The sour cream trick that makes these dumplings so fluffy
My spoon automatically went back into the bowl before I could even swallow.
Who am I kidding, the soup didn’t even MAKE it into the bowl… I devoured this Chicken Dumpling Soup straight outta’ the pot the first time I made it!
There was just something about that creamy, herb-packed broth that was full of fluffy, biscuit-like homemade dumplings and tender chicken. It was incredible, and also incredibly simple to make.
Three things make it work: the butter and flour roux that thickens the broth without a drop of heavy cream, the sour cream stirred into the dumpling dough, and the baking powder and baking soda that give the dumplings their lift.
It’s a close cousin to my Olive Garden Chicken Gnocchi Soup, just with drop dumplings instead of store-bought gnocchi. Fair warning though, you might not make it to the bowl either.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken breasts: Boneless, skinless breasts are what I tested this with, but boneless thighs work just as well. You’ll sear them first, then cut them into bite-sized pieces.
- Butter: Salted butter does double duty here, starting the roux for the soup and going into the dumpling dough.
- Onion, carrots, and celery: This trio is the flavor base. Slice the carrots into coins and dice the onion and celery small so everything cooks evenly.
- Garlic: Freshly minced cloves are worth it over the jarred stuff. A garlic press gets through all of them fast.
- All-purpose flour: It thickens the soup and forms the dumplings. Skip flours with larger granules like whole wheat or almond, since they won’t give you that light, biscuit-like texture.
- Chicken broth and Better Than Bouillon: The broth is the body of the soup, and a spoonful of Better Than Bouillon is what gives it that deeper, savory flavor.
- Dried herbs: Thyme, rosemary, basil, tarragon, and sage all go in. Tarragon and sage are the two that keep it from tasting like plain chicken soup, so don’t leave them out.
- Whole milk: Whole milk gives the creamiest result in both the soup and the dumplings. Lower-fat and plant-based milks will work, but the broth won’t be quite as rich.
- Baking powder and baking soda: Both are non-negotiable in the dumpling dough. Without them the dumplings turn out dense instead of fluffy.
- Sour cream: This is the secret to the dumplings. It keeps them moist and tender inside, and it’s the one thing most chicken and dumplings recipes leave out.
- Frozen peas: They go in at the very end so they stay bright green.
How to Make Chicken Dumpling Soup
Here’s the quick version. The full measurements and timingPlease see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.s are all in the recipe card below.
Sear the chicken
Season the chicken with salt and pepper, then cook it in avocado oil over medium heat for 3 to 4 minutes per side, until golden. It doesn’t need to be cooked through. Once it’s cool enough to handle, cut it into bite-sized pieces.
Cook the vegetables
Melt the butter in the same pot, then add the onion, carrots, and celery. Cook for 3 to 4 minutes until softened, then stir in the garlic for another 30 seconds.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Make the roux
Sprinkle the flour over the vegetables and stir until they’re coated. Add the broth a half cup at a time until a thick paste forms, then add the remaining broth and the water in 1-cup increments, stirring after each addition.
Simmer the soup
Stir in the Better Than Bouillon, all five dried herbs, salt, pepper, and the chicken. Bring it to a boil, then cover and simmer over medium-low for 10 to 12 minutes.
Mix the dumpling dough
While the soup simmers, whisk the flour, baking powder, baking soda, garlic powder, thyme, salt, and pepper in a large bowl. Pour in the milk, melted butter, and sour cream, then stir with a spatula until a thick dough forms.
Add the wet ingredients to the dry, not the other way around. Stir only until there’s no dry flour left, since overmixing is what makes dumplings tough.
Drop in the dumplings
Scoop 1 tablespoon of dough at a time into the soup, which should give you about 30 dumplings. Make sure they’re completely covered by the liquid, then simmer over medium heat for 5 to 7 minutes.
A toothpick is the only way to know they’re really done. Poke one into the center of the biggest dumpling, and if it comes out clean they’re ready.
Finish and serve
Stir in the milk and frozen peas. Top the bowls with fresh thyme or chopped parsley if you have some on hand.
Oops! What did I do wrong?
My dumplings fell apart. They were most likely not fully submerged, or the soup was boiling instead of simmering. Keep it at a steady simmer over medium heat and make sure every dumpling is under the liquid before you start the timer.
My dumplings are dense and gummy in the middle. Either the dough got overmixed or your baking powder and baking soda are past their prime. Stir the dough only until it comes together, and check the dates on both.
My soup is too thick. The dumplings keep soaking up liquid as they sit. Thin it out with a splash of broth or milk over low heat until it looks right again.
My soup is too thin. Give the roux a few more minutes to do its work with the lid off. If it still needs help, my guide on how to thicken soup walks through a cornstarch fix.
FAQs
You don’t need to. The butter and flour roux does the same job with fresher flavor and no canned aftertaste, and it only adds a minute or two at the start.
It’s there for moisture. Sour cream keeps the dumplings tender inside instead of dry and bready, and it adds a little tang against all those herbs.
A cup-for-cup gluten-free baking blend is your best bet. Avoid whole wheat or almond flour, since the larger granules keep the dumplings from getting light.
The soup base reheats beautifully on its own, so cook it through the simmering step, then refrigerate and drop the dumplings in fresh right before you eat.
Whole milk gives the richest result. Lower-fat and plant-based milks will work, but the broth turns out thinner and less creamy.
Let the soup cool completely, then keep leftovers in an airtight container in the refrigerator for 3 to 5 days. Freeze it for up to 3 to 4 months, but know that the dumplings soften and the broth can separate a little after it thaws. It still tastes great, it just won’t have that same fresh-from-the-pot texture.
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Chicken Dumpling Soup Recipe
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Ingredients
Chicken Soup
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 tablespoon avocado oil
- 4 tablespoons salted butter
- 1 small sweet onion finely diced
- 3 medium carrots peeled and cut into ½-inch slices
- 3 celery ribs diced
- 4 garlic cloves finely minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth divided
- 2 cups water divided
- 1 tablespoon Better Than Bouillon chicken flavor
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ½ teaspoon dried tarragon
- ½ teaspoon dried sage
- 1 cup whole milk
- 1 cup frozen peas
Dumplings
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup whole milk
- 4 tablespoons salted butter melted
- ¼ cup sour cream
- Fresh thyme leaves optional
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- For the Chicken Soup: Sprinkle chicken all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden. Flip and cook 3-4 more minutes. (It does not need to be cooked through.) Transfer the chicken to a cutting board. Once cool to the touch, cut the chicken into bite-sized pieces. Set aside.1 tablespoon avocado oil, 1 ½ pounds boneless, skinless chicken breasts
- Add butter to the pot over medium heat. Once melted, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic, and continue cooking for an additional 30 seconds, or until fragrant.4 tablespoons salted butter, 1 small sweet onion, 3 medium carrots, 3 celery ribs, 4 garlic cloves
- Sprinkle in the flour and stir until the vegetables are coated. Add in ½ cup of the chicken broth and stir to combine. Add in an additional ½ cup of broth, and stir until a thick paste forms. This should take about 15 seconds. In 1-cup increments, add remaining broth, followed by the water, stirring well after each addition.⅓ cup all-purpose flour, 4 cups chicken broth, 2 cups water
- Add the Better Than Bouillon, thyme, rosemary, basil, tarragon, sage, 1 teaspoon salt, ½ teaspoon black pepper, and cubed chicken. Stir to combine. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through.1 tablespoon Better Than Bouillon, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon dried basil, ½ teaspoon dried tarragon, ½ teaspoon dried sage
- For the Dumplings: While the soup is cooking, add the flour, baking powder, baking soda, garlic powder, thyme, salt, and black pepper to a large bowl. Whisk until well combined. Pour in the milk, melted butter, and sour cream. Stir with a spatula until a thick dough forms.1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon garlic powder, ½ teaspoon dried thyme, 1 teaspoon salt, ¼ teaspoon black pepper, ¾ cup whole milk, 4 tablespoons salted butter, ¼ cup sour cream
- Using a small cookie dough scoop or spoon, drop 1 tablespoon of dough into the soup. Repeat with remaining dough. You should end up with about 30 dumplings. Make sure the dumplings are completely immersed in the liquid and simmer over medium heat for 5-7 minutes, or until a toothpick inserted into a dumpling comes out clean.
- Add the milk and frozen peas and stir to combine.1 cup whole milk, 1 cup frozen peas
- Serve the soup with fresh thyme and/or parsley, if desired.Fresh thyme leaves, Fresh flat-leaf parsley
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Notes
- Chicken: Boneless, skinless chicken breasts were used in testing this recipe, but boneless, skinless thighs will work as well.
- Leavening agents. Don’t skip the baking soda and powder or the dumplings won’t fluff up.
- Storage: Keep leftovers in the refrigerator in an airtight container for up to 3-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with chicken dumpling soup
This one is a full meal in a bowl, so whatever goes beside it can stay simple.
A big green salad is the easiest answer. My Lemon Arugula Salad is bright enough to cut through all that creamy broth.
And if you want more carbs with your carbs, I won’t stop you. Honey Jalapeño Cornbread is the one I reach for, or Mini Cornbread Muffins if you need something the kids will actually eat.
More chicken soup recipes
Soup season doesn’t have to mean the same three recipes on repeat. These are the ones my readers keep coming back to.
So good ! It’s what’s for dinner 🙂
Yay, I’m so glad you’re enjoying it, Lilo! Chicken and Dumpling Soup is such a cozy dinner. Hope every last bowl is delicious!
I haven’t made it yet but I’m going to…have a question and didn’t see any oher place to ask…
can I use half and half instead of milk??
Hi Chloe! Absolutely, you can use half-and-half instead of milk. It will make the Chicken and Dumpling Soup a little richer and creamier, but it should work beautifully. Hope you enjoy it when you make it!
You are just missing a pinch of nutmeg then it would be perfect.
Yay! So happy to hear you enjoyed the recipe, Amber! That sounds tasty. Thanks so much for taking the time to leave a comment and rating!
Excellent, and you are right. I added just a pinch of nutmeg and magic happened. 😊