tablespoons melted butter

Optional: Fresh chopped parsley or chives for garnish

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Step 1: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium heat. Once melted, add the chopped onions and cook for 3–4 minutes until translucent. Stir in the garlic, carrots, and celery, and cook for another 5–6 minutes until slightly softened.

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Step 2: Build the Base

Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to eliminate the raw flour taste. Slowly pour in the chicken broth, stirring as you go to prevent lumps. Bring the mixture to a low boil.

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Step 3: Add Chicken and Seasonings

Stir in the shredded chicken, thyme, parsley, salt, and black pepper. Reduce the heat to a gentle simmer. Let it cook uncovered for about 10 minutes to allow the flavors to blend and the broth to thicken slightly.

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Step 4: Prepare the Dumpling Dough

In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder (if using). Add the milk and melted butter, stirring just until combined. Be careful not to overmix — the dough should be thick and slightly sticky.

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Step 5: Drop the Dumplings

Using a spoon, gently drop tablespoon-sized mounds of dough directly into the simmering soup. Try to space them out so they have room to expand. Cover the pot with a tight-fitting lid and simmer gently (do not boil) for 15 minutes. Avoid lifting the lid during this time — the steam is what cooks the dumplings to fluffy perfection.

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Step 6: Finish the Soup

After 15 minutes, remove the lid and check a dumpling with a toothpick — it should come out clean when inserted. Stir in the heavy cream and adjust seasoning as needed. Let the soup simmer uncovered for an additional 3–5 minutes to thicken slightly.

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Step 7: Serve and Enjoy

Ladle the hot soup into bowls, making sure each portion includes plenty of broth, veggies, chicken, and dumplings. Garnish with fresh chopped parsley or chives and cracked pepper if desired.

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Notes

• Dumplings Need Steam, Not Stirring: Once the dumplings are added, avoid stirring or lifting the lid. Steam is essential for fluffy, fully-cooked dumplings.
• Creaminess Level is Adjustable: You can swap heavy cream for half-and-half or even whole milk for a lighter version of the soup — or omit it entirely for a brothier take.
• Use Fresh Herbs for a Flavor Boost: While dried herbs work well, adding a bit of fresh parsley or thyme at the end gives the soup a fresh pop of flavor.

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Watch Out for These Mistakes While Cooking

• Boiling the Dumplings: If the soup is boiling instead of gently simmering, the dumplings can fall apart or cook unevenly.
• Overmixing the Dumpling Dough: This will lead to dense, chewy dumplings. Stir until just combined — no more.
• Using Too Much Salt Early On: Wait until the soup is mostly done before fully seasoning. The broth can reduce, concentrating the saltiness.
• Adding Dairy Too Soon: If you add the cream before simmering the dumplings, it may curdle or separate. Add it at the end, just before serving.
• Crowding the Pot with Dumplings: Leave space between each dropped dough mound so they can puff up without merging into one doughy blob.
• Skipping the Lid While Simmering: Dumplings rely on steam to rise and cook through. Keep that lid on tight.
• Undercooking the Veggies Before Thickening: Let the carrots and celery soften enough first — once the broth is thickened, it’s harder for them to cook through.
• Not Checking a Dumpling for Doneness: Always test one before serving. A raw center ruins the whole bite.

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What to Serve With Chicken and Dumpling Soup?

This rich, comforting bowl is nearly a complete meal on its own — but pairing it with a few simple sides can elevate the experience even more.

Here Are 8 Recommendations:

1. Buttery Garlic Bread
   A warm slice of crusty bread with garlic butter is perfect for dipping into the creamy broth.
2. Classic Garden Salad
   Light and refreshing, a side salad with vinaigrette balances the richness of the soup.
3. Roasted Brussels Sprouts
   These add a crispy, slightly bitter contrast that complements the creamy, savory soup.
4. Cheddar Biscuits
   If you love double carbs, flaky cheddar biscuits on the side take this to next-level comfort food.
5. Steamed Green Beans with Lemon
   Bright and clean in flavor, these help cut through the heartiness of the soup.
6. Cranberry Sauce or Chutney
   That touch of sweet and tart works beautifully with the savory chicken and dumplings.
7. Apple Walnut Salad
   Crunchy, sweet, and nutty — this salad brings in textures and flavors that round out the meal.
8. Roasted Sweet Potatoes
   Mildly sweet and earthy, they make a great seasonal pairing in fall or winter.

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Storage Instructions

Chicken and Dumpling Soup stores beautifully — with just a few notes to maintain its texture and flavor:

• Refrigerator: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. The dumplings may absorb some liquid, so add a splash of broth or milk when reheating to restore creaminess.
• Freezer: This soup can be frozen without the dumplings for up to 3 months. The dumplings tend to become mushy when frozen and thawed, so if you’re making it ahead, freeze the soup base alone and make fresh dumplings when ready to serve.
• Reheating: Warm the soup gently over medium heat on the stove. Stir frequently and add a bit of liquid if needed. Avoid boiling, especially if reheating with dumplings, to prevent them from falling apart.

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Estimated Nutrition

Note: Values are approximate and based on one serving (1 of 6)

• Calories: 370
• Protein: 23g
• Fat: 20g
• Saturated Fat: 9g
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 4g
• Sodium: 710mg
• Cholesterol: 85mg
• Serving Size: About 1 ½ cups
• Diet: Contains dairy and gluten (not vegetarian)
• Method: Stovetop
• Category: Soup, Comfort Food
• Cuisine: American Homestyle

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Frequently Asked Questions

1. Can I use raw chicken instead of cooked?

Yes, you can! Just dice raw chicken and sauté it after the vegetables, cooking until no longer pink. Then proceed with the broth and remaining steps.

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2. Can I make this gluten-free?

Absolutely. Use a gluten-free flour blend for both the soup thickener and the dumplings. Just make sure it includes xanthan gum or a binder for best texture.

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3. Why did my dumplings turn out dense?

Overmixing is usually the culprit. Mix the dough just until the ingredients come together — no kneading or heavy stirring!

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4. Can I add more vegetables?

Of course! Mushrooms, peas, corn, or diced potatoes are great additions. Just make sure they’re cooked through before adding dumplings.

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5. Is there a dairy-free version?

Yes. Swap the heavy cream with full-fat coconut milk or unsweetened oat milk. For the dumplings, use a plant-based butter and dairy-free milk alternative.

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6. Can I make the dumplings in advance?

It’s best to make and cook them fresh. Uncooked dough can dry out or become too sticky if left sitting too long.

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7. What if I don’t have a Dutch oven?

A large, deep pot with a lid works just fine. Just make sure it holds heat well and allows enough room for the dumplings to rise.

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8. How can I make this soup thicker?

For a heartier broth, increase the flour to ⅓ cup and let it simmer uncovered for a few extra minutes before adding the dumplings.

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Conclusion

Chicken and Dumpling Soup isn’t just a meal — it’s an experience of warmth, comfort, and tradition. Whether you’re serving it on a cold winter night, sharing it with loved ones, or simply craving something homemade and satisfying, this recipe delivers every time. From the creamy base to the pillowy dumplings, every spoonful is rich with flavor and love. So grab your pot, gather your ingredients, and get ready to make your new favorite bowl of comfort.

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