Chicken and Dumpling Soup
A homemade recipe for Chicken and Dumpling Soup with easy drop biscuits is pure comfort food! This Dumpling Soup recipe is made with fresh vegetables including white onion, diced carrots, and celery, along with frozen peas and corn. It is topped off with easy homemade dumplings that are a simple combination of flour, salt, pepper, and heavy cream. This chicken and dumpling soup is pure comfort food!
It doesn’t get much more cozy than Chicken and Dumpling Soup, does it? Sure, there’s chicken noodle soup or chicken and rice soup but there’s something about a creamy chicken soup with fluffy homemade dumplings in it that just can’t be beat. Give me a snowstorm, a sherpa sweater, and a bowl of chicken and dumpling soup and I’d be a happy girl!
Not only is this soup pure comfort food, but it is so simple to make. There is so much flavor in this soup from diced onion, carrots, celery, garlic, and thyme. These are all staples in my pantry, so I love that I can make this soup at any given moment the craving strikes!
Easy Comfort Food
Not only is it total comfort food and delicious, but it’s crazy easy. The ingredients are simple and the entire thing is made from scratch - even the dumplings. If the idea of baking your own dumplings is intimidating, I promise you - they are so easy! The most time consuming part of it was having to text my neighbor to borrow baking powder because somehow, I ran out.
The soup part of this recipe is made with simple and wholesome ingredients including onion, carrots, celery, thyme, garlic, peas, carrots, chicken broth, and chicken. I used boneless skinless chicken breasts this time around, but you could easily use chicken thighs, shredded rotisserie chicken, or turkey!
How to Make Chicken and Dumpling Soup
To start making this Chicken Dumpling Soup recipe, melt the butter and cook the chicken until it's cooked through. this takes about 10 minutes total, depending on the thickness of your chicken breasts. You can pound them out or cut them into chunks if you want them to cook faster.
Remove the chicken from the pan and dice it into bite-sized pieces. To the pot, add a little more butter along with the onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Then add the garlic, dried thyme, salt, and pepper. Give it a good stir.
Add the flour, stirring to combine with the vegetables and cook for another minute. Next, slowly add in the chicken broth, stirring as you add it, to create a creamy broth. Add the chicken back to the pot along with the peas and corn, and bring to a simmer. Let it cook for 10 minutes.
Meanwhile, make the dumplings. To do this, combine the flour, salt, pepper, and baking powder in a bowl and stir to combine. Add the heavy cream and stir to create a sticky dough. Using an ice cream or cookie scoop, form the dough into ~2 tablespoon worth of dough balls and drop onto the top of the soup. The dumplings will cover pretty much the entire top of the soup. Cover cook over medium-low heat, and let the soup simmer and the dumplings cook for 15 minutes.
Then, serve! Ladle into bowls and top with fresh parsley. Enjoy!
The ease of this homemade chicken and dumpling soup recipe along with the fact that my entire family requested seconds means I’ll be making this soup all winter long, and I’m not mad about it.
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Ingredients
- 3 tablespoon butter
- 1 ½ lbs boneless skinless chicken breasts cut into bite-sized pieces
- 1 white onion diced
- 2 carrots peeled and diced
- 2 celery stalks ends cut off and diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1 ½ cups frozen peas
- 1 ½ cups frozen corn
- fresh parsley, chopped for serving
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ¼ cups heavy cream
Instructions
- Add 2 tablespoon butter to large Dutch oven/soup pot.
- Add chicken pieces and cook until golden on each side and cooked through, about 10 minutes.
- Remove from the pot and set aside.
- Add remaining 1 tablespoon of butter and onion, carrots, and celery.
- Cook until softened, about 5-7 minutes.
- Add garlic, thyme, salt, and pepper, and stir well to combine.
- Add flour and stir well to combine with the vegetables, and cook for one more minute.
- Slowly add the chicken broth, whisking continuously.
- Add the chicken back to the pot, along with the peas and corn.
- Bring to a boil, reduce the heat to low, and let simmer for about 10 minutes.
- Meanwhile, make the dumplings.
- Combine the flour, baking powder, salt, and pepper in a medium bowl.
- Stir in the heavy cream, until it comes together in a sticky dough.
- Using an ice cream scoop, form the dough into small dough balls, about 2 tablespoon worth.
- Spread the dough balls out on the top of the soup.
- Cover the soup pot with a lid and let simmer for 15 minutes.
- Serve topped with fresh parsley.
- Enjoy!
