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Creamy homemade chicken and dumplings soup with fluffy dumplings, shredded chicken, carrots, celery, and peas in a rich savory broth served in a ceramic bowl.
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Chicken and Dumplings Soup

Creamy homemade chicken and dumplings soup with tender shredded chicken, buttery vegetables, fluffy herb dumplings, and a rich savory broth. The dumplings steam directly in the soup until soft and pillowy while soaking up comforting chicken flavor. This cozy one-pot dinner is hearty, creamy, and perfect for cold nights or classic comfort-food cravings.
Course dinner, Main Course, Soup
Cuisine American, Southern Comfort Food
Keyword chicken and dumplings, chicken and dumplings soup, classic chicken soup, comfort food soup, creamy chicken soup, easy chicken dumplings recipe, fluffy dumplings, homemade chicken and dumplings, one pot chicken dinner, southern chicken and dumplings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 520kcal
Cost $20 for entire recipe

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • wooden spoon
  • Whisk
  • Medium mixing bowl
  • Measuring cups and spoons
  • Ladle
  • cookie scoop or tablespoon
  • Sharp knife
  • Cutting board
  • Tight-fitting lid

Ingredients

For the Soup

  • 3 tablespoons unsalted butter
  • 1 medium yellow onion small diced
  • 2 medium carrots thinly sliced
  • 2 celery stalks thinly sliced
  • 3 garlic cloves minced
  • 5 tablespoons all-purpose flour
  • 8 cups chicken broth
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 4 cups cooked shredded chicken
  • 1 1/4 teaspoons kosher salt plus more to taste
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried parsley
  • 1/2 teaspoon poultry seasoning
  • 1 bay leaf
  • 1 cup frozen peas

For the Dumplings

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 3 tablespoons melted unsalted butter
  • 3/4 cup whole milk
  • 2 tablespoons sour cream

Instructions

Step 1: Cook the Vegetables

  • Melt the butter in a large Dutch oven or heavy soup pot over medium heat.
  • Add the onion, carrots, and celery. Cook for 7–8 minutes until softened and lightly golden.
  • Add the garlic and cook for 30 seconds until fragrant.

Step 2: Build the Broth

  • Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes until fully incorporated.
  • Slowly whisk in the chicken broth until smooth.
  • Add the milk, heavy cream, shredded chicken, salt, pepper, celery salt, thyme, parsley, poultry seasoning, and bay leaf.
  • Bring to a gentle simmer.
  • Cook uncovered for 12 minutes, stirring occasionally, until lightly thickened and flavorful.

Step 3: Make the Dumpling Dough

  • In a medium bowl, whisk together the flour, baking powder, salt, parsley, and garlic powder.
  • In another bowl, whisk together the melted butter, milk, and sour cream.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  • The dough should be thick, soft, and scoopable.
  • Do not overmix.

Step 4: Add Peas and Dumplings

  • Stir the frozen peas into the soup.
  • Reduce heat to low so the soup is barely simmering.
  • Drop tablespoon-sized portions of dumpling dough onto the soup surface, leaving slight spacing between each dumpling.
  • Cover immediately with a tight-fitting lid.

Step 5: Steam the Dumplings

  • Cook covered over low heat for 15–16 minutes without lifting the lid.
  • The dumplings should look puffed and dry on top.
  • Test one dumpling in the center to ensure it is fully cooked through.

Step 6: Finish and Serve

  • Remove the bay leaf.
  • Taste and adjust seasoning if needed.
  • Serve hot with chopped fresh parsley and cracked black pepper.

Notes

Use Rotisserie Chicken for Faster Prep

Rotisserie chicken makes this chicken and dumplings soup incredibly easy while adding rich roasted flavor. Leftover roasted chicken or poached chicken breasts also work beautifully in this comforting homemade soup recipe.

Keep the Soup at a Gentle Simmer

The soup should stay at a very gentle simmer while the dumplings cook. Boiling too aggressively can make the dumplings dense and may cause the creamy broth to separate.

Do Not Lift the Lid While Dumplings Steam

Keeping the lid closed traps steam and helps the dumplings cook evenly. Opening the lid too early can cause the dumplings to collapse or cook unevenly in the center.

Dumpling Dough Should Be Thick and Soft

The dumpling dough should look soft, scoopable, and slightly sticky. Overmixing the dough can create heavy dumplings instead of light fluffy dumplings.

Thinly Slice the Vegetables

Thinly sliced carrots and celery cook more evenly and blend better into the creamy chicken broth, giving the soup a smoother homemade texture.

Adjust the Thickness as Needed

Chicken and dumplings naturally thickens as it rests because the dumplings absorb broth. Add a splash of chicken broth or milk when reheating leftovers if you prefer a looser soup consistency.

Use Good-Quality Chicken Broth

A flavorful broth makes a major difference in homemade chicken and dumplings soup. Homemade stock or high-quality store-bought chicken broth gives the soup deeper savory flavor.

Leftovers Taste Even Better

The flavors continue to develop as the soup rests, making leftovers extra comforting the next day. Reheat gently over low heat to keep the creamy broth smooth and the dumplings tender.