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Chicken and Dumpling Soup
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This hearty chicken and dumpling soup is the ultimate comfort food, made with a rich, golden broth and tender dumplings that are light yet sturdy enough to hold their shape. Unlike many traditional versions, this recipe builds flavor with a deep golden roux, giving the soup a richer color and taste. It’s a great way to use up leftover roasted chicken, and the homemade dumplings soak up all the savory goodness of the broth without turning gummy. Perfect for cozy weeknights, chilly days, or whenever you’re craving a bowl of classic comfort. Big fan of these flavors? Then you’ll love my green minestrone soup or old-school chicken noodle soup.
Why You’ll Love This Recipe
- Rich, comforting flavor. The golden roux adds depth and warmth that sets this version apart.
- Light and fluffy dumplings. They hold their shape in the broth without becoming gummy or heavy.
- Great use of leftovers. Perfect for repurposing roasted chicken into a whole new meal.
Key Ingredients in This Recipe
- Schmaltz – If you have chicken fat (schmaltz) to use in the dumplings, I’d recommend it, as it adds great flavor but butter works just as well. I save the chicken fat that renders when I roast chicken to use.
- Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables while chicken broth is made with the meat. How does that affect their flavor? Chicken stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, chicken broth is much more mellow in flavor. I typically use chicken stock when cooking. In a pinch the chicken stock can be substituted with water though it takes away some of the flavor.
- Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor and a texture more similar to sour cream or yogurt than cream or milk. It makes the dumplings rich, flavorful and moist.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Prep Chicken and Dumpling Soup In Advance
The broth can be prepared in advance and stored in the fridge for up to 3 days. For best results, make the dumplings right before serving so they stay light and fluffy.
The chicken soup base freezes well, but the dumplings don’t hold up as well once they are thawed. If freezing, make the soup without dumplings, then add fresh ones when reheating.
Swaps and Substitutions
- Homemade chicken stock is best for this recipe though store bought works as well. I prefer homemade since it has a deeper flavor and you can control the salt content better.
- Using homemade stock will also result in a bit deeper color of soup than traditionally served.
How to Make Chicken and Dumpling Soup (Step-by-step)
Heat a large heavy bottomed pot or dutch oven over medium heat. Add the olive oil and heat through then add the carrot, celery and onion and sauté, stirring occasionally, until the vegetables are tender, about 6 minutes. Season the vegetables with salt and pepper then add the garlic and thyme, stirring to combine.
Add the butter and allow to melt then stir in the flour, continuing to stir consistently, until the roux is a deep golden brown, about 2 minutes. Add the chicken stock and bring to a simmer until the broth has slightly thickened, about 30 minutes. Season with salt to taste. Stir in the shredded chicken.
In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate small bowl whisk together the buttermilk and schmaltz. Stir the buttermilk mixture into the flour with a wooden spoon, until just combined, being careful not to overmix.
Using a spoon, drop generous spoonfuls of the dough into the broth, spacing them out as much as possible (it’s ok if they touch). Cover the pot and reduce heat to low. Cook, undisturbed until the dough puffs up and they are cooked through, about 12 minutes. Ladle the soup into bowls and top with parsley. Serve hot.
FAQ – Frequently Asked Questions
You can use leftover roasted chicken, rotisserie chicken, or poached chicken. Dark meat adds extra richness, but any combination works.
Yes! You can prepare the broth in advance and store it in the fridge for up to 3 days. For best results, make the dumplings right before serving so they stay light and fluffy.
The chicken soup base freezes well, but the dumplings don’t hold up as well once they are thawed. If freezing, make the soup without dumplings, then add fresh ones when reheating.
Other Recipes to Try
If you enjoy this chicken and dumpling soup recipe, I recommend checking out some of these:
- Old School Chicken Noodle Soup
- Greek Lemon-Egg Chicken (Avgolemono) Soup
- Lemon and Garlic Spatchcocked Chicken
Made this chicken and dumpling soup? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Chicken and Dumpling Soup
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Ingredients:
For the soup:
- 2 tablespoons extra-virgin olive oil
- 3 medium carrots, peeled and chopped
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 cloves garlic, minced
- 2 sprigs thyme
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 6 cups chicken stock
- 1 pound shredded cooked chicken, I use a combination of breast and thigh meat
For the dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoons chicken fat schmaltz or unsalted butter, melted
- ½ cup low-fat buttermilk
- 2 tablespoons flat-leaf parsley leaves
Instructions:
For the soup:
- Heat a large heavy bottomed pot or dutch oven over medium heat. Add the olive oil and heat through then add the carrot, celery and onion and sauté, stirring occasionally, until the vegetables are tender, about 6 minutes. Season the vegetables with salt and pepper then add the garlic and thyme, stirring to combine.
- Add the butter and allow to melt then stir in the flour, continuing to stir consistently, until the roux is a deep golden brown, about 2 minutes. Add the chicken stock and bring to a simmer until the broth has slightly thickened, about 30 minutes. Season with salt to taste. Stir in the shredded chicken.
For the dumplings:
- In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate small bowl whisk together the buttermilk and schmaltz. Stir the buttermilk mixture into the flour with a wooden spoon, until just combined, being careful not to overmix.
- Using a spoon, drop generous spoonfuls of the dough into the broth, spacing them out as much as possible (it’s ok if they touch). Cover the pot and reduce heat to low. Cook, undisturbed until the dough puffs up and they are cooked through, about 12 minutes.
- Ladle the soup into bowls and top with parsley. Serve hot.
Notes:
Nutrition:
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Oh my gosh this soup is outstanding!!!!!! I’ve made two things from your website and both have been a “10” This and your twice bakes are going in my cookbook, which doesn’t happen often…..Can”t wait to try more of your recipes. Thanks, Jane
So happy to hear you are enjoying trying out my recipes! That makes me so happy!! Thank you Jane!
A classic that I grew up with, but had never made. This version is literal perfection!
So happy you enjoyed!! So comforting!
The best I have ever made Amazing Loving all the recipes I have made of yours so far
YAY! That makes me so happy!! Thank you Marie!
I make this recipe a few times a month. It’s very cold where I am and this soup always hits the spot. My husband really enjoys it too, and it’s pretty simple to make. I like to buy a rotisserie chicken from Costco and then put it in the fridge so the fat coagulates and then gather that together the next day for my schmaltz. It’s delicious!
This soup is amazing and reminds me of my Grandma’s chicken and dumplings, but a bit more elevated. My whole family loves it!!
I’m so happy to hear that Stacey!! Thank you for sharing!!
Surprisingly easy! Perfect for a cozy winter night
so happy to hear it! Thanks for sharing!
I am obsessed with this recipe! There is something about the dumplings that bring me back to my childhood. I love the way the house smells. we will be making this again and again.
Loved the roasted vegetables and dumplings in this recipe – it will become a staple for my family!