Homemade Chicken Dumpling Soup is a timeless family favorite. When evenings are long and the air is crisp, a steaming bowl of chicken soup with tender dumplings is the ultimate comfort food: warming, soothing, and deeply satisfying.
Homemade Chicken Dumpling Soup
This version follows the spirit of classic chicken soups but adds soft, pillowy dumplings that make the dish feel extra special. Dumplings in chicken soup are simple to prepare and remarkably forgiving — they rarely fail, and they elevate an ordinary broth into something memorable.
The dumpling dough requires only a few pantry staples: flour, eggs, milk, and a pinch of salt. The key is the texture: if the batter is too wet the dumplings can spread and cook unevenly; if it is too dry they may crumble. Aim for a consistency that will scoop easily and “plop” off a spoon. When cooked through they will float and roll in the broth, signaling they are done.
Making dumplings by hand takes little time and rewards you with a rustic, homemade flavor that kids and adults both love. Even if you normally make homemade noodles, try these dumplings — many families prefer them over noodles for their tender, doughy bite.
Serve with a Homemade Caesar Salad or warm rolls!
Recipe Shopping List
Before you start, check your pantry and fridge. Below are the basic items you’ll need. For exact amounts, see the ingredients section farther down.
- Roasted chicken stock or boxed chicken stock
- Carrots
- Celery
- Onion
- Cooked chicken (diced)
- All-purpose flour
- Eggs
- Milk
- Salt
More hearty soups, stews, and chowders make excellent weeknight meals.
How To Make This Recipe
Here is a clear overview of the process so you know what to expect. Follow the full instructions in the recipe card below while you cook.
- Simmer: Heat chicken stock with onion, carrots, and celery until the vegetables are tender.
- Add chicken: Stir in cooked, diced chicken and return the soup to a gentle simmer.
- Mix dumplings: Combine eggs, milk, salt, and flour until the batter holds its shape when spooned.
- Drop dumplings: Use a large spoon to drop even scoops of batter into the simmering broth. Cover the pot after adding dumplings.
- Cook: Bring to a low boil for about five minutes until dumplings are cooked through and tender.
- Serve: Ladle into bowls and enjoy with bread or a crisp salad.
Try grilled or roasted chicken in this soup for deeper flavor.
Recipe FAQ
How should I store and reheat leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Dumplings soften and change texture when frozen and reheated, so if you plan to freeze the meal, consider freezing only the broth and vegetables and making fresh dumplings when you reheat.
Serve warm with homemade milk rolls or crusty bread.
Serve This With
This soup works equally well as a starter or the main course. Pair it with a simple salad or small side dishes that complement the warm, savory broth.
- Greek salad — bright flavors that contrast the rich soup
- Caprese salad with a touch of balsamic — fresh tomatoes and mozzarella add creaminess
- Broccoli salad — a refreshing, crunchy side
- Grilled steak skewers — for a heartier meal when guests are especially hungry
Chicken and Dumpling Soup
Comforting homemade soup with tender chicken, fresh vegetables, and fluffy dumplings.
Prep Time: 20 minutes • Cook Time: 1 hour • Total Time: 1 hour 20 minutes
Ingredients
Soup
- 1 batch roasted chicken stock (or equivalent boxed chicken stock)
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 cup diced onion
- 3 cups diced cooked chicken
Dumplings
- 3 cups all-purpose flour
- 12 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
Instructions
- Bring the stock, carrots, celery, and onion to a simmer. Cook until the vegetables are tender.
- Add the cooked chicken and continue to simmer while you prepare the dumpling batter.
- In a large bowl, whisk together eggs, milk, and salt.
- Stir in flour, adding about two cups first. Gradually incorporate the remaining flour until the batter drops from a spoon instead of running.
- Mix until there are no large lumps; do not overmix.
- With the soup at a gentle simmer, drop spoonfuls of batter into the broth. Cover the pot.
- Raise the heat to medium-high and bring to a low boil for about five minutes. Dumplings should float and feel set when done.
- Ladle into bowls and serve hot.
Notes
If you don’t have homemade roasted chicken stock, high-quality boxed chicken stock works well. Adjust salt to taste depending on the stock used.
Nutrition Information (estimate)
Yield: 12 servings • Serving Size: 1 • Calories: 300 • Total Fat: 11g • Saturated Fat: 3g • Cholesterol: 225mg • Sodium: 230mg • Carbohydrates: 30g • Fiber: 2g • Sugar: 3g • Protein: 20g
Nutrition data provided here is only an estimate.