Name: Classic Chicken and Dumplings Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 cups chopped onions; 1 cup chopped celery; 1 cup chopped carrots; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 2 cups cooked chicken, shredded; 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper, to taste; For the Dumplings; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 tablespoons melted butter; 1 cup milk; To Finish; 1/2 cup heavy cream

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Chicken and Dumplings Soup is the definition of comfort food. With a rich and flavorful broth, tender chunks of chicken, and fluffy dumplings that soak up every bit of savory goodness, this meal feels like a warm hug in a bowl. Whether you’re serving it on a chilly night, after a long day, or to feed a hungry family, this recipe delivers every time.

It’s hearty, filling, and deeply satisfying—without being complicated. Everything cooks in one pot, the dumplings are quick to mix, and the whole thing is ready in under an hour.

Classic Chicken and Dumplings Soup

Why You’ll Love This Recipe

Classic comfort food with simple pantry staples
Fluffy homemade dumplings that cook right in the soup
One-pot meal for easy cleanup
Creamy and hearty without being too heavy
Great for leftovers and easy to reheat

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below

1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups cooked chicken, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste

For the Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons butter, melted
1 cup milk

To Finish

1/2 cup heavy cream

Instructions

Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots, and cook until softened, about 5–7 minutes. Stir in garlic and cook for another minute until fragrant.
Add the broth and chicken
Pour in the chicken broth and bring to a gentle boil. Stir in the cooked, shredded chicken, thyme, parsley, salt, and pepper. Reduce heat to a simmer while you prepare the dumplings.
Make the dumpling dough
In a medium bowl, combine flour, baking powder, and salt. Stir in melted butter and milk until a soft dough forms. Don’t overmix—the dough should be just combined.
Cook the dumplings
Using a spoon or small scoop, drop tablespoon-sized pieces of dough into the simmering soup. Try to space them evenly. Cover the pot with a lid and let the dumplings cook undisturbed for about 15 minutes. They’ll puff up and steam until fluffy and cooked through.
Finish with cream
Uncover the pot and gently stir in the heavy cream. Let the soup simmer uncovered for another 5 minutes to heat through.
Serve
Taste and adjust the seasoning if needed. Serve hot with fresh cracked pepper or chopped herbs on top.

Variations

Use rotisserie chicken or turkey
Add peas or corn during the last 10 minutes of simmering
Swap heavy cream with half-and-half for a lighter version
Add a splash of white wine or a pinch of cayenne for extra depth
Use gluten-free flour blend for the dumplings

Heating and Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 2 months. Thaw in the fridge before reheating.
Reheating: Reheat gently on the stove or in the microwave. Add a splash of broth or cream to thin if needed.

Frequently Asked Questions

Can I make this ahead of time?

Yes. You can prepare the soup base ahead and make the dumplings fresh when ready to serve, or make the entire dish and reheat.

How do I know when the dumplings are done?

They should be firm to the touch and no longer doughy inside. Slice one in half to check.

Can I use canned biscuits instead of homemade dumplings?

Yes, you can use canned biscuit dough as a shortcut. Just cut into pieces and simmer in the broth like dumplings.

Can I make this in a slow cooker?

Yes, cook the base on low for 6 hours. Add dumplings for the last 30–40 minutes, cover, and cook until done.

Can I make this recipe dairy-free?

Yes, use plant-based milk and skip the heavy cream, or use coconut cream for richness.

Can I add noodles instead of dumplings?

You can. Just add uncooked egg noodles in the last 10–15 minutes and skip the dumpling step.

What herbs go best in chicken and dumplings?

Thyme and parsley are great, but rosemary or a bay leaf can add extra depth.

Can I use leftover roast chicken?

Absolutely. Leftover chicken or turkey works great and saves time.

How do I thicken the soup if it’s too thin?

You can mash a few dumplings into the broth or add a cornstarch slurry if needed.

Is this soup freezer-friendly?

Yes. Let it cool completely and freeze in containers. Just know the dumplings may soften slightly upon reheating.

Conclusion

There’s something so nostalgic about a warm bowl of Chicken and Dumplings Soup. It brings you back to home-cooked meals, cozy kitchens, and full bellies. Whether you’re cooking for a crowd or just need a quiet dinner, this classic recipe has your back. Comforting, flavorful, and easy to make—this is the kind of recipe you’ll reach for again and again.