If you’re craving a bowl of something hearty, creamy, and downright comforting, then this Easy Chicken and Dumplings Soup is exactly what you need. Packed with tender chicken, vegetables, and soft dumplings that soak up all the flavors of the rich, creamy broth, this soup is perfect for any occasion, especially on those chilly days when all you want is something warm and filling.

This soup is a twist on the classic chicken and dumplings, but it’s simplified and made into a cozy soup that’s ready in under 30 minutes. The best part? The dumplings are made from scratch and cook right in the soup, giving you that melt-in-your-mouth texture. Whether you’re serving it for a weeknight dinner, as comfort food for the family, or as a meal prep option, it’s a dish that will make everyone feel right at home.

I first made this Easy Chicken and Dumplings Soup one evening when I was looking for something hearty yet quick to whip up. With a little prep and some simple ingredients, I created this flavorful, soul-warming soup. It became an instant favorite, and I’m excited to share it with you today!

Why This Easy Chicken and Dumplings Soup Will Be Your New Favorite

• Quick to make: Ready in 30 minutes, this soup is perfect for those busy days when you want something comforting but don’t have a lot of time.
• Creamy and hearty: The broth is rich and creamy, with tender chicken and soft dumplings, making it the perfect bowl of comfort.
• One-pot wonder: Everything comes together in one pot, which means fewer dishes and more time to enjoy your meal.
• Customizable: You can add extra veggies, change up the seasonings, or even switch the protein to suit your preferences.
• Perfect for leftovers: This soup tastes even better the next day, making it great for meal prepping or a big family dinner.

What You Need For Easy Chicken And Dumplings Soup

For the Soup:

• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup heavy cream (or use half-and-half for a lighter version)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1/2 cup frozen peas (optional, for extra veggies)

For the Dumplings:

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder (optional)
• 1/2 tsp dried parsley (optional)
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg

How to Make Easy Chicken and Dumplings Soup

1. Sauté the veggies: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until they begin to soften. Stir in the garlic and cook for another 1-2 minutes until fragrant.
2. Add the chicken broth: Pour in the chicken broth, bring the soup to a simmer, and add the shredded chicken, thyme, rosemary, salt, and pepper. Let the soup simmer for about 10 minutes to meld the flavors.
3. Stir in the cream and peas: Add the heavy cream and frozen peas (if using) to the soup. Stir and return the soup to a gentle simmer.
4. Make the dumpling dough: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and parsley. Add the milk, melted butter, and egg, stirring until just combined.
5. Add the dumplings: Drop spoonfuls of the dumpling dough into the simmering soup, making sure not to overcrowd the pot. You should have about 8-10 dumplings. Cover the pot and let the soup simmer for 15-20 minutes. The dumplings are done when they’ve puffed up and a toothpick inserted into the center comes out clean.
6. Serve and enjoy: Once the dumplings are cooked through, serve the soup hot with fresh parsley or thyme for garnish. Enjoy!

Tips For Easy Chicken And Dumplings Soup

• For fluffier dumplings: Avoid overmixing the dough—mix just until combined for light, fluffy dumplings.
• Veggie variation: Feel free to add other vegetables like spinach, corn, or green beans to the soup for added nutrition and flavor.
• Use leftover chicken: This soup is a great way to use up leftover rotisserie chicken, making it even quicker to prepare.
• Thicken the soup: If you like a thicker soup, you can use a slotted spoon to remove the dumplings, then stir in a cornstarch slurry (cornstarch mixed with a little water) into the broth to thicken before adding the dumplings back in.

Substitutions and Variations

• Gluten-Free: Use gluten-free all-purpose flour in place of regular flour for the dumplings. Make sure to check that the baking powder and other ingredients are gluten-free.
• Dairy-Free: Substitute coconut milk or almond milk for the heavy cream and dairy-free butter for the dumplings to make the soup dairy-free.
• Add More Protein: For a heartier soup, add sausage, turkey, or even beans as an additional protein source.

Make a Healthier Version

• Lower Fat: Use low-fat milk or skim milk and a smaller amount of butter for the dumplings to reduce the fat content.
• More Veggies: Add more vegetables, like zucchini, mushrooms, or sweet potatoes, to increase the nutrient content without adding too many calories.
• Lean Protein: Use grilled chicken breast instead of rotisserie chicken for a leaner option.

Closing For Easy Chicken And Dumplings Soup

And there you have it! This Easy Chicken and Dumplings Soup is everything you love about chicken and dumplings, made into a simple, creamy soup that’s perfect for any occasion. The combination of tender chicken, fluffy dumplings, and rich, creamy broth makes this soup the ultimate comfort food, ready in just 30 minutes. It’s easy, hearty, and absolutely delicious—what more could you ask for? Don’t forget to let us know how your soup turns out, and check out more of our comforting recipes for more hearty meals!

Frequently Asked Questions For Easy Chicken And Dumplings Soup

How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding extra broth or cream as needed.

Can I make this soup ahead of time?
Yes! You can prepare the soup ahead of time and store it in the fridge. The dumplings will absorb some of the broth, so you may need to add more liquid when reheating.

Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

Can I use frozen chicken?
Yes, you can use frozen chicken in place of the cooked chicken. Just make sure to cook it fully and shred it before adding it to the soup.

How do I know when the dumplings are done?
The dumplings are done when they are puffed up and cooked through. You can test one by inserting a toothpick into the center—if it comes out clean, they’re ready.

Can I add other vegetables?
Yes! Feel free to add extra vegetables like corn, spinach, or green beans for more nutrition and flavor.

Can I skip the dumplings?
Yes, if you prefer, you can skip the dumplings and serve the soup with a side of crusty bread or over rice.

What can I serve with this soup?
This soup is great with a side of garlic bread, a fresh salad, or roasted vegetables.

Can I make this soup vegetarian?
Yes, simply omit the chicken and use vegetable broth for a vegetarian version. You can add extra beans or tofu for protein.

How do I make the dumplings fluffier?
To ensure fluffy dumplings, avoid overmixing the dough. Stir just until everything is combined.

Can I use store-bought dumplings?
Yes, if you’re short on time, you can substitute store-bought dumplings, though homemade ones are always best for texture and flavor.

Can I use a slow cooker?
Yes, you can prepare the soup in a slow cooker. Add the broth, chicken, and vegetables, then cook on low for 4 hours. Add the dumpling dough about 30 minutes before serving and cook on high until they are done.

Can I double the recipe?
Absolutely! This recipe doubles easily, and it’s great for feeding a crowd or having extra for leftovers.

Can I use other types of meat in this soup?
Yes, you can use turkey, sausage, or even leftover rotisserie chicken for a different twist on this classic soup.

What if I want a thicker soup?
If you prefer a thicker soup, you can use a cornstarch slurry (cornstarch mixed with water) to thicken the broth, or you can mash some of the potatoes or carrots in the soup to naturally thicken it.

Can I use canned chicken?
Yes, canned chicken works in this recipe for a quick and easy protein option. Just make sure to drain and shred it before adding it to the soup.

Easy Chicken And Dumplings Soup

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Soup Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Soup:

• 2 tbsp unsalted butter

• 1 small onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 4 cups chicken broth (low-sodium)

• 2 cups cooked chicken, shredded (rotisserie chicken works great)

• 1 cup heavy cream (or use half-and-half for a lighter version)

• 1 tsp dried thyme

• 1/2 tsp dried rosemary

• Salt and pepper to taste

• 1/2 cup frozen peas (optional, for extra veggies)

• For the Dumplings:

• 1 cup all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/2 tsp garlic powder (optional)

• 1/2 tsp dried parsley (optional)

• 1/2 cup milk

• 1/4 cup unsalted butter, melted

• 1 large egg

Directions

• Sauté the veggies: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until they begin to soften. Stir in the garlic and cook for another 1-2 minutes until fragrant.
• Add the chicken broth: Pour in the chicken broth, bring the soup to a simmer, and add the shredded chicken, thyme, rosemary, salt, and pepper. Let the soup simmer for about 10 minutes to meld the flavors.
• Stir in the cream and peas: Add the heavy cream and frozen peas (if using) to the soup. Stir and return the soup to a gentle simmer.
• Make the dumpling dough: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and parsley. Add the milk, melted butter, and egg, stirring until just combined.
• Add the dumplings: Drop spoonfuls of the dumpling dough into the simmering soup, making sure not to overcrowd the pot. You should have about 8-10 dumplings. Cover the pot and let the soup simmer for 15-20 minutes. The dumplings are done when they’ve puffed up and a toothpick inserted into the center comes out clean.
• Serve and enjoy: Once the dumplings are cooked through, serve the soup hot with fresh parsley or thyme for garnish. Enjoy!