Warm, hearty and perfect for a cozy night in, this chicken dumpling soup recipe is a fan-favorite. With step-by-step instructions and a helpful video, this dish is easy to make and sure to impress.
I don't know about you, but I could eat chicken dumpling soup year round. Some people only like it during the winter time, but I find it so comforting, sometimes you just gotta do it.
Jump to:
Why My Recipe
If you're looking for a traditionally southern version of this soup, then you've come to the right place. While you were searching you'll have noticed that a lot of recipes just use a sort of drop dumpling (some even using canned biscuits).
In the south, traditionally the dumplings are rolled out and added like little pillows of doughy heaven.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the flour, salt, baking powder and chopped fresh herbs to a large mixing bowl and stir together with a whisk.
- Step 2: Add the vegetable shortening.
- Step 3: Rub together between your thumbs and fingers, until breadcrumbs like texture is reached.
- Step 4: Add the milk and stir together with a spoon.
- Step 5: Roll out ⅓ of the dough onto a floured piece of parchment paper, until it's about ⅛" thick.
- Step 6: Using a pizza wheel cut into about 1-½" squares. Lay the parchment paper onto a baking sheet. Repeat with the other two thirds so you have three layers (you can place them on top of each other). Add to the refrigerator and cover with plastic wrap.
- Step 7: In a large Dutch oven, add the butter and melt then add the onions, celery, carrots and mushrooms. Cook until soft.
- Step 8: Add the flour and cook about another 5 minutes.
- Step 9: Slowly pour in the chicken broth while stirring.
- Step 10: Add the rosemary stalk and bring to a boil.
- Step 11: Add the refrigerated dumplings, a layer at a time, pushing down on them with a spoon, gently. Cover and simmer for 30 minutes, stirring gently halfway.
- Step 12: Add the chicken, peas and salt and pepper, gently stir together then turn off the heat. Cover and allow to sit for 20 minutes.
Hint: The dumpling dough may seem a little too sticky but trust me, it's fine. Make sure the parchment paper has a well floured layer, your hands are floured and the rolling pin. It rolls out fine.
Recipe variations and substitute ideas
- Chicken Breasts or chicken thighs - instead of a rotisserie chicken. You'll need to add the chicken before adding the dumplings then so that it can cook.
- Garlic - could be added.
- Biscuit Dough - for a short cut to making dumplings. I'd rather take the shortcut with the rotisserie chicken.... but each their own.
- Vegetables - if you want to add more vegetables, it wouldn't be unusual.
- Noodles - you could swap out the dumplings for noodles.
Recipe Troubleshooting
- My Soup is too thin - If your soup has finished cooking and you find it too thin, you could either add a cornstarch slurry, or use my favorite trick.... use instant mashed potatoes to thicken it.
- My soup is too thick - you can use more chicken broth to thin it out if you need to.
- My dumplings have all disintegrated - this must be because you stirred too much, or too vigorously or have cooked too long.
Sharing is Caring - Like Our Facebook Page
Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a mixing bowl, whisk, rolling pin and parchment paper for the dumplings, then a large Dutch Oven or other heavy bottomed pot for this recipe.
I have some affiliate links in the recipe card below for the equipment I used.
How to store leftovers
Once the chicken dumpling soup has cooled completely, store any leftovers in an airtight container in the refrigerator for up to 4 days.
It will actually freeze well. Store in a freezer safe container for up to 3 months.
Mel's kitchen notes
If you want to cut your cooking time, or make it a little easier on yourself, you can make the dumplings first a day ahead. They will stay fresh in the refrigerator.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
If you’ve tried this Chicken Dumpling Soup Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Comforting Chicken Dumpling Soup
Video
Equipment
Ingredients
Dumplings Recipe
- 3 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 2 teaspoons Salt
- ½ Cup Chopped Fresh Herbs Parsley, oregano and Thyme
- ¾ Cup Vegetable Shortening
- 1 Cup Whole Milk
Chicken Soup
- 4 Tablespoons Unsalted Butter
- 1 Each Sweet Onion diced
- 2 Ribs Celery diced
- 1 Cup Carrots diced
- 1 Cup Mushrooms sliced
- 3 Tablespoons All Purpose Flour
- 10 Cups Chicken Broth see my homemade recipe
- 1 Stalk Fresh Rosemary
- 1 Each Rotisserie Chicken deboned, meat chopped
- 1 Cup Frozen Peas
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Add flour, salt, baking powder and chopped herbs to a large mixing bowl. Mix together with a whisk.3 Cups All Purpose Flour, 1 teaspoon Baking Powder, 2 teaspoons Salt, ½ Cup Chopped Fresh Herbs
- Add the shortening and rub into the flour mixture with your fingers until the mixture resembles breadcrumbs.¾ Cup Vegetable Shortening
- Add the milk and stir together with a spoon.1 Cup Whole Milk
- Take ⅓ of this dough and place on a well floured piece of parchment paper. Using a rolling pin that has been rubbed down with flour roll out the dumpling dough until it's about ⅛" thick.
- Using a pizza wheel cut the dough into 1 inch to 1-½ inch squares. Lay this piece of parchment on a baking sheet.
- Repeat the above steps twice more, each time laying each layer on top of the other. Then place this baking sheet into the refrigerator covered with plastic wrap.
- Add the butter to a large Dutch Oven pot, or a heavy bottomed pot. Melt over medium-high heat.4 Tablespoons Unsalted Butter
- Add the diced onions, carrots, celery and mushrooms and cook for about 5 minutes.1 Each Sweet Onion, 2 Ribs Celery, 1 Cup Carrots, 1 Cup Mushrooms
- Sprinkle the flour over the veggies and cook for another 3 minutes.3 Tablespoons All Purpose Flour
- Slowly pour in the chicken broth while stirring, and add the rosemary stalk.10 Cups Chicken Broth, 1 Stalk Fresh Rosemary
- Bring to a boil.
- Add the refrigerated dumplings, a layer at a time, then gently push down and stir a little, until all have been added.
- Bring to a boil, then cover and turn down to a simmer.
- Allow to simmer for 30 minutes, stirring gently half way. Remove the rosemary stalk.
- Add the chopped chicken, peas, salt and pepper and gently stir again. Turn off the heat and cover again. Allow to sit for 20 minutes again.1 Each Rotisserie Chicken, 1 Cup Frozen Peas, 1 teaspoon Salt, ½ teaspoon Black Pepper
Notes
Nutrition
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
Comments
No Comments