Chicken and Dumplings Soup (From Scratch)
Indulge in the comforting embrace of Chicken and Dumplings Soup, a dish that hails from the heart of Southern American cuisine. This classic, steeped in history and tradition, brings together tender chicken, pillowy dumplings, and a rich, aromatic broth—a meal that simultaneously soothes and satisfies.
Equipment
- Large Dutch oven or heavy-bottomed pot (6-quart / 5.7L minimum)
- Mixing bowl (large)
- Two forks (for shredding chicken)
- Tablespoon or cookie scoop (for dropping dumpling batter)
- Wooden spoon
- Instant-read thermometer
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 large carrots peeled and sliced
- 2 stalks celery sliced
- 2.2 lbs chicken thighs skinless, bone-in, trimmed, about 1kg
- 8 cups chicken stock preferably homemade, 1.9L
- 2 teaspoons dried thyme
- 1 piece bay leaf
- 1 pinch freshly ground black pepper to taste
- 2 tablespoons fresh parsley or dill for garnish, optional
Dumplings
- 2 cups all-purpose flour 250g
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup whole milk 180ml
- 4 tablespoons unsalted butter melted, 56g / 2 oz
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant, stirring constantly to prevent burning.2 tablespoons olive oil, 1 medium yellow onion, 3 cloves garlic
- Add the carrots and celery, continuing to cook for another 5 minutes until the vegetables have softened slightly.2 large carrots, 2 stalks celery
- Nestle the chicken thighs into the pot and pour in the chicken stock. Stir in the dried thyme and bay leaf. Season with salt and black pepper to taste.2.2 lbs chicken thighs, 8 cups chicken stock, 2 teaspoons dried thyme, 1 piece bay leaf, 1 pinch freshly ground black pepper, 1 teaspoon salt
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low so the surface barely bubbles. Cover the pot and simmer for about 60 minutes, or until the chicken reaches 185°F / 85°C internally and shreds easily with a fork.
- About 10 minutes before the chicken is done, prepare the dumplings. In a large mixing bowl, whisk together the flour (250g), baking powder, and salt. Add the milk (180ml) and melted butter (56g), stirring with a fork or wooden spoon until just combined — some small lumps are fine. Do not overmix; overworking the batter develops gluten and produces dense, chewy dumplings.2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 3/4 cup whole milk, 4 tablespoons unsalted butter
- Once the chicken is cooked through, remove the thighs from the pot. Shred the meat using two forks, discarding the bones, and return the chicken to the pot.2.2 lbs chicken thighs
- Increase the heat slightly to bring the soup to a gentle, steady simmer. Drop rounded tablespoons of the dumpling batter onto the surface of the soup, spacing them about an inch apart — do not submerge them. Cover the pot immediately and cook for 12–15 minutes without lifting the lid. The dumplings are done when they have roughly doubled in size and a toothpick inserted into the centre comes out clean.
- Adjust seasoning as necessary with additional salt and pepper. Serve hot, garnished with fresh parsley or dill for added freshness.1 pinch freshly ground black pepper, 2 tablespoons fresh parsley or dill, 1 teaspoon salt
Notes
Storage: Soup base (without dumplings) keeps in the fridge for up to 4 days or frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Cook and refrigerate the soup base without dumplings. Mix and drop the batter fresh when ready to serve — it only adds 20 minutes.
Reheating: Reheat leftovers gently on the stovetop with a splash of extra stock to loosen. Avoid the microwave, which makes dumplings rubbery.
Substitutions: Swap chicken thighs for bone-in drumsticks (same cook time). For a richer broth, replace 1 cup of stock with dry white wine added after sautéing the vegetables.
Pro Tip: Drop dumpling batter onto the surface of the soup in a single layer — don't submerge them. They need to steam, not boil, for the lightest texture. Do not lift the lid during the 12–15 minute cooking time.
Nutrition
Serving: 1servingCalories: 534kcalCarbohydrates: 50gProtein: 33gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 128mgSodium: 1178mgPotassium: 794mgFiber: 2gSugar: 9gVitamin A: 4454IUVitamin C: 6mgCalcium: 206mgIron: 4mg
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