Chicken Dumpling Soup isn’t just a recipe—it’s a bowl of cozy nostalgia. With a warm, savory broth, tender shredded chicken, and pillowy dumplings for soup, this dish captures the heart of classic comfort food while staying easy enough for a weeknight dinner. It’s a perfect option when you’re craving something hearty yet simple, especially when the weather turns cool.
Unlike traditional chicken and dumplings, which tends to be thicker and stew-like, this version leans into the soup format—making it spoonable, satisfying, and great for reheating. In this recipe, the fluffy dumplings are simmered directly in the broth, allowing them to soak up the flavor while maintaining their structure.
You don’t need special ingredients or advanced techniques. In fact, this dish is designed for the home cook who appreciates pantry staples and practical recipes. Using store-bought rotisserie chicken (see Wikipedia’s guide to rotisserie cooking) saves time without sacrificing taste. Even the easy dumpling dough uses just a handful of ingredients—flour, milk, and baking powder—to achieve tender, cloud-like results.
Whether you’re exploring fall dinner ideas or looking for a way to use leftover chicken, this recipe fits beautifully into any cozy meal plan. For inspiration, browse comforting examples like this creamy chicken dumpling soup or scroll through hearty chicken soup recipes for fall. This bowl truly delivers warmth, taste, and timeless appeal.
What Is Chicken Dumpling Soup?
Chicken Dumpling Soup is a comforting, brothy dish that blends savory chicken soup with soft, fluffy dumplings for soup—a true hybrid between classic chicken and dumplings and a traditional soup. Unlike the denser, gravy-filled version common in the South, this version offers a lighter broth with all the flavor and warmth of the original, but in spoonable form.
At its core, this dish consists of three essential elements:
-
A flavorful chicken broth base infused with aromatic vegetables like onions, carrots, and celery—known as a mirepoix
-
Tender, cooked or shredded chicken, which adds heartiness and protein
-
Light, homemade dumplings, which cook directly in the broth, absorbing flavor while creating texture
The dumplings themselves are made with a simple dough—a mix of flour, baking powder, milk, and fat—that’s dropped by spoonfuls into the hot soup. As they simmer, the dumplings expand and steam, becoming tender and fluffy. The secret to their light texture lies in the leavening agent—baking powder—which allows the dumplings to rise during cooking.
You might wonder how chicken dumpling soup differs from chicken soup or even stew. The answer lies in the dumplings. Regular chicken soup typically uses noodles or rice. Here, dumplings take the place of traditional starches, adding a unique bite and creamy texture without any dairy or thickeners.
Recipes like this one offer a foundation that’s both customizable and dependable. You can swap in leftover roast chicken, use bone broth for added richness, or incorporate fresh herbs for brightness. For more inspiration, take a look at this family dinner soup idea that highlights just how adaptable and satisfying chicken dumpling soup can be.
Whether served on its own or alongside a piece of crusty bread, chicken dumpling soup is a versatile, soul-satisfying dish with roots in many cultures—read more on the origins of chicken soup here. This variation keeps the nostalgia but trims the complexity, making it ideal for beginners or seasoned cooks looking for ease.
Ingredients You’ll Need (With Substitutions)
To make a truly comforting chicken dumpling soup, you don’t need fancy ingredients—just smart, flavorful staples. This recipe relies on basic pantry items and a few fresh components that come together to create a rich, balanced bowl. Here’s a breakdown of everything you’ll need, along with easy substitutions to suit your preferences or dietary needs.
For the Soup Base
-
2 tablespoons olive oil or unsalted butter
Used for sautéing the aromatics. Butter adds richness, while olive oil is lighter.
Substitute: Avocado oil or ghee. -
1 medium onion, diced
A classic soup base ingredient that builds savory depth.
Substitute: Shallots or leeks. -
2 carrots, sliced
Adds natural sweetness and color.
Substitute: Parsnips or sweet potatoes. -
2 celery stalks, sliced
Delivers earthiness and crunch.
Substitute: Fennel stalks or chopped zucchini. -
3 cloves garlic, minced
Brings aromatics and warmth.
Substitute: Garlic paste or roasted garlic. -
6 cups low-sodium chicken broth
The foundation of the soup. Opt for quality broth for full flavor. You can also use homemade chicken stock. Learn more about the cultural and nutritional aspects of chicken soup.
Substitute: Bone broth or vegetable broth for a lighter option. -
2 cups cooked chicken, shredded
This can be rotisserie chicken or cooked chicken breast/thighs. Using rotisserie chicken is a great time-saver and flavor booster.
Substitute: Leftover roast chicken or poached chicken. -
1 teaspoon dried thyme
Earthy, herbal flavor that pairs perfectly with poultry.
Substitute: Italian seasoning or fresh thyme (use 3x more). -
1 teaspoon dried parsley
Brings balance and color.
Substitute: Fresh chopped parsley or dill. -
Salt and black pepper to taste
Adjust seasoning toward the end of cooking to avoid over-salting if using rotisserie chicken.
For the Dumplings
-
1 cup all-purpose flour
The base of the easy dumpling dough.
Substitute: Whole wheat flour or a 1:1 gluten-free flour blend. -
2 teaspoons baking powder
Acts as a leavening agent to make dumplings fluffy.
See how baking powder contributes to dumpling texture.
Substitute: 1 teaspoon baking soda + ½ teaspoon lemon juice. -
½ teaspoon salt
Enhances the flavor of the dough.
Substitute: Garlic salt or seasoned salt for extra flavor. -
½ cup milk
Provides moisture and tenderness.
Substitute: Buttermilk for richer flavor, or plant-based milk like almond or oat milk. -
2 tablespoons melted butter or vegetable oil
Fat adds softness to the dumplings.
Substitute: Olive oil or ghee for a healthier fat.
This simple dumpling dough is the highlight of the recipe. You can also explore variations like herbed doughs, cheesy dumplings, or even gluten-free blends. For a visual guide, see this easy dumpling dough tutorial, which can help you master consistency and texture.
With these ingredients, you’re just minutes away from building a pot of soup that feels like home—rich, nourishing, and full of comfort.
Step-by-Step Recipe Instructions
Making chicken dumpling soup is a satisfying process that delivers rich, homemade flavor with minimal effort. Follow these step-by-step instructions to get perfectly tender chicken, a rich broth, and fluffy dumplings every time.
Sauté the Aromatics
-
Heat 2 tablespoons of olive oil or unsalted butter in a large pot or Dutch oven over medium heat.
-
Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks. Cook for 5 to 7 minutes until the vegetables begin to soften.
-
Stir in 3 minced garlic cloves and cook for another 1 minute until fragrant.
Build the Broth
-
Pour in 6 cups of low-sodium chicken broth and bring the mixture to a gentle boil.
-
Add 2 cups of cooked, shredded chicken, 1 teaspoon of dried thyme, and 1 teaspoon of dried parsley.
-
Season with salt and freshly ground black pepper to taste.
-
Reduce the heat and let the soup simmer while you prepare the dumplings.
Prepare the Easy Dumpling Dough
-
In a medium bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
-
Stir in ½ cup of milk and 2 tablespoons of melted butter (or vegetable oil) until a sticky dough forms.
-
Do not overmix—the dough should be slightly lumpy but combined.
Need a visual guide? Refer to this homemade dumpling dough example for consistency tips.
Drop and Simmer the Dumplings
-
Drop tablespoon-sized scoops of the dumpling dough into the simmering soup using a spoon or small cookie scoop.
-
Once all the dumplings are added, cover the pot with a lid and let it simmer on low heat for 15 to 20 minutes.
-
Avoid lifting the lid during this time—trapping the steam is essential for fluffy, cooked-through dumplings.
Finish and Serve
-
Gently stir the soup once the dumplings are cooked through. Check the texture by cutting one open—it should be soft and fluffy inside.
-
Adjust the seasoning with additional salt and pepper if needed.
-
Serve hot, optionally garnished with fresh herbs like chopped parsley or dill.
For a creamy twist, stir in a splash of milk or cream at the end.
Easy Dumpling Dough Tips & Tricks
Getting the texture right in your easy dumpling dough is key to making this soup truly exceptional. These tips help guarantee light, fluffy dumplings every time.
-
Don’t overmix the dough: Overworking the flour can lead to dense dumplings. Stir until just combined.
-
Use fresh baking powder: If your dumplings aren’t rising properly, your leavening agent may be expired. Learn how baking powder works to make dumplings fluffy.
-
Milk temperature matters: Use room-temperature milk to help the dough mix more evenly.
-
Drop dough directly into simmering broth: The broth should be hot but not at a rolling boil to prevent breaking apart.
-
Steam them covered: Keep the pot covered the entire time the dumplings cook to ensure a fluffy texture.
Cooking Tips for Perfect Dumplings Every Time
Mastering dumplings for soup comes down to precision and patience. These cooking tips can prevent the most common mistakes and ensure fluffy, fully cooked dumplings.
-
Simmer gently, don’t boil: High heat can break apart dumplings or cook them unevenly. Keep the soup at a low simmer.
-
Use a tight-fitting lid: Dumplings steam as much as they simmer. A sealed pot traps the moisture needed for a fluffy interior.
-
Don’t stir until they’re done: Stirring too soon can disrupt their structure. Wait until they’ve cooked fully before gently mixing the soup.
-
Time it: Dumplings usually take 15–20 minutes to cook through. Test one by cutting it open—it should be soft and airy inside.
-
Add herbs to the dough: For extra flavor, mix in chopped parsley or thyme directly into the dumpling dough.
Best Chicken Options for Soup
Choosing the right chicken can elevate your soup’s flavor while keeping prep simple.
-
Rotisserie chicken: Pre-cooked and seasoned, it’s the easiest option for quick soups.
-
Poached chicken: Ideal for controlling texture and seasoning. Poach breasts or thighs in broth and shred.
-
Leftover roasted chicken: Adds a deep, roasted flavor and prevents food waste.
-
Bone-in chicken: Offers more flavor during simmering but requires extra time and effort to remove bones.
Try this dish with any of the above options to suit your prep time and flavor preferences.
Variations on Classic Chicken Dumpling Soup
This chicken dumpling soup recipe is a blank canvas for delicious variations. Here are ways to customize it:
-
Creamy version: Add ½ cup of heavy cream or milk at the end for a rich texture.
-
Spicy version: Stir in crushed red pepper flakes or cayenne to give it heat.
-
Gluten-free dumplings: Use a gluten-free flour blend with baking powder. Adjust milk as needed for texture.
-
Herbed dumplings: Mix chopped parsley, dill, or thyme into the dumpling dough.
-
Vegetarian version: Swap chicken for mushrooms or white beans and use vegetable broth.
Want more seasonal inspiration? Browse these fall-friendly chicken soup ideas to discover ways to reinvent the dish.
Storage, Freezing & Reheating Tips
Chicken dumpling soup stores and reheats beautifully, making it ideal for meal prep or leftovers.
-
Refrigerate: Store in an airtight container for up to 4 days.
-
Reheat gently: Warm over low heat on the stove. Add a splash of broth if the soup has thickened.
-
Avoid boiling: Reheating at high heat can overcook dumplings or make them fall apart.
-
Freeze before adding dumplings: If planning to freeze, store the soup base separately. Add fresh dumplings when reheating.
-
Freeze leftovers with caution: Dumplings may change texture after freezing—slightly denser but still tasty.
Use this recipe as part of your weekly meal rotation or double it to store portions for busy nights.
10. Serving Suggestions & Pairings
To round out your chicken dumpling soup meal, consider these cozy pairings:
-
Crusty bread: A rustic sourdough or French baguette pairs perfectly for dipping.
-
Simple side salad: Light greens with a vinaigrette add freshness.
-
Roasted vegetables: Try roasted carrots or Brussels sprouts for extra color and flavor.
-
Apple slices or fruit salad: A fresh contrast to the savory soup.
-
Leftovers for lunch: This soup tastes even better the next day—perfect for meal prep.
FAQ
What is the difference between chicken dumpling soup and chicken and dumplings?
Chicken and dumplings is usually thicker—like a stew—while chicken dumpling soup has a broth base, making it more spoonable and lighter in consistency.
How do I keep dumplings from falling apart in soup?
Be sure to simmer gently and avoid over-stirring after adding the dumplings. Also, use fresh baking powder and don’t overmix the dough.
Can I use biscuit dough for dumplings?
Yes, store-bought biscuit dough can be used in a pinch, but it tends to be denser. Homemade dough delivers a lighter texture.
How do I make dumplings fluffier?
Use fresh baking powder, don’t overmix, and make sure to cover the pot while they cook to trap steam.
Can I make the soup and dumplings ahead of time?
Yes, but for best texture, make the soup base ahead and add dumplings fresh when reheating. Dumplings can become dense when stored.
Can I use gluten-free flour in the dumpling dough?
Yes, a 1:1 gluten-free baking blend works well. You may need to adjust the liquid slightly to reach the right consistency.
Why are my dumplings hard or dense?
Overmixing the dough or using expired baking powder can lead to dense dumplings. Always mix gently and check your leavening agent.
What herbs go best in chicken dumpling soup?
Parsley, thyme, dill, and rosemary are great options that add brightness and depth to the soup.
Chicken Dumpling Soup the best Dumplings for Soup with Easy Dumpling Dough
Description
This chicken dumpling soup is a soul-warming classic that blends tender shredded chicken, rich broth, and fluffy homemade dumplings you can mix in minutes. It’s quick to prepare with pantry staples and rotisserie chicken, yet delivers the deep comfort of a slow-simmered meal. Perfect for weeknights or chilly weekends, this easy soup is family-friendly, customizable, and incredibly satisfying.
Ingredients
- For the soup:
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded (use rotisserie or cooked chicken breast/thigh)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- For the dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons melted butter or vegetable oil
Instructions
- Heat olive oil or butter in a large pot or Dutch oven over medium heat.
- Add diced onions, carrots, and celery. Cook for 5 to 7 minutes until vegetables begin to soften.
- Stir in minced garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, thyme, parsley, salt, and pepper. Reduce heat and let simmer while you prepare the dumplings.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Stir in milk and melted butter until a sticky dough forms.
- Drop spoonfuls of the dumpling dough into the simmering soup (use about a tablespoon of dough for each dumpling).
- Cover the pot and simmer for 15 to 20 minutes, or until dumplings are cooked through and fluffy.
- Gently stir the soup once dumplings are done and adjust seasoning if needed.
- Serve hot and enjoy.
Notes
-
For best results, keep the pot covered while dumplings cook to ensure they steam properly.
-
You can prep the soup base a day ahead and refrigerate. Make the dumplings fresh when you’re ready to eat.
-
Fresh herbs add vibrant flavor—try finishing with chopped parsley or dill.
-
This soup thickens slightly as it cools. Add broth when reheating for a lighter consistency.
-
Make it creamy by adding a splash of milk or cream at the end of cooking.
