This homemade Chicken Dumpling Soup is the perfect comfort food recipe for a cozy winter day and is secretly so easy to make! The fluffy dumplings, creamy broth, and shredded chicken are sure to warm you up from the inside out. And because it’s made with healthier ingredients than the traditional dish, you can feel good about going back for a second bowl!
Best Chicken Dumpling Soup Recipe
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. It’s the ultimate comfort food.
And unlike the traditional chicken and dumplings recipe, this one was made a bit healthier with more broth and less (or no!) heavy cream, tons of veggies, and no canned ingredients! (Move over cream of chicken soup…)
This dish will quickly become a family favorite as the season turns cooler.
And if you can’t get enough chicken soup, try Chicken Pot Pie Soup, Chicken Enchilada Soup, Chicken Vegetable Soup, or Lemon Chicken Orzo Soup.
Ingredients
The basic ingredients you need to make this chicken dumpling soup recipe include:
- Oil. Both avocado oil and olive oil work well because they’re mild and affordable.
- Chicken. Boneless, skinless chicken thighs are the best to use because they’re rich in flavor. You can choose boneless skinless chicken breasts if you prefer, though.
- Seasonings. Salt, black pepper, minced garlic cloves, dried rosemary, thyme, basil, and tarragon work together to create a rich and irresistibly herby-flavor for this soup. Garlic powder punches up the dumplings.
- Butter. Look for a natural, salted butter for the most nutritional value.
- Vegetables. A small, sweet diced onion along with carrots, celery ribs, and frozen peas add color, texture, and taste to this soup.
- Broth. Look for regular sodium chicken broth for the best results, though a vegetable broth could be used, as well.
- Milk. Depending on your dietary needs, regular milk or a plant-based variety work equally well.
- Flour. You’ll need either all-purpose flour or a gluten-free 1-to-1 blend to make the dumplings. Avoid flours with larger granules, like whole wheat or almond flour.
- Leavening agents. Both baking powder and baking soda work together to give the dumplings a light and fluffy texture.
- Sour cream. A secret ingredient to the dumplings! You don’t want to miss the creamy, moist feel of the dumplings because of the sour cream.
How to Make Chicken Dumpling Soup
Below are the steps to making this creamy chicken dumpling soup at home:
Sear the Chicken
Add the oil along with the chicken to a large pot or Dutch oven. You can use the pot you’ll be making the soup in to save on dishes. Be sure to spread the chicken out in a single layer so it cooks evenly.
Sprinkle the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 2 to 3 minutes on each side. The chicken doesn’t need to be cooked through, simply browned on each side.
Remove the chicken from the pot. Let it cool until you can handle it, then cut into bite-sized pieces. Then set it aside.
Sauté the Veggies
Add the butter to the same pot you cooked the chicken in. Let it melt over medium heat.
After it’s melted, toss in the diced onion, carrots, and celery. Sauté the veggies for 3 to 4 minutes. Then, stir in the garlic. Cook for another 30 seconds, or until the garlic is fragrant.
Make the Sauce
Sprinkle ⅓-cup of flour over the cooked veggies, then stir until everything is coated.
Slowly pour in ½-cup of the broth, stirring well to combine. Then, add another ½-cup, mixing together until a thick paste forms.
Continue adding the broth and water, 1 cup at a time. Stir well after each addition.
Boil and Simmer the Soup
Stir the broth, dried herbs, salt, black pepper, and cubed chicken into the pot.
Bring the soup to a full, rolling boil. Then, reduce the heat to medium-low. Cover the pot with a lid, and let it simmer for 15 minutes. Be sure the chicken is cooked through.
Make the Dumplings
While the soup is simmering, it’s time to make the dumplings.
Stir the flour, baking powder, baking soda, garlic powder, salt, and pepper into a large bowl.
Then, pour the milk, melted butter, and sour cream into the dry ingredients. Use a spatula to stir everything together until a thick dough forms.
Add the Dumplings to the Soup
Use a cookie scoop or a large spoon to scoop about 1 to 2 tablespoons worth of dumpling dough. Carefully drop dumplings into the hot soup.
You should have around 25 to 35 dumplings.
Mix in Milk and Peas
Finally, pour the milk and frozen peas into the soup and stir well.
Be sure the dumplings are completely covered by soup, then continue cooking everything over medium heat for 5 to 7 minutes. They are done when a toothpick comes out clean.
Sprinkle some fresh thyme or parsley on top before serving, if preferred.
Meal Prep and Storage
- How to prep ahead of time: You can dice all of the vegetables a day or two beforehand and keep them in a bag in the fridge.
- How to store: Let the soup cool completely, then keep leftovers in the refrigerator in an airtight container for up to 3-5 days.
- How to freeze: Store in the freezer after letting the soup refrigerate for at least 8 hours. Keep the soup in a freezer-safe plastic container for up to 3-4 months.
- How to reheat: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.
What is chicken and dumplings?
Chicken and dumplings is a comforting dish made by cooking biscuit-like balls of dough in a chicken soup. The result is a flavorful, satisfying, and nourishing way to enjoy lots of veggies and lean protein.
How to thicken chicken dumpling soup?
The best way to thicken any soup is by creating a roux with flour and butter or oil, then mixing in broth at the beginning of the cooking process. If you still need to thicken a soup once it’s all come together, try a cornstarch slurry.
Can you freeze chicken and dumplings soup?
You can definitely freeze chicken and dumpling soup! Just be sure to let it completely cool and refrigerate if for 8 hours first. Then, freeze in small containers for easy use.
What to serve with chicken dumpling soup?
You can serve chicken dumpling soup with your favorite salad for a real treat! If you’re craving more carbs, whip up some cornbread. But this soup is a delicious meal on its own.
Dietary Modifications
The recipe you’ll find below is already low-fat as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-free: Stick with a gluten-free 1-to-1 blend.
- Dairy-free: Sub the butter, sour cream, and milk for dairy-free versions.
Expert Tips and Tricks
- Meal prep. You can make this soup a day or two early to save time! Or freeze a batch.
- Go fresh. Top the soup with some fresh herbs, like parsley or thyme, for a flavorful kick.
- Wet to dry. Add the wet ingredients to the dry for the best dumplings.
- Make it fancy. Slice the carrots and celery at an angle for an impressive presentation.
- Swap it out. A few simple substitutions will help this meal fit into a variety of diets.
What to Serve with Chicken Dumpling Soup?
While this soup is delicious by itself, you can add a few things on the side to make it even better.
You can’t beat a soup and salad. Try a Fresh Peach Salad, Lemon Arugula Salad, or a Fall Harvest Salad.
If you love carbs, try some Gluten-free Cornbread or Sweet Mini Cornbread.
More Chicken Soup Recipes
Chicken Soup just might be one of the most satisfying meals out there. If you’re craving some more, whip up any of these recipes next time.
If you love the delicious flavor of this dish, don’t miss Chicken Pot Pie Soup.
For some spice, try Chicken Enchilada Soup or Crock-Pot Chicken Tortilla Soup.
Or, stick with a classic for the whole family like Instant Pot Chicken Noodle Soup, Chicken Vegetable Soup, or Gluten-free Chicken Noodle Soup.
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Chicken Dumpling Soup Recipe
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Ingredients
Chicken Soup:
- 1 Tbsp. oil avocado or olive
- 1 ½ lbs. chicken thighs boneless, skinless
- 1 ½ -2 tsp. salt divided
- ¾ tsp. black pepper divided
- 4 Tbsp. butter
- 1 small sweet onion finely diced
- 1 cup carrots cut into ½-inch slices
- 3 celery ribs diced
- 4 cloves garlic finely minced
- ⅓ cup flour all purpose or gluten-free
- 4 cups chicken broth regular sodium
- 2 cups water
- 1 Tbsp. Better than Bouillon chicken flavor
- ½ tsp. each of thyme rosemary, basil, tarragon, sage
- 1-2 cups milk regular or plant-based
- 1 cup frozen peas
Dumplings:
- 1 ¾ cups flour all purpose or gluten-free
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. garlic powder
- ½ tsp. thyme dried
- 1 tsp. salt
- ¼ tsp. black pepper
- ¾ cup milk regular or plant-based
- 4 Tbsp. butter melted
- ¼ cup sour cream
- Thyme or curly parsley for serving
Instructions
- Sear Chicken: Add oil to a large pot or Dutch oven over medium heat. Place the chicken in a single layer, sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 2-3 minutes per side, or until lightly browned. (It does not need to be cooked through.) Remove the chicken from the pot and set on a cutting board until cool to the touch. Cut chicken into bite-sized pieces and set aside until ready to use.1 Tbsp. oil, 1 ½ lbs. chicken thighs, 1 ½ -2 tsp. salt, ¾ tsp. black pepper
- Saute Vegetables: Add butter to the pot over medium heat and wait for it to melt. Once melted add the diced onion, carrots, and celery. Saute veggies for 3-4 min, add garlic, and continue sauteing for an additional 30 seconds, or until fragrant.4 Tbsp. butter, 1 small sweet onion, 1 cup carrots, 3 celery ribs, 4 cloves garlic
- Make the Sauce: Sprinkle in ⅓ cup flour and stir the vegetables until they’re coated. Pour in ½ cup broth, stir to combine, pour in an additional ½ cup broth, and mix together until a thick paste forms. Continue pouring in the additional broth and water 1 cup at a time, stirring well after each addition.⅓ cup flour, 4 cups chicken broth, 2 cups water
- Boil and Simmer the Soup: Mix in the better than bouillon, dried herbs, 1 teaspoon salt, ½ teaspoon black pepper, and cubed chicken. Bring the soup to a boil and then reduce heat to medium-low. Cover the pot with a lid and simmer for 15 minutes, or until the chicken is cooked through.1 Tbsp. Better than Bouillon, ½ tsp. each of thyme
- Mix Dumpling Dough: While the soup is cooking, add the flour, baking powder, baking soda, garlic powder, salt, and black pepper for the dumplings into a large bowl. Whisk until well combined. Pour in the milk, melted butter, and sour cream. Stir everything together with a spatula until a thick dough forms.1 ¾ cups flour, 2 tsp. baking powder, ½ tsp. baking soda, ½ tsp. garlic powder, ½ tsp. thyme, 1 tsp. salt, ¼ tsp. black pepper, ¾ cup milk, 4 Tbsp. butter, ¼ cup sour cream
- Add Dumplings to Soup: Scoop out 1-2 tablespoons worth of dough using a small cookie dough scoop or spoon and add to the soup. You should end up with about 25-35 dumplings.
- Stir in Milk and Peas: Pour in the milk and frozen peas to the soup and stir until well combined. Make sure the dumplings are completely covered in soup and cook over medium heat for 5-7 minutes, or until a toothpick comes out clean.1-2 cups milk, 1 cup frozen peas
- Serve soup with additional fresh thyme or parsley and enjoy!Thyme or curly parsley
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Notes
Meal Prep and Storage
- How to prep ahead of time: You can dice all of the vegetables a day or two beforehand, simply keep in a bag in the fridge.
- How to store: Keep leftovers in the refrigerator in an airtight container for up to 3-5 days.
- How to freeze: Store in the freezer after following the directions above and letting the soup refrigerate for at least 8 hours. Keep the soup in a freezer-safe plastic container for up to 3-4 months.
- How to reheat: Warm this dish back up in a pot on the stove over medium-low heat or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!