There’s nothing quite like a bowl of Old-Fashioned Chicken Dumpling Soup to warm your heart and soul. This classic comfort dish has been passed down through generations — tender bites of chicken, hearty vegetables, and soft, cloud-like dumplings simmered in a savory broth that tastes like home.
It’s the kind of recipe your grandmother might have made on a chilly Sunday afternoon — simple ingredients, slow-cooked flavor, and plenty of love. The aroma of chicken and herbs filling the kitchen instantly brings a sense of nostalgia and comfort.
Whether you’re under the weather, craving a cozy dinner, or simply missing the taste of home-cooked goodness, this Old-Fashioned Chicken Dumpling Soup delivers pure comfort in every spoonful.
Why You’ll Love This Old-Fashioned Chicken Dumpling Soup
- Classic comfort food made with simple pantry ingredients.
- Hearty, creamy, and filled with tender chicken and vegetables.
- Fluffy homemade dumplings that melt in your mouth.
- One-pot meal perfect for cozy family dinners.
- Leftovers taste even better the next day.
Why You Should Try This Recipe
If you’ve only ever had store-bought soup, this recipe will change the way you think about comfort food. Homemade dumplings give the soup an irresistible texture — soft, pillowy, and slightly chewy, soaking up the delicious broth. The rich, savory base is made from scratch, layered with flavor from sautéed aromatics, chicken, and herbs.
It’s a meal that nourishes both body and soul — perfect for busy weeknights or lazy weekends. It’s wholesome, filling, and utterly satisfying — a taste of tradition in every bite.
Ingredients You’ll Need
For the Soup Base
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth (low sodium preferred)
- 2 cups cooked shredded chicken (rotisserie works perfectly)
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup heavy cream (optional, for a richer soup)
For the Dumplings
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 2 tablespoons melted butter
- 1 tablespoon chopped parsley (optional, for color)
Optional Garnish
- Fresh parsley or chives
- Cracked black pepper
How to Make Old-Fashioned Chicken Dumpling Soup (Step by Step)
Step 1: Sauté the aromatics
In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant. Add minced garlic and cook another 30 seconds.
Step 2: Build the soup base
Pour in the chicken broth, then add shredded chicken, thyme, parsley, salt, and pepper. Stir well and bring the soup to a gentle boil. Reduce heat and simmer for about 10 minutes to blend the flavors.
Step 3: Make the dumpling dough
In a mixing bowl, whisk together flour, baking powder, and salt. Stir in milk, melted butter, and parsley (if using) until just combined. The dough should be thick and sticky — don’t overmix, or the dumplings may turn dense.
Step 4: Drop in the dumplings
Using a spoon or small cookie scoop, drop spoonfuls of dumpling dough onto the surface of the simmering soup. Space them apart slightly — they’ll expand as they cook.
Step 5: Simmer and steam the dumplings
Cover the pot with a lid and reduce heat to low. Let the dumplings cook undisturbed for 12–15 minutes, until puffed up and cooked through. (Avoid lifting the lid too early — they need steam to stay fluffy.)
Step 6: Finish and serve
Once dumplings are done, stir in heavy cream if desired for a creamier broth. Taste and adjust seasoning. Serve hot, garnished with fresh parsley and cracked black pepper.
Tips for the Best Old-Fashioned Chicken Dumpling Soup
Don’t overmix the dough
Stir just until the flour disappears — overmixing creates tough dumplings instead of soft, fluffy ones.
Keep the lid on
Dumplings cook through steam. Opening the lid releases that steam and can make them dense.
Simmer gently
Keep the soup at a gentle simmer — not a rolling boil — while dumplings cook.
Add cream for richness
A splash of cream at the end gives the soup a velvety finish without overpowering the flavor.
Use rotisserie chicken
It saves time and adds extra flavor.
Add extra vegetables
Peas, corn, or green beans make great additions for color and nutrition.
Season as you go
Taste after adding the dumplings — they can slightly absorb salt, so adjust at the end.
Add herbs for aroma
Fresh thyme or rosemary makes the soup even more fragrant.
Thicken the broth
If you prefer a thicker soup, whisk 1 tablespoon of flour into the broth before adding the dumplings.
Make it ahead
The flavors deepen overnight — reheat gently with a splash of broth before serving.
Variations & Substitutions
- Creamy Version: Add ½ cup cream or 1 can of cream of chicken soup.
- Herb Dumplings: Add dill, thyme, or chives to the dough.
- Vegetable Dumpling Soup: Skip the chicken and add mushrooms, potatoes, or leeks.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Low-Fat: Use skim milk and skip the butter in the dumplings.
- Cheesy Twist: Stir in shredded cheddar cheese into the dumpling dough.
- Spicy Version: Add a pinch of cayenne or red pepper flakes.
- Slow Cooker Method: Add all soup ingredients and cook on LOW 5 hours, then add dumplings and cook 1 more hour.
- Instant Pot Method: Cook soup on HIGH for 10 minutes, quick release, then add dumplings and simmer uncovered.
- Southern Style: Add cream and a bit of garlic powder for a creamy Southern version.
What to Serve With Old-Fashioned Chicken Dumpling Soup
- Buttermilk biscuits or crusty bread for dipping.
- Simple garden salad with vinaigrette for contrast.
- Steamed green beans or roasted carrots for sides.
- Homemade cornbread for extra comfort.
- Iced tea or apple cider to complete the meal.
Storage & Reheating Tips
To Store:
Let the soup cool completely before storing. Refrigerate in airtight containers for up to 3 days.
To Reheat:
Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or milk if it thickens too much.
To Freeze:
Freeze the soup base without dumplings for best results. Add fresh dumplings when reheating.
Recipe FAQs
Can I use canned biscuits for dumplings?
Yes! Cut them into small pieces and drop them into the simmering soup — an easy shortcut that still tastes delicious.
Can I make it ahead?
Yes, make the broth and chicken base in advance. Add dumplings right before serving.
Can I use leftover turkey instead of chicken?
Absolutely — it’s perfect for post-holiday meals.
Can I make it creamy?
Yes, stir in cream or cream of chicken soup for extra richness.
Can I use store-bought dumplings?
You can, but homemade dumplings taste much fresher and more tender.
How do I know when dumplings are done?
Cut one open — the center should be fluffy and not doughy.
Can I make it dairy-free?
Yes — use olive oil instead of butter and skip the cream.
Can I freeze this soup?
Freeze the broth only, then make dumplings fresh when reheating.
What herbs go best with chicken dumpling soup?
Thyme, parsley, rosemary, or dill all complement the flavor beautifully.
Does it taste better the next day?
Yes! The flavors meld overnight, making it even more comforting and delicious.