There's nothing quite like a steaming bowl of Chicken Dumpling Soup on a cold day. This chicken and dumpling soup wraps you in warmth with tender chunks of chicken, soft pillowy dumplings, and vegetables swimming in a creamy, flavorful broth. My mom used to make this every winter when someone in the family got sick, and now I make it for my own kids whenever they need comfort. The dumplings soak up all that delicious broth and practically melt in your mouth.
Why You'll Love This Chicken Dumpling Soup
This recipe turns simple ingredients into something that tastes like you've been cooking all day. The Chicken Dumpling Soupcomes together in under an hour, which makes it perfect for busy weeknights when you need something filling and satisfying. My husband calls it his favorite comfort food because it's hearty without feeling heavy.
The creamy chicken and dumplings have just the right balance of vegetables, tender chicken, and fluffy dumplings that hold together perfectly. It's the kind of soup that makes you want seconds and freezes beautifully for quick meals later.
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What You'll Need
These pantry staples and fresh ingredients create layers of flavor that taste homemade without any shortcuts.
Main Ingredients
- 1 pound boneless chicken breasts, diced
- 3 cups chicken broth
- 2 cups milk
- 3 carrots, sliced
- 3 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups biscuit mix
- ⅔ cup milk
Optional Extras
You can add frozen peas, swap chicken breasts for rotisserie chicken to save time, or use homemade biscuit dough instead of mix for even fluffier dumplings.
Check the recipe card for exact amounts and full instructions.
How to Make Chicken Dumpling Soup
Cook the Chicken and Vegetables
Melt butter in a large pot over medium heat. Add the diced chicken and cook until golden on all sides, about 5 minutes. Remove the chicken and set aside. In the same pot, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables start to soften and smell amazing.
Build the Creamy Base
Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk, thyme, salt, and pepper. Bring everything to a gentle simmer and let it cook for 10 minutes until the broth thickens slightly.
Return the Chicken
Add the cooked chicken back into the pot and stir to combine. Let it simmer together for another 5 minutes so the chicken absorbs some of that flavorful broth.
Can I use canned biscuits for the dumplings? Yes, you can tear canned biscuits into small pieces and drop them into the simmering soup. They'll puff up beautifully and taste just as good as homemade dumpling dough.
Make and Add Dumplings
In a separate bowl, mix the biscuit mix with ⅔ cup milk until just combined. Don't overmix or the dumplings will be tough. Drop spoonfuls of the dough directly into the simmering soup, spacing them out evenly. Cover the pot with a lid and let the dumplings cook undisturbed for 15 minutes. They'll puff up and cook through from the steam.
Aliana's Kitchen Wisdom
The secret to fluffy dumplings is not lifting the lid while they cook.
I know it's tempting to peek, but the steam is what makes them light and tender.
My sister used to check on hers constantly and they'd turn out dense every time.
Also, make sure your soup is at a gentle simmer, not a rolling boil, when you add the dumplings.
Too much heat makes them fall apart instead of staying together in perfect pillowy bites.
Ingredient Substitutions & Variations
Swap chicken breasts for boneless thighs if you want extra richness. Use vegetable broth and skip the chicken for a vegetarian version with mushrooms. You can make this with canned chicken if you're really pressed for time. For a southern-style twist, use buttermilk instead of regular milk in both the soup and the dumplings.
Storage & Serving Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The dumplings will absorb some liquid as they sit, so add a splash of broth when reheating. This easy chicken dumpling recipe doesn't freeze as well with the dumplings already in it, but you can freeze the soup base without dumplings for up to 3 months and make fresh dumplings when you reheat it.
What to Serve With Chicken Dumpling Soup
This pairs perfectly with crusty bread for dipping, a simple side salad, or homemade cornbread. My family loves it with buttery crackers crumbled on top. It's filling enough to be a complete meal on its own.
FAQs About Chicken Dumpling Soup
Can I use frozen vegetables?
Absolutely. Frozen mixed vegetables work great and save prep time. Just add them when you return the chicken to the pot.
How do I thicken the soup if it's too thin?
Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup. Let it cook for a few minutes until it reaches your desired thickness.
Can I make this in a slow cooker?
Yes, cook the chicken and vegetables in the slow cooker on low for 4 hours, then add the dumplings in the last 30 minutes on high with the lid on.
Why did my dumplings turn out soggy?
The soup might have been boiling too hard instead of simmering gently. Keep the heat at medium-low once you add the dumplings and resist the urge to stir them.
More Recipes You'll Love
If this comforting soup hit the spot, you'll want to try more chicken breast recipes that bring warmth to your table without complicated steps. These easy dumpling soup variations and homemade comfort foods are perfect for cozy nights. Looking for more hearty Dinner ideas? Check out our soup recipes collection for even more ways to stay warm this season.
Gave this recipe your own spin? Share it on Pinterest @AlianaRecipes and show off your delicious version!
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