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Chicken and Dumpling Soup

Tender chicken in golden broth with carrots, celery, and big fluffy drop dumplings that puff up like clouds. The original comfort soup — no deconstructing needed.
Course Main Course
Cuisine American
Keyword chicken and dumpling soup, chicken recipes, classic comfort, heritage recipes, main dishes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Author Maggie

Ingredients

  • 1 rotisserie chicken, meat shredded about 3 cups
  • 8 cups chicken broth homemade is best
  • 3 carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 tablespoons butter, melted
  • salt and pepper to taste

Instructions

  1. In a large pot, bring chicken broth to a simmer. Add carrots, celery, onion, garlic, and thyme. Cook for 10 minutes until vegetables begin to soften.
  2. Add the shredded chicken and season with salt and pepper.
  3. Make the dumplings: In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined. The dough should be sticky and imperfect — do not overmix.
  4. Drop the dumpling dough by heaping tablespoons into the simmering soup. Dip the spoon in hot broth between scoops so the dough slides off easily.
  5. Cover the pot with a tight lid and do not lift it for 15 minutes. The steam is what makes the dumplings fluffy.
  6. Remove the lid. The dumplings should be puffed up and cooked through. Serve immediately.