Chicken & Dumpling Soup

Chicken & Dumpling Soup

Warm, hearty, and comforting, this homemade chicken and dumplings recipe features tender shredded chicken, vegetables, a creamy herb-seasoned broth, and fluffy drop dumplings. It is the perfect cozy meal for a chilly evening.

Servings: 8
Prep time: 20 minutes
Cook time: 45 minutes
Total time: About 1 hour 5 minutes

Ingredients

Chicken Soup

  • 3 cooked chicken breasts, shredded

  • 1 cup diced carrots

  • 2 celery stalks, diced

  • 1 large onion, diced

  • 3 garlic cloves, minced

  • ¼ cup all-purpose flour

  • 6 cups chicken broth

  • ½ cup white wine

  • 2 teaspoons sugar

  • 2 bay leaves

  • 5 whole peppercorns

  • ½ cup milk

  • 2 teaspoons dried parsley

  • 2 teaspoons dried thyme

  • Salt and black pepper, to taste

  • Butter or oil, for sautéing

Dumplings

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 2 tablespoons butter, melted

  • 1¼ cups milk

Instructions

  1. Heat a small amount of butter or oil in a large Dutch oven over medium heat. Add the carrots, celery, and onion. Sauté for 6–8 minutes, or until the vegetables begin to soften.

  2. Add the minced garlic and cook for about 30 seconds, stirring frequently.

  3. Sprinkle ¼ cup flour over the vegetables and stir until they are evenly coated. Cook for 1 minute to remove the raw flour taste.

  4. Slowly pour in the chicken broth and white wine, stirring constantly to prevent lumps.

  5. Add the sugar, bay leaves, peppercorns, parsley, thyme, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, or until the vegetables are tender.

  6. While the soup simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt.

  7. Add the melted butter and milk. Stir just until a soft, sticky dough forms. Be careful not to overmix.

  8. Stir the shredded chicken and ½ cup milk into the soup. Allow the soup to return to a gentle simmer. Remove the bay leaves and whole peppercorns if desired.

  9. Drop heaping spoonfuls of dumpling dough—approximately 1½ to 2 inches wide—onto the surface of the simmering soup. Leave a little space between the dumplings so they can expand.

  10. Cover the Dutch oven tightly and cook over low heat for 15 minutes. Do not lift the lid while the dumplings cook, as the trapped steam is what makes them light and fluffy.

  11. Check that the centers of the dumplings are fully cooked, then ladle the chicken and dumplings into bowls and serve warm.

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