This Chicken Dumpling Soup is ultra-cozy, comforting, and creamy! Featuring drop dumplings made from scratch, savory seasonings, and tender shredded chicken, you’ll have a hard time stopping at just one bowl.Jump to Recipe
This blog post was updated on November 15, 2023, but the recipe remains the same.
Why you’ll love this recipe
- Comfort food: This is comfort food at its finest! You are guaranteed to feel full and satisfied after indulging in a bowl (or two)!
- Easy: Despite its gourmet flavor, this chicken dumpling soup is surprisingly straightforward to make — novice cook or not.
- Versatile: Whether you’re feeding a large family or looking for leftovers, this recipe has you covered! Plus, you can easily adjust the ingredients to suit any dietary needs.
Creamy chicken dumpling soup
This chicken dumpling soup has made its way to the top of my most comforting recipes list, right next to my chicken noodle soup and chicken mushroom pot pie. The moist, tender dumplings nestled into a creamy chicken soup are absolutely divine! Comfort food doesn’t get much better than this.
While this chicken dumpling soup may seem complicated, I promise the recipe comes together seamlessly! It showcases hearty vegetables and herbs, tender, juicy chicken shreds, and savory chicken broth. Homemade dumplings are dropped into the pot and simmered with the soup before everything is finished off with heavy cream for a creamy, velvety-smooth consistency.
I made this soup with drop dumplings as opposed to rolled dumplings or biscuit dumplings since they’re so easy to make and contain just 6 common ingredients. All you have to do is pinch off a piece of dough, drop it in the pot, and let it simmer until tender.
Give this chicken dumpling soup recipe a try the next time you need a flavor-packed and extra comforting family-friendly dinner. Everyone will be begging for seconds!
Watch How To Make Chicken and Dumplings Soup Recipe
Ingredients & substitutions
- Olive oil: To sauté the mirepoix and other aromatics. If you don’t have olive oil on hand, you can swap in avocado oil or even extra butter.
- Onion: Adds a hearty crunch and a subtly sweet flavor once cooked. Feel free to use white or yellow onions, or try shallots or leeks for a milder flavor profile.
- Carrots and celery: Complete the trio of mirepoix vegetables, forming the hearty base for most soups and stews. You can add more fresh or frozen vegetables to the soup if you’d like, such as potatoes, green beans, peas, bell peppers, and spinach.
- Garlic: Fresh garlic provides a punch of savory, robust flavors, rounding out the soup. You can use garlic powder in a pinch, but it doesn’t have the same oomph as fresh.
- Thyme and oregano: Fresh is preferred, but dried works in a pinch. Feel free to include rosemary or basil, or add a bay leaf or two for extra flavor.
- Unsalted butter: Forms one-half of the roux, adding a rich, silky-smooth flavor and texture. It’s important to use unsalted butter for better control over the sodium level.
- Flour: You need all-purpose flour to help thicken the soup and to make the dumplings. I haven’t tested it, but a 1:1 gluten-free flour blend should work just as well.
- Chicken stock: Forms the liquid base of the soup, offering an extra savory element. Feel free to use store-bought or homemade chicken stock or broth. Or, try vegetable broth.
- Chicken tenderloin: Or replace these with two boneless, skinless chicken breasts. You can make this recipe even easier by stirring in a shredded store-bought rotisserie chicken when you add the dumplings.
- Salt: To enhance the flavors of the soup. Regular table salt or sea salt both work.
- Heavy cream: Cream gives the soup its luxuriously creamy texture. It’s also used in the biscuit dough for added moisture. Feel free to use whole milk as a substitute.
- Baking powder: The leavening agent that gives lift to the biscuits. Always double-check that your baking powder is fresh or well within its expiry date.
- Fresh herbs: Fresh chives and dill are folded right into the dumplings for a herby, savory flavor. Extra dill on top of the soup is the perfect garnish!
- Buttermilk: If you don’t have buttermilk at home, make it yourself! All you need is milk and vinegar or lemon juice.
How to make chicken dumpling soup
- Sauté the mirepoix: Heat the oil in a large pot over medium. Sauté the onions for a few minutes before adding the carrots, celery, and garlic.
- Cook the aromatics: Stir in the thyme, oregano, butter, and flour, cooking for another couple of minutes.
- Simmer the chicken: Pour the chicken stock into the pot and add the chicken. Bring the soup up to a boil and keep boiling it until the chicken is cooked through.
- Shred the chicken: Once the chicken is cooked, remove it from the pot and set it aside. Shred the meat with two forks.
- Make the dumplings: While you wait for the chicken to cook, prepare the dumplings. Whisk the flour, baking powder, salt, and chopped herbs together in a bowl. Pour the buttermilk and heavy cream over the dry ingredients, and gently mix until a dough forms.
- Add the cream: Once you’ve removed the chicken from the pot, pour the heavy cream into the pot and bring it up to a boil again.
- Drop the dumplings: Use a spoon to scoop tablespoon-sized dumplings from the dough. Drop them into the pot of chicken soup one by one.
- Final simmer: Once all of the homemade dumplings are in the soup, cover the pot with a lid and leave it to simmer until the dumplings look puffy and are cooked through. Season with more salt if needed, then ladle your chicken dumpling soup into bowls and top with fresh dill. Enjoy!
If you’re searching for some fresh, comforting side dishes to serve with your chicken dumpling soup, look no further than these options:
- Bread: If you’re a carb-lover like me, try pairing it with a side of Spanish tomato bread, garlic bread, or pizza dough focaccia to soak up every last drop!
- Salad: For added nutritional benefits, serve your chicken dumpling soup alongside a roasted beet and burrata salad, tomato and onion salad, or raw carrot salad.
- Roasted vegetables: For an extra serving of veggies, add grilled zucchini and squash, miso butter glazed carrots, or garlic French green beans to the side.
Frequently asked questions
If the roux hasn’t thickened the soup to your liking, you can add a cornstarch slurry to the pot during the last few minutes of simmering. To make the slurry, whisk 1 tablespoon of cornstarch with 2 tablespoons of water.
Let the chicken cool slightly and then shred it with two forks.
You’ll know the dumplings are ready when they are puffy and cooked through, which usually takes about 8-10 minutes.
Storage & reheating
You’ll be happy to know storing leftover chicken dumpling soup is a breeze! Just follow these simple storage and reheating tips:
- Fridge: The leftover chicken dumpling soup can be stored in an airtight container in the fridge for up to 4 days. Keep in mind that the longer it’s stored, the more liquid the dumplings will absorb.
- Freezer: While freezing chicken dumpling soup is technically possible, expect a change in the texture of the dumplings upon thawing. Store the soup in a freezer-safe container for up to 3 months. When you’re ready for more, thaw it in the fridge overnight.
- Reheat: Warm leftovers on the stovetop or in the microwave, adding a little extra chicken stock or broth if the texture needs to be thinned a little.
- Vegetarian: Replace chicken with firm tofu or store-bought vegan chicken. Additionally, use vegetable broth instead of chicken stock.
- Gluten-free: Use a 1:1 gluten-free flour blend for the dumplings and replace the flour with a cornstarch slurry.
- Sweet potatoes: Incorporate sweet potatoes for a sweet, creamy element.
- Cheese-filled dumplings: Stuff the dumplings with cubes of cheese for a gooey center.
- Barley or rice: Add cooked barley or rice for an even heartier soup.
- Seafood: Substitute chicken with shrimp or firm white fish for a seafood variation.
- Use quality chicken: Opt for farm-fresh, high-quality chicken for the best flavor.
- Dice vegetables evenly: Ensure your carrots, celery, and onions are diced to the same size for even cooking.
- Brown the roux properly: Cook the flour and butter mixture to a light golden brown for a rich flavor base.
- Thoroughly cook the chicken: Make sure the chicken is fully cooked through before removing and shredding it. It should reach an internal temperature of 165F.
- Shred chicken finely: For easy eating, shred the chicken into small, bite-sized strips.
- Don’t overwork the dough: Mix the dough until just combined to keep the dumplings light and tender.
- Be patient with the dumplings: Make sure they’re puffy and floating before serving.
Looking for more comforting soups to try?
If you enjoyed this chicken dumpling soup recipe, take a peek at some more satisfying soups like these:
- Tomato Bisque with Fresh Tomatoes
- Loaded Creamy Cauliflower Soup
- Sausage Tortellini Soup with Kale
- Easy Lasagna Soup
- Roasted Tomato Soup
If you try this Chicken Dumpling Soup, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Best Ever Chicken Dumpling Soup
For the soup
- 2 tablespoons olive oil
- 1 large onion finely diced
- 2 medium carrots peeled and finely diced
- 2 ribs celery finely diced
- 2 cloves garlic minced
- 2 sprigs thyme or 1 teaspoon dried
- ½ teaspoon dried oregano
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 6 cups chicken stock
- 1 ½ pounds chicken tenderloins or 2 boneless, skinless chicken breast
- 1 ½ teaspoons kosher salt more to taste
- 1 cup heavy cream
- 2 tablespoons dill finely chopped
For the soup
- Heat a heavy bottomed pot to medium heat, add olive oil and onions. Sautee for 5 minutes.
- Add carrots and celery and cook for another 5 minutes. Add garlic and cook for another 1 minute.
- Add thyme and oregano, and mix to combine. Add in the butter and flour and cook on low until golden browned about 2 minutes.
- Slowly add chicken stock and then add the chicken, bring to a boil and cook the chicken until fully cooked (about 10-15 minutes, cook for 25 minutes if using chicken breast). Add salt and taste for seasoning.
- Once the chicken is cooked through, remove it from the pot & carefully shred it with two forks.
- Add heavy cream and bring to a boil.
For the dumplings
- While chicken cooks, prepare the dumplings mixture. In a medium bowl, combine the flour, baking powder, salt, mix to combine. Add the chopped herbs and mix to combine. Pour in the buttermilk and heavy cream, fold the ingredients into each other until a dough forms. It may look a little dry at first, but it will come together. Don't over mix.
- To drop the dough, use a cookie scoop or 2 tablespoons, freeform the prepared herbed dumpling dough into tablespoon-sized dumplings, dropping the dumplings into the pot one by one.
- Once all the dumplings have been added to the pot, cover & simmer for 8-10 minutes or until the dumplings are puffy & cooked through. Taste and season with additional salt as desired.
- Ladle the soup into bowls and top with chopped dill. Serve hot.