“I took one bite, looked at my husband, and we both said at the same time: Oh yeah, we’re making this again!”
That’s the kind of reaction this Classic Chicken and Dumplings Soup brings out of people. It’s the ultimate comfort food, the dish that makes you want to curl up with a big bowl on a chilly evening, share with loved ones, and create new family traditions around the dinner table. Every spoonful is warm, hearty, and packed with memories waiting to happen.
A Classic Recipe That Warms the Soul
Chicken and dumplings isn’t just a meal—it’s a hug in a bowl. This timeless soup dates back generations, born in cozy kitchens where families gathered after long days to enjoy something nourishing, simple, and deeply satisfying. It’s the kind of food that tastes like home.
The recipe below takes all those traditional flavors and makes them easy for today’s busy cook. Juicy chicken, savory broth, fresh veggies, and tender dumplings—everything you want in a classic, and just as good leftover the next day.
Why You’ll Love This Chicken and Dumplings Soup
- Pure Comfort: Each spoonful delivers tender chicken, fluffy dumplings, and aromatic vegetables in a creamy, herby broth.
- Family Favorite: It’s a meal that brings everyone to the table—and has them coming back for seconds.
- Simple Ingredients: No fancy tools or rare ingredients required—just wholesome basics you likely already have.
- One-Pot Wonder: Minimal cleanup and maximum flavor.
- Perfect for Make-Ahead: This soup is even better the next day, making it a great choice for leftovers or meal prep.
Ingredients
Gather these simple ingredients to make your own pot of classic chicken and dumplings:
- 1½ lbs boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
(You’ll also need chicken broth, flour, milk, baking powder, butter, and a few pantry staples—full dumpling recipe coming up below.)
Step-by-Step Instructions
1. Sear the Chicken
Start by heating the olive oil in a large Dutch oven or soup pot over medium-high heat. Pat your chicken dry and season both sides with salt and pepper. Add to the pot and sear until lightly browned, about 3–4 minutes per side. Don’t worry about cooking it all the way through—it’ll finish in the broth. Remove chicken and set aside.
2. Sauté the Vegetables
Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the veggies begin to soften and the onion is translucent—about 5 minutes. Stir in the minced garlic, thyme, and parsley, and cook for another minute until fragrant.
3. Simmer the Soup
Return the chicken to the pot along with any juices. Pour in 8 cups of chicken broth. Bring to a gentle boil, then lower the heat to a simmer. Cover and cook for 20–25 minutes, or until the chicken is cooked through and very tender.
4. Shred the Chicken
Use tongs to remove the chicken to a plate. Let it cool for a couple of minutes, then shred it into bite-sized pieces using two forks.
5. Make the Dumpling Dough
While the soup simmers, prepare your dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (half a stick) unsalted butter, melted
- 1 cup milk
In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Stir in the melted butter and milk until just combined. The dough should be thick and a little sticky—don’t overmix.
6. Add the Chicken Back & Thicken the Broth
Stir your shredded chicken back into the pot. If you want a creamier soup, mix 1/3 cup of flour with 1 cup of milk until smooth, then slowly stir it into the simmering broth. Let it cook for a few minutes to thicken.
7. Drop the Dumplings
Increase the heat to a gentle boil. Using a spoon or small cookie scoop, drop the dumpling dough by heaping tablespoons into the bubbling soup. Space them out as best you can—they’ll puff up as they cook. Cover the pot and reduce to a low simmer. Cook for 15–18 minutes without lifting the lid, allowing the dumplings to steam and become light and fluffy.
8. Finish and Serve
Once the dumplings are cooked through (they should be firm and not doughy inside), taste the soup and adjust seasoning as needed with salt and pepper. Ladle the soup and dumplings into bowls, garnish with extra parsley if you like, and serve hot.
Pro Tips for the Perfect Chicken and Dumplings
- Don’t Overmix Dumplings: Mix the dough until just combined for the fluffiest texture.
- No Peeking: Keep the lid closed while the dumplings cook so they steam up properly.
- Make it Creamy: For a richer soup, stir in a splash of heavy cream or a dollop of sour cream before serving.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Skip the initial searing and add shredded rotisserie chicken directly to the broth after the veggies have softened.
Can I freeze leftovers?
Chicken and dumplings can be frozen, but the dumplings may become a bit denser after thawing. For best results, freeze the soup and make fresh dumplings when reheating.
What can I serve with this soup?
This dish is filling on its own, but a crisp green salad or steamed green beans pair nicely.
Final Thoughts
Few things in life are as comforting as a bowl of homemade chicken and dumplings. This recipe brings warmth, tradition, and a little bit of joy to every meal. Try it once, and like so many others, you’ll find yourself saying, “Oh yeah, we’re making this again!”