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Chicken and Dumpling Soup

This comforting chicken and dumpling soup blends aromatic vegetables, tender chicken, and homemade dumplings in a rich, savory broth that feels like a warm hug in a bowl.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 273 kcal

Equipment

  • 1 Dutch oven or large stockpot

Ingredients
  

Main ingredients

  • 3 tablespoons Butter
  • 0.5 Large onion chopped
  • 3 stalks Celery chopped
  • 2 Carrots sliced in ¼ inch rounds
  • 2 cloves Garlic finely minced
  • 1 tablespoon Fresh parsley chopped
  • 1 tablespoon Fresh thyme chopped
  • 0.5 teaspoon Poultry seasoning
  • 2 tablespoons All-purpose flour
  • 6 cups Chicken broth low sodium
  • 2 Bay leaves
  • Salt and pepper to taste
  • 2 cups Cooked chicken cut in small cubes
  • 1 cup Frozen peas optional
  • 1 cup Flour (for dumplings)
  • 2 teaspoons Baking powder
  • 1 teaspoon Sugar
  • 0.5 teaspoon Salt
  • 2 tablespoons Unsalted butter
  • 0.5 cup Milk 2% or whole

Instructions
 

Instructions

  • Melt the butter in a Dutch oven. Sauté onion, celery, and carrots for 7-8 minutes until softened.
  • Add garlic, parsley, thyme, and poultry seasoning. Cook for 1 minute. Stir in flour and cook for 1 more minute.
  • Add chicken broth and bay leaves. Simmer for 20 minutes until vegetables are tender. Remove bay leaves. Add salt, pepper, chicken, and peas. Cook for 5 minutes.
  • Mix dumpling dough: combine flour, baking powder, sugar, salt, then cut in butter and add milk. Stir until just combined.
  • Drop dough spoonfuls into simmering soup. Cover and cook 15 minutes without lifting the lid. Serve hot.

Notes

For best results, use rotisserie chicken and remove bay leaves before adding dumplings. Leftovers store well in the fridge, but freeze soup without dumplings to keep texture.