If you’re craving a warm, comforting bowl that’s packed with flavor and just the right amount of heartiness, this Chicken Dumpling Soup Recipe is the answer you’ve been searching for. Every spoonful delivers tender chunks of chicken swimming in a rich, herb-infused broth, crowned with fluffy, pillowy dumplings that melt in your mouth. It’s the kind of dish that feels like a big, cozy hug on a chilly day and is impressively simple to make—once you try it, it will quickly become your go-to comfort meal.
Ingredients You’ll Need
These ingredients are straightforward, yet each one plays a critical role in building the layers of flavor, texture, and color that make this soup so irresistible. From fresh vegetables contributing sweetness and freshness, to dried herbs that create depth, every component matters.
- 1 ½ pounds boneless, skinless chicken breasts: Use quality chicken for tender, juicy bites that hold up perfectly in the soup.
- 1 ½ teaspoons salt (divided): Balances all the flavors and seasons both the chicken and soup.
- ¾ teaspoon black pepper (divided): Adds a subtle heat and enhances the savory notes.
- 1 tablespoon avocado oil: A mild oil perfect for browning the chicken without overpowering.
- 4 tablespoons salted butter: Vital for sautéing vegetables and adding richness.
- 1 small sweet onion (finely diced): Adds a gentle sweetness and aromatic depth.
- 3 medium carrots (peeled and cut into ½-inch slices): Bring natural sweetness and vibrant color.
- 3 celery ribs (diced): Provide a crunchy texture and a classic soup base flavor.
- 4 garlic cloves (finely minced): Infuse the soup with savory warmth and aroma.
- â…“ cup all-purpose flour: Used to thicken the soup to a luscious consistency.
- 4 cups chicken broth (divided): The heart of the soup’s savory liquid and flavor foundation.
- 2 cups water (divided): Helps balance the broth for the perfect soup base.
- 1 tablespoon Better Than Bouillon (chicken flavor): Concentrated flavor booster for rich, homemade taste.
- ½ teaspoon each dried thyme, rosemary, basil, tarragon, sage: An aromatic herb blend that adds wonderful complexity and freshness.
- 1 cup whole milk: Adds creaminess to the soup and softens the dumplings.
- 1 cup frozen peas: A pop of color and gentle sweetness to brighten the dish.
- 1 ¾ cups all-purpose flour: The base for fluffy, tender dumplings.
- 2 teaspoons baking powder: Leavens the dumplings beautifully for a light texture.
- ½ teaspoon baking soda: Balances the acidity and helps dumplings rise.
- ½ teaspoon garlic powder: Adds a subtle garlic flavor to the dumpling dough.
- 1 teaspoon salt: Properly seasons the dumplings.
- ¼ teaspoon black pepper: Enhances the savory profile.
- ¾ cup whole milk: Moistens the dumpling dough for softness.
- 4 tablespoons salted butter (melted): Keeps the dumplings tender and flavorful.
- ¼ cup sour cream: Adds richness and a slight tang to the dumplings.
- Fresh thyme leaves (optional): For garnish and added herbal brightness.
- Fresh flat-leaf parsley (finely chopped, optional): A fresh, colorful final touch.
How to Make Chicken Dumpling Soup Recipe
Step 1: Prep and Brown the Chicken
Start by seasoning your chicken breasts with half the salt and pepper. Then, heat avocado oil in your pot over medium heat and brown the chicken on each side for about 3-4 minutes. It does not need to cook through here; you’re just building flavor and a beautiful golden crust. Once browned, transfer the chicken to a cutting board to cool before chopping it into bite-sized pieces. This step ensures your chicken stays moist and juicy in the soup, giving it that perfect texture you want.
Step 2: Sauté the Vegetables
With all that delicious flavor left in the pot, melt butter over medium heat, then add onion, carrots, and celery. This classic trio creates the aromatic base of your soup, softening just enough to release their sweetness and meld seamlessly with the broth. Sauté for 3-4 minutes before adding minced garlic—cook just 30 seconds more to avoid bitterness while letting the garlic release its warmth and enticing aroma.
Step 3: Create the Soup Base
Sprinkle in the flour over the softened vegetables and stir to coat everything evenly. This step helps thicken your soup, giving it a rich, comforting body. Gradually add chicken broth in small increments, stirring constantly to avoid lumps and to build a smooth, thick paste. Follow with the remaining broth and water in 1-cup amounts, making sure everything is incorporated before adding more. This slow addition ensures a velvety texture that’s perfect for spoonfuls of dumpling goodness.
Step 4: Season and Simmer
Now it’s time to bring the soup to life with a bouquet of dried herbs—thyme, rosemary, basil, tarragon, and sage—plus the remaining salt, pepper, your Better Than Bouillon, and the chopped chicken pieces. Stir everything together, then increase the heat to bring the soup to a gentle boil. Once boiling, reduce to medium-low and cover to simmer for 10-12 minutes. This simmering cooks the chicken fully while letting all the herb flavors infuse deeply into the broth.
Step 5: Prepare the Dumpling Dough
While the soup simmers, whisk together the dry ingredients for the dumplings in a large bowl—this includes flour, baking powder, baking soda, garlic powder, thyme, salt, and pepper. Then stir in milk, melted butter, and sour cream to form a thick, sticky dough. Don’t worry if it looks dense; this is exactly what makes the dumplings so tender and fluffy once cooked.
Step 6: Add Dumplings to the Soup
Using a small spoon or cookie dough scoop, drop tablespoon-sized mounds of dough gently into the simmering soup. Aim to keep them fully submerged, because that steam and cooking liquid help them puff up perfectly. Let these cook for 5-7 minutes uncovered until you can insert a toothpick and it comes out clean. These dumplings are the heart of this recipe and the ultimate comfort food element.
Step 7: Finish with Milk and Peas
Finally, stir the cup of whole milk and the frozen peas into your soup. The milk adds a creamy finish that rounds out the flavors, while the peas provide a lovely burst of color and subtle sweetness. Give everything one last gentle stir, and your soup is ready to warm and delight your soul.
Step 8: Serve and Garnish
Serve your Chicken Dumpling Soup Recipe hot, finished with fresh thyme leaves and chopped parsley if you have them on hand. These fresh herbs brighten the dish and add a pop of vibrant green that makes it look as good as it tastes. Don’t be shy with the garnishes; they elevate the whole experience.
How to Serve Chicken Dumpling Soup Recipe
Garnishes
A sprinkle of fresh thyme and finely chopped flat-leaf parsley adds color and a fragrant herbal lift that complements the rich flavors in the soup. You could also add a small drizzle of good-quality olive oil or a little cracked black pepper fresh from the mill for extra depth right at the table.
Side Dishes
This soup is meal-worthy on its own, but if you want to round things out, soft, crusty bread or homemade dinner rolls are perfect for soaking up every last drop. A simple side salad dressed with lemon vinaigrette pairs beautifully, balancing the richness with crisp, refreshing bites.
Creative Ways to Present
For a cozy dinner party or family gathering, serve the soup in rustic bowls with a dollop of sour cream or crème fraîche swirling on top. You could also individually portion the dumplings in ramekins and ladle the hot broth over them for a fun, interactive presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Allow your soup to cool to room temperature and transfer it to airtight containers. It will keep beautifully in the refrigerator for up to 3 days. The flavors actually deepen after resting, making your leftovers even more satisfying.
Freezing
While soup freezes well, dumplings can sometimes change texture when thawed and reheated. If you want to freeze leftovers, consider removing the dumplings first and freezing soup and dumplings separately. Freeze soup in sturdy containers for up to 3 months.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If reheating frozen soup, thaw overnight in the fridge first. Add a splash of milk if the soup thickens too much during storage to bring back its creamy consistency.
FAQs
Can I use cooked chicken instead of raw in this Chicken Dumpling Soup Recipe?
Absolutely! If you have leftover cooked chicken, simply add it in step 4 with the herbs and seasonings. Keep in mind that you may need to shorten the simmering time since the chicken is already cooked.
Are the dumplings gluten-free?
The dumplings in this recipe use all-purpose flour, which contains gluten. For a gluten-free alternative, you could experiment with gluten-free baking mixes, but remember dumplings’ texture might be slightly different.
Can I make the soup dairy-free?
Yes! Substitute the whole milk and butter with dairy-free alternatives like almond milk and vegan butter or olive oil. The texture might change slightly, but the soup will still be delicious.
How do I know when the dumplings are cooked?
Use a toothpick or fork to carefully check one dumpling. If it comes out clean without dough sticking, the dumplings are perfectly cooked and fluffy inside.
Can I add other vegetables to this recipe?
Definitely! Feel free to toss in green beans, corn, or even mushrooms to customize your Chicken Dumpling Soup Recipe according to your preferences and what you have on hand.
Final Thoughts
This Chicken Dumpling Soup Recipe truly feels like a labor of love in every bowl. It’s the kind of dish that brings people together, whether for a cozy night in or to brighten up a busy weekday dinner. Once you make it, you’ll understand why I’m so enthusiastic—it’s comforting, satisfying, and absolutely delicious. So gather your ingredients, dive in, and enjoy every warm, flavorful bite!
Print
Chicken Dumpling Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Dumpling Soup features tender chicken pieces and fluffy homemade dumplings simmered in a flavorful herb-infused broth with fresh vegetables. A perfect hearty and satisfying dish to warm you up any time of year.
Ingredients
For the 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)
- â…“ 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
For the 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
For Garnish (Optional):
- Fresh thyme leaves
- Fresh flat-leaf parsley (finely chopped)
Instructions
- Prepare the Chicken: Sprinkle the chicken breasts with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium heat. Place chicken in a single layer and cook 3-4 minutes per side until golden but not fully cooked. Remove and set aside to cool, then cut into bite-sized pieces.
- Sauté Vegetables: Add butter to the same pot and melt over medium heat. Add diced onion, carrots, and celery. Cook for 3-4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Create Roux and Add Liquids: Sprinkle flour over the vegetables and stir to coat. Gradually add ½ cup chicken broth, stirring to combine, then add another ½ cup broth stirring until a thick paste forms. Slowly add the remaining chicken broth in 1-cup increments and then add the water, stirring well after each addition to create a smooth soup base.
- Add Seasonings and Chicken: Stir in Better Than Bouillon, dried thyme, rosemary, basil, tarragon, sage, 1 teaspoon salt, ½ teaspoon black pepper, and the cubed chicken pieces. Bring the soup to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10-12 minutes until the chicken is cooked through.
- Make Dumpling Dough: Meanwhile, in a large bowl, whisk together flour, baking powder, baking soda, garlic powder, dried thyme, salt, and black pepper. Add milk, melted butter, and sour cream, then stir with a spatula until a thick dough forms.
- Add Dumplings to Soup: Using a small cookie scoop or spoon, drop tablespoon-sized dumplings into the simmering soup, ensuring they are fully submerged. Simmer over medium heat for 5-7 minutes until dumplings are cooked through and a toothpick inserted comes out clean.
- Finish Soup: Stir in the remaining whole milk and frozen peas, heating just until peas are warmed through.
- Serve: Ladle soup into bowls and garnish with fresh thyme leaves and chopped flat-leaf parsley if desired. Enjoy warm.
Notes
- Do not overcook the chicken initially; it will finish cooking in the soup.
- Dumplings should be dropped gently and cooked fully submerged to avoid sticking or burning.
- Adjust herbs to your taste preference for a more or less pronounced flavor.
- Use whole milk for richness; substitute with 2% milk if preferred but soup may be less creamy.
- Leftover soup stores well covered in the refrigerator for up to 3 days.
