I’m excited to share my Southern Chicken Dumpling Soup recipe that uses a secret pantry ingredient to make dumplings completely foolproof.

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I can still remember the first bowl of Chicken Dumpling Soup that made me stop scrolling and actually taste the season. I like to think the scent of a large yellow onion sweating in the pot and a few sprigs of fresh thyme sneaking into the broth is the small trick that tips it over.

Folks joke it’s the Best Chicken And Dumplings, and yeah sometimes I believe them, though I’m more interested in the odd little surprises that show up on the spoon. If you want a soup that keeps you guessing, this one will.

Ingredients

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Chicken: provides protein and iron makes the broth rich and savory
Carrots: add sweetness beta carotene and fiber, bright color and slight crunch
Celery: gives fresh herbal notes low calories and a bit of fiber
Onion: builds savory depth, gives sweetness when cooked and vitamin C
Garlic: adds pungent aroma, little antioxidants, and immune boosting vibes
Flour: makes dumplings pillowy and carby, gives structure and fills you up
Milk or buttermilk: tenderizes dumplings, adds creaminess and mild tang
Butter: brings richness and mouthfeel, fats that carry flavor

Ingredient Quantities

3 to 4 lb bone-in chicken (thighs, breasts or a whole chicken)

8 cups low-sodium chicken broth

2 cups water (optional)

3 medium carrots

3 celery stalks

1 large yellow onion

3 garlic cloves

2 tbsp unsalted butter

1 tbsp olive oil

1/4 cup all-purpose flour (for thickening)

2 bay leaves

4 sprigs fresh thyme or 1 tsp dried thyme

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 cups all-purpose flour (for dumplings)

1 tbsp baking powder

1 tsp kosher salt (for dumplings)

3 tbsp cold unsalted butter or shortening (for dumplings)

3/4 to 1 cup whole milk or buttermilk

2 tbsp chopped fresh parsley (optional)

1 cup frozen peas (optional)

How to Make this

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1. Prep: roughly chop 3 carrots, 3 celery stalks and 1 large yellow onion; mince 3 garlic cloves. Pat the 3 to 4 lb bone-in chicken dry and set aside.

2. In a large pot heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat until butter melts and foams, add the chopped onion, carrots and celery and cook about 5-7 minutes until soft and starting to brown, stir in garlic for 30 seconds.

3. Sprinkle 1/4 cup all-purpose flour over the softened vegetables, stir constantly 1-2 minutes to cook the raw flour taste out and form a light roux so the soup will thicken.

4. Slowly whisk in 8 cups low-sodium chicken broth and 2 cups water if you want a thinner soup, add 2 bay leaves, 4 sprigs fresh thyme or 1 tsp dried thyme, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Scrape any browned bits off the bottom.

5. Nestle the bone-in chicken into the simmering broth, bring to a gentle simmer, cover and cook 30-40 minutes until the meat is cooked through and tender (internal temp 165 F) and falling from the bone.

6. Remove chicken to a plate to cool slightly, discard bay leaves and thyme stems if you used fresh sprigs. Shred the meat off the bones, discard bones and skin, return shredded chicken to the pot.

7. Make dumpling dough: in a bowl whisk 2 cups all-purpose flour, 1 tbsp baking powder and 1 tsp kosher salt. Cut in 3 tbsp cold unsalted butter or shortening with a fork or pastry cutter until mixture looks like coarse crumbs, then stir in 3/4 to 1 cup whole milk or buttermilk until a soft sticky dough forms; don’t overmix.

8. With the soup simmering gently (not a rolling boil) drop spoonfuls of the dumpling dough into the hot broth, leaving space between them because they puff up. Cover the pot and cook 12-15 minutes without lifting the lid so they steam through; test one to make sure it’s cooked in the center.

9. If using, stir in 1 cup frozen peas and 2 tbsp chopped fresh parsley in the last 2 minutes to warm and brightens flavor. Taste and adjust salt and pepper.

10. Ladle into bowls, try to serve right away while dumplings are tender. Tip: keep the butter for the dumplings cold and don’t overwork the dough, that’ll keep them fluffy.

Equipment Needed

1. Large heavy-bottomed pot with lid (6 to 8 qt)
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof silicone spatula
5. Whisk
6. Large mixing bowl and a fork or pastry cutter
7. Slotted spoon or tongs and a plate for the chicken
8. Measuring cups and spoons plus a liquid measuring cup
9. Instant-read thermometer (super helpful to check 165 F)

FAQ

Can I use boneless chicken instead of bone in Yes you can, but bone in gives the best flavor. If you use boneless breasts or thighs cook them 20 to 30 minutes until they reach 165 degrees F. With bone in chicken simmer until the meat falls off the bone, about 35 to 45 minutes, then shred and return to the soup.

How do I keep the dumplings fluffy and not soggy Use fresh baking powder, mix the dough just until it comes together, and drop spoonfuls into a gentle simmer. Cover and let them steam for 10 to 12 minutes without stirring or peeking, that stops them from getting dense or falling apart.

Whats the easiest way to thicken the broth Make a quick roux before you add the broth. Melt the 2 tablespoons butter, whisk in the 1/4 cup flour and cook 1 to 2 minutes, then slowly whisk in hot broth until smooth. If you forgot you can also whisk a cornstarch slurry into a little cold water and add it while simmering until it thickens.

Can I make this ahead or freeze it You can make the soup ahead, refrigerated leftovers keep 3 to 4 days. Freeze the soup without the dumplings for best texture, up to 3 months. Dumplings get mushy when frozen, though you can freeze raw dumplings on a tray then bag them, but results vary.

How do I make the dumplings dairy free or gluten free For dairy free use unsweetened oat or soy milk and a neutral oil instead of butter. For gluten free use a 1 to 1 all purpose gluten free flour blend that contains xanthan gum and check that your baking powder is gluten free. Texture might be slightly different, but it works.

How do I get a clear broth and a good chicken flavor Rinse and trim excess fat from the chicken, start with cold water or broth and bring to a gentle simmer, skim any foam the first 10 minutes, then add vegetables and herbs. Simmer low and slow so the stock stays clear and the flavor concentrates, about 40 to 60 minutes total depending on the chicken size.

Chicken Dumpling Soup Recipe Substitutions and Variations

Chicken (3 to 4 lb bone-in): rotisserie chicken for a fast shortcut, turkey thighs or legs for a richer broth, or boneless chicken pieces if you want less fat but cook a shorter time
Low-sodium chicken broth: vegetable broth to make it vegetarian, turkey or beef broth for deeper flavor, or water plus 2 to 3 tsp bouillon or paste if thats all you got
All-purpose flour for dumplings (2 cups): use self-rising flour and skip the baking powder and extra salt, whole wheat pastry flour for a nuttier bite though dumplings may be denser, or a 1-to-1 gluten-free baking blend if you need GF
Whole milk or buttermilk: plain yogurt thinned with a little water, reconstituted buttermilk powder, or unsweetened almond or oat milk for a dairy-free option (dumplings might be a bit less tender)

Pro Tips

1. Sear the chicken first: brown the skin and any exposed bits in the pot until nicely golden, then remove and cook the veggies in the same pot. Those browned bits add a lot of depth when you deglaze with the broth, so don’t skip it.

2. Keep the fat cubes cold and don’t overwork the dumpling dough. Use a fork or pastry cutter until it looks like coarse crumbs, then stir just enough milk to bring it together. A cookie scoop or two spoons gives even dumplings and a wet spoon helps them release cleanly into the broth.

3. Boost the broth flavor by concentrating it: after you remove the chicken, simmer the liquid uncovered for 15 to 30 minutes to reduce and deepen the taste, then return the shredded meat. If you want an even richer base next time, roast the bones and vegetables first.

4. Make ahead smart: cook the soup a day early, chill it, then lift off any solidified fat before reheating and adding dumplings. Dumplings soak up liquid over time, so store leftovers with dumplings separate when possible, or add fresh dumplings when reheating.