Chicken & Dumplings Soup

This easy chicken and dumplings soup is the ultimate cozy comfort food for a chilly fall or winter night. Made in one pot with tender shredded chicken, carrots, celery, a rich and savory broth, and fluffy homemade dumplings, this classic chicken and dumplings recipe is hearty, satisfying, and full of homemade flavor.

The best part? The dumplings cook right in the soup, soaking up the flavorful broth while becoming light and tender. This homemade chicken and dumplings recipe is simple enough for a weeknight dinner but cozy enough for a Sunday family meal.

If you’re looking for an easy fall soup recipe that’s comforting, filling, and made from scratch, this chicken and dumplings soup is one you’ll want to make all season long.

Ingredients

Soup:

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 3-4 carrots, peeled and sliced

• 3 celery stalks, diced

• 3 cloves garlic, minced

• ⅓ cup all-purpose flour

• 8 cups chicken broth

• 3 cups cooked shredded chicken

• Fresh herbs: Rosemary, thyme, sage leaves (or 1tsp dried of each)

• Salt and black pepper, to taste

• Fresh parsley, for garnish

Homemade Dumplings:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• ½ tsp garlic powder

• 2 tbsp cold butter

• 1 cup milk

• 2 tbsp chopped fresh parsley

Instructions

1. Build the soup base: heat oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until softened.

2. Add garlic, thyme, rosemary and sage. Cook for 1 minute.

3. Sprinkle in the flour and stir for 1–2 minutes to coat the vegetables and create a roux.

4. Add the chicken and chicken broth, cover and cook until the chicken is cooked through.

5. Make the dumpling dough: In a large bowl, whisk together flour, baking powder, salt, and garlic powder.

6. Cut in the cold butter using a fork or pastry cutter. Stir in milk and parsley until just combined.

7. When the chicken is cooked, remove it, shred it, and add it back in.

8. Drop tablespoon-sized portions of dumpling dough directly into the soup. Cover the pot tightly and simmer gently for 15–18 minutes.

Notes

• Keep the lid on while the dumplings cook. The trapped steam helps them become light and fluffy.

• After plating, you can garnish with cracked black pepper and/or fresh parsley.

• You can use two spoons to assist with scooping the dumpling dough and transferring into the soup.