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If you ever crave a warm hug in a bowl, this Chicken and Dumpling Soup Recipe is the ultimate comfort food delight you need to try. Packed with tender chicken, pillowy homemade dumplings, and a medley of fresh vegetables simmered in a savory broth, it’s the kind of meal that soothes the soul and lifts your spirits. The harmony of flavors and textures comes together effortlessly, making this recipe both approachable and incredibly satisfying any time of the year.
Ingredients You’ll Need
All the ingredients in this Chicken and Dumpling Soup Recipe come together with simplicity and purpose. Each one plays a vital role: from the aromatic celery and onion that build the flavor base, to the creamy potatoes and fresh herbs that add color and freshness. The butter-rich dumplings bring that signature softness, completing this heartwarming dish perfectly.
- Celery (2 sticks, finely diced): Adds a subtle crunch and bright aromatic notes essential for that classic soup base.
- Onion (1 small/medium, finely diced): Provides sweetness and depth when sautéed to golden perfection.
- Olive oil (3 Tbsp): The healthy fat that gently sautés the veggies, building the first layer of flavor.
- Carrots (2 large, thinly sliced): Lend a natural sweetness and sunny color that brightens the soup.
- Chicken broth (6 cups, reduced sodium) + Water (6 cups): The liquid foundation that infuses the soup with savory richness while keeping it light.
- Salt (1 Tbsp or to taste): Essential for enhancing every component’s natural flavors.
- Potatoes (3-4 medium, peeled and bite-sized): Give a creamy texture and extra heartiness that makes the soup filling.
- Boneless skinless chicken breast (1/2 lb, diced): Tender protein that cooks quickly and stays juicy in the soup.
- Bay leaves (2): Infuse subtle herbal aroma that rounds out the broth beautifully.
- Chopped dill and/or parsley (2 Tbsp each): Fresh herbs add vibrancy and a touch of brightness just before serving.
- Flour (2 cups, sifted): The base for dumplings, providing lightness and structure.
- Eggs (2 large): Bind the dumplings and give them a tender, rich texture.
- Sour cream (1 Tbsp): Adds a subtle tang keeping the dumplings soft and moist.
- Salt (1/2 tsp for dumplings): Brings out the delicate flavors within the dough.
- Sugar (1/4 tsp): Balances the flavors in the dumplings for a well-rounded taste.
- Melted butter (6 Tbsp, 3/4 stick): Enriches the dumplings with a buttery softness and prevents sticking during preparation.
How to Make Chicken and Dumpling Soup Recipe
Step 1: Sauté the Aromatics
Begin by warming 3 tablespoons of olive oil in a 5-quart soup pot over medium heat. Toss in the finely diced celery and onion, and let them soften gently for about 5 minutes. This step releases their natural sweetness and aromatic qualities that will form a flavorful base. Once they’re soft, add the thinly sliced carrots and cook another 3 to 4 minutes until everything glows with golden warmth.
Step 2: Simmer the Broth and Potatoes
Next, pour in 6 cups of reduced-sodium chicken broth plus 6 cups of water. Season with 1 tablespoon of salt and add all the diced potatoes. Crank the heat to bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes or until the potatoes are almost tender. This simmer infuses the broth with hearty vegetable goodness and creates a perfect vessel for the dumplings to cook in.
Step 3: Prepare the Dumpling Dough
While the potatoes are cooking, whip up the dumpling dough. Sift together 2 cups of flour, ½ teaspoon of salt, and ¼ teaspoon of sugar into a medium bowl. Make a well in the center and crack in 2 eggs along with 1 tablespoon of sour cream. Fold these together with a spatula until you get a scrappy cloth-like texture. Then pour in 6 tablespoons of melted butter and continue mixing until the dough looks uniform and feels soft but not sticky. The butteriness is key—it keeps the dumplings tender and easy to handle.
Step 4: Cut the Dumplings
Transfer the dough onto a smooth cutting board and divide it into two pieces. Roll each piece into a thin, long log and slice it into small, bite-sized pieces. Remember, dumplings will expand as they cook, so keep the slices modest in size. Thanks to the butter in the dough, these pieces won’t stick to your knife or the board, making the process smooth and mess-free.
Step 5: Add Chicken, Bay Leaves, and Dumplings
Once the potatoes are nearly done, keep the soup boiling and add 2 bay leaves, diced chicken breast, and the freshly cut dumplings. Continue cooking everything over medium-low heat for another 10 minutes, or until your dumplings are tender and the chicken is fully cooked through. This stage layers in hearty protein and those delightfully pillowy dumplings that make this Chicken and Dumpling Soup Recipe so memorable.
Step 6: Finish and Season
Finally, give your soup a taste and adjust the salt as needed—I usually add about half a teaspoon more. Stir in your chopped dill, parsley, or a mix of both to bring a fresh, herby brightness to the pot. Remove the bay leaves, and your soup is ready to nourish and impress.
How to Serve Chicken and Dumpling Soup Recipe
Garnishes
Adding garnishes might seem like a small touch, but it makes a world of difference in heightening your soup’s appeal. A sprinkle of fresh chopped herbs like dill or parsley right before serving adds bursts of color and fresh aroma. For a little extra richness, a dollop of sour cream or a few grinds of black pepper can elevate the experience to restaurant-quality comfort food at home.
Side Dishes
This Chicken and Dumpling Soup Recipe is hearty on its own, but pairing it with crusty bread or warm dinner rolls will complete your meal beautifully. A crisp green salad or roasted vegetables also provide contrast and extra nutrients, rounding out a satisfying dining experience that feels thoughtfully curated without extra fuss.
Creative Ways to Present
For a cozy gathering or family meal, serve your soup in wide, shallow bowls that showcase those tempting dumplings and colorful veggies. You can add a sprinkle of grated Parmesan or a drizzle of chili oil for a personalized twist. Alternatively, ladling the soup into rustic mugs invites a casual, comforting vibe—perfect for curling up with a good book or sharing stories around the table.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken and Dumpling Soup Recipe, any leftovers keep well when stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, but the dumplings will soak up some broth, so be ready to add a splash of water or stock when reheating to revive the perfect texture.
Freezing
While freezing chicken soup without dumplings works great, dumplings tend to soften too much and lose their delightful texture after freezing and thawing. If you want to freeze this recipe, consider cooking and freezing the soup base and chicken separately. Prepare fresh dumplings when you plan to enjoy the soup, ensuring every bite remains tender and fresh.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the broth seems thickened or the dumplings have absorbed too much liquid, add a bit more broth or water. Avoid high heat which can break down the dumplings further and cause the chicken to dry out.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs add a bit more richness and stay juicy, which can make this Chicken and Dumpling Soup Recipe even more flavorful. Just dice them similarly and cook until tender.
What can I substitute for sour cream in the dumplings?
If you don’t have sour cream on hand, plain yogurt or buttermilk can be a great replacement to keep the dumplings moist and tender without altering the flavor too much.
How do I know when the dumplings are cooked?
Dumplings are done when they float to the surface and feel soft but not mushy when gently pressed with a spoon. This usually takes about 10 minutes of simmering as noted in the recipe.
Can I make this soup vegetarian?
While the classic Chicken and Dumpling Soup Recipe relies on chicken broth and meat, you can swap for vegetable broth and omit the chicken, adding hearty mushrooms or beans for protein instead.
Is there a way to make this soup thicker?
To thicken, you can mash some of the cooked potatoes directly in the pot or dissolve a tablespoon of flour or cornstarch in cold water and stir it in during the final simmer to gently thicken the broth.
Final Thoughts
This Chicken and Dumpling Soup Recipe is one of those timeless, feel-good dishes that instantly makes your kitchen feel like home. It’s simple to prepare but loaded with comforting, wholesome flavors that bring everyone to the table with a smile. Whether you’re cozying up on a chilly evening or need a satisfying meal any day, give this recipe a try—you’ll be so glad you did.
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Chicken and Dumpling Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 to 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken and Dumpling Soup combines tender chicken, hearty vegetables, and soft homemade dumplings in a flavorful broth. The dumplings are made from a simple dough with flour, eggs, sour cream, and butter, creating a tender, pillowy texture that perfectly complements the savory soup base. Fresh herbs add brightness, while the gentle simmering method melds all the flavors beautifully, making it an ideal meal for cozy days.
Ingredients
Soup Base
- 2 sticks of celery, finely diced
- 1 small/medium onion, finely diced
- 3 Tbsp olive oil
- 2 large carrots, thinly sliced
- 6 cups reduced sodium chicken broth
- 6 cups water
- 1 Tbsp salt (or to taste, sea salt recommended)
- 3–4 medium potatoes (about 1 1/2 lbs), peeled and cut into bite-sized pieces
- 1/2 lb boneless skinless chicken breast (1 large breast), diced
- 2 bay leaves
- 2 Tbsp chopped dill and/or 2 Tbsp chopped parsley (or both)
Dumplings
- 2 cups all-purpose flour (sifted)
- 2 large eggs
- 1 Tbsp sour cream
- 1/2 tsp salt
- 1/4 tsp sugar
- 6 Tbsp melted butter (3/4 stick)
Instructions
- Sauté Vegetables: In a 5-quart soup pot, heat 3 tablespoons of olive oil over medium heat. Add finely diced celery and onion, sautéing until softened, about 5 minutes. Then add thinly sliced carrots and continue cooking until the onions and celery turn golden, another 3 to 4 minutes.
- Cook Potatoes in Broth: Add 6 cups of chicken broth, 6 cups of water, 1 tablespoon salt, and bite-sized potato pieces to the pot. Bring to a boil and simmer for about 10 minutes until the potatoes are nearly tender.
- Prepare Dumpling Dough: While the potatoes cook, sift 2 cups flour with 1/2 teaspoon salt and 1/4 teaspoon sugar into a medium bowl. Make a well in the center and add 2 eggs and 1 tablespoon sour cream. Fold the ingredients with a spatula until combined; the dough will resemble scraps of cloth. Pour in 6 tablespoons melted butter and knead with the spatula until the dough is uniform, soft, and not sticky.
- Shape Dumplings: Transfer the dough to a smooth cutting board. Divide into two pieces, roll each into a long, slim log, and cut thin bite-sized slices. The dough’s butter content prevents sticking to the knife or board.
- Simmer Chicken and Dumplings: Return to the boiling soup with the potatoes. Add 2 bay leaves, diced chicken, and the prepared dumplings. Continue boiling over medium-low heat for another 10 minutes, until the dumplings are tender and the chicken is fully cooked.
- Season and Finish: Taste and adjust seasoning with about 1/2 teaspoon more salt if needed. Stir in fresh chopped dill, parsley, or both. Remove the pot from heat and serve warm.
Notes
- You can adjust the amount of salt to your preference; sea salt adds a nice flavor.
- For a richer dumpling texture, make sure the butter is thoroughly incorporated but the dough remains soft.
- Cut dumplings small as they expand during cooking to avoid oversized pieces.
- This soup can be stored in the refrigerator for 3-4 days and reheated gently to preserve dumpling texture.
- Fresh herbs like dill or parsley add a fresh, bright flavor—feel free to use one or both.
- Use reduced sodium chicken broth if you want to control the salt level better.
