There’s nothing quite like a bowl of hearty, homemade Chicken Dumpling Soup to warm you up on a chilly day. For me, this recipe is more than just comfort food—it’s a tribute to the simple, homestyle dishes that truly nourish the soul. I wanted a version that was rich in flavor, easy to make, and filled with tender chicken and light, fluffy dumplings. Growing up, chicken soup was always a staple in our home, but the addition of dumplings made it feel extra special. They bring back memories of family gatherings where food was the heart of our time together. So, I set out to create my own recipe—one that’s comforting, full of flavor, and perfect for those cozy nights when all you need is a warm bowl of something delicious.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below. Buying guide: When shopping, look for fresh, bone-in chicken thighs with the skin on for extra flavor. You can remove the skin before browning, but the bones will give the broth its depth. Brown the chicken: Season the chicken and brown it in the pot to give the soup a deep, savory base. This step ensures flavorful, tender meat. Sauté the vegetables: Cook onions, carrots, celery, and garlic until fragrant. This brings out the natural sweetness of the vegetables and builds the flavor foundation of the soup. Thicken the soup: Sprinkle flour over the sautéed vegetables, cooking for a few minutes to create a roux. This thickens the broth and adds body. Add liquids and cook the chicken: Stir in the stock and cream, then return the chicken to the pot. Let it simmer until the chicken is tender. Make the dumplings: Combine flour, Parmesan, baking powder, and milk to form the dumpling dough. Drop spoonfuls into the simmering soup and cook them through. Shred the chicken: Once cooked, remove the chicken from the soup, remove the meat from the bones and shred the chicken. Return the chicken to the soup before serving.
Freezing: You can freeze this soup without the dumplings. Once the soup is cool, store it in a freezer-safe container for up to 3 months. When reheating, make fresh dumplings and cook them in the reheated soup. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
