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The Lowdown on This Chicken and Dumpling Soup
When the weather’s got you bundling up and craving something warm and cozy, a big ol’ pot of Chicken and Dumpling Soup is exactly what you need in your life!
It’s loaded with tender chunks of chicken, nutritious veggies, and the fluffiest Parmesan dumplings you ever did taste. It’s pure liquid comfort boos, and WAY easier than you’d think to pull together. Y’all are gonna wanna bookmark this one!
Before y’all say “boo, don’t you already have a Southern chicken and dumplings recipe on the page?”, hear me out! That one’s made with rotisserie chicken and classic buttermilk dumplings, and it’s still a total keeper.
But this version? Oh, it’s on a whole other level boos! Juicy chicken thighs, pillowy Parmesan dumplings, and all that cozy goodness in one pot. And the best part? You can whip it up just as fast! Even my daughter Harmony goes wild for it, and y’all know kids are the toughest food critics.
Ingredients you’ll need to make Chicken and Dumpling Soup
For the Soup
- Chicken Thighs: Boneless, skinless chicken thighs. They stay juicy and tender while simmering away.
- Butter: Adds richness and helps everything sauté beautifully.
- Veggies: You’ll need yellow onion, celery, and carrots. These three are the holy trinity of soup bases.
- Garlic: Minced garlic is non-negotiable y’all! It’s the key to that deep, savory flavor that makes the broth irresistible.
- Chicken Stock: A good-quality broth or homemade stock will make all the difference here.
- Half and Half: Adds just a touch of creaminess without making the soup heavy.
- Spices: Dried thyme and turmeric add warmth and earthy flavor. Plus, turmeric gives the broth that gorgeous golden color. Add salt and black pepper to taste.
For the Parmesan Dumplings
- All-Purpose Flour: The base for your dreamy homemade dumplings.
- Baking Powder: This is the secret to big, pillowy dumplings that practically melt in your mouth. Some folks like their dumplings flat and chewy, but I’m team thick and fluffy all the way!
- Parmesan Cheese: Because life is great, but cheese makes it better!
- Buttermilk: Keeps the dumplings tender and flavorful.
- Egg: The binder for the dumplings.
- Italian Parsley: Chopped fresh parsley adds a pop of color and herby flavor.
How to make Chicken and Dumpling Soup
What to serve with this easy chicken and dumpling soup
- With Salad: Keep it fresh with a cucumber and onion salad, a tangy coleslaw, or a harvest fall salad depending on the season.
- Get Bready: Soup and bread just go together! Whip up some Jiffy cornbread muffins, buttery yeast rolls, or a skillet of Mexican cornbread for dunkin’.
- Southern Sides: Go all in with classic sides like fried okra, creamy mashed potatoes, or some savory collard greens.
- Get Your Dessert On: End on a sweet note with a slice of whipping cream pound cake, peach cobbler, or creme brulee pound cake. You really can’t go wrong!
Recipe Substitutions
- Chicken Thighs: If you’ve only got chicken breasts on hand, go ahead and use them. Just know they’re a little leaner, so keep an eye on cooking time to avoid drying them out.
- Half and Half: A splash of whole milk works for a lighter broth, or go richer with heavy cream.
- Parmesan Cheese: Swap in Pecorino Romano if you want a sharper, saltier flavor in your dumplings.
- Flour: For gluten-free dumplings use a 1:1 gluten-free baking flour that’s meant for biscuits or pancakes.
- Buttermilk: Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes. Boom, homemade buttermilk!
Recipe Variations and Additions
- Add More Veggies: Toss in peas, green beans, or even diced potatoes to make this chicken dumpling soup recipe heartier.
- Amp Up the Herbs: A sprinkle of fresh thyme, rosemary, or even parsley in the broth will take the flavor up a notch.
- Turkey Swap: Switch up the chicken for turkey, especially if you’ve got leftovers from the holidays. Turkey and dumplings? Yes please!
- Spice It Up: If it’s extremely chilly outside, add a pinch of cayenne or smoked paprika to the broth for sum heat!
Expert Tips and Tricks for making the best chicken dumpling soup recipe
- Chop Veggies Small: Dice those veggies nice and small, boos. It helps them cook evenly and blend into the soup.
- Don’t Overwork the Dough: When mixing your dumpling dough, keep it gentle. Overworking it can make your dumplings dense and tough.
- Keep It Simmering: Let the broth stay at a gentle simmer while cooking the soup and dumplings. If it starts boiling like crazy, it can scorch the soup or make the dumplings fall apart.
- No Cookie Scoop? No Biggie: If you don’t have a cookie scoop, just use two spoons. Scoop a little dough with one, and use the other to push it into the simmering broth. Easy peasy y’all!
How to store & reheat Chicken and Dumpling Soup
Cool down those leftovers to room temp before storing. Then, place the soup in an airtight container and pop it in the fridge. When reheating, keep it gentle on the stove boos! No wild boiling, or you might curdle the dairy.
How long will Chicken and Dumpling Soup last in the fridge?
In the fridge, this soup is good for about 3 days, but you’ll probably polish it off before then!
Can I freeze homemade dumplings for chicken and dumplings ?
Yup! You can freeze the broth and dumpling dough separately. The broth will stay good for up to 3 months in the freezer. The dumpling dough can be frozen for about a month, just thaw it overnight in the fridge before using.
Frequently asked questions
Yes! To make ahead and freeze, complete the soup through step 4, then let it cool to room temperature. Store the soup base in an airtight container and freeze for up to 1 month. When you’re ready to serve, reheat it at a gentle simmer, then pick up where you left off with steps 5-7.
That’s all personal taste boos! Some people love flat, chewy noodle-style dumplings, but I’m all about those thick, fluffy drop biscuit dumplings. Just go with what you love!
Make sure you’ve got a tight-fitting lid on your Dutch oven, and keep the soup at a steady simmer. If the heat’s too low, the dumplings won’t puff up or cook all the way.
This Chicken and Dumpling Soup is sprinkled with Southern love and perfect for those nights when you need something warm, cozy, and easy to make. When the weather starts actin’ up or you’ve only got a few minutes to throw dinner together, this recipe’s your saving grace. Get into it boos!
More Soup Recipes
- Southern Chicken and Dumplings
- Slow Cooker Chicken Noodle Soup
- Creamy Chicken Noodle Soup Recipe
- Potato Soup Recipe with Crunchy Kale
- Italian Wedding Soup
Chicken and Dumpling Soup
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Equipment
Ingredients
For the Soup
- 1 ½ pounds boneless, skinless chicken thighs trimmed, cut into 1-inch pieces
- 4 tablespoons unsalted butter divided
- 1 ½ cups yellow onion diced
- 1 ½ cups celery diced, about 5 ribs
- 1 cup carrots diced, about 4 medium carrots
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- ¾ teaspoon ground turmeric
- 7 cups chicken stock
- 1 1/3 cup half and half
- Kosher salt
- Black pepper
For the Parmesan Dumplings
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/3 cup Italian parsley finely chopped
- 4 tablespoons Parmesan cheese grated
- ¾ cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter melted
Instructions
- Season the chicken thigh pieces with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Then melt 1 tablespoon butter in large Dutch oven over medium high heat. Add seasoned chicken. Cook for 3-4 minutes until it starts to brown, then flip on the other side and continue to cook for another 3 minutes. Brown bits should appear at the bottom of the pot.
- Remove the chicken onto a plate and set aside. Add in remaining 3 tablespoons butter, diced onion, celery, and carrot along with 1 teaspoon kosher salt and another ¼ teaspoon black pepper. Cook for about 3-4 minutes until vegetables become translucent around the edges. Do not overcook the vegetables. (Reduce heat if the brown bits start to get too dark to avoid burning.)
- Add in minced garlic, thyme, and turmeric and cook for an additional 30 seconds. Slowly pour in chicken stock while scraping the brown bits from the bottom of the pan, incorporating them into the soup. Bring to a boil, then add chicken back to the pot and 1 teaspoon kosher salt. Reduce heat to medium low and continue cooking until chicken is cooked and broth is flavorful, about 8-10 minutes.
- Meanwhile, start preparing your dumplings by whisking together the flour, baking powder, salt, black pepper, parsley, and Parmesan into a medium bowl. Stir in the buttermilk, egg, and melted butter until a wet dough forms.
- Scoop 2 tablespoon-sized spoonfuls (#40 scoop) of the dumpling dough into the simmering broth. Cover and cook for 15 -18 minutes until the dumplings are puffed and cooked through. (To test the doneness of dumplings, remove one and cut into it to see that it’s fully cooked inside. If not, continue cooking for a couple more minutes.)
- Gently stir half and half into soup and let cook another 5 minutes, not allowing the soup to come to a boil. Taste and add additional salt and pepper, if needed, then serve immediately and enjoy!
Notes
- Chop Veggies Small: Dice those veggies nice and small, boos. It helps them cook evenly and blend into the soup.
- Don’t Overwork the Dough: When mixing your dumpling dough, keep it gentle. Overworking it can make your dumplings dense and tough.
- Keep It Simmering: Let the broth stay at a gentle simmer while cooking the soup and dumplings. If it starts boiling like crazy, it can scorch the soup or make the dumplings fall apart.
- No Cookie Scoop? No Biggie: If you don’t have a cookie scoop, just use two spoons. Scoop a little dough with one, and use the other to push it into the simmering broth. Easy peasy y’all!
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