Soups And Stews

Creamy Chicken And Dumpling Soup

This creamy chicken and dumpling soup is a rich and hearty comfort classic! Made entirely from scratch and ready in 30 minutes. Full of fresh veggies, herbs, spices, and pillowy buttermilk dumplings that soak up the creamy, luscious broth.

Do you have memories of your favorite comfort food growing up? I sure do…chicken and dumplings. It was always like a holiday to me. Anytime my mom or grandma made it, I got SO excited, from the aroma of the chicken roasting in the oven to plopping the dumplings in the soup. It seemed a rite of passage when I started to make it for my own family.

This chicken and dumpling soup is from scratch and couldn’t be easier. No canned soup. No canned biscuits! But I know some people get a little freaked out with they see “from scratch,” and if that’s you…not to worry!

I’ve got two great shortcut hacks for you. Rotisserie chicken and boxed stock! The days of roasting the chicken and making the stock are history. Therefore, this meal can come together so quickly! There are times I still love to roast a chicken tho. I have included instructions on cooking your own if you choose.

Ingredients, Notes, And Substitutions

Ingredients for soup
Soup
Ingredients for dumplings
Dumplings

Chicken ~ Rostessire, or 4 skinless chicken thighs, or 2 chicken breasts. A combo is also great.

Veggies ~ Carrots, celery, and onions – the mirepoix. Peas are also a great addition. Frozen vegetables work too!

Chicken stock ~ Chicken stock has a richer flavor, but broth will also work equally.

Butter and flour ~ This combo will thicken the soup. It can be omitted if a thin broth is preferred.

Poultry seasoning & thyme ~ Add incredible flavor and aroma.

Milk ~ Cream or 1/2 and 1/2 can also be used for a creamier broth. Evaporated milk can also be used.

Sour cream ~ Helps create a fluffier texture. Greek yogurt can be substituted.

Buttermilk ~ For the dumplings; adds texture, however, milk or 1/2 and 1/2 can be substituted

Chives & parsley ~ Used in the dumplings and optional, or substitute other herbs of your choice.

2 bowls of creamy chicken and dumpling soup

All Things Dumplings

There are many versions of dumpling out there. Drop, noodle, or biscuit style. Mine are the drop version (quickest). They are a little heavier, so they won’t disintegrate in the soup, but instead, as you break them up in the soup, they soak up all the yummy broth without becoming gummy or soggy.

The rolled dumplings are easy to make, simply by rolling out the freshly made dough and cutting it into strips or squares. Canned biscuits are cut into quarters or left whole; however, they don’t get puffed up and fluffy like the rolled or drop version.

How To Make Creamy Chicken And Dumpling Soup

Below you’ll find the complete instructions for the recipe, but here is a quick rundown.

Heat olive oil and butter over low heat in a large pot or dutch oven. Add the carrots, celery, garlic, and onions. Cook for 5 minutes to soften them. Add the flour and constantly stir for about 1 minute. It should smell slightly nutty.


Add the chicken stock, thyme, poultry seasoning, salt, and pepper. Stir slowly until the flour bits have melted into the broth. Simmer for about 10 minutes on low heat – the sauce will thicken slightly. Add the milk. Stir, and taste the broth to adjust for seasoning.

While the soup is simmering, make the dumplings!

In a medium size mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt and sugar, and herbs. Whisk together.
Add egg, sour cream, and buttermilk in a small bowl or mixing cup. Stir until well blended.
Add the egg mixture to the flour mixture and stir until the ingredients come together. You don’t want to over-mix; it will create a tougher dumpling.

Using a small cookie scoop or spoon, drop the biscuit dough in. I used a 2-inch cookie scoop, as I prefer larger dumplings. Cover and set heat to low and simmer for 15 to 20 minutes. For smaller biscuits, it will take less time. No peeking! The biscuits are steaming, so you let all the steam out whenever you remove the lid.

bowl of creamy chicken and dumpling soup with a bowl of vegeatables

Storing, Freezing, And Re Heating The Soup

The soup can be stored in an air-tight container in the fridge for 2-3 days or frozen for up to 2 months. The dumplings are best eaten fresh and will not freeze well. Better to make up a fresh batch!

To reheat, defrost to the point where you can remove the soup from the container and transfer it to a pot. Heat over low. Reheating in the microwave is another option; however, it may continue to cook the chicken and alter its taste and texture.

More Soups And Stews To Try!

Roasted Butternut Squash & White Bean Soup

Irish Stew With Cheddar Chive Biscuits

Creamy Chicken & Dumpling Soup Cozy and comforting

Healthy Turkey Chili Rich and filling and made in the crockpot

Cauliflower Sausage Soup Taste like potato soup!

Creamy Tomato Basil Bisque Soup

Slow Cooker French Onion Soup Easy and delicious

Thai Coconut Pumpkin Soup With dumplings- yum!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Chicken And Dumpling Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 68 servings 1x

Description

This creamy chicken and dumpling soup is a rich and hearty comfort classic! Made entirely from scratch and ready in 30 minutes. Full of fresh veggies, herbs, spices, and pillowy buttermilk dumplings that soak up the creamy, luscious broth.


Ingredients

Units Scale

Chicken

  • 2 cups cooked chicken. Store-bought rotisserie chicken OR 2 large boneless skinless chicken breasts, OR 4 boneless skinless chicken thighs, or a combination. Alternatively, you could use bone-in chicken breast, thighs, or both. Baking time will need to be increased * SEE NOTE BELOW

Soup

  • 1 tablespoon olive oil
  • 2 tablespoons butter, unsalted
  • 1/2 cup EACH celery carrot and onions, chopped ( add more if desired)
  • 2 cloves garlic chopped fine
  • 3 tablespoons flour
  • 6 cups chicken stock
  • 1 teaspoon salt and pepper
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 1/2 cup 1/2 and 1/2. Milk or heavy cream can be substituted.

 

Dumplings

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon EACH salt and sugar
  • 1/2 cup buttermilk or milk
  • 4 tablespoons unsalted butter, melted
  • 1 egg beaten
  • 1/4 cup sour cream
  • 1 teaspoon EACH parsley and chives, finely chopped. Optional.

 

 


Instructions

Chicken

  1. If using a store-bought rotisserie chicken, debone, and cut or shred into bite-size pieces. 
  2. To cook your chicken, Line a sheet pan with foil—season the chicken with salt, pepper, and olive oil, and place it on the pan.
  3. Pour about 1/4 to 1/2 cup of chicken broth into the pan and cover the entire pan with foil. Bake @ 375 for 20 -25 minutes or until cooked and juices run clear. When cool, cut or shred into bite-size pieces.

 

 

Soup

  1. Heat olive oil and butter over low heat in a large pot or dutch oven. Add the carrots, celery, and onions. Cook for a few minutes to soften, and add garlic. Cook for 30 seconds until fragrant
  2. Add the flour, constantly stirring for about 1 minute. It should smell slightly nutty. 
  3. Add the chicken stock, thyme, poultry seasoning, salt, and pepper. Stir slowly until the flour bits have melted into the broth.
  4. Add the milk and chicken. Stir, and taste the broth to adjust for seasoning for about 10 minutes on low heat – the sauce will thicken slightly. While the soup is simmering, make your dumplings!

For a thicker soup

Mix 1 tablespoon of cornstarch and 2 tablespoons of cold water or broth. Mix until cornstarch is dissolved. Add to soup, and stir until it thickens.

Dumplings 

 

  1. Combine the flour, cornmeal, baking powder, baking soda, salt and sugar, and herbs in a medium size mixing bowl. Whisk together. 
  2. Add egg, sour cream, melted butter, and buttermilk in a small bowl or mixing cup. Whisk until well blended.
  3. Add the egg mixture to the flour mixture and stir until the ingredients come together. You don’t want to over-mix; it will create a tougher dumpling.
  4. Using a small cookie scoop or spoon, drop the biscuit dough in. I used a 2-inch cookie scoop, as I prefer larger dumplings. Cover and set heat to low and simmer for 15 to 20 minutes. For smaller biscuits, it will take less time. Try not to peak! The biscuits are steaming, so you let all the steam out whenever you remove the lid. 

Notes

*The 30 minutes total time is for an already-cooked chicken. Please allow additional time if you’re cooking a chicken.

  • Category: Soup
  • Method: Stove top
  • Cuisine: American

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star