My chicken and dumpling soup is necessary when you need a little warm comfort on a cold night. There are a gazillion ways to make this recipe, and I’ve tried them all boos. This version is like my classic Southern chicken and dumplings, but with a creamier broth. It’s loaded with chicken thigh meat, veggies, and fluffy Parmesan dumplings. Y’all are gonna wanna bookmark this chicken and dumpling soup, get into it!
This post may contain affiliate links. Read our disclosure policy.
How to Make Chicken and Dumpling Soup
These step-by-step photos show how to make a chicken and dumpling soup, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chicken Dumpling Soup Recipe
1. Brown the chicken
Season chicken thighs, melt butter in a Dutch oven, and brown the chicken on both sides. Remove and set aside.
2. Sauté the veggies
Add butter, onion, celery, carrot, salt, and pepper. Cook until tender, then stir in garlic, thyme, and turmeric.
3. Add stock, scrape the browned bits
Add the chicken back in and simmer until tender and flavorful.
4. Make the dumpling dough
Stir together flour, baking powder, salt, pepper, parsley, and Parmesan. Add buttermilk, egg, and melted butter, then mix into a wet dough.
5. Scoop dough into simmering broth
Cover and cook until dumplings are puffed and cooked through.
6. Stir in half and half
Warm gently (don’t let it come to a boil), season to taste, and ladle up the coziest bowl of Southern chicken and dumplings!
PRO TIP: I know this is a soup, but if you want that broth a lil thicker, whisk a spoonful of flour with a splash of broth in a small bowl. Stir it back in and let it simmer for a few minutes.
Full Chicken and Dumpling Soup Recipe
Chicken and Dumpling Soup
This chicken and dumpling soup recipe is made with tender chicken thighs, vegetables, a creamy broth, and homemade Parmesan dumplings.
For the Parmesan Dumplings
Cook ModePrevent your screen from going dark
Season the chicken thigh pieces with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Then melt 1 tablespoon butter in large Dutch oven over medium high heat. Add seasoned chicken. Cook for 3-4 minutes until it starts to brown, then flip on the other side and continue to cook for another 3 minutes. Brown bits should appear at the bottom of the pot.
Remove the chicken onto a plate and set aside. Add in remaining 3 tablespoons butter, diced onion, celery, and carrot along with 1 teaspoon kosher salt and another ¼ teaspoon black pepper. Cook for about 3-4 minutes until vegetables become translucent around the edges. Do not overcook the vegetables. (Reduce heat if the brown bits start to get too dark to avoid burning.)
Add in minced garlic, thyme, and turmeric and cook for an additional 30 seconds. Slowly pour in chicken stock while scraping the brown bits from the bottom of the pan, incorporating them into the soup. Bring to a boil, then add chicken back to the pot and 1 teaspoon kosher salt. Reduce heat to medium low and continue cooking until chicken is cooked and broth is flavorful, about 8-10 minutes.
Meanwhile, start preparing your dumplings by whisking together the flour, baking powder, salt, black pepper, parsley, and Parmesan into a medium bowl. Stir in the buttermilk, egg, and melted butter until a wet dough forms.
Scoop 2 tablespoon-sized spoonfuls (#40 scoop) of the dumpling dough into the simmering broth. Cover and cook for 15 -18 minutes until the dumplings are puffed and cooked through. (To test the doneness of dumplings, remove one and cut into it to see that it’s fully cooked inside. If not, continue cooking for a couple more minutes.)
Gently stir half and half into soup and let cook another 5 minutes, not allowing the soup to come to a boil. Taste and add additional salt and pepper, if needed, then serve immediately and enjoy!
How to Store
Fridge: Let the soup cool down first, then scoop it into an airtight container and slide it into the fridge. It will stay good for about 3 days.
Freezer: I suggest y’all freeze the soup and dumpling dough separately. The broth freezes good for up to 3 months. The dumpling dough freezes for about a month. Thaw it in the fridge overnight before scooping it into the hot broth.
Reheating: Warm it up on the stove over medium low heat until it’s hot. No wild boiling boos, or the dairy will curdle and the dumplings might fall apart. The microwave works too, just heat it in short bursts and stir between each one.
Calories: 369kcal | Carbohydrates: 28g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 585mg | Potassium: 579mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2831IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 2mg
Recipe Tips
Dice your veggies nice and small, boos. It helps them cook evenly and blend into the soup.
Go easy on that dough. Mix it just until it comes together so your homemade dumplings for chicken and dumplings stay soft and fluffy.
If you don’t have a cookie scoop, grab two spoons. Scoop with one and push the dough off with the other right into the pot. Easy.
Keep the pot at a gentle simmer. A wild boil can scorch the soup or break your dumplings up.
Serving Suggestions
Fresh and Simple: This soup is a whole meal on its own, boos. You’ve got carbs, veggies, and protein all in one bowl. But you can def pair it with a quick cucumber and onion salad or a classic coleslaw if you want something light on the table.
A Whole Lotta Carbs: Serve it with hot water cornbread, fried cornbread, or a batch of fluffy biscuits. Ain’t nobody mad at carbs on carbs!
Recipe Help
Yep! Complete the soup through step 4, then let it cool to room temperature. Store the soup base in an airtight container and freeze for up to 1 month. When you’re ready to serve, reheat it at a gentle simmer, then pick up where you left off with steps 5-7.
Make sure you have a tight-fitting lid on your Dutch oven, and keep the soup at a steady simmer. If the heat’s too low, the dumplings won’t puff up or cook all the way.
