Classic Chicken and Dumplings Soup Recipe

If there’s a dish that feels like a warm hug in a bowl, it’s Classic Chicken and Dumplings Soup. This is the kind of food that fills your kitchen with tantalizing aromas and brings everyone to the table with smiles. You’ll savor tender chicken and pillowy homemade dumplings wrapped in a luscious, creamy broth, all tied together with simple, honest ingredients. Whether you’re feeling under the weather or just need some soul-soothing comfort, this is the ultimate recipe to keep in your repertoire.

Ingredients You’ll Need

The magic of Classic Chicken and Dumplings Soup is that it builds incredible flavor from straightforward, everyday ingredients. Each one brings its own bit of love—whether it’s aromatic veggies for depth, tender chicken for substance, or those irresistible dumplings on top. Here’s exactly what you’ll need, along with a few chef’s notes to make your soup shine.

• Olive oil: Adds a gentle, fruity richness and helps sauté the vegetables perfectly.
• Onions (2 cups, chopped): The starting point of almost any great soup—mellow and sweet when cooked down.
• Celery (1 cup, chopped): Essential for traditional flavor and brings a delicate crunch to the base.
• Carrots (1 cup, chopped): Offer gorgeous color and natural sweetness that balances the savory broth.
• Garlic (3 cloves, minced): Infuses irresistible aroma and depth that lifts every spoonful.
• Low-sodium chicken broth (4 cups): The comforting, savory backbone of the entire soup.
• Cooked chicken (2 cups, shredded): Use leftover roast chicken or even rotisserie for maximum tenderness.
• Dried thyme (1 teaspoon): Brings earthy, herbaceous notes that are quintessential for chicken soup.
• Dried parsley (1 teaspoon): Adds fresh, grassy flavor and a bright green fleck throughout.
• Salt and pepper, to taste: Adjust these at the end for perfect seasoning—taste as you go!
• All-purpose flour (2 cups, for dumplings): The foundation for those dreamy, soft dumplings.
• Baking powder (1 tablespoon, for dumplings): The secret to fluffy, cloud-like dumplings every time.
• Salt (1/2 teaspoon, for dumplings): A vital pinch to bring out the dumplings’ subtle flavor.
• Melted butter (2 tablespoons, for dumplings): Adds rich taste and keeps dumplings tender instead of dense.
• Milk (1 cup, for dumplings): Brings the dough together effortlessly and keeps the texture soft.
• Heavy cream (1/2 cup, to finish): Poured in at the end for a silky, luxurious finish—use half-and-half for a lighter touch.

How to Make Classic Chicken and Dumplings Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large soup pot over medium heat. Toss in your onions, celery, and carrots, stirring them around and letting their flavors meld for about 5–7 minutes. When the vegetables begin to soften and their colors turn more vivid, add the minced garlic and cook for just another minute. This base sets the stage for the gorgeous depth in Classic Chicken and Dumplings Soup.

Step 2: Build the Broth and Simmer

Next, add your chicken broth, shredded chicken, dried thyme, dried parsley, and a good pinch of salt and pepper. Give everything a hearty stir. Turn up the heat and bring the pot to a gentle boil, then lower to a simmer. The broth will start to smell homey and inviting—it’s already irresistible at this point.

Step 3: Prepare the Dumpling Dough

While the soup simmers, grab a mixing bowl and combine the flour, baking powder, and salt. Pour in the melted butter and milk, then stir together until you have a soft dough. Don’t overmix! You want your dumplings light and fluffy, not tough.

Step 4: Cook the Dumplings

Drop spoonfuls of the dough right onto the simmering soup. The key here is to keep the dumplings similar in size for even cooking. Pop a lid on the pot and let the dumplings steam and puff up for about 15 minutes. The result is a pot filled with gorgeous, tender dumplings bobbing in your golden broth. This stage really makes Classic Chicken and Dumplings Soup shine.

Step 5: Finish with Cream and Season

Remove the lid and swirl in the heavy cream, letting the soup simmer uncovered for another 5 minutes so everything becomes luscious and velvety. Taste for seasoning, adding more salt or pepper if needed. Ladle up the soup while it’s piping hot, and you’re in for pure comfort.

How to Serve Classic Chicken and Dumplings Soup

Garnishes

Add a shower of fresh chopped parsley, a crack of black pepper, or even a sprinkle of chives for color and freshness. These finishing touches bring new life and brightness to every bowl of Classic Chicken and Dumplings Soup, making each serving feel special.

Side Dishes

While this soup is a meal in itself, it pairs beautifully with a slice of warm crusty bread or classic buttermilk biscuits. A light, crisp green salad on the side also adds the perfect refreshing crunch to balance all that creamy goodness.

Creative Ways to Present

For dinner parties or cozy evenings alike, try serving Classic Chicken and Dumplings Soup in wide, shallow bowls or even vintage soup crocks for a farmhouse feel. Individual ramekins are charming too, especially topped with a sprig of fresh thyme. Sometimes, I love to place a dumpling or two right in the center of the bowl for a dramatic, inviting look.

Make Ahead and Storage

Storing Leftovers

Once the soup has cooled, transfer any leftovers to an airtight container and refrigerate. It will keep beautifully for up to three days, making it a wonderful option for busy weeknights or quick comfort food lunches.

Freezing

If you’d like to freeze Classic Chicken and Dumplings Soup, it’s best to separate the dumplings from the broth if possible. The broth and chicken freeze well for up to three months, while the dumplings may lose a bit of their fluffiness upon thawing. Store them in individual containers for easiest reheating.

Reheating

To reheat, warm the soup gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of extra milk or broth if the soup has thickened. If reheating from frozen, thaw overnight in the fridge first for best texture.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is convenient and flavorful, making it an excellent shortcut for Classic Chicken and Dumplings Soup. Just shred or chop the meat and add it straight into the simmering broth.

Can I make this soup dairy-free?

Yes, you can skip the cream at the end, and use a plant-based butter and non-dairy milk for the dumplings. The soup will still be delicious, though not quite as rich and silky.

Do the dumplings have to be made from scratch?

Homemade dumplings truly make Classic Chicken and Dumplings Soup special, but if you’re short on time, you can use biscuit dough from the store. Just be sure to drop in spoonfuls and cook as directed.

How can I add more vegetables to the soup?

Feel free to tuck in extra veggies like peas, corn, or green beans at the same stage you add the chicken. This is a great way to sneak in more nutrition and color to the soup.

What’s the best way to tell if dumplings are done?

The dumplings should be firm and fluffy after steaming for about 15 minutes. Cut one open to check—if the center is cooked through and no longer doughy, you’re good to go!

Final Thoughts

I can’t recommend this Classic Chicken and Dumplings Soup enough. It’s a recipe that delivers both nostalgia and pure coziness with every ladleful. So the next time you’re craving some comfort, gather these easy ingredients and treat yourself—you’ll want to make this family favorite again and again!

Print