Chicken Dumpling Soup

A comforting chicken dumpling soup featuring tender shredded chicken in a savory broth and soft drop dumplings, perfect for chilly evenings or when you need a warm, homemade meal.

Prep Time 30

Cook Time 40

Total Time 1 10

Serving Size servings

Ingredients

For the Soup Base

1 whole whole chicken (3–4 lb), or 2–3 lb bone-in breasts/thighs Substitute 3 cups cooked rotisserie chicken
8 cups low-sodium chicken stock or water + bouillon
2 medium carrots, diced
2 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
2 leaves bay leaves
1 tsp dried thyme or 1 Tbsp fresh thyme leaves
to taste Salt and black pepper
2 Tbsp butter or oil

For the Dumplings

1 cup all-purpose flour For dumplings
1 Tbsp baking powder
1/2 tsp salt For dumplings
1 cup milk or buttermilk, for dumplings
2 Tbsp melted butter For dumplings

For Garnish

to taste chopped parsley, dill, or chives Optional for finishing

Instructions

Preparation

Place the chicken in a large pot and cover with 10 cups cold water or a mix of water and stock. Add half the onion, a halved carrot, 1 bay leaf, a few peppercorns, and a pinch of salt.
Bring to a simmer over medium heat, then reduce to low and simmer for 30–40 minutes until the chicken reaches 165°F and the juices run clear.
Transfer chicken to a platter. When cool enough, remove meat from bones and shred. Strain the cooking liquid into a clean pot, discarding solids, and skim excess fat if desired.

Soup Base

In a separate pot, melt butter over medium heat. Sauté remaining onion, celery, and carrot until softened, about 6–8 minutes.
Add garlic and thyme, cooking for 30 seconds. Pour in strained broth and bring to a gentle simmer. Season to taste.

Make Dumpling Batter

In a bowl, whisk flour, baking powder, and salt. Stir in milk and melted butter until just combined — batter should be thick but spoonable. Do not overmix.

Combine and Cook

Stir shredded chicken into the simmering broth and return to a low simmer.
Using two spoons or a small ice-cream scoop, drop dollops of batter onto the surface of the broth. Cover tightly and cook without lifting the lid for 10–12 minutes.
Check one dumpling; it should be set and not raw in the center. Stir in chopped parsley or dill, adjust seasoning, and serve immediately.

Notes

For gluten-free dumplings, substitute a 1:1 gluten-free flour blend. The soup can be refrigerated for 3–4 days and frozen for up to 3 months. Dumplings soften when frozen and reheated. For best texture, freeze broth and shredded chicken separately and make dumplings fresh.