Chicken and Vegetable Dumpling Soup
Surprisingly easy to make at home, this chicken dumpling soup (loaded with veggies!) is hearty, wholesome and so incredibly delicious!
I don’t know why, but for many years of my life, the thought of plopping homemade dumplings into a from-scratch chicken/veggie soup was always super intimidating.
Like, why even go there when you have chicken noodle soup and chicken pot pie and chicken noodle stew and other chickeny, vegetabley favorites? Know what I mean?

It wasn’t until I tried my Aunt Marilyn’s amazing chicken dumpling soup (loaded with veggies) that I kind of got it. A) it was actually embarrassingly easy to make emphasizing all the lost years of my life I had lived in intimidation and B) it’s pretty much one of the best soups ever.
My family can attest to that. They go crazy over this soup. It’s easily one of their favorite meals of all time, and I’m sitting over here thrilled that I can fulfill all of their wildest winter soup dreams with minimal effort.
This recipe is a huge favorite for many of you, too.
Here’s a quick comment from the thread below: I just wanted to let you know that…my family of 5 all loved it, including my picky 8-year-old who claims to not like any soup that doesn’t come out of a can! I was nervous about the dumplings, I’ve never made anything like that before, but they came out great! Thanks for once again saving dinner in my house!
How to Make Homemade Dumplings
I’m including a few tips to help you if you’ve also been in the intimidated-by-homemade-dumplings camp.
The dumplings are made from a soft one-bowl batter. Similar to muffins, you don’t want to overmix the batter or the dumplings might be kind of dense and heavy.
The recipe has always used 1 cup flour for the dumplings, but I’ve added a note below to add another 1/4 cup flour to the dumpling dough if you want sturdier dumplings.
Comfort Food is Rustic
I use my small cookie scoop {aff. link} to drop the dumplings into the hot soup. The best piece of advice I can give for chicken dumpling soup is to LET GO OF PERFECTION.
The dumplings are going to be rustic looking. Not uniform in size or shape. And quite honestly, just a little bit homely in appearance.
That’s the comfort and joy of dumpling soup. It’s meant to be a down home comfort food that pleases the soul and the tummy without giving a flip about what an Iron Chef would say about it.
Let the Dumplings Fully Cook
As the dumplings are dropped into the simmering soup, they’ll immediately start puffing up and expanding. That’s ok! Just work as fast as you can; all will be well in the end.
The biggest key to success in this recipe is to put a lid on the soup while the dumplings cook, and let the dumplings cook for the full amount of time. Try to summon all your self control and don’t lift the lid while the dumplings cook!
I’m kind of against soggy foods in general, but when the dumplings in this soup are fully cooked, they are incredibly yummy. Soft on the outside and fluffy on the inside.
Using a wider pot vs. a tall, narrow pot will increase the surface area for the dumplings, so keep that in mind, too.
If this soup has been a long standing favorite of yours, I haven’t changed anything fundamental in the recipe below – just added a few recipe notes.
But if you haven’t made this soup yet, what better time than mid-January for us northern hemispherers, huh? Chicken dumpling soup was meant to be winter’s soup.
Chicken and Vegetable Dumpling Soup
Ingredients
Soup:
- 1-2 teaspoons olive oil
- 1 cup diced celery, about 2-3 stalks
- 1 cup diced carrots
- 1 cup diced yellow or white onion
- 1 teaspoon salt, I use coarse, kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 8 cups chicken broth, I use low-sodium
- 1 to 1 ½ pounds boneless, skinless chicken breasts or 3-4 cups cooked chicken (see note)
- ½ cup water + 1/4 cup all-purpose flour to thicken
- ½ cup frozen peas
Dumplings:
- 1 cup all-purpose flour, use 1 1/4 cups flour for sturdier dumplings
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon dried thyme or sage
- ½ cup sour cream
- ½ cup milk
- 1 tablespoon vegetable or canola oil
Instructions
- In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/or veggies are tender. Remove the chicken to a plate and cut into small pieces.
- In a small bowl (or blender), combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.
- For the dumplings, in a medium bowl, stir together the dry ingredients. Add the sour cream, milk and oil. Stir just until combined (don’t overmix).
- Drop teaspoon-sized amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup. I use a #60 small cookie scoop. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook! Add time if the dumplings haven’t cooked all the way (or if they are bigger in size than teaspoon-sized portions).
- When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart, if needed. Serve.
Notes
Recommended Products
Recipe Source: adapted from my Aunt Marilyn
Recipe originally posted February 2010; updated with new pictures, recipe updates commentary
I love this recipe so much, and make it often. It’s simple, and makes a fast dinner when using leftover chicken or rotisserie. This recipe is a keeper 🙂
Sooo yummy. The dumplings came out perfect; light and fluffy on the inside and soft and creamy on the outside. Perfect cold February night soup.
Holy cow, this might be the best soup I’ve ever made. My husband made those mm mmm sounds he usually reserves for his own cooking haha. Thank you for such a delicious recipe! It’s a keeper!
I love this soup so much! Do you think I would be able to double the dumplings and still have them turn out ok? We want more dumplings!
As long as they fit in the top of the pot, it should be fine! Otherwise they can sink into the soup (if there are dumplings on top pushing them down) and kind of disintegrate a bit.
I double the dumplings and it turns out fine. The soups broth thickens up a bit, especially with leftovers, so I usually add some extra chicken broth to thin out. After doubling the dumplings, never went back to the original – it’s my husband’s favorite part of the dish!
The only problem with this recipe is that everyone fights over the dumplings! This is the PERFECT Fall dinner, and it looks and tastes like a lot more work than it is. Our family LOVES this soup!
Mel, such an amazing recipe. Everything cooks perfectly. You always deliver. Keep up your Awesomeness!
Thanks so much, Jessica!
Late summer stormy afternoon in south Florida – no wonder I’ve been craving chicken & dumplings like my momma used to make. 🙂 This recipe works and was not a difficult chore. The recipe for the dumplings is the simplest one around and made the perfect amount of dough to cover the top of my Dutch oven. They required 20 minutes for the small cookie scoop i used. Rotisserie chicken, herbs, veggies and chicken stock. Delicious! This one is a keeper.
This was perfect for tonight. It’s a little cooler and rainy, and it seemed like a great day for soup. Everyone loved it. It came together easily and it was full of flavor.
I made this recipe last night. I’m not much for vegetable soup, but this was absolutely amazing!!! I like soup thicker, so I added some extra flour. I had never made dumplings before and they were perfect. My grandson ate leftovers today and had two servings. He said it was really good. Thank you.
Excellent cold weather soup. Easy and delicious. Thanks Mel.
Perfect! I have tried so hard to make homemade dumplings through the years, but they were never as good as the Bisquick ones. These dumplings finally have beat out the boxed mix! I cooked a whole chicken in my instant pot and then made broth with the bones and vegetable scraps. With a 6 pound chicken, I was able to double the recipe with the meat and broth that I got. I shared half with a friend, both of our families loved it. Thank you thank you!
Speaking of instant pot chicken broth, I would LOVE to hear how you make your broth, Mel. Mine is good, but I know yours would be better LOL!!
Made this soup I added also some white corn to it , and used a thing of grands biscuits , cut them into fourths . Then rolled them in some fresh thyme salt pepper , cooked them in soup for 20 min covered to steam , it was great ,
This recipe is so delicious and easy to follow. I’ve made it so many times and the whole family loves it. Do you think it’s possible to make this recipe on a crock pot?
I haven’t tried it so I’m not sure? Worth a try though!
I forgot to rate it!! 10 stars should be an option! 😉
SO INCREDIBLY DELICIOUS!!!!!!! My son just received a diagnosis of ulcerative colitis, so we’re trying to prepare easy-to-digest foods for him. The dr. specifically mentioned soups as being a great choice. I decided to make this tonight and I’m so glad I did!! I had to sub some of the veggies for my son, but ended up with carrots, onions, and potatoes. I also mis-read a line and added milk with the flour, instead of water. Sometimes mistakes are a good thing, right! haha This soup is absolutely going onto the “make again” list.
Also, thanks for a great site, Mel! I’ve been an avid reader since pregnant with my 2nd son–he’s turning 10 soon! 🙂
Ah, Amy! So happy you are still here after all these years! And also, you are amazing for researching and tailoring recipes for your son. I’m now going to make this soup for my friend with colitis with your changes!
How wonderful that you found a soup your son loves and that is good for him! I’ve been making Chicken and dumplings for years, following no particular recipe except when it came to the dumplings. I’ve made them with Bisquick for years, and their recipe actually calls for milk instead of water for the dumplings. I imagine it would be a fine thickener too!
I decided to follow this recipe tonight rather than going rogue, and I must say, the flavor was much better! I think I tend to over season, a dash of garlic powder, or perhaps a wee too much salt. I enjoyed this recipe, and it’s author and appreciated reading the notes and helpful hints!
Blessings,
Kathryn
gonna add it to my diet menu. thanks for the recipe
Very good recipe! Clear and understandable, results are delicious!!
Hello. Made my own version with your reference. Turned out REALLY good. My husband loved it. Should’ve used the 1 1/4 cup of flour…makes a huge difference. I used only one cup and the dumplings were not very firm. Thank you.
After making this several times since you posted the recipe, my husband has declared this his most favorite soup in the history of ever. (I may have borrowed your phrase, Mel.)
Seriously, so, so good and easy. We love this recipe!
Serious, Sarah?? That’s super high praise, I love it!
Made this a couple weeks ago and I had never made chicken and dumplings before. It turned out delicious! Making it again tonight.
I made this in my Instant Pot and had a problem, perhaps someone can suggest what went wrong? I used saute for the veggies, then switched to slow cooker with high heat to let it simmer for a while. I dropped the dumpling dough in, and then (as instructed) covered the pot and let it simmer (still on high) for another 15 minutes (with the vent open). All of the dumpling dough was a gelatinous mass floating on the top of the soup – it never firmed up into distinguishable dumplings. We still ate it anyway (my B-I-L thought it was GREAT as it was), but what went wrong?
This was so delicious, and the dumplings turned out perfectly, in spite of my worries about never having made them before. This will definitely go into the regular rotation for cold weather!
Dear Mel,
You are such an inspiration to those who have to cook day after day and really get tired of the same old things. I can’t tell you how much you have influenced my cooking life. Because of you I bought an InstaPot and it is one of the best things I have ever bought. Thank you so much for recommending it. Would like to ask you about the Chicken and Vegetable Dumpling soup recipe. I made it as a valentine for my husband but we were both completely sad about how the dumplings came out. I remember when my mom used to make dumplings that they were fluffy and like a biscuit in the middle. Mine were like a soft gooey ball. I felt terrible. Because I wanted them to be studier I used 1 & ¼ C. of flour. Is it because I might have mixed it too much? Hope you can help.
Thanks so much,
Patty Jaundzems
Hi Patty, sorry this didn’t quite work out for you! It sounds to me like you could probably add another couple tablespoons flour to the dumplings AND cook them longer. That really is the key to a cooked dumpling. They will still be soft on the outside (because they are cooking in liquid), but they should be fluffy and “done” on the inside.
I made this on a snowy day and it hit the spot. I did substitute herbs de Provence for the thyme in the soup. My only problem is that I didn’t get the dumplings small enough which was completely my fault.
This was a very big hit. Thank you again for all of these wonderful recipes.
Made this last night and it was AMAZING! Everyone gobbled it up and even slurpped up the last bits of broth in their bowls. I was a bit intimidated at making the dumplings, as I’m not way experienced with making them, but they turned out tender and delicious. New fav, for sure!!
so now I need to know where you find such a wide-mouthed pot?!!
Hey Joy! I have an old enameled cast iron dutch oven pot that I use for this recipe because it is wide (I think it’s a Mario Batali brand; I’ve had it for 10 years or so).
Yum! It was so cold they canceled school today. This did the trick for a warm-you-to-the-core dinner. The baby drank the last drops from his bowl.
Best chicken and dumplings ever! I used precooked rotisserie chicken and doubled the amount because my husband is one of those people who thinks “soup is not a meal”, and even he loved it!
I’ve been making C&D for years (including yours from before the update). If you have it, I suggest that you try herbs de Provence in lieu of the thyme sometime for a change-up. I made the updated recipe tonight with that one change, and my kiddos agree it’s the current fav version! Thanks for the no-fail recipes!
We loved this! Kids fought over the dumplings – thanks Mel!
Mel ~ have you ever had/made Knoephla soup?
No, but my friend MIchelle brought us some a few weeks ago and it was AMAZING!
We just moved to North Dakota and I think it is unofficially the State soup~ I have had it about 10 times in three months so I had to make it! I just made the recipe from taste of home and was wondering if you had tried some when you lived in Minnesota ~ it is so amazing!! Especially on -35 degree days!!
This recipe was so easy and tasty! I didn’t have any chicken so it was literally vegetables and dumplings and it was still enough for us. Will be adding to my dinner rotation!
I made this soup following the directions exactly as written…turned out perfectly for us. Heated up well for leftovers the next day, too! Thx, Mel for a wonderful soup recipe for a cold winters night. I’ve never made dumplings either and these were simple to make and really tasty. I plan on making it again for my brother and his wife when they come for a visit next week. (Also going to make Mel’s Caesar dressing, blender roll ups, coleslaw, lava cakes , and perfect chocolate chip cookies….just to name a few!)
Sounds like a yummy lineup of food for your company, Gail!!
Wondering if there is a way to make this without milk and sour cream. I can sub cashew milk or soy milk but I’m not sure about what to substitute for the sour cream that wouldn’t ruin the consistency. Any ideas?
I’m not super familiar with dairy-free alternatives to sour cream. Sorry I’m not more help! Is there dairy free yogurt or sour cream that could work?
We tried this for the first time tonight and my so. Walker told me it needs to go “into the rotation right away!”. It was SO delicious! We were all fighting over the dumplings. Thank you for another favorite Mel!
Love this, Tiffany!
I made this last night and we all loved it! I had no idea how delicious those dumplings would be! So yummy! Thank you for another amazing recipe. You’re the best!
Thanks for checking in, Traci – glad you liked it!
I did not have sour cream, so I did not make the dumplings. The soup by itself was a big hit! I used chicken leftover from your rock salt chicken recipe. Thank you for another awesome recipe!
This was delicious! My kids helped make it and they were so proud! I think my 10-year-old had 4 helpings! I added corn and mushrooms. Thank you for a great and easy recipe.
So happy this was such a hit, Tristina! Love that!
Mel, yum! I’m excited to try this! My mom loves this kind of soup, I’d love to take her some, with the dumplings in it does the leftover soup reheat ok a few days later? Or is it best eaten day of? Thank you!
We love the leftovers! It’s a little thicker and the dumplings are softer, but it’s still super yummy.
I made this tonight with beef broth and stew meat! It was delicious! Thanks Mel!
Oh wow, YUM!
I made this last night and it was perfect! So easy and so delish! Thanks Mel!!
Glad you loved it, Josie! Thank you!
So easy and tasty! The dumplings come out so fluffy and light. I have made this many times and it never disappoints. Thanks Mel.
Thanks, Reenie!
I’ve never had dumplings before but want to make this and try them! In the recipe it gives the approximate time it will take to cook the dumplings, but how do I know when they are done? Never having had dumplings I don’t know what they should end up like ha! Also by the description it kind of sounds like they maybe poof up as they cook but then shrink back to about their original size?? Am I understanding that right??? Thanks for your help!
Hey Misty – the dumplings will puff quite a bit will baking – and then they’ll stay that size. They won’t shrink back down (sorry for the confusion). To really know they’re done, scoop one out of the pot and cut into it – if it’s fluffy but not doughy in the middle, they’re done! Hope that helps!
Thanks so much!
Because we have a day off today, I’m having a “freezer cooking day” loading up the freezer with rolls, bread, freezer burritos, muffins and cookies. I’m not sure how we would survive life without your recipes. And this Chicken and dumplings looks amazing and I’m not sure how I have never seen it before! Can’t wait to give it a try!
Thanks, Helen! You are ambitious today!
When you say add chicken broth, water and chicken I am wondering what water to add. The only water I see is with the flour to thicken the soup. Am I missing something?
Hey Robyn, sorry about that. The older version of this recipe included half water/half chicken broth, but I use all chicken broth (which was included in the directions but I forgot to change the instructions). I’ve edited the directions. Hope that helps!
Hi,
I am lactose intolerant so I can’t use Sour Cream for the dumplings can I leave this out and would the dumplings still be tasty
Maybe try using a dairy-free sour cream like Tofutti’s Better Than Sour Cream. It usually substitutes well.
Have you ever tried Lactaid sour cream? It is 100% lactose free!
I wouldn’t leave it out, but it looks like some other commenters gave some great suggestions for alternatives!
I love this soup. I made it a few months back and used gluten free flour in place of the regular flour and the dumplings turned out great! And of course, gluten free flour to thicken.
That’s awesome. Brenna! Thanks for including that detail for other GF eaters!
I’ve never used sour cream in my dumplings but that sounds like it could be good!
Makes them super tender!
I forgot to say that I always make 1& 1/2 times the amounts for the dumpling part of the recipe when I am making for 7. It is a little crowded on the surface of the soup when I plop them in there, but it cooks perfect still. This way everyone gets enough dumplings. I use my small cookie scoop to add the dumplings in like mel suggests and it goes really quickly.
I make this for family and guests regularly. It is one of our favorite recipes from Mel. We love that it has lots of veggies and I add a generous amount of Costco rotisserie chicken, but the dumplings steal the show. So good!!!
Glad you love this, Mel! And I agree with your 2nd comment above; I often 1 1/2 the dumpling part too if I want the soup to go a little further. 🙂