Okay, flavor adventurers, listen up! I have a confession: I’m obsessed. Utterly, completely, head-over-heels obsessed with this Chicken and Dumpling Soup.

I’m talking about a flavor explosion so good, it’ll make you wanna slap your abuela (with love, of course!). This ain’t your grandma’s bland, watery soup. This Chicken and Dumpling Soup is packed with so much flavor, it’s practically a party in your mouth.

I remember the first time I tasted a truly amazing Chicken and Dumpling Soup. It was at this hole-in-the-wall diner in Atlanta during a road trip. The creamy broth, the tender chicken, and those fluffy dumplings… It was pure comfort, but with a kick of something special. That’s what I’m bringing to you today.

I’ve spent weeks perfecting this recipe, tweaking every little detail until it’s absolute perfection. We’re talking about serious business, people.

I’m so ready to share this incredible recipe with you. This Chicken and Dumpling Soup will become a staple in your kitchen! It’s the perfect meal for a chilly night or any time you need a little comfort and a whole lot of flavor.

Forget boring dinners – this is a flavor adventure waiting to happen. So, grab your apron, crank up the music, and let’s get cooking! This Chicken and Dumpling Soup will change your life.

Ingredients You Need

This Chicken and Dumpling Soup ingredient list is SHORT but mighty!

4 tablespoons olive oil: For sautéing the veggies and getting those flavors bloomed.
1 large onion, chopped: The foundation of any good soup.
2 carrots, peeled and chopped: Adds sweetness and color.
2 celery stalks, chopped: For that classic savory note.
4 cloves garlic, minced: ‘Cause garlic makes everything better.
8 cups chicken broth: Use good quality broth – it makes a HUGE difference.
1 rotisserie chicken, shredded: The easiest way to get tender, flavorful chicken.
1 teaspoon dried thyme: Adds a warm, earthy flavor.
1/2 teaspoon dried rosemary: For a touch of piney goodness.
1/4 teaspoon red pepper flakes: A little kick never hurt anyone!
Salt and pepper to taste: Don’t be shy!
2 cups all-purpose flour: For the dumplings.
1 tablespoon baking powder: Helps the dumplings get nice and fluffy.
1 teaspoon salt: Season those dumplings!
1 cup milk: Adds moisture and richness to the dumplings.
4 tablespoons butter, melted: The secret to tender, flavorful dumplings.
1/2 cup heavy cream: This makes the soup extra creamy!

The secret to epic Chicken and Dumpling Soup is using a rotisserie chicken instead of boiling your own! It saves time and adds tons of flavor.

You’ll find the best chicken broth for this easy Chicken and Dumpling Soup at your local butcher or gourmet grocery store. Look for a broth that’s rich and flavorful.

Splurge on good quality butter for this one Chicken and Dumpling Soup ingredient – trust me. It makes a huge difference in the flavor and texture of the dumplings.

Don’t have heavy cream on hand? No problem! You can substitute half-and-half or even whole milk. It won’t be quite as creamy, but it’ll still be delicious!

Step-by-Step Instructions

Alright, flavor adventurers, let’s get down to business! Follow these steps and you’ll have a pot of creamy, dreamy Chicken and Dumpling Soup in no time.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Don’t stress – your Chicken and Dumpling Soup is going to be incredible.
Add the garlic, thyme, rosemary, and red pepper flakes and cook for another minute, until fragrant. Pro tip for Chicken and Dumpling Soup perfection: don’t burn the garlic! Keep the heat low and stir constantly.
Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes to let the flavors meld. In my kitchen, this Chicken and Dumpling Soup takes exactly 15 minutes to get that perfect depth of flavor.
Stir in the shredded chicken and season with salt and pepper to taste. This is where your Chicken and Dumpling Soup transforms into pure magic.
While the soup is simmering, make the dumplings. In a large bowl, whisk together the flour, baking powder, and salt. Here’s where most people mess up their Chicken and Dumpling Soup – but not you! Make sure your baking powder is fresh, or the dumplings won’t rise properly.
Add the milk and melted butter and stir until just combined. Do not overmix! Overmixing will result in tough dumplings. Your Chicken and Dumpling Soup should look/smell/feel like a creamy, savory dream at this point.
Drop spoonfuls of the dumpling batter into the simmering soup. Don’t overcrowd the pot! Work in batches if necessary. This is the efficiency hack for better results.
Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through. Resist the urge to peek! You want the steam to cook the dumplings evenly.
Stir in the heavy cream and heat through. Taste and adjust seasoning as needed. This creamy chicken dumpling soup is ready to rock!
While your Chicken and Dumpling Soup is working its magic, grab your camera – this is Instagram gold!

Presentation is Key

Okay, so you’ve made this incredible Chicken and Dumpling Soup. Now it’s time to show it off! Presentation is key, my friends.

Ladle the Chicken and Dumpling Soup into bowls and garnish with fresh parsley or chives. A sprinkle of red pepper flakes adds a pop of color and a little extra heat. People absolutely lose their minds when I serve this Chicken and Dumpling Soup at casual get-togethers!

Pair this Chicken and Dumpling Soup with a crusty baguette or some warm cornbread. It’s the perfect comforting meal for a chilly night. Or, serve it with a simple salad for a lighter option. This Chicken and Dumpling Soup absolutely slays at dinner parties!

This Chicken and Dumpling Soup is perfect for any occasion, from a cozy night in to a casual get-together with friends. It’s also a great way to use up leftover rotisserie chicken.

If you have any leftover Chicken and Dumpling Soup (highly unlikely!), store it in an airtight container in the refrigerator. It’s even better the next day! You can also freeze it for longer storage.

For a seasonal twist, try adding roasted butternut squash or sweet potatoes to the soup in the fall. In the spring, add some fresh peas or asparagus.

FAQs

Got questions? I’ve got answers! Here are some of the most common questions I get about my famous Chicken and Dumpling Soup.

Can I make this Chicken and Dumpling Soup spicier? Absolutely! Add more red pepper flakes or a dash of your favorite hot sauce. I even tried adding a few chopped jalapeños once, and it was 🔥.
What if I don’t have X ingredient for my Chicken and Dumpling Soup? Don’t sweat it! If you don’t have celery, you can use fennel. If you don’t have thyme, use oregano. Get creative and use what you have on hand! The beauty of soup is its flexibility.
How do I know when my Chicken and Dumpling Soup is perfectly done? The dumplings should be cooked through and fluffy, and the soup should be thick and creamy. If the dumplings are still doughy, cook them a little longer.
Can I make this creamy Chicken and Dumpling Soup in a slow cooker? You bet! Check out this Slow Cooker Chicken and Dumplings Recipe for a super easy set-it-and-forget-it version.
My dumplings are too dense. What did I do wrong? You probably overmixed the batter. Be gentle when mixing the dumpling ingredients.
Can I use different types of flour for the dumplings? Yes, you can use whole wheat flour or a gluten-free blend. The texture might be slightly different, but it’ll still be delicious.
How do I make sure my chicken is tender? Using a rotisserie chicken is the easiest way to ensure tender chicken. If you’re cooking your own chicken, poach it in the broth until it’s cooked through and then shred it.
Can I add vegetables besides carrots and celery? Totally! Mushrooms, potatoes, green beans, or spinach would all be great additions. I once added some corn and it was amazing!
Can I make this Chicken and Dumpling Soup ahead of time? Yes, the soup can be made ahead of time and stored in the refrigerator for up to 3 days. Add the dumplings just before serving.

Conclusion

This Chicken and Dumpling Soup isn’t just a recipe, it’s a flavor adventure. It represents everything Cuba Queen stands for: bold flavors, comforting food, and a little bit of magic.

My Chicken and Dumpling Soup Power Tips:

Don’t skip the garlic: It adds so much flavor!
Use good quality broth: It makes a HUGE difference.
Don’t overmix the dumpling batter: For fluffy dumplings.

I’ve created so many variations of this Chicken and Dumpling Soup. The most popular is definitely my creamy chicken dumpling soup version. It always gets rave reviews. Another great variation is with slow cooker chicken dumplings. It’s so easy! I even have a spicy version with chorizo and jalapeños that’s out of this world.

If you love this flavor profile, you HAVE to try my Chicken Pot Pie Soup!

This Chicken and Dumpling Soup is the perfect dish to make your signature dish. It’s easy to customize and always a crowd-pleaser. I’m confident that you’ll be able to create a Chicken and Dumpling Soup that’s even better than mine!

This classic Chicken and Dumpling Soup reminds me of another flavor explosion, my slow cooker chicken noodle soup!

Now go forth and create some amazing Chicken and Dumpling Soup memories! I can’t wait to see your results. Don’t forget to tag me in your photos and let me know what you think!

You absolutely MUST try this Crock Pot Chicken and Dumplings.

If this recipe rocks your world, you NEED to try this Crockpot Creamy Chicken and Dumplings – Half Baked Harvest.

For more bold flavor adventures, check out my Chicken Parmesan Soup recipe.

Happy cooking, flavor adventurers! Now go make some magic with this Chicken and Dumpling Soup! ✨

Chicken and Dumpling Soup

Print Recipe

This classic Chicken and Dumpling Soup is the ultimate comfort food. Tender chicken and fluffy dumplings simmered in a rich, savory broth make for a hearty and satisfying meal.

Author: Quinn
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
8 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
2 tablespoons butter, melted
1/4 cup chopped fresh parsley, for garnish
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
Pour in chicken broth, add thyme, rosemary, and bay leaf. Bring to a simmer.
Add chicken pieces to the pot and simmer for 15-20 minutes, or until chicken is cooked through.
While the chicken is cooking, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, and salt.
In a separate bowl, combine milk and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Drop spoonfuls of dumpling batter into the simmering soup. Cover the pot and simmer for 15-20 minutes, or until dumplings are cooked through.
Remove bay leaf before serving. Garnish with fresh parsley and season with salt and pepper to taste.
Serve hot and enjoy!

Notes

For extra flavor, add a pinch of red pepper flakes to the soup. You can also substitute the chicken breasts with leftover cooked chicken or rotisserie chicken.