Pin it
This homemade Chicken and Dumpling Soup will warm your belly inside and out. It's loaded with tender chicken chunks, garden-fresh vegetables, and pillowy dumplings bobbing in savory broth. It's exactly what you need when you're craving something substantial that reminds you of home cooking.
Benefits of This Hearty Soup
When you want a meal that'll fill you up good, this soup does the job. It tastes like grandma's cooking without needing her years of practice. The dumplings simmer directly in the broth, grabbing all that yummy chicken flavor. You might want to double the batch - nobody can stop at one bowl. It's perfect for chilly evenings or when someone's feeling a bit sick.
Ingredients List
- Real butter: 4 tablespoons
- Onion: 1 large, diced
- Carrots: 3 large, diced
- Celery: 3 stalks, thinly sliced
- Garlic: 3 cloves, minced
- Chicken Broth: 8 cups
- Chicken: 3 cups cooked, shredded
- Salt: 1 teaspoon
- Black Pepper: Freshly ground
- Bay Leaves: 2 whole
- Dried Parsley: 1 tablespoon
- Cornstarch: 3 tablespoons
- Water: 1/4 cup cold
- Flour: 2 cups all-purpose
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Cold Butter: 4 tablespoons
- Milk: 1 cup cold
For Dumplings:
Cooking Instructions
- Prepare the base:
- Melt butter in your largest pot on medium heat. Toss in carrots, celery, onions. Cook until onions turn translucent, about 10 minutes. Toss in garlic, cook another minute.
- Build the broth:
- Add broth to the pot. Put in chicken, salt, pepper, bay leaves, parsley. Bring to a gentle boil, then lower the heat.
- Prepare dumpling mixture:
- Combine flour, baking powder, salt in a bowl. Mix well. Use the large holes of a grater to grate cold butter into flour. Work with your fingertips until mixture looks crumbly.
- Create dumpling batter:
- Add cold milk to flour mixture. Stir with a fork just until combined - don't overmix or you'll end up with tough dumplings.
- Add dumplings to soup:
- Drop spoonfuls of batter into the simmering soup. Aim for golf ball size. Cover the pot. Leave undisturbed for 15 minutes.
- Thicken the soup:
- Blend cornstarch with cold water in a small cup until smooth. Stir into soup. Let bubble for 2 minutes until thickened.
- Test for doneness:
- Slice a dumpling in half - should be fully cooked through, not raw inside. Remove bay leaves.
- Adjust seasoning:
- Taste the soup. Need more salt? Extra pepper? Add now. Want thicker soup? Mix in more cornstarch slurry.
- Ready to eat:
- Ladle soup with a couple dumplings into each bowl. Some people like an extra crack of black pepper on top.
Pin it
Dumpling Success Tips
Your butter must be ice cold straight from the refrigerator. Don't stir dumpling mix too much or they'll turn out hard. Add dumplings where you see bubbling spots in the soup. Keep them apart so they won't stick together. Don't lift the lid while cooking or your dumplings will end up dense.
Troubleshooting Tips
Is your soup watery? Mix extra cornstarch with cold water. Dumplings breaking up? You probably mixed the dough too much. Still raw inside your dumplings? They need more time to cook. Bland flavor? Add a bit more salt, not extra herbs. Bottom of pot scorching? Your heat's too strong, turn it down.
Time-Saving Tricks
Grab a store-bought rotisserie chicken to cut down prep time. Chop vegetables while you start heating the pot. Whip up dumpling mixture during broth simmering. Want to plan ahead? Cook the soup base early, then add fresh dumplings right before serving. Some people use pre-made biscuit mix for dumplings when they're in a hurry.
Storing Extras
Store any leftover soup apart from the dumplings. The soup will last about 4 days in your fridge. It freezes well without dumplings inside. When warming up, do it slowly on the stovetop. Add a bit of broth if it's gotten too thick. Always cook new dumplings next time around - stored ones get soggy.
Customization Ideas
Want extra vegetables? Throw in some corn or peas. Looking for richness? Swap some broth for heavy cream. Need dinner faster? Make tiny dumplings that cook quicker. Love herbs? Add fresh rosemary or thyme sprigs. Some folks enjoy a little hot sauce on top. Adjust it to match what your family enjoys.
Pin it
Frequently Asked Questions
- → Can I make this in a pressure cooker?
Absolutely! Use the 'sauté' setting to brown the vegetables first.
Add everything except the dumplings, then cook under high pressure for 8 minutes. Release the pressure, then drop in small spoonfuls of dumpling batter. Cook for 2 more minutes.
Tips: Don’t overfill—dumplings need space to expand. Keep dumplings smaller since they’ll puff up more under pressure. If it’s too thin after cooking, use 'sauté' to thicken it up.
- → Can it be made gluten-free?
Use a quality gluten-free flour blend like Bob's Red Mill or King Arthur for the dumplings. Add 1/4 tsp xanthan gum if the mix doesn’t already include it.
Make smaller dumplings—they’ll be a little softer. Double-check ingredient labels on broth and spices for any hidden gluten. Some folks also like using cornmeal dumplings instead. Just avoid stirring too much once dumplings are added—they'll be more delicate.
- → What’s the best way to store leftovers?
Keep the soup and uncooked dumpling batter separate.
Refrigerate the soup in an airtight container for up to 3 days. Freeze soup (no dumplings) for up to 3 months. When reheating, warm slowly on the stovetop, and make fresh dumplings when you’re ready.
If cooked dumplings are stored, they’re fine the next day but don’t microwave—makes them tough!
- → Can I use pre-cooked chicken?
Definitely! Shred about 3 cups from a hot rotisserie chicken and stir it in toward the end—it’s already cooked.
Save the bones to make broth later. Short on time? Pre-cooked chicken strips work too—just warm them in the soup. Bonus: rotisserie adds a great flavor touch! Some stores even sell pulled chicken meat for extra convenience.
- → How can I make a veggie version?
Simple changes turn it vegetarian: Swap out chicken broth for veggie broth—mushroom broth is particularly tasty.
Replace the chicken with chickpeas (2 cans), browned firm tofu cubes, or mushrooms. Add more veggies like peas or corn for extra heartiness. Don’t forget to season well—try a pinch of poultry seasoning for a comforting flavor.
As for the dumplings, they’re already meat-free. Just double-check your broth ingredients!
Conclusion
If you’re a fan of these flavors, try a chicken pot pie next time. Same comforting ingredients, but under a buttery crust.
For something lighter, switch to a chicken noodle soup. It’s a breeze to make since you’ve already got the chicken and veggies.