Chicken Dumpling Soup Recipe

5 from 5 votes

Chicken Dumpling Soup Recipe

This Chicken Dumpling Soup Recipe features tender rotisserie chicken, hearty vegetables, and soft, fluffy dumplings cooked right in the broth. It’s a comforting, family-friendly meal that comes together easily with simple ingredients and minimal prep.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 488kcal

Author: Kadee & Desarae

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.
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