Old-Fashioned Chicken and Dumpling Soup

5 from 1 vote

Old-fashioned chicken and dumpling soup made from scratch. A hearty, homestyle comfort meal perfect for chilly evenings and family dinners.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Keyword: budget friendly recipe, chicken recipe, comfort food, dinner recipe, easy meal, made from scratch, soup recipe

Servings: Servings

Calories: 300kcal

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1 Tablespoon Olive Oil
1 Medium Onion diced
3 Medium Carrots diced
4 Ribs Celery diced
1/4 Teaspoon Black Pepper
1 Tablespoon Chicken Soup Base heaping Tbsp. add more or less per your taste preference
6 Cups Water or chicken broth, enough to fill kettle
1 Rotisserie Chicken cut up or shredded plus the juices
1 Tablespoon Dried Parsley

Build the Flavor Base. Start by sautéing your onions, carrots, and celery in a large Dutch oven or heavy-bottomed pot with a little olive oil. This simple step builds the foundation of flavor for your broth.
1 Tablespoon Olive Oil, 1 Medium Onion, 3 Medium Carrots, 4 Ribs Celery
Stir in your water or broth, black pepper, soup base, dried parsley, and cooked chicken. Let everything simmer gently so the flavors blend together beautifully.
1/4 Teaspoon Black Pepper, 1 Tablespoon Chicken Soup Base, 6 Cups Water, 1 Rotisserie Chicken, 1 Tablespoon Dried Parsley
Mix the Dumpling Dough. In a separate bowl, combine your dry ingredients; flour and salt. Give it a little stir. Stir in the milk and egg until just combined. Do not overmix. This keeps the dumplings tender.
3 Cups All Purpose Flour, 2 Teaspoons Salt, 1 Large Egg, 1 Cup Milk
Drop spoonfuls of dough into the boiling soup. I like to use a teaspoon and take little scoops that fill it about half full. They will expand as they cook. Cover and let steam without lifting the lid. 3-5 minutes. This allows the dumplings to cook through and become light and fluffy.
Ladle into bowls and enjoy while hot and cozy.

Don’t rush the simmer. A gentle simmer makes tender chicken and rich broth.
Make sure that the soup is boiling before adding the dumplings. If not, I’ve had them fall apart. So, it’s essential the soup is boiling.
Thicker broth? Mash a few carrots into the soup or stir in a small flour slurry.
Too thick? Add a splash of warm broth or milk.
Check the seasoning at the end. Salt levels change as the soup reduces.

These are the small kitchen habits that make a big difference.