Introduction
Classic Chicken and Dumplings Soup is the embodiment of cozy, heartwarming home cooking. With tender chicken, savory vegetables, aromatic herbs, and soft, fluffy dumplings nestled in a rich, flavorful broth — this dish is the perfect remedy for cold days or when you’re simply craving comfort in a bowl.
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Origin and Cultural Significance
Chicken and dumplings have deep roots in Southern American cuisine but also share similarities with dishes from Europe, particularly the United Kingdom and Germany. In the U.S., the dish became popular during the Great Depression as a frugal way to stretch a chicken with inexpensive ingredients like flour and vegetables.
It represents family, warmth, and resourcefulness — often passed down through generations and served at Sunday dinners, holidays, and potlucks. It’s more than just a soup — it’s a bowlful of tradition and nostalgia.
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Ingredients Quantity (Serves 6)
For the Soup:
1½ lbs boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and black pepper, to taste
6 cups low-sodium chicken broth
1 bay leaf
½ cup heavy cream (optional, for richness)
For the Dumplings:
1¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons cold butter, cubed
¾ cup whole milk
1 tablespoon chopped fresh parsley (optional)
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Optional Additions
½ cup frozen peas (add at the end for a pop of color)
1 teaspoon poultry seasoning or sage for added depth
A splash of white wine during the sautéing stage
Use rotisserie chicken to save time
Add mushrooms for a heartier flavor
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Tips for Success
Don’t overmix the dumpling dough — it should be just combined for fluffy results.
Simmer gently after adding dumplings to prevent breaking them apart.
Use chicken thighs for a more flavorful, tender result.
Taste and adjust seasoning throughout, especially after adding cream or broth.
Lid on while cooking dumplings ensures they steam and cook evenly.
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Instructions
1. Sear the Chicken
In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken and sear until golden on both sides (about 3–4 minutes per side). Remove and set aside.
2. Sauté Vegetables
In the same pot, add onion, garlic, carrots, and celery. Sauté 5–7 minutes until softened.
3. Add Seasonings and Broth
Stir in thyme, parsley, salt, pepper, and bay leaf. Return chicken to the pot. Pour in chicken broth and bring to a boil.
4. Simmer the Soup
Reduce heat and simmer uncovered for 20–25 minutes until chicken is cooked through. Remove chicken, shred or dice, and return to the pot.
5. Add Cream (Optional)
Stir in heavy cream if using, and adjust seasoning as needed.
6. Make Dumplings
In a bowl, whisk flour, baking powder, and salt. Cut in butter with a fork or fingers until crumbly. Stir in milk and parsley just until combined.
7. Cook Dumplings
Drop spoonfuls of dough (about 1 tablespoon each) onto the surface of the simmering soup. Cover with a lid and simmer gently for 15–18 minutes — do not lift the lid!
8. Serve
Remove bay leaf. Ladle soup with dumplings into bowls and serve hot, garnished with fresh herbs if desired.
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Description
Every spoonful of this soup delivers tender chunks of chicken, buttery-soft dumplings, and savory vegetables in a rich, herby broth. The dumplings are pillowy and light, soaking up all the aromatic goodness. It’s a warm hug in a bowl — satisfying, nostalgic, and deeply comforting.
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Nutritional Information (Per serving, approx.)
Calories: 450–500
Protein: 30g
Carbohydrates: 32g
Sugars: 5g
Fat: 24g
Saturated Fat: 9g
Fiber: 3g
Sodium: 680mg
(Values may vary based on cream and dumpling size.)
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Conclusion and Recommendation
Classic Chicken and Dumplings Soup is a timeless favorite — rustic, filling, and guaranteed to bring smiles to the table. It’s perfect for Sunday dinners, cozy rainy nights, or sharing with family and friends. Make it once, and it’s bound to become a repeat request.
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Embracing Healthful Indulgence
To lighten the recipe:
Use low-fat milk instead of cream
Replace butter with olive oil in dumplings
Add more veggies like kale, spinach, or sweet potato
Use lean chicken breast and reduce portion size of dumplings
Serve with a side salad to balance the richness