Chicken and Dumpling Soup

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Chicken and dumpling soup will have everyone racing to the table! This one-pot dinner is loaded with tender chicken, hearty vegetables, and a creamy broth. Soft homemade dumplings steam right on top for the perfect finishing touch.

Reasons to Grab a Spoon

  • One Pot, Less Mess: Everything comes together in one pot, including the dumplings, so cleanup is a breeze.
  • Every Bite Has It All: Creamy broth, tender chicken, hearty veggies, and fluffy dumplings come together for a spoonful full of flavor and texture.
  • Dinner with a Shortcut: Use leftover roast chicken or a store bought rotisserie chicken to get this comforting meal on the table even faster.

Chicken and Dumpling Soup Ingredients

Overhead shot of labeled chicken soup ingredients.
  • Chicken: Use leftover rotisserie chicken or cooked shredded chicken to make this soup even easier.
  • Evaporated Milk: Adds creamy richness without making the soup too heavy. You can swap it for half-and-half if preferred.
  • Herbs: Fresh herbs work well in place of dried. Use 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
Overhead shot of labeled dumpling ingredients.

How to Make Chicken and Dumpling Soup

Chicken and dumplings is always a family favorite! I wanted to keep all the cozy flavor of the classic dish, but turn it into an easy, creamy soup. If you love this recipe, try my chicken and dumpling casserole next.

  1. Cook the Veggies: In a large pot over medium heat, add olive oil, onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  2. Sauté Garlic: Add garlic and Italian seasoning. Cook for about a minute, until the garlic is fragrant. Stir in all-purpose flour and cook for another minute.
  3. Simmer: Slowly whisk in chicken broth and evaporated milk. Add cooked chicken and bay leaf. Season with salt and pepper to taste and bring to a simmer.
  4. Make the Dumplings: In a bowl, combine all-purpose flour, baking powder, salt, and cold diced butter. Use a pastry blender or a fork to cut the butter into the flour until it’s evenly distributed.
  5. Add Milk: Pour in the milk and stir just until the dough comes together.
  6. Steam Dumplings: Drop spoonfuls of dumpling dough evenly across the soup. Turn the heat to low and cover the pot. Let the dumplings steam for 15 minutes, or until cooked through. Serve chicken and dumpling soup warm.
Celery, onions, and carrots cooking in the olive oil in the pot.
Seasonings and garlic added to the pot with flour.
Chicken broth and evaporated milk added to the pot.
Flour, baking powder, salt and cold butter being combined with a pastry blender.
Milk added to the mixture to make the dumplings.
Chicken and dumpling batter added to the top of the soup.

Alyssa’s Pro Tips

  • Keep the Dough Light: Mix just until the dough comes together. Overmixing can make the dumplings dense instead of soft and fluffy.
  • Let Them Steam: Once the dumplings go in, cover the pot and keep the heat low. The steam helps them cook through while staying soft and tender.

Must Have Tools for This Recipe

  • Large Pot or Dutch Oven: Use a large, heavy-bottomed pot with a lid for cooking the soup and steaming the dumplings.
  • Pastry Blender: Makes it easy to cut the cold butter into the flour for the dumpling dough.

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  • In a large pot over medium heat, add 3 tablespoons olive oil, 1 small diced yellow onion, 2 large diced carrots, and 2 ribs diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

  • Add 3 cloves minced garlic and 2 teaspoons Italian seasoning. Cook for about a minute, until the garlic is fragrant. Stir in 2 tablespoons all-purpose flour and cook for another minute.

  • Slowly whisk in 6 cups chicken broth and 1 (12-ounce) can evaporated milk. Add 4 cups cooked chicken and 1 bay leaf Season with salt and pepper to taste and bring to a simmer.

  • While the soup is simmering, make the dumplings. In a bowl, combine 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon salt, and ¼ cup cold diced butter. Use a pastry blender or a fork to cut the butter into the flour until it’s evenly distributed.

  • Pour ¾ cup milk over the flour mixture and stir just until the dough comes together. Drop spoonfuls of dumpling dough evenly across the soup. Turn the heat to low and cover the pot. Let the dumplings steam for 15 minutes, or until cooked through.

Storage Instructions

  • In the Refrigerator: Store leftovers in the fridge in an airtight container for up to 5 days. Reheat in the microwave or stovetop until heated through.
  • In the Freezer: Cool soup completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight. For best results, remove the dumplings from the soup before freezing, and when reheating, make a fresh batch of dumplings, as the dumplings don’t freeze well.

Calories: 404kcalCarbohydrates: 29gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 86mgSodium: 1198mgPotassium: 491mgFiber: 2gSugar: 8gVitamin A: 3410IUVitamin C: 3mgCalcium: 226mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Serving bowl of chicken and dumpling soup.

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