My Chicken and Dumpling Soup is necessary when you need a little warm comfort on a cold night. I seriously pull out this recipe because it’s easy and pretty affordable too. When you want chicken and dumplings but in more of a creamy broth, this is the move. I load the herby chicken stock up with chicken thigh meat so it says juicy, veggies and fluffy Parmesan dumplings. Y’all are gonna wanna bookmark this one!
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Chicken and Dumpling Soup Ingredients
For the Soup
- Chicken Thighs: Boneless and skinless work best here. You can use chicken breasts but just know they are leaner so keep an eye on cooking time so it doesn’t dry out. You can also use turkey for a turkey and dumplings soup too.
- Butter: Adjust salt up or down depending on if you use unsalted or salted.
- Chicken Stock: Broth also works.
- Half and Half: Or a splash of whole milk works for a lighter broth or go richer and thicker with heavy cream.
- All-Purpose Flour: or use a 1:1 gluten-free baking flour.
- Parmesan Cheese: or Pecorino Romano.
- Buttermilk: Mix a tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes as a swap.
How to make Chicken and Dumpling Soup
Cook the Chicken and Veggies
Step 1: Season the chicken thigh pieces with kosher salt and black pepper. Melt butter in large Dutch oven over medium high heat. Add seasoned chicken.
Step 2: Cook until it starts to brown, then flip on the other side and continue to cook. Brown bits should appear at the bottom of the pot. Then, remove the chicken onto a plate and set aside.
Step 3: Add butter, diced onion, celery, and carrot along with kosher salt and black pepper. Cook until vegetables become translucent around the edges.
Step 4: Add in minced garlic, thyme, and turmeric and cook.
Make the Stock
Step 5: Slowly pour in chicken stock while scraping the brown bits from the bottom of the pan, incorporating them into the soup.
Step 6: Bring to a boil, then add chicken back to the pot and kosher salt. Reduce heat to medium low and continue cooking until chicken is cooked and broth is flavorful.
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Make the Dumplings and Add To the Stock
Step 7: Whisk together flour, baking powder, salt, black pepper, parsley, and Parmesan into a medium bowl. Pour in buttermilk, egg, and melted butter. Mix until a wet dough forms.
Step 8: Scoop 2 tablespoon-sized spoonfuls of the dumpling dough into the simmering broth.
Step 9: Cover and cook until the dumplings are puffed and cooked through.
Step 10: Gently stir half and half into soup and let cook, not allowing the soup to come to a boil. Taste and add additional salt and pepper, if needed, then serve immediately and enjoy!
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!
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.Nutrition
Recipe Tips
- 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!
Recipe Help
Yep! 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.
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.
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This looks absolutely amazing and delicious. I am going to make it. If I add in some extra veggies or potatoes, how much do you think and should I increase the chicken stock and 1/2 & 1/2. Thanks!
I wouldn’t increase the chicken stock or half and half; the veggies and potatoes will add moisture. I hope you enjoy!
It’s absolutely light and satisfying Good for your sole a couple dinner rolls and you are in for a treat
Thanks, doll!