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Creamy chicken and dumplings in a bowl with soft doughy dumplings, vegetables, and a spoon in a thick, comforting broth.

Chicken and Dumpling Soup

maison-hearth
A warm, creamy bowl of pure comfort, this Chicken & Dumpling Soup brings together tender chicken, soft pillowy dumplings, and a rich, savory broth that tastes like home. It’s hearty, nostalgic, and effortlessly soothing — the kind of recipe that turns an ordinary night into a cozy one.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

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

  1. I like to use my Dutch oven for this. It is the perfect size. 
  2. You can use rotisserie chicken as well to save time.
  3. 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.
Keyword chicken, one-pot, soup