Chicken and Dumplings (2024)

^{This post may contain affiliate links, please see our privacy policy for details.}

There are precious few things in this life that are more soothing than the gentle simmering of a pot of homemade chicken and dumpling soup. This recipe produces a fragrant broth infused with plenty of garlic, onions, and a medley of vegetables, creating a flavorful base that’s richly aromatic. We then add in shredded chicken weave through the soup, and – the real star of the show – our homemade dumplings, pillowy clouds of goodness that soak up the savory broth. We make our dumplings from a simple blend of flour, parmesan cheese, and fresh herbs.

While you’re free to use freshly grilled or roasted chicken, I crafted this recipe as a delightful way to use up leftover chicken. This not only saves time but also is a great way to make sure that nothing goes to waste.

For me, however, what sets this soup apart is its simplicity. It’s free of any elaborate cooking techniques and exotic ingredients and doesn’t require lots of prep or cooking time. As you can see from the recipe card below, the process is as straightforward as it gets – and yes, goes for the dumplings two. With just a handful of pantry staples, and some batter rolling for the dumplings, you’ll have prepped yourself a delicious and warming pot of soup.

As with any good leftover recipe, however, versatility is king. This recipe works with leftover pork or beef, or can even be turned into a fish and dumpling stew. Prefer noodles to dumplings? Simply cook up your favorite noodles, and pour the broth over them. Prefer wontons to dumplings? That also works, as does your preferred blend of herbs. This is a great base recipe.

Read on for an ingredient checklist to ensure you’ve got everything you need. We’ll also be providing you with tips for prepping your dumplings and of course a printable recipe card at the bottom.

Now, without further delay, let’s get to it.

Chicken and Dumpling Soup – An Overview:

Here’s what you can expect from today’s recipe.

1. What sort of dumpling soup does it make? This recipe results in a classic Chicken and Dumpling Soup, a comforting and hearty dish that combines tender shredded chicken with flavorful vegetables and soft, fluffy dumplings.
2. What is this soup like in terms of taste and texture? The soup is rich and savory, with the depth of flavor coming from a combination of garlic, onions, herbs, and spices. The shredded chicken adds a meaty and satisfying element. The dumplings are soft and pillowy, providing a delightful texture contrast to the broth.
3. What are the dumplings like? The dumplings are made from a simple batter with a touch of parmesan cheese and herbs. They cook in the simmering soup, absorbing the savory flavors while becoming light and fluffy.
4. What might this soup pair well with? Chicken and Dumpling Soup pairs well with crusty bread, dinner rolls, or a side salad. The soup itself is a complete meal, but additional sides can enhance the dining experience.
5. Is this soup hard to make for beginner home chefs? This recipe is relatively beginner-friendly, making it a great introduction to soup-making. While there are multiple steps, the ingredients are straightforward, and the process is uncomplicated. The result is a delicious homemade soup that feels like a comforting hug in a bowl.

Ingredient Checklist – Everything You’ll Need

For the Soup:

• 2 tablespoons extra-virgin olive oil:
  • Notes: Yes, the olive oil is part of the flavor base, so I would suggest using a good-quality olive oil.
  • Tips: Adjust the quantity based on your preference for richness, though I wouldn’t suggest using less than a tablespoon.
• 2 cloves garlic, grated:
  • Notes: I cannot overemphasize the importance of using fresh garlic in this recipe. I would use powdered or dried garlic unless fresh simply isn’t available.
  • Tips: That said, feel free to adjust the amount of garlic to suit your taste; add more for a bolder, more garlicky soup, or leave it out entirely if you prefer.
• 1 onion, diced:
  • Notes: An onion helps to create a classic base for chicken soup, providing depth of flavor.
  • Tips: Once again, more or less depending on your preference, but I do feel that the amount of soup made in this recipe calls for at least a whole onion.
  • Substitution: Chives or shallots if you prefer, or if you don’t have an onion on hand.
• 3 carrots, peeled and chopped:
  • Notes: Adds sweetness and a bit of color to the soup.
  • Tips: Feel free to experiment with different cuts for aesthetic appeal.
  • Substitution: Similar root vegetables can be substituted if preferred.
• 2 celery stalks, chopped:
  • Notes: Brings a mild, earthy flavor to the broth.
  • Tips: Include leaves for an extra burst of freshness.
• 1 cup dried shiitake mushrooms:
  • Notes: Offers a rich, umami depth; rehydrate if using dried.
  • Tips: Feel free to substitute with your favorite mushroom variety.
  • Substitute: Using dried is ‘not’ a requirement, so feel free to use fresh if you have them available.
• 1 teaspoon dried thyme:
  • Notes: Contributes a warm, earthy aroma.
  • Tips: Adjust to personal preference or try fresh thyme for a slightly different flavor.
• 1 teaspoon dried oregano:
  • Notes: Adds a hint of Mediterranean flavor.
  • Tips: Fresh oregano can be used for a more vibrant taste, but I would caution to use a little at a time, as fresh oregano can very quickly become overpowering.
• ¾ teaspoon dried dill:
  • Notes: Imparts a refreshing, citrusy note.
  • Tips: Fresh dill works well if available.
• 1 teaspoon salt:
  • Notes: Enhances overall flavor; adjust according to taste.
  • Tips: Table salt is all you need, but feel free to use sea salt or Kosher salt.
• 1 teaspoon black pepper:
  • Notes: Adds warmth and depth.
  • Tips: I suggest using freshly ground pepper for optimal flavor.
• 1 teaspoon all-purpose seasoning:
  • Notes: A versatile vegetable-based seasoning; can be found in most grocery stores.
  • Tips: I’m personally using Vegeta, but feel free to use your preferred seasoning.
• 1 lb. leftover chicken, shredded:
  • Notes: Utilize any leftover cooked chicken; enhances richness.
  • Tips: Mix different cuts for varied textures.
  • Substitution: Freshly grilled or roasted chicken can of course be substituted, as can any leftover meat such as pork or beef or lamb. Yes, this can readily be adapted into a fish soup if you have leftover fish.
• 8 cups water:
  • Notes: Forms the base of the soup.
  • Tips: For added depth, use chicken broth instead of water.

For the Dumplings:

• 1½ cup all-purpose flour:
  • Notes: The base of the dumplings, providing structure.
  • Tips: Sift for a lighter texture.
• 2 teaspoons baking powder:
  • Notes: A leavening agent for fluffy dumplings.
  • Tips: Ensure freshness for optimal rising.
• 1/3 cup parmesan cheese:
  • Notes: Adds savory richness to the dumplings.
  • Tips: Grate fresh parmesan for superior flavor.
• 1 teaspoon salt:
  • Notes: Balances the overall taste.
  • Tips: Adjust based on personal preference.
• ¾ teaspoon black pepper:
  • Notes: Complements the parmesan and herbs.
  • Tips: Freshly ground pepper is recommended.
• 1 teaspoon dried thyme:
  • Notes: Echoes the thyme in the soup, creating harmony.
  • Tips: Crush between fingers before adding for more intense flavor.
• 1 teaspoon dried oregano:
  • Notes: Aligns with the oregano in the soup for a cohesive taste.
  • Tips: Fresh oregano can be used for a burst of freshness.
• ¾ teaspoon dried dill:
  • Notes: Mirrors the dill in the soup, tying flavors together.
  • Tips: Fresh dill can be used for a brighter profile.
• 1 cup milk:
  • Notes: Adds moisture and tenderness to the dumplings.
  • Tips: Use whole milk for a richer texture.

Additional Ingredients:

• Gochugaru (Korean red pepper flakes), for topping:
  • Notes: Adds a hint of spice; optional for those who enjoy heat.
  • Tips: Substitute with regular red pepper flakes if gochugaru is unavailable.
• Cilantro, for garnish:
  • Notes: Freshens up the dish with a burst of herbaceousness.
  • Tips: Parsley can be used as an alternative.

Tips for Making the Best Dumplings

Here’s our list of tips for making the best dumplings every time:

1. Sticky Batter Consistency:
   • You want the batter to have a sticky consistency when preparing the dumplings. This will result in light and fluffy dumplings once cooked.
2. Gentle Mixing Technique:
   • Be sure to be gentle when mixing the dumpling batter. Also, mix only until the ingredients are combined. Overmixing can lead to dense dumplings due to introducing too much air into the batter.
3. Correct Dumpling Size:
   • Use a cookie scooper or a spoon to ensure uniform dumpling sizes. This ensures even cooking, and they will puff up beautifully.
4. Proper Dumpling Placement:
   • When adding the dumplings to the simmering soup, cover the pot slightly to create a steaming effect. This helps the dumplings puff up as they cook.
5. Use a Quality Parmesan Cheese:
   • Opt for a good-quality parmesan cheese for the dumplings. This adds a rich and savory flavor to complement the soup. I recommend grating the cheese fresh, as pre-grated tends to be dryer and less flavorful.
6. Mindful Cooking Time:
   • Keep an eye on the cooking time for the dumplings. They should be cooked until they are puffed and cooked through, typically around 10-12 minutes.
7. Consider Dietary Preferences:
   • Adapt the dumpling recipe to accommodate dietary preferences. For example, use non-dairy milk for a lactose-free version or substitute all-purpose flour with a gluten-free alternative.

Print

Recipe Card powered by

And that’s our Chicken and Dumpling Soup. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below, we always love hearing from you.

Happy Cooking!

More Soups/Stews/Legumes