Classic Chicken and Dumplings Soup – A Cozy Bowl of Southern Comfort 🍲❤️
There’s something magical about a big pot of chicken and dumplings simmering on the stove. It smells like home, feels like a hug, and tastes like pure comfort. This classic Southern-style soup brings together tender chunks of chicken, fluffy homemade dumplings, and a creamy broth that warms you from the inside out.
Perfect for chilly evenings, sick days, or anytime you need a comforting bowl of goodness, this recipe is simple, satisfying, and sure to become a family favorite.
Ingredients
For the soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- ½ cup heavy cream or milk
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
For the dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter (cold and diced)
- ½ cup milk
Instructions
- In a large pot, heat butter and olive oil over medium heat. Sauté onions, carrots, and celery for 5–7 minutes until softened.
- Add garlic and thyme; cook another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.
- Stir in shredded chicken and cream. Taste and adjust salt and pepper.
- While the soup simmers, prepare the dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in cold butter using a fork or fingers until crumbly. Add milk and stir until just combined (don’t overmix).
- Drop spoonfuls of the dough gently on top of the simmering soup. Cover the pot and let dumplings steam for 15 minutes—don’t lift the lid while cooking!
- When dumplings are puffed and cooked through, sprinkle with fresh parsley and serve hot.
Tips
- Use rotisserie chicken to save time.
- Add peas or corn for extra flavor and color.
- Want richer broth? Stir in a spoonful of cream cheese at the end.
FAQs
Q: Can I use biscuit dough instead of homemade dumplings?
Yes, canned biscuit dough can be used—just cut into small pieces.
Q: Can I freeze this soup?
It’s best fresh, but you can freeze the soup without dumplings and add fresh ones when reheating.
Q: How do I know the dumplings are done?
They should be fluffy, not doughy in the center. Cut one open to check after 15 minutes.
A bowl of this classic chicken and dumplings soup is pure comfort, perfect for any day you need a little warmth and love.
