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Chicken and Dumpling Soup is the perfect 30 minute meal for any cold night during soup season. Fluffy dumplings with tender chicken in a flavorful broth – this is the ultimate comfort food. And it’s SO easy to make!

Two white bowls of chicken and vegetable soup with carrots, peas, and celery, each topped with a large dumpling. Fresh herbs and a spoon are nearby on a white surface.

Growing up I absolutely LOVED Chicken and Dumplings. My mom made the recipe from the Betty Crocker cookbook often and I looked forward to that meal my whole childhood.

As an adult I started making my own but wanted to make something more like a soup instead of a stew or thick and rich recipe. I wanted all that delicious chicken and dumplings flavor but easier and done much quicker!  I’ve been making my chicken and dumpling soup recipe almost my entire marriage and I hope that you’ll love it as much as we do! This soup recipe shows up often in the fall and winter and we look forward to it every year.

This is a chicken and dumpling soup made in under 30 minutes. You can use raw chicken breasts OR rotisserie chicken for an even faster dinner. With fluffy homemade dumplings, this chicken dumpling soup recipe will become a favorite in your family.

Top-down view of labeled ingredients for pot pie, including bowls of onions, carrots, peas, potatoes, celery, chicken, an egg, milk, flour, butter, oil, stock, salt, baking powder, and seasonings.

How to make Chicken and Dumpling Soup

  1. You can make this soup with Uncooked Chicken or Rotisserie Chicken (or leftover chicken). I use boneless, skinless chicken breasts that I cut into chunks. You could also use thighs if you prefer. And I always have shredded chicken in the freezer for fast weeknight meals.
  2. If using raw chicken you’ll sear it on all sides first to lock in the flavor, then remove and make the rest of the soup. Be sure to use an instant-read thermometer to make sure your chicken is cooked to 165°F.
  3. The soup gets tons of flavor from yellow onion, celery, and carrots. Be sure to dice them all the same size so they cook evenly.
  4. Use a russet potato or even little yellow potatoes. The potatoes help thicken the soup a little without adding too much flour.
  5. You’ll need a little bit of flour to coat the vegetables for the soup to thicken, and the rest is to make the homemade dumplings.
  6. Use chicken stock or chicken broth. I like Trader Joe’s brand low sodium best.
  7. The best dumplings are basically biscuits and can be made semi-homemade using Bisquick (this is what I grew up eating) or made from scratch. I love this homemade dumpling batter – it creates airy dumplings perfect with the hot soup. An even easier dumpling recipe would be my sweet cream biscuit recipe without the sugar.
A pot of chicken and vegetable soup topped with fluffy dumplings, garnished with herbs. A striped towel, spoon, and plates are nearby, with sprigs of rosemary and thyme beside the pot.

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Dorothy’s Expert Tips

  • I am sure to cut my chicken into small bite-sized chunks. No one wants to have to cut the chicken in their soup!
  • On busy nights I love using rotisserie chicken. I buy them at Costco three at a time, pull them, and freeze it.
  • You can omit the peas and use green beans (or both).
  • Be sure to use a good quality chicken stock or broth (Trader Joe’s and Kitchen Basics are my favorite). I always use low-sodium so I can control the amount of salt in my recipe.
  • You can use nonfat milk or whole milk in the dumplings (or nondairy). For tender dumplings don’t overmix the biscuit dough.
  • My biggest tip for making soup at home in under 30 minutes: taste it. Be sure to taste it as you go to test the seasonings. Salt, pepper, and Italian seasoning go a long way to making this soup taste like it cooked all day!
Easy Chicken and Dumplings is the perfect 30 minute meal.

Chicken and Dumplings Soup

5 from 2 votes
Easy 30 minute Chicken and Dumplings is the perfect soup for dinner! This is a lower calorie chicken and dumplings recipe that’s full of flavor!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 servings
Serving Size 1 serving
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Ingredients
 

Soup:

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced (approx. ½ cup)
  • 1 stalk celery diced (approx. ⅓ cup)
  • 1 medium carrot peeled and diced (approx. ½ cup)
  • 2 cloves garlic minced
  • 1 medium russet potato diced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon Italian seasoning
  • 2 tablespoons (16g) all purpose flour
  • 32 ounces chicken stock
  • 2 cups cooked shredded chicken (approx. 10 ounces or 306g)
  • ½ cup frozen peas

Dumplings:

  • 1 cup (124g) all purpose flour
  • 2 tablespoons vegetable oil or olive oil
  • ¼ cup nonfat milk
  • 1 large egg
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Instructions

  • Melt butter in a 4 quart pot over medium heat. Cook onion, celery, and carrot for two minutes, stirring often. Add the garlic, cook one minute. Add the potato, salt, pepper, and Italian seasoning and cook for another minute.
  • Stir flour into vegetables and cook one minute then stir in chicken stock. Stir to remove anything stuck to the bottom of the pan. Cover and bring to a boil.
  • Meanwhile, make the dumplings by stirring all ingredients for the dumplings in a medium sized bowl. Mixture will be thick. Set aside.
  • Cook until soup is boiling and then cook until potatoes are fork tender, about 4-5 minutes.
  • Add the chicken and peas to the pot and stir.
  • Drop dumplings into the pot using two spoons. This recipe makes about 6 dumplings, unless you want them smaller or larger.
  • Cover the pot and cook until the dumplings are cooked, 8-11 minutes. Serve hot.
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Recipe Notes

  • If you want semi-homemade help with this recipe, use Bisquik baking mix for the dumplings. I use the dumpling recipe on the side of the box sometimes and it makes it easier to not have to make them from scratch.
  • If you want to use RAW chicken: use 1 pound boneless skinless chicken breast. Heat 1 tablespoon olive oil in soup pot over medium high heat. Season chicken with salt and pepper (about 1/2 teaspoon each). Add the chicken and brown on all sides, about 3-4 minutes total. Remove chicken from the pan then start at step 1.

Recipe Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 37g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 818mg | Potassium: 915mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2060IU | Vitamin C: 22mg | Calcium: 118mg | Iron: 3.7mg
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American
Author Dorothy Kern

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FAQs

How do you store leftover soup?

Store the leftover soup in the refrigerator for up to 3 days.

Is chicken and dumplings supposed to be thick or soupy?

This is dependent on the recipe – some are very thick and the mixture is like gravy. This is a soup recipe and much thinner.

Can you freeze chicken and dumplings soup?

You can freeze the soup but the dumplings won’t reheat well. Instead, make the soup then freeze it once it’s cooled and make the dumplings upon thawing and heating.

Chopped onions, carrots, celery, and potatoes sauté in a large gray pot on a stove, seasoned with herbs and black pepper.
A pot of soup with diced vegetables and herbs simmering in broth sits on a gas stove, with visible onions, carrots, and celery in the liquid.
A large pot on a stovetop filled with a soup containing green peas, carrots, potatoes, and herbs in a light broth.
A glass bowl containing a ball of raw dough sits on a white marble surface. Some flour is scattered around the dough inside the bowl.
A pot of homemade chicken and vegetable soup simmers on a stove, topped with several raw biscuit dough dumplings, waiting to cook. Visible ingredients include peas, carrots, and broth.
A pot on a stove filled with chicken and vegetable stew, topped with eight round, fluffy dumplings simmering in the broth. Peas and carrots are visible in the mixture.

Chicken Dumplings Soup step-by-step

  • Season chicken with salt and pepper. Add the chicken to a large pot or soup pan and brown on all sides, about 3-4 minutes total (over medium-high heat). Remove chicken from the pan.
  • Cook onion, celery, and carrot for two minutes, stirring often. Add the garlic, cook one minute. Add the potato, salt, pepper, and Italian seasoning and cook for another minute.
  • Stir flour into vegetables and cook one minute then stir in chicken stock. Stir to remove anything stuck to the bottom of the pan. Cover and bring to a boil then cook over medium heat.
  • Once it boils, turn it to a gentle simmer.
  • Meanwhile, make the dumplings by stirring all ingredients for the dumplings in a medium sized bowl. Mixture will be thick. Set aside.
  • Cook soup for about 4-5 minutes then add the chicken back to the pan. Cook until potatoes are fork tender.
  • Add the frozen peas to the pot and stir the simmering broth.
  • Drop dumpling dough into the pot using two spoons. This recipe makes about 6 dumplings, unless you want them smaller or larger.
  • Cover the pot and cook until the dumplings are cooked, 8-11 minutes. Serve the finished dish hot.

Favorite 30 Minute Meals

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 2 votes (2 ratings without comment)

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3 Comments

    1. You sure can use whole milk. Under the recipe title it stated this is a lower calorie soup. It’s just going to have more calories using whole milk, that’s all.

      Reply