With Chicken and Dumplings Soup simmering on your stovetop, you can’t help but feel cozy. This recipe starts with a classic chicken soup: chicken stock, mirepoix, and herbs—with a generous splash of heavy cream. Dollops of buttermilk dumplings cook until light and fluffy. The ultimate, creamy comfort food.
Why KJ Loves
Chicken and Dumplings Soup
Chicken and Dumplings Soup is the ultimate bowl of comfort. I absolutely love how this soup just makes you happy – the dumplings are fluffy, the chicken soup is creamy and decadent and each spoonful is pure bliss. Dunk in some crunchy baguettes for the ultimate meal!
Stay In and Cozy Up
This is a great meal for a cold-weather/sweatpants kind of evening. But it’s also a wonderful option for a cozy dinner party. After all, we’re starting with mirepoix.
Umm, what’s mirepoix?
Even if you’re not familiar with the term, you’ve probably made it before. It’s a recipe base made of diced aromatic veggies—usually onions, celery, and carrots. They’re cooked slowly in butter or oil to bring out the delicious flavors.
Making Chicken and Dumplings Soup
The Creamy Soup Base
You’ll start by simmering the chicken in chicken stock with onions, carrots, celery, and herbs until the chicken is cooked through. Remove the chicken from the soup, shred it, and add it back in.
What comes next is where this soup starts to be anything but ordinary: CREAM.
It’s “soup-er” important that you don’t boil the chicken soup once the cream is added. Boiling it will make the cream separate, and we don’t want that. We’re going for a smooth, creamy broth.
Fool-Proof Homemade Dumplings
Homemade dumplings are surprisingly easy to make—and totally worth several minutes of extra effort.
Even if they’re not perfect, they’ll get plopped into a pot of creamy chicken soup that’s loaded with flavor. 🍲
You can’t go wrong.
All you need are a few simple ingredients:
- Heavy Cream
- Baking Powder
Gently mix the ingredients together until just combined, then dollop small spoonfuls into the soup!
When the dumplings are added to the soup, they start to puff up and look all sorts of delicious. It’s tempting to take a peek, but you have to leave them alone to cook! The dumplings get cloudy and fluffy, and the soup thickens into pure decadence.
Chicken and Dumplings FAQs
What is the secret to good dumplings?
A little love…and also, don’t overmix the dough! You’ll want to stir until just combined so the dough isn’t overworked.
Why do my dumplings fall apart when I cook them?
Make sure you don’t boil the soup. If it’s boiling, the dumplings may fall apart (plus the cream will separate!).
Do you cook dumplings with lid on or lid off?
You’ll start with the lid on—and don’t take it off for the first 10 minutes! Hard, I know. But the dumplings need a hot, steamy environment to cook properly. After 10 minutes, you’ll remove the lid, turn the dumplings, and let the soup simmer for a little longer.
How do you thicken chicken and dumplings soup?
Some recipes use cornstarch. But we’re going for good ‘ol cream here. It serves multiple purposes—both thickening the soup and adding a delicious, creamy twist to a classic recipe.
Serving Chicken and Dumplings Soup
Top it off.
Sprinkle some fresh thyme on top to add a touch of brightness.
What side dish goes with chicken and dumplings?
Bread (bring on the carbs!)
This recipe is chicken-and-dumplings soup for the soul—it will warm you through and through. Simmer a batch for a weeknight dinner, holiday party, or to serve to family and friends. It will quickly become a family favorite!
Did you make this recipe?
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If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.
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