This Chicken Dumpling Soup Recipe comes together easily with store-bought rotisserie chicken and kitchen staples. It’s just what you need when you’re craving a cozy and comforting meal that doesn’t take all day to prepare!
Why You’ll Love This Recipe
- Comforting: This easy chicken and dumpling soup is pure comfort food! Hearty veggies, tender chicken, and fluffy dumplings come together to create a feel-good meal the whole family will love.
- Make Ahead: The soup base freezes well, so you can keep some on hand for busy nights and just add fresh dumplings when ready to serve.
- Simple Ingredients & Prep: Using rotisserie chicken is a great way to cut down on prep time, and the remaining ingredients are common ones you most likely already have on hand.
For more ways to cook with rotisserie chicken, check out our dill pickle chicken salad and our chicken lasagna roll ups next.
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Ingredients
- Vegetables: You’ll need onion, garlic, carrots, and celery for this chicken soup with dumplings recipe. They bulk up the soup and also layer in flavor.
- Chicken: Using store-bought rotisserie chicken is the perfect shortcut for making chicken dumpling soup.
- Chicken Stock: Use regular or low-sodium chicken stock if needed. I love making this soup with our instant pot bone broth - it’s a great way to use up the whole rotisserie chicken!
- Butter: You’ll need melted butter for the dumpling batter. You can use unsalted or salted, whatever you have on hand.
- Eggs: Add moisture and help bind the dumpling ingredients together.
- Milk: Adds moisture and helps keep the dumplings tender and fluffy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use a 1:1 gluten-free flour for the dumpling batter. I recommend the Cup4Cup brand for the best texture.
- Add a Grain: Make this recipe for chicken dumpling soup even heartier by adding rice or pasta. Cook it separately and stir it into the soup right before serving.
- Squeeze in some lemon: Stir in a little lemon juice at the end of cooking to brighten the broth and balance the richness of the dumplings.
How to Make Chicken and Dumpling Soup
Get started making this chicken dumpling soup recipe by removing the meat from the rotisserie chicken and chopping the vegetables.
- Step 1: Sauté the veggies. Heat the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute for one minute. Add the carrots and celery and cook for a few more minutes to soften. Then, pour in the chicken stock and add the seasonings.
- Step 2: Add the chicken. Stir in the chicken and bring to a boil. Then reduce to a simmer and cook the soup while making the dumplings.
- Step 3: Prepare the dumpling batter. Add the dumpling ingredients to a mixing bowl and stir to combine.
- Step 4: Add dumplings to the soup. Return the soup to a boil, then drop small spoonfuls of batter into the soup. Cook for about 5 minutes. Serve with some freshly baked homemade French bread and dig in!
Expert Tips
- Keep the dumplings small: Smaller dumplings cook more evenly and create a better texture, so don’t make the spoonfuls too large when you are dropping them into the soup.
- Check dumplings for doneness: The dumplings are done when the middles are firm and no longer doughy. You can cut one in half or insert a toothpick into the center to see if it comes out clean. If the dumplings need a little more time, continue cooking briefly. You don’t want to overcook them, or they can become hard and tough.
- Store leftovers in an airtight container: While the texture of the dumplings is best immediately after cooking, you can keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave until warmed through.
Serving Suggestions
- Create the ultimate comfort food dinner by serving the soup in these homemade bread bowls.
- You could also pair your soup with homemade dinner rolls or homemade crescent rolls for dipping.
- Cheese lovers can opt for our cheesy breadsticks or copycat Sizzler cheese toast instead!
Recipe FAQs
Yes! Set your pressure cooker to sauté and heat the olive oil, then cook the onions and garlic until softened and translucent. Add the remaining soup ingredients (except the dumpling batter), seal the lid, and cook on the soup setting for 15 minutes. Carefully quick release the pressure, then switch back to sauté and bring the soup to a gentle boil. Drop spoonfuls of dumpling batter into the boiling soup and cook for 4–5 minutes, until the dumplings rise to the top and are cooked through.
For best results, I recommend freezing the soup without the dumplings, as their texture will be compromised after thawing. Freeze the soup in an airtight container for up to 2-3 months and thaw before reheating on the stovetop. Make the dumplings as directed when you’re ready to serve the soup.
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Chicken Dumpling Soup Recipe
Ingredients
Chicken Soup
- 2-4 tablespoons olive oil
- 1 onion diced
- 2-3 garlic clove minced
- 1 rotisserie chicken meat off bones
- 64 ounces chicken stock
- 4 large carrots diced
- 4 stalks celery diced
- 1 bay leaves
- 2 tablespoons salt
- ½ teaspoon oregano leaves
Dumplings
- 2 tablespoons butter melted
- 2 eggs
- 2 cups flour
- ½ teaspoon salt
- ¾ cups milk
Instructions
Chicken Soup
- Pull the meat from the chicken and set aside.
- In a large stock pot add in olive oionon med-high heat. Saute onions and garlic for a minute. Add in carrots and celery. Continue sautéing for a couple minutes. Add in broth and chicken, bay, salt and oregano.
- Bring to a boil and let simmer while making the dumplings.
- Mix butter, salt, flour, eggs, and milk. The batter will be very thick.
- Bring the soup back to a boil. Add small spoonfuls of batter into the boiling soup and boil for about 5 minutes.
- Dumplings will rise to the top when cooked. Serve immediately.
Video
Notes
- Make this recipe gluten-free by using a gluten-free 1:1 flour for the dumplings.
- Avoid overcooking the dumplings or they can become tough. They’re done when they are no longer doughy in the middle.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. For the best texture, freeze the soup without the dumplings and prepare a fresh batch when you’re ready to serve.
Nutrition
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jan says
It made my whole house feel and smell incredible. LOVE this recipe.
cindy says
I couldn't believe how easy and delicious the dumplings are! my kids went nuts over them.
ann says
One of the first recipes I made from your blog and its still a staple.
Emily Kemp says
THis looks so comforting and delicious!