Creamy Chicken and Dumpling Soup – Cozy, Comforting, and Satisfying
There are some nights when only a bowl of something warm and comforting will do. Creamy chicken and dumpling soup is one of those “wrap-you-up” meals that’s simple to make and always hits the spot. It’s full of tender chicken, soft vegetables, and fluffy dumplings that steam right on top of the soup.
The broth is velvety and rich without feeling heavy. This is the kind of dinner that invites everyone to slow down and enjoy a second spoonful.
Creamy Chicken and Dumpling Soup – Cozy, Comforting, and Satisfying
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
- 1 bay leaf
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup frozen peas
- 1/2 cup heavy cream (or half-and-half for lighter)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (plus more for serving)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons cold butter, grated or cut into small cubes
- 1/2 cup whole milk (plus 1–2 tablespoons more if needed)
- 1 tablespoon chopped fresh parsley or chives
Instructions
- Sauté the base. In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes until softened. Stir in garlic, thyme, and bay leaf for 30 seconds until fragrant.
- Build the roux. Sprinkle the flour over the vegetables. Stir for 1–2 minutes to coat and lightly toast the flour. This step thickens the soup and adds flavor.
- Add the broth. Slowly whisk in the chicken broth, scraping up any bits on the bottom. Bring to a gentle simmer and cook 10 minutes, stirring occasionally, until slightly thickened.
- Add chicken and peas. Stir in the shredded chicken and peas. Season with salt and pepper. Keep at a gentle simmer while you make the dumplings.
- Make the dumpling dough. In a bowl, whisk flour, baking powder, salt, and garlic powder. Cut in the cold butter with your fingers or a pastry cutter until it looks like coarse crumbs. Stir in milk and herbs until a soft, sticky dough forms. If it’s too dry, add 1 tablespoon milk at a time. Do not overmix.
- Drop the dumplings. Reduce the soup to a low simmer. Using a spoon or small scoop, drop heaping tablespoon-sized portions of dough onto the surface. Leave a little space between each so they can expand.
- Steam the dumplings. Cover the pot with a tight lid and cook for 12–15 minutes without lifting the lid. The steam cooks the dumplings through and keeps them tender. They should be puffed and cooked in the center.
- Finish the soup. Stir in the cream and fresh parsley. Taste and adjust seasoning with more salt and pepper. If the soup is too thick, add a splash of broth. If too thin, simmer uncovered for 3–5 minutes.
- Serve. Ladle into bowls and garnish with extra parsley and black pepper. Serve hot.
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This soup gives you the best parts of a classic chicken soup—with the extra indulgence of a creamy base and pillowy dumplings. The dumplings cook directly in the pot, soaking up flavor while staying light and tender.
The creamy broth gets depth from sautéed aromatics, a touch of butter, and a little cream. It’s simple enough for weeknights, yet cozy enough for a Sunday meal. Best of all, it reheats beautifully for lunches and leftovers.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
- 1 bay leaf
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup frozen peas
- 1/2 cup heavy cream (or half-and-half for lighter)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (plus more for serving)
Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons cold butter, grated or cut into small cubes
- 1/2 cup whole milk (plus 1–2 tablespoons more if needed)
- 1 tablespoon chopped fresh parsley or chives
Instructions
- Sauté the base. In a large pot or Dutch oven, heat butter and olive oil over medium heat.
Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes until softened. Stir in garlic, thyme, and bay leaf for 30 seconds until fragrant.
- Build the roux. Sprinkle the flour over the vegetables.
Stir for 1–2 minutes to coat and lightly toast the flour. This step thickens the soup and adds flavor.
- Add the broth. Slowly whisk in the chicken broth, scraping up any bits on the bottom. Bring to a gentle simmer and cook 10 minutes, stirring occasionally, until slightly thickened.
- Add chicken and peas. Stir in the shredded chicken and peas.
Season with salt and pepper. Keep at a gentle simmer while you make the dumplings.
- Make the dumpling dough. In a bowl, whisk flour, baking powder, salt, and garlic powder. Cut in the cold butter with your fingers or a pastry cutter until it looks like coarse crumbs.
Stir in milk and herbs until a soft, sticky dough forms. If it’s too dry, add 1 tablespoon milk at a time. Do not overmix.
- Drop the dumplings. Reduce the soup to a low simmer.
Using a spoon or small scoop, drop heaping tablespoon-sized portions of dough onto the surface. Leave a little space between each so they can expand.
- Steam the dumplings. Cover the pot with a tight lid and cook for 12–15 minutes without lifting the lid. The steam cooks the dumplings through and keeps them tender.
They should be puffed and cooked in the center.
- Finish the soup. Stir in the cream and fresh parsley. Taste and adjust seasoning with more salt and pepper. If the soup is too thick, add a splash of broth.
If too thin, simmer uncovered for 3–5 minutes.
- Serve. Ladle into bowls and garnish with extra parsley and black pepper. Serve hot.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days. The dumplings will continue to absorb liquid, so you may want to add a splash of broth or water when reheating.
- Freezer: For best texture, freeze the soup without dumplings for up to 3 months.
Make fresh dumplings when reheating. If you do freeze with dumplings, expect them to be softer after thawing.
- Reheating: Warm on the stove over low heat, stirring gently. Add extra broth, milk, or water to loosen as needed.
Avoid boiling to keep the cream from separating.
Health Benefits
- Protein-rich: Chicken provides lean protein that helps with satiety and supports muscle health.
- Vegetable goodness: Carrots, celery, peas, and onions add fiber, vitamins A and K, and antioxidants.
- Balanced comfort: The soup offers a mix of protein, carbs, and fats for a satisfying, complete meal.
- Customizable dietary needs: You can lighten it with half-and-half or milk, or add more vegetables for extra nutrients.
What Not to Do
- Don’t lift the lid while dumplings cook. Steam is key for fluffy dumplings. Opening the lid releases heat and can leave the centers gummy.
- Don’t overmix the dumpling dough. Overworking creates tough dumplings. Mix just until combined.
- Don’t boil vigorously after adding cream. High heat can cause the dairy to split.
Keep it at a gentle simmer.
- Don’t skip seasoning. Taste and adjust salt and pepper at the end. The right seasoning makes the flavors pop.
- Don’t add raw flour at the end. If you need to thicken, simmer a bit longer or whisk a small amount of cornstarch with cold water instead.
Recipe Variations
- Herb-forward: Add rosemary and tarragon for a fragrant twist. Finish with lemon zest for brightness.
- Mushroom boost: Sauté 8 ounces of sliced mushrooms with the vegetables to add savory depth.
- Veggie-packed: Stir in chopped kale or spinach in the last few minutes.
Corn also works well with peas.
- Dairy-light: Use evaporated milk or half-and-half instead of heavy cream. For a non-dairy option, try unsweetened cashew cream or a splash of oat milk.
- Gluten-free: Thicken the soup with a cornstarch slurry and use a gluten-free baking mix for the dumplings.
- Rotisserie shortcut: Use store-bought rotisserie chicken to keep prep easy and fast.
FAQ
Can I make the soup ahead of time?
Yes. Make the base soup up to 2 days ahead and refrigerate.
Reheat gently and cook the dumplings right before serving so they stay tender.
How do I know the dumplings are done?
They should be puffed and firm on top. Insert a toothpick into the center—if it comes out clean, they’re ready. If still doughy, cover and cook 2–3 minutes more.
What kind of chicken works best?
Cooked shredded chicken thighs give a richer flavor, while breast meat stays lean.
Rotisserie chicken is a convenient option and adds great taste.
Can I use biscuit dough for the dumplings?
Yes, in a pinch. Drop small portions of biscuit dough onto the simmering soup and steam covered. The texture will be slightly different but still satisfying.
How can I make it thicker or thinner?
To thicken, simmer uncovered a few extra minutes.
To thin, add more broth or a splash of milk until you reach your preferred consistency.
Is there a way to add more flavor without extra salt?
Use fresh herbs, a squeeze of lemon, or a dash of white pepper. A splash of dry sherry stirred in at the end also deepens flavor without more salt.
Can I use raw chicken instead of cooked?
Yes. Dice raw chicken and sauté it after the vegetables until just cooked through, then proceed.
Remove it while making the roux if needed, and add it back with the broth.
In Conclusion
Creamy chicken and dumpling soup is a comforting classic for good reason. It’s hearty, flavorful, and easy to bring together with pantry staples. The tender dumplings and silky broth feel special but don’t require complicated steps.
Whether you’re feeding a family or treating yourself, this bowl has everything you want on a cozy night at home.
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