This classic Chicken and Dumpling Soup recipe features creamy broth, succulent chicken, sweet carrots, and light, fluffy dumplings.

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I still remember the first time I made this chicken and dumpling soup on a rainy Sunday — the kitchen filled with the smell of sautéed onions and thyme, and by the time the dumplings puffed up, everyone was gathered at the table. This recipe pairs a silky, slightly creamy broth with tender shredded chicken, sweet carrot ribbons, and light, fluffy dumplings that hold their shape without getting gluey. If you want a reliable comfort-soup to feed a crowd or soothe a cold night, this is the one to pull out. For another simple, family-friendly chicken comfort dish, try this easy chicken and dumplings from the same kitchen-tested collection.

What makes this recipe special

This version balances a rich mouthfeel without being heavy. A light roux thickens the broth just enough to coat the dumplings, while a short simmer keeps the chicken juicy. The dumplings are made with a simple biscuit-style batter — minimal fuss, maximum lift — and they steam on top of the soup so they stay tender and airy.

"I swapped my usual canned soups for this homemade pot — the dumplings were pillow-soft and the kids asked for seconds twice." — Home cook review

Why people reach for this recipe: it’s kid-approved, uses pantry staples, scales easily for a crowd, and works for weeknights or potlucks. It also adapts well if you want gluten-free dumplings or a dairy-free broth.

How this recipe comes together

Step-by-step overview:

• Sauté aromatics (onion, celery, carrot) until translucent to build the base flavor.
• Brown a little flour in butter to create a light roux; whisk in stock for a creamy-but-not-heavy broth.
• Add chicken and simmer until cooked through, then shred or cube.
• Drop spoonfuls of dumpling batter onto the simmering soup; cover and steam until they puff and test done.
• Finish with fresh herbs and a quick seasoning adjustment.

Timing expectations: about 15–20 minutes active prep, 25–30 minutes simmer and dumpling cook time. Serves 4–6.

Gather these items

Ingredients (with helpful notes and substitutions inline):

• 4 tbsp unsalted butter (or olive oil for dairy-free)
• 1 medium onion, finely chopped
• 2 stalks celery, sliced
• 3 medium carrots, peeled and sliced (or baby carrots)
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour (use gluten-free flour blend for GF)
• 6 cups chicken stock (homemade is best; low-sodium store-bought works)
• 2 cups cooked chicken, shredded or diced (rotisserie chicken shortens time)
• 1 cup whole milk or half-and-half (use plant milk + 1 tbsp cornstarch for dairy-free)
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• For dumplings:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp cold butter, cut into small pieces (or vegan butter)
  • 1 cup milk (plus a splash more if batter is dry)
  • 2 tbsp chopped fresh parsley (optional)

Substitutions: swap the milk for coconut milk (use less for flavor balance) or replace butter with oil. If you prefer a drop-biscuit dumpling, reduce baking powder slightly and fold batter less.

For a different comforting casserole to serve another night, consider this flavor-packed chicken enchilada casserole.

Directions to follow

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1. Melt butter in a large heavy-bottomed pot over medium heat. Add onion, celery, and carrots. Cook 6–8 minutes until softened.
2. Stir in garlic and cook 30 seconds until fragrant.
3. Sprinkle flour over vegetables. Stir constantly 1–2 minutes to cook the raw flour taste and form a light roux.
4. Gradually whisk in chicken stock until smooth. Add bay leaf and thyme. Bring to a gentle simmer.
5. Add chicken. Simmer uncovered 15 minutes so flavors meld; skim foam if needed.
6. While soup simmers, make dumplings: whisk flour, baking powder, salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until combined — don’t overmix.
7. Remove bay leaf. Reduce soup to a gentle simmer. Drop dumpling batter by tablespoonfuls (or use a cookie scoop) onto the surface, spacing them apart.
8. Cover pot tightly and simmer without lifting the lid for 12–15 minutes. Test one dumpling with a toothpick — it should come out clean.
9. Stir in milk or half-and-half and adjust salt and pepper. Add chopped parsley just before serving.

Short, action-oriented sentences help keep timing accurate: don’t skim or stir while dumplings cook, and keep the simmer gentle to avoid tough dumplings.

Best ways to enjoy it

Serve hot in deep bowls with a sprinkle of fresh parsley or chives and a crack of black pepper. Pair ideas:

• Crusty bread or garlic toast to sop up the broth.
• A crisp green salad dressed with lemon vinaigrette for contrast.
• A light white wine (Pinot Grigio) or a malty ale if you want beer.
  For a playful pairing night, try this creamy white lasagna soup the next week to keep dinner interesting.

How to store & freeze

• Refrigerate: Cool the soup to room temperature within 2 hours. Store in airtight containers for up to 3–4 days. Note: dumplings absorb broth over time and will soften.
• Freeze: For best texture, freeze the soup base without dumplings for up to 3 months. Thaw overnight, reheat, then drop fresh dumplings into the simmering reheated soup and cook 12–15 minutes.
• Reheating: Warm gently over low-medium heat. If soup has thickened in the fridge, add a splash of stock or water and whisk until smooth. Avoid boiling after adding milk to prevent curdling.

Food-safety note: always reheat to 165°F (74°C) before serving.

Pro chef tips

• Keep dumpling batter cold (chilled butter and cold milk) to encourage steam pockets that puff dumplings.
• Don’t overmix dumpling dough; a few lumps are fine.
• Use a gentle simmer — violent boiling will break dumplings apart and make them dense.
• If you need to stretch the soup for more mouths, add more stock and extra diced carrots and celery, and simmer until tender.
• For shredding hot chicken, use two forks or a stand mixer on low for 20–30 seconds to save time.

Recipe variations

• Herb-forward: add tarragon and dill for a brighter, fresher flavor.
• Cheddar dumplings: fold 1/2 cup sharp cheddar into the batter for a cheesy twist.
• Gluten-free: use a 1:1 gluten-free flour blend and check baking powder is gluten-free.
• Slow-cooker method: make the broth and chicken in the slow cooker on low 6 hours, then add dumplings during the last hour and steam under the lid.
• Turkey version: perfect for using leftover roasted turkey after holidays.

Common questions

Q: Can I make the dumplings ahead of time?
A: Dumplings are best fresh. You can make the batter ahead and refrigerate up to 24 hours, but cook dumplings just before serving for best texture.

Q: Can I use frozen dumplings or commercial biscuits?
A: Pre-made biscuit dough can work — adjust cooking time and check manufacturer recommendations. Frozen raw dumplings may release extra water; cook gently.

Q: Is there a dairy-free version?
A: Yes. Replace butter with oil and milk with unsweetened plant milk plus 1 tablespoon cornstarch (mixed) to maintain creaminess.

Q: How do I prevent soggy dumplings?
A: Avoid overcooking and keep the broth at a simmer, not a boil. Serve shortly after cooking. If storing leftovers separately keep dumplings and soup apart.

Conclusion

If you want a detailed home-cook walkthrough and photos for a similar comfort classic, see Chicken Dumpling Soup for inspiration and technique. For a deep-dive on the mechanics of chicken-and-dumplings — why roux and steaming matter — check out How to Make the Ultimate Chicken and Dumplings for science-backed tips. If you’re curious about different dumpling styles and want to explore steamed or pan-fried options, browse dumpling varieties at Dumplings & Bao | Little Fat Boy.

Chicken and Dumpling Soup

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A comforting chicken soup with tender dumplings, perfect for chilly days or gatherings.

Print it Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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For the Soup

• 4 tbsp unsalted butter or olive oil for dairy-free
• 1 medium onion, finely chopped
• 2 stalks celery, sliced
• 3 medium carrots, peeled and sliced or baby carrots
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour use gluten-free flour blend for GF
• 6 cups chicken stock homemade is best; low-sodium store-bought works
• 2 cups cooked chicken, shredded or diced rotisserie chicken shortens time
• 1 cup whole milk or half-and-half use plant milk + 1 tbsp cornstarch for dairy-free
• 2 tsp fresh thyme leaves or 1 tsp dried
• 1 leaf bay leaf
• Salt and freshly ground black pepper, to taste

For the Dumplings

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 tbsp cold butter, cut into small pieces or vegan butter
• 1 cup milk plus a splash more if batter is dry
• 2 tbsp chopped fresh parsley optional

Method

 

Preparation

1. Melt butter in a large heavy-bottomed pot over medium heat. Add onion, celery, and carrots. Cook 6–8 minutes until softened.
2. Stir in garlic and cook 30 seconds until fragrant.
3. Sprinkle flour over vegetables. Stir constantly 1–2 minutes to cook the raw flour taste and form a light roux.
4. Gradually whisk in chicken stock until smooth. Add bay leaf and thyme. Bring to a gentle simmer.
5. Add chicken. Simmer uncovered 15 minutes so flavors meld; skim foam if needed.

Making Dumplings

1. While soup simmers, make dumplings: whisk flour, baking powder, salt. Cut in cold butter until mixture resembles coarse crumbs.
2. Stir in milk just until combined — don’t overmix.
3. Remove bay leaf. Reduce soup to a gentle simmer. Drop dumpling batter by tablespoonfuls onto the surface, spacing them apart.
4. Cover pot tightly and simmer without lifting the lid for 12–15 minutes. Test one dumpling with a toothpick — it should come out clean.
5. Stir in milk or half-and-half and adjust salt and pepper. Add chopped parsley just before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 5g

Notes

Dumplings are best fresh; you can refrigerate the batter for up to 24 hours but cook just before serving. For gluten-free, use a 1:1 gluten-free flour blend for dumplings.

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