Although we have enjoyed some warmer days recently, I’ve been a Minnesota resident long enough to know that winter hasn’t released its hold on us just yet.

And we all know that icky cold and flu season is still hanging on too.

Which is why I’m still in soup mode.

Hearty, delicious, and 100 % comfort food kind of soup.

Today I am sharing one of my new favorites!

Chicken and Dumpling Soup!

Can you believe that just a few years ago I hadn’t even made a dumpling?

It’s true. Honestly, I thought they were just too time-consuming. And frankly, those I’d eaten weren’t exactly tasty. More like big, sticky globs of flour.


Then one day when I was really craving Chicken noodle soup. Unfortunately, I didn’t have any noodles in the pantry, so I looked up a few recipes online for dumplings and began to test them out.

I’ll be honest. It took more than a few tries to get them just right, but it was well worth it.

This soup (including the dumplings) is SUPER easy to make!

Here’s the recipe!

Chicken and Dumpling Soup

A hearty full-bodied broth soup loaded with veggies, chicken and moist buttery dumplings.
Course Soup
Keyword Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 2 lbs poached chicken (thighs) Shredded
  • 2 tbsp Olive oil
  • 4 carrots rough chopped
  • 4 celery stalks rough chopped
  • 1 large onion diced
  • 6 cups low sodium chicken broth
  • 2 chicken bouillon cubes
  • 2 tsp dried thyme

Dumpling ingredients

  • 2 Cups all purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cups milk
  • 2 tbls melted butter
  • Fresh parsley


  1. I poach my chicken prior to cooking the soup. (It just makes it quicker and easier) To poach I place chicken thighs into a Dutch oven and add about 6 cups of water, 1 stalk of celery, 1 carrot, and 1 medium onion. Bring water to boil and turn heat to low. Let simmer for 25-30 min or until chicken is tender. Remove chicken from water and let cool. Pour stock into a ball jar and store in the refrigerator. ( You can use stock in place of broth.)  Shred up the chicken. 

    In a large dutch oven add the olive oil. Add onion. Saute until translucent. Add carrots, celery, and dried thyme.  Saute for 1 min.  Pour in chicken broth.  Add chicken bouillon cubes. Stir until dissolved. Cover and let simmer on medium heat until veggies are tender. Add in chicken. 

    Prepare dumplings by mixing all ingredients together in a medium bowl. (Dough will be sticky) Drop spoonfuls (Tablespoon) of dough into soup. Cover soup and let simmer for another 15 minutes or until dumplings are cooked through.  Serve hot.

I hope you enjoy!

Blessings and hugs,

5 thoughts on “Chicken and Dumpling Soup”

  1. This is one of my favorite meals, such great comfort food and I love that you used herbs. Also love that you’re writing again…
    This made me smile…


    1. I totally agree with you sweet friend! This soup has ‘comfort’ written all over it! 🙂 Thank you so much for the visit and comment. You always make me smile!!!

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