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one up close shot of chicken and dumpling soup
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5 from 5 votes

Chicken and Dumpling Soup

Dumplings are arguably the best part of chicken soup. And we have a short cut recipe that will make a traditional chicken and dumplings soup in minutes.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 199kcal


Chicken Soup

  • 1 whole Chicken meat off bones
  • 32 oz Chicken Stock
  • 4 large Carrots diced
  • 4 stalks Celery diced
  • 1 Bay Leaves
  • 1-2 tbsp salt
  • ½ tsp oregano leaves


  • 2 Tablespoon Butter melted
  • 2 Eggs
  • 2 C of Flour
  • ½ teaspoon salt
  • ¾ C Milk

homemade chicken stock

  • 3-4 garlic cloves roughly chopped
  • 1 onion quartered
  • 4 celery stalks leave leaves on, rough chopped
  • 4 carrots rough chopped
  • 1 tablespoon oregano leaves
  • t teaspoon thyme leaves
  • t tablespoon salt


Making chicken stock

  • Place whole chicken and all ingredients in a large stock pot. Fill with water and bring to a boil. Once boiling place lid on and turn down heat so water simmers. Let simmer for 2 hours, or when chicken is fall apart tender. Remove chicken and strain broth.

Chicken Soup

  • Pull the meat from the chicken and set in broth.
  • Add in meat.
  • Add in remaining ingredients and bring to a boil.
  • Turn back up to a boil and add in your dumplings.


  • Mix butter salt flour and egg the and milk. the batter will be very thick.
  • Add spoonfuls of batter into boiling soup and boil for 5-10 minutes.
  • Dumplings will rise to the top when cooked.



For pressure cooker, set to saute and add olive oil. Cook onions and garlic until translucent. Add remaining ingredients. Seal and cook on soup setting for 15 minutes. Use a quick release. Set to saute and bring to a boil. Drop dumpling and cooke for 4-5 minutes. Serve immediately.


ok ok, you don't want to do the whole chicken/homemade stock deal? Here are some short cuts
  1. use a really great quality bone broth or stock
  2. use rotisserie chicken meat
  3. cook thighs and breast in instant pot with some broth and add broth
PRO TIP: if you are using a store bought chicken stock/broth I HIGHLY RECOMMEND sautéing some garlic onion in olive oil in the pan before adding your other ingredients to add homemade flavor and depth! 


Cooking your dumplings too long will result in tough, hard dumplings. So it is important to stop boiling after about 5 minutes. To ensure your dumplings are cooked through remove a dumpling from the soup, cut in half, if it is still like the dough in the middle it is not cooked through, if it is firm and not doughy it is done! you can also run a toothpick through and if it comes out clean its done 


Serving: 10oz | Calories: 199kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 254mg | Potassium: 330mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6388IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg