This Chicken Dumpling Soup recipe is made with sautéed vegetables, creamy potatoes, and tender chicken in a rich and flavorful broth. Homemade dumplings are simmered on top for the ultimate comfort food!
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Soup is one of my favorite dishes to make, especially on a cool day!
This Chicken Dumpling Soup is the ultimate comfort food, and it’s an easy recipe to bring together during the holidays or on a busy weeknight.
This recipe takes soups like my Chicken Wild Rice Soup and Instant Pot Potato Soup recipe to the next level with homemade dumplings! These dumplings are stirred together with just a few ingredients but add a really special touch to this chicken soup.
This Chicken and Dumpling Soup is also perfect for using leftover chicken or turkey!
There’s so much flavor in this dish from the savory vegetable base, rich chicken broth, and aromatic seasonings, it’s a family favorite for sure!
- Flour: all-purpose flour or whole wheat flour works well for these dumplings.
- Baking Powder: helps to get perfectly fluffy dumplings.
- Dumpling Seasonings: a combination of salt and Italian seasoning is all you need for the homemade dumplings to add a bit of extra flavor.
- Oil: use a neutral-flavored cooking oil like canola oil, vegetable oil, or olive oil to bind the dumpling ingredients and to sauté the vegetables for the soup.
- Vegetables: use the classic trio of carrots, celery, and onion for the savory soup base, and add in some frozen peas later on for extra color and nutrients.
- Soup Seasonings: use freshly minced garlic, dried parsley, dried thyme, freshly cracked black pepper, and salt to add flavor to the soup. Feel free to mix up the herbs according to your preferences!
- Broth: I always use a low-sodium chicken broth in my recipes, as it allows me to better control the salt content in dishes. If you’re using salted broth, you may want to omit the salt and add to taste before serving.
- Chicken: boneless skinless chicken breasts are the most ideal for this recipe, but boneless skinless chicken thighs will work well, too.
- Potatoes: I love using Yukon gold or red potatoes, but any kind of potato will work well.
- Cream: use full-fat cream to give the soup the best creamy flavor and texture.
- Cornstarch: you can thicken the soup easily and quickly with a cornstarch slurry.
How to Make Chicken and Dumpling Soup
This recipe is easy to make, and it’s quick enough for a weeknight meal. Full instructions are included in the printable recipe card below.
- Make dumpling batter: Stir together flour, baking powder, salt, and Italian seasoning. Add milk and canola oil and stir just until combined. Cover and set aside.
- Sauté: Sauté onion, carrots, and celery.
- Add seasonings: Add garlic, salt, parsley, thyme, and pepper. Stir and cook.
- Deglaze pot and add broth: Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot.
- Add chicken and potatoes: Add the chicken and potatoes and cook through.
- Shred chicken: Remove the chicken and shred it, then add it back to the pot.
- Make cornstarch mixture: Whisk together the cream and cornstarch.
- Thicken soup and add peas: Stir the cornstarch mixture into the pot along with the peas.
- Add dumplings: Using a tablespoon and a spatula, spoon dumpling batter on top of the soup.
- Cover and cook: Cover and cook until the dumplings are puffed and cooked through. Serve hot.
Chicken Dumpling Soup FAQs
This Chicken and Dumpling Soup recipe is thickened slightly with a mixture of heavy cream and cornstarch. You can make it thinner or thicker if you prefer, but we like it somewhere in the middle.
It’s best to freeze the uncooked dumpling dough to use in the future, so you can then make fresh dumplings as you need them. Simply flash freeze the dumpling dough balls on a baking sheet, then place them into a Ziploc bag and freeze them for up to 3 months. Add directly from frozen to simmering broth, soup, or stew to cook.
Store your leftover chicken dumpling soup in an airtight container in the refrigerator for 3-4 days. It’s best to store the dumplings separately, so they don’t get too soggy. Let it cool completely to room temperature before putting it in the fridge.
You can freeze this soup, but I would recommend freezing it before adding the dumpling balls. The potatoes may also have a bit of a different texture once they defrost, but the soup will taste fine! Store it in a freezer-safe container or portion it into freezer bags and freeze it for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until piping hot. Add fresh dumpling dough to the mixture for the last part of cooking, or cook the dumplings separately.
Tips and Notes
- Make the dumplings ahead. Make the dumpling dough, then cover it with plastic wrap, and store it in the refrigerator to use the next day.
- Soup will thicken as it cools. You might want to add in some extra broth if you need to before serving, or after reheating it from being in the fridge.
Chicken and Dumplings Soup Variations
- Add more veggies. You can add in pretty much any vegetables you have on hand, but it’s important to add them at the right time. Vegetables that require a longer cooking time, such as parsnips, potatoes, sweet potatoes, and carrots, should be added at the beginning. Those that take less time, like peas, green beans, and sweetcorn, can be added towards the end.
- Add more flavor. Add an extra pop of flavor to the soup with some Worcestershire sauce, Dijon mustard, or a bay leaf.
- Use different seasonings. Mix up the seasonings in your soup or in the dumplings to suit your preferences. Try swapping the dried herbs for fresh herbs if you have them, or increasing the seasonings to your taste.
This Chicken Dumpling Soup is hearty and filling all on its own, but you can add some side dishes to make it go a bit further if you need it to.
If you’re looking for an extra dose of veggies, and don’t want to add any more to the soup, you could serve some on the side as well! Try my Air Fryer Green Beans, Roasted Carrots, Air Fryer Broccoli, or Roasted Green Beans.
More Chicken Soup Recipes to Try
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Chicken Dumpling Soup
- 1 cup all purpose flour (or sub whole wheat)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ cup milk
- 2 tablespoons canola oil
- 2 tablespoons canola oil
- 2 large carrots (peeled and chopped)
- 2 ribs celery (chopped)
- 1 medium onion (finely chopped)
- 4 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- 4 cups low sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb)
- 1 ½ lbs Yukon gold or red potatoes washed and cut into 1/2″ pieces
- ¾ cup frozen peas
- ½ cup cream
- 1 tablespoon corn starch
- In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.
- Add milk and canola oil and stir just until combined. Cover and set aside.
- Add oil to a large soup pot or dutch oven and heat over medium-high heat.
- Add the carrots, celery and onion. Cook and stir for 3-4 minutes, until onion has softened.
- Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
- Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot. Add the chicken and potatoes and gently press down into the liquid.
- Cover and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 8-10 minutes, until vegetables are tender and chicken is cooked through.
- Remove chicken and shred. Add chicken back into the pot.
- Whisk together the cream and corn starch and stir into the pot along with the peas.
- Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook). Cover and cook 8-10 minutes, until puffed and cooked through (you can poke with a toothpick to make sure there is no batter that comes out).
- Taste and serve.
- Dumplings: if you need a shortcut, you can make these Easy Bisquick Dumplings instead of homemade.
- Broth: If using salted broth, I recommend reducing the added salt and adjusting seasonings at the end. This is a pretty thick and chunky soup! For a thinner soup, add up to 1 cup additional broth.
- Use pre-cooked chicken: if you have leftover Crockpot Shredded Chicken, Baked Chicken Breast, or shredded rotisserie chicken, you can simply make sure it’s in small pieces and stir it in with the cream and peas.
- Vegetables: feel free to add in even more vegetables if you prefer! You can even swap the broth for vegetables and skip the chicken, making it a hearty vegetarian meal.
- Store: Store your leftover chicken dumpling soup in an airtight container in the refrigerator for 3-4 days. It’s best to store the dumplings seperately, so they don’t get too soggy. Let it cool completely to room temperature before putting it in the fridge.
- Freeze: You can freeze this soup, but I would recommend freezing it before adding in the dumpling balls. The potatoes may also have a bit of a different texture to them once they defrost, but it will taste fine! Store it in a freezer-safe container or portioned in freezer bags and freeze it for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until piping hot. Add fresh dumpling dough to the mixture for the last part of cooking, or cook the dumplings separately.
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