Grandma’s Comforting Chicken Dumpling Soup Recipe

Okay, let’s talk comfort food, people! And is there anything *more* comforting than a big bowl of chicken dumpling soup? Seriously, I grew up on this stuff. My grandma used to make it every time I was sick (or, you know, *pretended* to be sick…). The smell alone would make me feel better.

This isn’t just any chicken soup, though. We’re talking about fluffy, tender, homemade dumplings swimming in a rich, flavorful broth with tons of chicken and veggies. And the best part? It’s way easier to make from scratch than you might think! Trust me, even if you’re a total beginner in the kitchen, you can totally nail this chicken dumpling soup. It’s about to become your new go-to for cozy nights in. I am a seasoned home cook and have been making this recipe for years, always tweaking it until it reached perfection. My family (and many happy friends!) can attest to its deliciousness!

Why You’ll Love This Chicken Dumpling Soup

Seriously, what’s *not* to love? But if you need convincing, here’s why this chicken dumpling soup recipe is about to become your new fave:

Quick and Easy Comfort Food

Forget spending hours in the kitchen! This recipe is surprisingly simple. You get that classic, comforting flavor without all the fuss. It’s perfect for a weeknight dinner.

Flavorful and Homemade

Okay, canned soup is fine in a pinch, but *nothing* beats the taste of homemade. We’re talking real chicken, fresh veggies, and those amazing dumplings…so good!

Customizable to Your Taste

Don’t be afraid to get creative! Swap out veggies, add your favorite herbs, or even throw in a little spice. This chicken dumpling soup is your blank canvas – make it your own!

Ingredients for Chicken Dumpling Soup

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing chicken dumpling soup. Don’t worry, it looks like a lot, but it’s mostly stuff you probably already have!

For the Soup Base

• 3 tablespoons butter – I usually use unsalted so I can control the salt level later.
• 1/2 large onion, chopped – About 1 cup or so. Yellow or white onion works great.
• 3 stalks celery, chopped – Again, about a cup.
• 2 large carrots, sliced in 1/4 inch rounds – You want them thick enough to hold their shape while cooking.
• 2 cloves garlic, finely minced – Or use a garlic press if you’re feeling lazy (no judgment here!).
• 1 tablespoon chopped fresh parsley – Fresh is best, but dried works too (use about 1 teaspoon).
• 1 tablespoon chopped fresh thyme – Same as the parsley, fresh is better but dried is okay.
• 1/2 teaspoon poultry seasoning – This adds that classic chicken soup flavor, don’t skip it!
• 2 tablespoons all purpose flour – This helps to thicken the soup.
• 6 cups low sodium chicken broth or stock – I always go for low sodium so I can adjust the salt myself.
• 2 bay leaves – Don’t forget to take these out before serving!
• Salt and pepper to taste – Because, duh!
• 2 cups cooked chicken, cut in small cubes – Rotisserie chicken is your best friend here!
• 1 cup frozen peas (optional) – I love the pop of green, but feel free to leave ’em out if you’re not a fan.

For the Dumplings

• 1 cup flour – All-purpose, just like for the soup.
• 2 teaspoons baking powder – This is what makes the dumplings nice and fluffy!
• 1 teaspoon granulated sugar – Just a touch to balance the flavors.
• 1/2 teaspoon salt – Gotta have it!
• 2 tablespoons unsalted butter – Cold, cut into small pieces. This is important!
• 1/2 cup milk 2% or whole – The milk binds everything together. I usually use 2%, but whole milk makes them a little richer.

How to Make Chicken Dumpling Soup: Step-by-Step Instructions

Okay, now for the fun part! Let’s get cooking! Don’t be intimidated, I’m going to walk you through every step of making this amazing chicken dumpling soup.

Preparing the Soup Base

1. First, melt the butter in a big pot (a Dutch oven is perfect) over medium heat. Add the onion, celery, and carrots. Cook them until the onion and celery are nice and soft, and everything smells amazing – about 7-8 minutes. Stir them occasionally so they don’t burn!
2. Now, turn the heat down to low. Add the garlic, parsley, thyme, and poultry seasoning. Cook for about a minute, stirring constantly. This is where the magic happens, and all those flavors start to blend together.
3. Sprinkle in the flour and cook for another minute, stirring constantly. This will help thicken the soup. Don’t worry if it looks a little clumpy at first. Just keep stirring!
4. Pour in the chicken stock and add the bay leaves. Bring it all to a simmer (that means small bubbles, not a rolling boil!). Then, cover the pot and let it simmer for 20 minutes, or until the carrots are nice and soft.

Making the Dumplings

1. While the soup is simmering, let’s make the dumplings! In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
2. Cut in the cold butter using a pastry cutter (or your fingers!) until the mixture looks like coarse crumbs. The colder the butter, the better the dumplings will be!
3. Add the milk and stir just until everything comes together. Don’t overmix! A few lumps are totally fine.

Cooking the Chicken Dumpling Soup

1. Remove the bay leaves from the soup (don’t forget this step!). Season with salt and pepper to your liking.
2. Add the cooked chicken and frozen peas (if you’re using them) to the soup. Simmer for about 5 minutes, just to heat everything through.
3. Now, drop the dumpling dough by small spoonfuls into the simmering soup. Don’t overcrowd the pot! Work in batches if you need to.
4. Cover the pot and cook for 15 minutes *without* lifting the lid. This is important! You want the dumplings to steam and cook through. Trust me on this one!
5. Once the 15 minutes are up, peek under the lid (carefully – steam!). The dumplings should be puffed up and cooked through. If they’re still a little doughy, cook for another few minutes.
6. Garnish with some fresh parsley or thyme, and get ready to dig in!

Tips for the Best Chicken Dumpling Soup

Want to take your chicken dumpling soup from good to *amazing*? Here are a few little secrets I’ve learned over the years:

Don’t Overcrowd the Pot

Seriously, use a big pot! If you try to cram everything in, the dumplings won’t have enough room to cook properly, and you’ll end up with a gloppy mess. Nobody wants that!

Cook Dumplings Thoroughly

There’s nothing worse than biting into a raw, doughy dumpling. Make sure you cook them for the full 15 minutes (or longer if needed) with the lid on tight. They should be light and fluffy all the way through.

Season to Taste

This seems obvious, but it’s so important! Don’t be afraid to add more salt, pepper, or even a little extra poultry seasoning to the soup. Taste as you go and adjust until it’s perfect for *you*!

Chicken Dumpling Soup Variations

Okay, so you’ve mastered the basic chicken dumpling soup. Awesome! Now, let’s get a little crazy and try some variations. This recipe is super flexible, so don’t be afraid to experiment!

Add Different Vegetables

Feeling adventurous? Toss in some diced potatoes for a heartier soup. Green beans or corn would also be delicious! Just add them with the carrots and celery at the beginning.

Use Different Herbs and Spices

Want to kick up the flavor? Try adding a pinch of red pepper flakes for a little heat. Or, swap out the thyme for rosemary or sage for a more earthy flavor. Italian seasoning is great, too!

Make it Creamy

For an extra-rich and decadent soup, stir in a splash of heavy cream or half-and-half at the very end. Start with about 1/2 cup and add more to taste. Oh my gosh, so good!

Serving Suggestions for Your Chicken Dumpling Soup

Alright, you’ve got a pot of steaming, delicious chicken dumpling soup. But what do you serve with it? Here are a couple of my go-to sides:

Crusty Bread

Seriously, you *need* some crusty bread for dipping in that broth. It’s the perfect way to soak up every last drop. A sourdough or baguette would be amazing!

Side Salad

If you want something a little lighter, a simple side salad is perfect. I like a basic green salad with a vinaigrette dressing. It’s a nice contrast to the richness of the soup.

Storing and Reheating Chicken Dumpling Soup

So, you’ve got leftovers? Lucky you! Here’s how to keep that chicken dumpling soup tasting just as amazing the next day (or even weeks later!).

Storing Leftovers

Let the soup cool down a bit, then pop it in an airtight container and stick it in the fridge. It’ll keep for about 3 days. Just a heads up, the dumplings might soak up some broth, but it’ll still taste amazing!

Reheating Instructions

You can reheat the soup on the stovetop over medium heat, stirring occasionally, until it’s nice and hot. Or, if you’re in a hurry, microwave it in a microwave-safe bowl for a few minutes, stirring every now and then. Careful, it can get *really* hot!

Freezing Instructions

Want to save some for later? Let the soup cool completely, then transfer it to a freezer-safe container (leave a little room at the top, since it’ll expand when it freezes). It’ll keep in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.

Chicken Dumpling Soup FAQs

Got questions? I’ve got answers! Here are some of the most common things people ask me about making chicken dumpling soup.

Can I use pre-cooked chicken?

Absolutely! In fact, I almost *always* do! Rotisserie chicken is my secret weapon for this recipe. It saves so much time, and the flavor is amazing. Just shred or cube it and toss it in at the end.

Can I make the dumplings ahead of time?

Hmm, I really don’t recommend it. Dumplings are best when they’re made fresh and cooked right away. If they sit around, they can get a little gummy. For the best texture, whip them up right before you drop them in the soup.

Can I freeze the soup?

Yep! Chicken dumpling soup freezes really well. Just let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating. Easy peasy!

What kind of chicken broth should I use?

I always recommend using low-sodium chicken broth or stock. That way, you can control the salt level yourself. You can always add more salt, but you can’t take it away! Plus, some store-bought broths can be *super* salty.

Can I use Bisquick for the dumplings?

Okay, so technically, yes, you *can* use Bisquick. But honestly, I think homemade dumplings are way better! They’re so easy to make from scratch, and the taste and texture are just…chef’s kiss! But, if you’re really in a pinch, use Bisquick and follow the directions on the box for drop dumplings. Just don’t tell Grandma I said it was okay!

Nutritional Information for Chicken Dumpling Soup

Okay, gotta keep it real here: I’m not a nutritionist! The nutritional information for this chicken dumpling soup can vary *a lot* depending on the exact ingredients you use (brands, cuts of chicken, etc.). So, I can’t give you precise numbers, sorry!

Enjoy Your Homemade Chicken Dumpling Soup!

There you have it! A big bowl of cozy, delicious, homemade chicken dumpling soup. Now, go grab a spoon and dig in! And hey, if you loved this recipe, be sure to leave a comment below and let me know what you think! Sharing is caring, too!

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