Chicken and Dumpling Soup
Cozy Chicken and Dumpling Soup That Feels Like a Hug in a Bowl. The Ultimate Comfort Food for Cold Nights, Bad Days, and Everything in Between
There are two types of people in this world: those who like soup… and those who like Chicken and Dumpling Soup.
Because this isn’t just soup, this is sit down, take a breath, everything’s going to be okay in a bowl.
This soup is creamy, hearty, loaded with tender shredded chicken, fresh vegetables, and fluffy dumplings that soak up every bit of that rich homemade broth. It’s the kind of meal that makes the house smell like you’ve got your life together — even if there’s laundry in the dryer from three days ago.
Why You’ll Love This Chicken and Dumpling Soup
- One-pot meal
- True comfort food classic
- Freezer friendly
- Family approved
- Cozy without being complicated
- Ready in under an hour
Chicken and Dumpling Soup
Ingredients
- 2 Tbsp. Olive oil
- 2 Celery Stalks Diced
- 2 Carrots Diced
- 1 Sweet Onion Chopped
- 1 Garlic Clove Minced
- 5 Tbsp. Butter
- 1/3 C. All-Purpose Flour
- 6 C. Chicken Broth
- 4 tsp. Chicken Bouillon Paste Better Than Bouillon Brand
- 1/4 tsp. Thyme Dried
- 1/2 tsp. Sage Dried
- 1/4 tsp. Rosemary Dried
- 1 tsp. Kosher Salt
- 1/2 tsp. Freshly Ground Pepper
- 1 1/2 lbs. Chicken Breasts Boneless and Skinless, Cubed or Shredded
- 12 oz. Evaporated Milk
- 1/2 C. Peas Frozen
- Fresh Parsley Chopped for Garnish
For the Dumplings
- 1 2/3 C. All-Purpose Flour
- 1 Tbsp. Baking Powder
- 1/2 tsp. Kosher Salt
- 3/4 C. Milk
- 1/4 C. Sour Cream
- 2 Tbsp. Butter Melted
Instructions
- Saute vegetables: Heat a large pot over medium heat. Add the oil. Once hot add the carrots, celery, onion and garlic. Saute for 3 minutes.
- Add butter and flour to the vegtables and whixk well for 1 minute.
- Add the broth and bouillon paste, whisking till well incorporated and nothing is stuck on the bottom of the pan. Then add all the seasonings.
- Add the chicken to the mixture and stir. Bring to a boil. Cover with a lid, reduce the heat and simmer for 10 minutes. Or until the chicken is cooked through.
- Once chicken is cooked add the evaporated milk and peas. Bring the soup back to a simmer.
How To Make The Dumplings
- Combine the flour, baking powder and salt to a mixing bowl.
- Add the milk, sour cream and melted butter. Stir till just combined. Don't over mix.
- Using a small tablespoon or small cookie scooper drop small amounts of dough all over the top of the soup. Dumplings will double in size.
- Cover the pot and simmer for 10-15 minutes. Remove the lid, If the dumplings still look wet and doughy, cover it back up and cook another 3-5 minutes.
- Serve warm, with a sprinkle of fresh parsley.
Notes
- I like to use my Dutch oven for this. It is the perfect size.
- You can use rotisserie chicken as well to save time.
- If you have leftovers, they can be frozen for up to 3 months. Just thaw in the refrigerator before warming it up. Thawing on the counter adds too much moisture to it, diluting the soup and making the dumplings mushy.
Tips for Perfect Chicken and Dumplings
- Use rotisserie chicken for a quick shortcut
- Don’t overmix the dumpling dough
- Keep the lid closed while the dumplings cook
- Low simmer = fluffy dumplings
- Fresh thyme takes it to another level
What to Serve with Chicken and Dumpling Soup
- Crusty farmhouse bread
- Side salad
- Buttery biscuits
- Or honestly… nothing. It’s a full meal on its own.
Thanks for stopping by Maison Hearth—where the house is lived in, the food is made with love, and the sass is always included. Come back hungry, curious, and ready to make a little mess.
