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+ servings
small white bowl full of chicken and dumplings garnished with fresh parsley
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5 from 8 votes

Chicken and Dumpling Soup

Chicken and Dumplings is such a perfect comforting meal. This will become a treasured recipe that you come back to over and over.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: chicken recipes, easy soup recipes
Servings: 6
Author: Lisa Longley


For Soup

  • 3 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 large carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 1 teaspoon salt see note
  • 1/4 teaspoon pepper
  • 2 tablespoons all purpose flour
  • 4 cups chicken stock
  • 2 bay leaves
  • 2 cups cooked chicken cubed (see note in post about cooked chicken)
  • 8 oz heavy cream

For Dumplings

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1/2 cup skim milk


  • Melt the butter over medium heat in a large stock pot.
  • Add the onions, carrots, celery, and garlic. Season with parsley, basil, salt, and pepper and cook until soft, about five to seven minutes.
  • Whisk in the flour until fully combined. Slowly add the chicken stock. I like to whisk in about 2 tablespoons at a time to start, whisking it into the butter and flour mixture until fully combined before adding more. You can add it more quickly at the end.
  • Add the bay leaves and bring to a simmer. Allow to simmer for five minutes. You should see bubbles that are about the size of peas.
  • While the soup is cooking, make the dumpling batter. Whisk together flour, baking powder, sugar, and salt.
  • Using a fork or pastry cutter, cut in cold butter.
  • Gently mix in milk until just combined and there are no more streaks of flour.
  • Make sure you still see your soup bubbling before gently dropping about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered.
  • Finally, gently stir in the cooked chicken and heavy cream, stirring to combine and cooking about one minute more until combined. Remove bay leaves and serve.