What is chicken and dumpling soup made of?

Chicken and dumpling soup typically consists of shredded cooked chicken, vegetables like carrots and celery, and a rich, creamy broth. The key feature is the dumplings—small pieces of dough cooked on top of or within the soup. The broth can vary from clear to thick depending on the recipe, and the dumplings add a soft, doughy texture that makes this soup a classic comfort food.

How do I make dumplings for chicken and dumpling soup?

Dumplings for chicken and dumpling soup can be made by combining flour, baking powder, salt, milk, and shortening or butter into a dough. You can either drop spoonfuls of the dough directly into the simmering soup (drop dumplings) or roll the dough out and cut it into shapes before cooking (rolled dumplings). Cooking times average 10 to 15 minutes, just until the dumplings are fluffy and cooked through.

Can I use leftover chicken to make chicken and dumpling soup?

Yes, leftover cooked chicken works well for chicken and dumpling soup. Shred or chop your leftover chicken and add it to the broth along with fresh vegetables and dumplings. Using leftovers not only saves time but also adds extra flavor from the cooked chicken, making the soup quick to prepare without losing any of its comforting taste.

How do I prevent chicken and dumplings from getting soggy or falling apart?

To keep dumplings from becoming soggy or breaking apart, avoid overcooking them. Add dumplings only when the soup is simmering gently and cook them just until firm and cooked through, usually about 10-15 minutes. Stir the soup gently after adding dumplings to prevent tearing, and use a timer to monitor cooking time precisely.

Can I freeze chicken and dumpling soup for later?

It’s best to freeze the soup and dumplings separately if possible because dumplings can become mushy after freezing. Store the soup base without dumplings in an airtight container, and freeze the leftover dumplings separately. When ready to eat, thaw the soup, reheat it, and add freshly cooked or reheated dumplings for the best texture and flavor.

Chicken And Dumpling Soup Recipe With Tender Chicken And Fluffy Dumplings

Ingredients

– 1 tablespoon olive oil

– 2 lbs. bone-in skinless chicken breast or thighs

– Salt and pepper to taste

– 5 tablespoons butter

– 1 small yellow onion, diced

– 1 cup carrots, diced

– 2 sticks celery, diced

– 3 cloves garlic, minced

– 1 teaspoon Worcestershire sauce

– 1 teaspoon hot sauce

– 1/3 cup flour

– 4 ½ cups chicken broth

– 1 chicken bouillon cube (optional)

– 1 ½ cups half and half

– ¾ cup frozen peas

– 1 teaspoon onion powder

– ½ teaspoon dried basil

– ½ teaspoon dried parsley

– ½ teaspoon dried thyme

– ½ teaspoon dried rosemary

– ½ teaspoon mustard powder

– ¼ teaspoon ground sage

– 1/8 teaspoon black pepper

– 2 cups cake flour or all-purpose flour

– 2 teaspoons baking powder

– ½ teaspoon baking soda

– 1 teaspoon salt

– ½ teaspoon garlic powder

– 2 teaspoons sugar

– ¾ cup cold sour cream

– ¼ cup cold milk

– 4 tablespoons melted butter

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Instructions

1-Let’s walk through making this chicken and dumpling soup, step by step, so you get it just right every time. Start by gathering your ingredients and prepping them ahead that means dicing the veggies and seasoning the chicken. This keeps things moving smoothly in the kitchen.

2-Heat the olive oil in a pot over medium-high heat and sear the seasoned chicken for about 3 minutes per side until it’s nicely browned. After searing, let it rest for 10 minutes before dicing it up. Then, in the same pot, melt the butter and scrape up those tasty browned bits from the bottom.

3-Next, add the diced onions, carrots, and celery, and sauté them for 5 minutes until they soften. Stir in the minced garlic, Worcestershire sauce, hot sauce, and all the seasonings, cooking for another minute to let the flavors blend. Gradually whisk in the flour, cooking it for 2 minutes to thicken things up, then slowly add the chicken broth while scraping the pot.

4-Whisk in the half and half and toss in the optional bouillon cube, followed by the frozen peas. Bring it to a gentle boil, then lower the heat and let it simmer uncovered. For the dumplings, whisk together the dry ingredients in a bowl, then gently fold in the cold sour cream, cold milk, and melted butter to form a soft dough be careful not to overmix.

5-Return the diced chicken to the soup, stir it in, and reduce the heat to low. Drop small scoops of the dumpling dough over the simmering soup and spoon a bit of liquid over each one. Cover the pot tightly and simmer gently for 15 minutes without peeking. Finally, check the dumplings with a toothpick; if it comes out clean, your soup is ready to serve with a sprinkle of parsley.

Notes

🍗 Searing chicken adds flavorful brown bits that enrich the broth.
⏲️ Rest chicken before dicing to maintain juiciness.
🥄 Keep a gentle simmer and avoid lifting the lid during dumpling cooking to ensure fluffy texture.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Searing and simmering
Cuisine: American
Diet: Gluten-Friendly

Nutrition

Serving Size: 1 bowl
Calories: 657 kcal
Sugar: 6 g
Sodium: 1410 mg
Fat: 38 g
Saturated Fat: 20 g
Carbohydrates: 50 g
Protein: 29 g
Cholesterol: 136 mg