When it comes to comfort food, nothing beats a bowl of warm hearty chicken and dumpling soup. This recipe takes you through the classic flavors of homemade broth, tender chicken, and soft, fluffy dumplings. Whether you're battling cold weather or simply craving a cozy meal, this dish delivers comfort in every bite.
A Comforting Classic
This chicken and dumpling soup is not only rich in flavor, but it's also incredibly easy to make. Follow along, and I’ll show you how to create this soul-soothing dish step by step.
From My Kitchen to Yours: Hearty Chicken and Dumpling Soup
Chicken and dumplings are more than just a meal; it's a tradition that carries the warmth and comfort of home with every bite. Growing up in Arkansas, this dish was a staple at family gatherings, especially during the cooler months when hearty, comforting meals became essential. The recipe has been passed down through generations in my family, and it is a true Southern classic that I’ve cherished for years. From my grandmother’s kitchen to my own, chicken and dumplings are not just food—they are a reflection of Southern hospitality and tradition.
As a professional chef with years of experience in the kitchen, I’ve perfected the art of turning simple ingredients into unforgettable meals. This version of chicken and dumplings stays true to its roots while incorporating techniques to enhance flavor and texture, ensuring each bite is perfectly seasoned and satisfying. The broth is rich, the dumplings are light and fluffy, and the chicken is tender and juicy—everything you want in a fall comfort food. And let’s not forget, this dish is perfect for leftovers, making it an ideal choice for busy families or meal prepping.
If you’re looking for the ultimate fall staple, this recipe is for you. Not only is it delicious and nourishing, but it also brings with it the nostalgia of Southern cooking at its finest. Whether you’re making it for Sunday dinner or saving it for a cozy night in, chicken and dumplings is a meal that never fails to deliver warmth and satisfaction.
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Ingredients
This chicken and dumpling soup recipe calls for simple, wholesome ingredients that you likely already have in your pantry. The mirepoix—a classic combination of carrots, onions, and celery—forms the flavorful base of the soup, while garlic adds a nice depth. Chicken stock or bouillon helps build a rich broth that carries the heart of this dish.
As for the herbs, I’ve chosen dried parsley, oregano, and basil for their convenience and long shelf life. While fresh herbs offer a bright, more delicate flavor, dried herbs are more concentrated, making them perfect for slow-cooked soups like this one. Toasting the herbs before adding them to the broth helps to release their essential oils, bringing out even more flavor and aroma. The fennel, coriander, and black peppercorns provide a subtle warmth and complexity that elevate this southern classic without overshadowing its comforting simplicity.
No need for any fancy ingredients—just a perfect blend of familiar, comforting flavors!
- Carrots
- Onion
- Celery
- Garlic
- Butter
- Chicken Stock or Chicken Bouillon
- Dried parsley
- Dried oregano
- Dried basil
- Bay leaf
- Fennel seeds
- Coriander seeds
- Black peppercorns
- Salt
- Chicken breasts
- All-purpose flour
- Baking powder
- Freshly cracked black pepper
- Salt
- Dried thyme
- Whole milk
- Cold butter
See the recipe card for quantities.
Instructions
Preparing the Broth
- Sauté the Mirepoix: Start by melting 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Once the butter is hot, add the chopped carrots, onion, celery (your mirepoix), and pressed garlic. Cook until the onions become translucent and soft, about 5-7 minutes.
- Build the Broth: Add 2 quarts of chicken stock or water and chicken bouillon to the pot. While the broth heats, lightly toast the dried parsley, oregano, basil, bay leaf, fennel seeds, coriander seeds, and crushed black peppercorns in a dry pan over medium heat until fragrant, about 2-3 minutes. Transfer the toasted spices to a mortar and pestle, grind into a powder, and add to the pot. Stir well and bring the broth to a boil.
- Cook the Chicken: Once the broth is boiling, carefully drop the chicken breasts into the pot. Cook for about 10 minutes or until the internal temperature of the chicken reaches 135°F. The chicken will still be slightly undercooked at this point—don’t worry, it will finish cooking later. Remove the chicken from the broth, shred it coarsely using an electric mixer or by hand, and cover. Place the shredded chicken in the fridge while you move on to the next steps.
- Thicken the Broth with a Roux: In a small pan, melt butter (about 2 ounces or 4 tablespoons). Once melted, add an equal weight of flour (2 ounces, or just under ½ cup). Cook the roux over medium heat for about 5 minutes, stirring constantly, until it becomes fragrant and develops a nutty aroma. Slowly add a ladle of hot broth from the pot into the roux, whisking vigorously to avoid lumps. Gradually whisk in more broth until the mixture turns into a smooth, thick sauce. Pour this thickened sauce back into the pot, stirring it into the broth. Let the soup boil for 20 minutes, skimming off any impurities that rise to the surface.
How to Skim the Broth:
While the broth simmers, you may notice impurities rising to the surface in the form of froth or small clumps. These are coagulated proteins and other particles from the chicken and vegetables. To skim, use a spoon or a fine mesh skimmer to gently remove these impurities as they gather on the surface. This will result in a clearer, more refined broth.
Finishing the Soup
- Make the Dumplings: While the broth simmers, it’s time to make the dumplings. In a large bowl, whisk together the flour, baking powder, black pepper, salt, and dried thyme. Shred the cold butter into the flour mixture (just like making biscuits). Using your hands or a fork, work the butter into the flour until the mixture resembles coarse crumbs. Slowly add the milk, mixing with a fork until a soft dough forms. Be careful not to overmix—you want cold lumps of butter to remain in the dough for light, fluffy dumplings.
- Cook the Dumplings: Once the broth has thickened, gently drop the dumpling dough into the pot using a small 1 oz scoop or a spoon. Be careful not to splash yourself! Stir gently to ensure the dumplings don’t stick together. Reduce the heat slightly, cover the pot, and steam the dumplings for 15 minutes. Avoid lifting the lid while they steam—this ensures the dumplings cook evenly.
- Add the Chicken and Finish Cooking: After 15 minutes, uncover the pot, stir the dumplings gently, and add the shredded chicken back into the soup. Cover the pot again and cook for an additional 5 minutes. To check if the dumplings are done, cut one in half—it should be fully cooked through like a mini biscuit. If not, cover and cook for another 5 minutes until the dumplings are light and fluffy inside.
- Serve: Once everything is cooked, turn off the heat and ladle your hearty chicken and dumpling soup into bowls. Serve immediately and enjoy!
Hint:
For perfectly tender dumplings, make sure your butter stays cold when mixing it into the flour. Cold butter creates pockets of steam as the dumplings cook, making them light and fluffy. Also, resist the urge to peek while the dumplings steam—keeping the lid on traps the steam and ensures they cook evenly!
Substitutions
If you'd like to make a few swaps in this recipe, there are plenty of options! First, you can easily substitute chicken thighs for chicken breasts if you prefer a richer flavor and more tender meat.
Additionally, if you're dairy-free, you can replace the butter with coconut oil or plant-based butter—just be sure to keep it cold to maintain the dumplings' fluffy texture. For those looking to cut out dairy entirely, lactose-free whole milk is the best option, though it's important to note it may alter the taste a little.
Similarly, if gluten is a concern, you can swap the all-purpose flour for a 1:1 gluten-free flour blend while ensuring your baking powder is also gluten-free.
Finally, if you're out of chicken stock, vegetable stock makes a great alternative, offering a lighter broth while still delivering a hearty and comforting base for the soup.
Variations
This chicken and dumpling soup recipe is versatile, allowing you to customize it to your preferences.
For a heartier twist, you can add diced potatoes or parsnips to the mirepoix, giving the soup extra body and flavor. For a fresh twist, toss in some fresh peas, green beans, or even corn during the last 10 minutes of cooking for a pop of sweetness.
If you're a fan of spice, consider adding a pinch of cayenne pepper or a few dashes of hot sauce to give the soup a little heat.
Lastly, to create a more rustic dish, you can use bone-in chicken thighs or legs, simmering them longer in the broth to impart even more flavor before shredding. These variations allow you to tweak the soup to suit your tastes while still enjoying its comforting, classic foundation.
Equipment
Equipment
To make this chicken and dumpling soup, you'll need a few essential tools to ensure the process goes smoothly:
- A large Dutch oven or heavy-bottomed pot for even heat distribution and slow cooking. I recommend this one.
- A pan for toasting the spices and making the roux.
- A mortar and pestle to grind the toasted spices to perfection. This one works great. If you don’t have one, a rolling pin and ziplock bag will do in a pinch.
- An electric mixer with a paddle attachment is ideal for quick and easy shredding of the chicken. Here's the one I use. If you prefer, you can also shred the chicken by hand with two forks.
- A 1 oz cookie dough scoop for evenly portioning the dumplings, ensuring they all cook at the same rate. Grab yours here. Alternatively, a tablespoon works well too.
- A meat thermometer to check the internal temperature of the chicken for safe cooking.
- A fine mesh skimmer or spoon to skim impurities off the top of the broth as it simmers, resulting in a clearer soup.
These tools make the process straightforward and hassle-free, ensuring the best results with minimal effort!
Storage
For best results, I recommend storing the dumplings and broth separately to maintain their texture. Once the soup has cooled, transfer the broth and chicken to an airtight container and store in the refrigerator for up to 3 days. Store the dumplings in a separate container, also in the fridge. When you’re ready to enjoy the leftovers, reheat the broth on the stovetop over low heat until warmed through, then add the dumplings in for the last few minutes to gently reheat without overcooking them.
If freezing, it's even more important to keep the broth and dumplings separate. The broth can be frozen in an airtight container for up to 3 months, but dumplings tend to lose their fluffy texture when frozen. To enjoy the soup later, simply thaw the broth in the refrigerator overnight and reheat it on the stove. You can make fresh dumplings when reheating for a perfect, hearty meal.
Top Tip
To get the most flavor out of your spices, always toast them before grinding. Toasting releases the essential oils, intensifying their aroma and flavor, which makes a big difference in your broth. Just be sure to keep an eye on them while toasting—they can burn quickly!
FAQ
Dense dumplings are usually the result of overmixing the dough or using warm butter. When making the dumpling dough, be sure to mix it just until it comes together and keep the butter cold. Overworking the dough can cause the dumplings to be tough, while cold butter creates steam pockets during cooking, resulting in light, fluffy dumplings.
To thicken the broth, use a roux made from equal parts butter and flour by weight (not volume). The roux is cooked until it reaches a nutty aroma, then slowly whisked with hot broth to form a smooth, thickened base for the soup.
Yes, you can use water instead of chicken broth, but the flavor will be less rich. If you choose to use water, I recommend adding chicken bouillon or stock concentrate to enhance the flavor of the soup.
Dumplings can fall apart if they are overcooked. Be sure to steam them for 15-20 minutes with the lid on, without lifting the lid during cooking. If they are left in the broth for too long after steaming, they can begin to break down and lose their structure.
Related
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Pairing
These are my favorite dishes to serve with Hearty Chicken and Dumpling Soup:
Hearty Chicken and Dumpling Soup
Equipment
- dutch oven
- small skillet
- mortar & pestle or spice grinder
- electric mixer with a paddle attachment
- 1oz portion scoop
- meat thermometer
- fine mesh skimmer
Ingredients
For the Soup:
- 3 whole carrots chopped
- 1 onion chopped
- 1 bunch of celery chopped
- 4 cloves garlic pressed
- 2 tablespoon butter
- 2 quarts chicken stock
- or Chicken bouillon as per package instructions for 2 quarts of liquid
- 2 tablespoon dried parsley
- 2 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 bay leaf
- 2 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 tablespoon crushed black peppercorns
- 3 tablespoon salt
- 2 chicken breasts
For the Roux:
- 2 oz butter about 4 tablespoons
- 2 oz flour scant ½ cup
For the Dumplings:
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ¾ cup whole milk
- 4 tablespoon cold butter
Instructions
Sauté the Mirepoix
- Begin by melting the butter in a large pot or Dutch oven over medium heat. Add the chopped carrots, onion, celery, and pressed garlic. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent.
Build the Broth
- Add 2 quarts of chicken stock (or water) and the chicken bouillon to the pot. Stir to combine. While the broth heats, toast the dried parsley, oregano, basil, fennel seeds, coriander seeds, and crushed black peppercorns in a dry pan over medium heat until fragrant, about 2-3 minutes. Transfer the toasted spices to a mortar and pestle, grind them into a fine powder, and add to the broth along with the salt and bay leaf. Bring the mixture to a boil.
Par-Cook the Chicken
- Once the broth is boiling, gently add the chicken breasts. Cook for about 10 minutes, or until the internal temperature of the chicken reaches 135°F. At this point, the chicken will be slightly undercooked—don’t worry, it will finish cooking later. Remove the chicken from the broth, shred it coarsely using an electric mixer or by hand, and set it aside in the fridge while you finish the soup.
Thicken the Broth with a Roux
- In a small pan, melt butter (about 2 ounces or 4 tablespoons) over medium heat. Add an equal weight of flour (2 ounces, or just under ½ cup), and cook the roux for about 5 minutes, stirring continuously until it takes on a nutty aroma.
- Slowly whisk in a ladleful of hot broth from the pot into the roux, ensuring it remains smooth and lump-free. Gradually add more broth, whisking after each addition, until the mixture forms a thick sauce. Pour this back into the main pot and stir to incorporate. Allow the broth to boil for 20 minutes to let it thicken fully.
How to Skim the Broth:
- While the broth simmers, you may notice impurities rising to the surface in the form of froth or small clumps. These are coagulated proteins and other particles from the chicken and vegetables. To skim, use a spoon or a fine mesh skimmer to gently remove these impurities as they gather on the surface. This will result in a clearer, more refined broth.
Make the Dumplings
- While the broth continues to simmer, it’s time to prepare the dumplings. In a large bowl, whisk together the flour, baking powder, black pepper, salt, and dried thyme. Shred the cold butter into the flour mixture (similar to how you would make biscuits). Use your hands or a fork to work the butter into the flour until the mixture resembles coarse crumbs. Slowly add the milk, stirring with a fork until a soft dough forms. Be careful not to overmix—you want the butter to stay in cold lumps for tender dumplings.
Cook the Dumplings
- Using a small 1 oz scoop or spoon, gently drop the dumpling dough into the simmering broth. Be cautious of splashing! Stir gently to prevent the dumplings from sticking together. Lower the heat slightly, cover the pot, and allow the dumplings to steam for 15 minutes. Do not lift the lid during this time, as the steam is essential for cooking the dumplings evenly.
Add the Chicken and Finish Cooking
- After the dumplings have cooked for 15 minutes, uncover the pot and gently stir. Add the shredded chicken back into the soup. Cover the pot again and let it simmer for an additional 5 minutes. Check the dumplings by cutting one open—it should have a fluffy, biscuit-like interior. If they are still doughy in the center, cover the pot and cook for another 5 minutes, or until the dumplings are fully cooked.
Serve
- Once the dumplings are cooked and the chicken is heated through, turn off the heat. Serve your chicken and dumpling soup in bowls and enjoy the hearty flavors of this southern classic!
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