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Homemade Chicken and Dumplings is the definition of cozy comfort food. With tender chicken, perfectly cooked vegetables, and fluffy homemade dumplings nestled in a rich, creamy broth, this soup is warm, hearty, and surprisingly easy to make.
With flavors similar to chicken pot pie, this recipe ranks high on my all-time favorite soup recipes. It made with simple ingredients, comes together in one pot, and features from-scratch dumplings that are absolutely worth the extra five minutes.
Kristen's Keys for Chicken and Dumplings
Paying attention to these few small details upfront, makes a big difference in your final results.
- When it comes to the chicken, you have options. I often use leftover rotisserie chicken because it keeps prep simple, and the rich broth does a great job bringing that chicken back to life. But I have included instructions for starting with raw chicken instead.
- Opt for butter over olive oil. Butter adds a richer flavor to the soup and amps up the cozy factor. Just keep the temperature set to medium-low while sautéing the vegetables, to prevent the butter from burning.
- The wine is optional, but it really does elevate the flavor. A splash of dry white wine adds acidity, which balances the richness of the broth and helps build deeper, more complex flavor without making the soup taste like wine.
- Simmer the dumplings. That steady, low heat allows the dumplings to steam rather than boil, which is the key to keeping them light, fluffy, and cooked through.
How to Make Chicken and Dumpling Soup
Think of this step-by-step section as me there in the kitchen helping you along the way.
Step One: Sauté the Veggies
Melt the butter in a large stock pot over medium-low heat. Once melted, add the onion and celery and cook, stirring often, until softened and translucent, about 5-7 minutes. Once the vegetables are soft, add the garlic and continue to sauté for 30-60 seconds, just until fragrant. Keep a close eye here as garlic goes from perfect to burnt very quickly.
👉🏻Using raw chicken? Dice 1 pound of boneless, skinless chicken breasts or thighs into 1-inch cubes and add the pan along with the onions and celery. The chicken will lightly brown and finish cooking while the soup simmers.
Step Two: Make the Roux
Sprinkle the flour over the vegetables and stir well to form a thick paste (AKA the roux) which will help to create a thick base. Let it cook for about 1 minute to remove the raw flour taste.
Step Three: Deglaze Pan
Slowly whisk in the wine, until smooth. Once incorporated, increase the heat to medium-high and let the mixture simmer for 1-2 minutes, whisking often, until slightly thickened and more concentrated in flavor.
👉🏻Not using wine? Swap in additional chicken stock here but don't skip deglazing the pan. It helps fully incorporate the flour and ensures the broth turns out smooth and creamy.
Step Four: Simmer the Soup
Add the chicken stock, carrots, potatoes, and seasonings and bring this mixture to a gentle boil. Once bubbling, reduce the heat to low, cover the pan, and simmer for 10-12 minutes or until the potatoes and carrots are tender.
Step Five: Make the Dumplings
Use the time the soup is simmering to prepare the biscuit dumplings. Combine flour, salt, and baking powder together in a medium bowl. Add milk and melted butter and gently stir until just combined.
👉🏻Let the dough rest. Even a few minutes while the veggies cook allows the flour to fully hydrate, which helps create lighter, fluffier dumplings.
Step Six: Add Chicken and Cream
Once the potatoes are tender, uncover the pot and stir in the shredded chicken, peas, and cream. As you are stirring the soup, remove the bay leaf and thyme stems as you come across them. Bring the soup back to a simmer over medium heat.
Step Seven: Add Dumplings to Soup
Once the soup is gently bubbling along the edges of the pot, use a small cookie scoop or spoon, drop about ½ tablespoon of the dumpling dough all over the surface of the soup. Try to space them out so they have room to puff as they cook. Cover the pot and simmer on low until the dumplings are cooked through, about 8-10 minutes.
👉🏻When are dumplings fully cooked? Remove one and cut it open. It should be fluffy and cooked all the way through. If it's still doughy in the center, cover the pot again and simmer for another 2-3 minutes.
Serving and Storage Tips
With chicken, veggies, and tender dumplings, Chicken and Dumpling Soup is the ultimate all in-one-dinner recipe. you don't even need to include a side of bread. That said, a green veggie is never a bad idea (even if the kids say it is😉). I typically serve with a simple tossed salad with ranch dressing or balsamic vinaigrette to round dinner out.
And while this soup has the best texture when enjoyed immediately after preparation, no one will complain about having to eat leftovers. Store the soup in an airtight container for up to 3 days. Reheat individual servings in a heat-safe bowl covered with a damp paper towel in 30-second intervals until warmed through.
Recipe Modifications
- Omit the Wine: If you would rather not cook with alcohol, simply use additional chicken stock in place of the wine.
- Start with Raw Chicken: Cube 1 pound of boneless, skinless chicken breasts or thighs and add them to the pan along with the celery and onions.
- Omit the Cream: The soup will still be delicious.
- Use Canned Biscuit Dough: Instead of using homemade dumplings, you can use 5 refrigerated canned biscuits, each cut into 8 pieces and add to the inner pot right before pressure cooking as directed.
- No Seasoned Salt? Replace it with a mixture of ½ teaspoon of kosher salt, and ¼ teaspoon each of garlic powder, onion powder, and paprika.
More Favorite Cozy Soup Recipes
Chicken and Dumplings Soup
Video
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 2 stalks celery, finely chopped
- 1 teaspoon minced garlic
- ¼ cup all purpose flour
- ½ cup dry white wine
- 6 cups low-sodium chicken stock
- 2 large carrots, peeled and cut into slices
- 3 medium Yukon gold potatoes, peeled and cut into 1 inch cubes (about 3 loosely packed cups)
- 1 bay leaf
- 2 sprigs fresh thyme , or ½ teaspoon dried thyme leaves (not ground thyme)
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 3 cups shredded cooked chicken
- 1 cup frozen peas
- ½ cup heavy cream or whole milk
Homemade Dumplings
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 3 tablespoons unsalted butter melted
- ¾ cup milk
Instructions
- In a dutch oven or large stock pot, melt 3 tablespoons unsalted butter over medium-low heat. Once melted, add in the onion and celery and saute, stirring often, until the celery is softened and the onion is translucent, about 5-7 minutes. Add 1 teaspoon minced garlic and cook for 30 seconds until just lightly toasted, stirring constantly.
- Mix ¼ cup all purpose flour into the vegetable mixture and let cook over medium heat for 1 minute to remove the raw flour taste.
- Add ½ cup dry white wine (or additional stock) to the pan, increase the heat to medium-high, and let simmer for 2 minutes to reduce, while you scrape up any browned bits of the bottom of the inner pot.
- Add in 6 cups low-sodium chicken stock, sliced carrots, cubed potatoes, 1 bay leaf, 2 sprigs fresh thyme , 1 teaspoon seasoned salt, and ½ teaspoon black pepper and stir to combine.
- Bring the mixture to a boil over medium-high heat. Once bubbling, reduce the heat to low, cover and simmer for 10-12 minutes, or until the potatoes are tender.
- While the soup simmers, prepare the dumplings. In a medium mixing bowl, mix together 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder. Make a well in the middle of the mixture and pour in the ¾ cup milk and 3 tablespoons unsalted butter melted. Stir with a wooden spoon until the mixture just comes together. Set aside to rest while the soup simmers.
- Once the potatoes are tender, remove the lid and stir in 3 cups shredded cooked chicken, 1 cup frozen peas, and ½ cup heavy cream or whole milk. Remove the bay leaf and sprigs of thyme now as you come across them.
- Bring the soup back to a simmer over medium heat and once slightly bubbling, Use a small cookie scoop or spoon ½ tablespoon of the dough all over the top of the simmering soup.
- Cover and simmer on low for 7-10 minutes, or until the dumplings are cooked through. To test, remove one dumpling and cut open. If still doughy, continue to simmer, covered for 2-3 minutes, or until dumplings cook through.
- Sprinkle with parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I came across this recipe today and after making six quarts of chicken broth out of a rotisserie chicken, decided to make a triple batch of this soup. I made it pretty much exactly as written (no peas) and it was delicious. Fantastic flavors that come together so well. It fed nine of us with no leftovers. It’ll be a part of my rotation. Thank you for all your fantastic recipes.
Hi Alise! I absolutely love hearing you enjoyed this soup and that it will be a part of your rotation. Appreciate you taking the time to leave a review as well. 😊