Chicken-N-Dumplings Soup + Giveaway

How about a sleeker version of momma’s Chicken and Dumplings Recipe? Chicken and Dumplings Soup brings all the best qualities of Chicken and Dumplings together for the modern palate, leaving the gravy and heartburn in the past.

Chicken N Dumplings Soup Recipe | #soup #recipe #chicken

We’re having another Kitchen Conversation with Land O’Lakes! This time, the topic is Modernizing Vintage Recipes. We all have those family favorites that, let’s be honest, need a little refresh for our current dinner table. I came up with a vintage recipe that needs some updating to match our newly updated kitchen!

When we moved to North Carolina from the Midwest, one of the first things I noticed was the differences in cooking techniques.

In the South, cornbread is cooked in a skillet with bacon grease, unlike the tall, pillowy cornbread I was used to.

Grits are the breakfast side of choice, not home fries or cream of wheat.

And dumplings were noodles. Say what?!?

Chicken-N-Dumplings Soup Recipe | #soup #recipe #chicken

Growing up, every chicken and dumplings recipe I ever ate had dumplings that were dropped from a spoon. Dumplings were dumped, not cut into noodles.

These morsels of dough simmered in the gravy until puffed into little balls of carby deliciousness. The irregular shapes and moist centers were part of the appeal.

Yet here in the South, friends tell stories of standing on a wooden stool while Great-Granny presses the dough out on the countertop. Then she let her gran’babies take turns cutting it into short, fat noodles with a pizza cutter.

Whether you prefer the dropped dumplings or noodle dumplings, one thing is for certain: A good chicken and dumplings recipe equals a hefty serving of nostalgia and a whole lot of love.

Chicken and Dumplings Soup | #soup #Chickenanddumplings #recipe

However… the last time I ate classic chicken and dumplings, I felt like I had a brick in my belly. I’m just not accustomed to eating such heavy dishes anymore.

It made me think this vintage recipe was ready for a little “modernizing.”

How to Make Chicken and Dumplings Soup | #soup #Chickenanddumplings #recipe

So today I’ve made an updated version of my favorite chicken and dumplings recipe, Chicken-n- Dumpling Soup!

I ditched the heavy cream gravy and hulky dumplings for a thin, savory broth with mini parmesan-herb dumplings.

How To: Chicken N Dumplings Soup Recipe | #soup #recipe #chicken

The fact that the chicken and dumplings aren’t drowning in gravy really allows the fresh, herbal flavors to shine. Also, Chicken-n-Dumpling Soup takes much less time to cook because it uses chicken breasts instead of a whole chicken.

I added a third of the butter I would normally use in my traditional chicken and dumplings recipe. Land O Lakes® Butter in Half Sticks made it easy to pull just the right amount out of the fridge. Using Land O Lakes® Butter with Olive Oil & Sea Salt created a rich, satisfying undertone.

Really, who needs gravy?

Chicken n Dumplings Soup Recipe | #soup #recipe #chicken

Modernizing is a good thing. Even when it comes to our most beloved dishes.

I honestly believe Grandma would approve.

Chicken & Dumplings Soup Recipe | #soup #recipe #chicken


Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Chicken and Dumplings Soup


For the Soup:

  • 1 1/2 lbs. chicken breast, cut into 1/2 cubes
  • 1 large onion, peeled and diced
  • 3 cloves garlic, minced
  • 4 celery stalks, thinly sliced
  • 4 carrots, thinly sliced
  • 1 half stick (4 tbsp.) Land O Lakes® Butter with Olive Oil & Sea Salt
  • 1 tsp. ground mustard
  • 1/8 tsp ground turmeric (for color)
  • 1 bay leaf
  • 64 oz. low-sodium chicken stock
  • 1/4 cup chopped parsley
  • Pepper to taste


  • 3/4 cup flour
  • 3 Tb. grated parmesan cheese
  • 1 Tb fresh thyme leaves, finely minced
  • 1/2 tsp. fresh rosemary, finely minced
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper
  • 3/4 cup whole milk


  1. In a large sauce pot, melt the Land O Lakes® Butter with Olive Oil & Sea Salt over medium heat. Add onion, garlic, celery and carrots. Cook for 8–10 minutes. Stir occasionally.
  2. Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
  3. Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
  4. Once the soup base has cooked down for 15 minutes, bring the temperature back up to a boil. Stir in the chicken and parsley. Then use a spoon to drop scant 1/2-teaspoon lumps of dough into the soup. Simmer 5 minutes, until the chicken and dumplings are cooked through. Remove the bay leaf and serve warm.

Enter to WIN this awesome Land O"lakes Butter #Giveaway on

Today Land O Lakes® Butter is offering a fabulous vintage giveaway!

This Giveaway Includes:

  • Steel stock pot
  • Measuring scale
  • Measuring spoons
  • Apron
  • Half stick butter dish
  • 3 coupons for Land O Lakes® Butter in Half Sticks
  • Vintage Land O’Lakes recipe box

To Enter, simply follow the prompts in this automated entry form. For US residents only.

a Rafflecopter giveaway

Disclosure: A Spicy Perspective has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.

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197 Responses to “Chicken-N-Dumplings Soup + Giveaway”

  1. #
    Christy — June 19, 2013 @ 9:15 am

    I’ve been wanting to try to recreate my classic zucchini bread this summer. Spice it up a bit!


  2. #
    Jo Ann Buller — June 19, 2013 @ 10:06 am

    hope i win.


  3. #
    DeniseG — June 19, 2013 @ 10:10 am

    I won’t call it a “remake” per se, but I am currently working on nailing down precise recipes/measurements for some of my great-grandmother’s old, handed-down recipes. Especially for the baked desserts…some of her instructions and amounts are pretty open to interpretation :) “Handfuls” of flour doesn’t yield consistent results for me. :)


    • ckgato — June 19th, 2013 @ 10:21 am

      Haha! I just basically commented the same thing!


  4. #
    Diana Whitlatch — June 19, 2013 @ 10:12 am

    I would love a lighter potato salad that sill has great flavor.


  5. #
    Melinda H — June 19, 2013 @ 10:16 am

    Can’t wait to try the chicken and dumplings soup! Looks delicious and also thanks for the pics along with the recipe! (o;


  6. #
    Amanda Bennett — June 19, 2013 @ 10:16 am

    My dad loves Chicken & Dumplings. I bet he would love this version!


  7. #
    Amanda Bennett — June 19, 2013 @ 10:18 am

    When I make over dishes I try to use reduced fat versions of certain ingredients and add extra veggies for extra color and flavor where I can.


  8. #
    ckgato — June 19, 2013 @ 10:21 am

    Going to my grandma’s over the Fourth of July weekend. SHe’s going to make chicken & dumplings for my visit. I try to get her to write down the recipe for me, but at 91, she is on auto-pilot and isn’t sure the measurements! I’m saving this recipe for myself to make when I crave it and not in Tennessee!


  9. #
    Jocelyn — June 19, 2013 @ 10:21 am

    I am making this tonight! YUM!!!


  10. #
    Wendy Farmer — June 19, 2013 @ 10:27 am

    I have not had much luck with chicken and dumplins but this looks too good not to try. I will definitely be giving it a go. Thanks.


  11. #
    Erin B — June 19, 2013 @ 10:32 am

    I wonder if I could redo enchiladas with a hardy green leaf… I did make vegetarian cabbage rolls, which turned out awesome!


  12. #
    Heidi — June 19, 2013 @ 10:32 am



  13. #
    Mark — June 19, 2013 @ 10:34 am

    I would love to win this =)


  14. #
    Paula Brown — June 19, 2013 @ 10:39 am

    Love me some chicken N Dumplings! You made my mouth water.


  15. #
    Debbie Lynn — June 19, 2013 @ 10:54 am

    Love chicken and dumplings so this is a must try for us!


  16. #
    Linda Gadzinski — June 19, 2013 @ 10:59 am

    I only use land o lakes unsalted butter for baking. Just recently made 300+ cupcakes for my niece’s graduation and lost count with how many pounds of butter I used….at least 35#. As for revising vintage recipes….why mess with a good thing? Special recipes at Christmas, holidays, necessitate real butter.


  17. #
    Rachael Wilson — June 19, 2013 @ 11:00 am

    OOOh, I love the turquoise!!


  18. #
    Jeannette B — June 19, 2013 @ 11:08 am

    i’m not too sure that I have vintage recipes that need doctoring but I would love to healthify my homemade gravy and shortbread cookies. I can imagine using this butter and some fresh rosemary for homemade shortbread cookies. mmmmmmm.


  19. #
    Jenah Parris — June 19, 2013 @ 11:08 am

    I love the updated version of this recipe! Soup! Mmmm! Two of my favorite dishes combined to make one!


  20. #
    Lisa Spivak — June 19, 2013 @ 11:25 am

    This looks awesome! I am always looking for great recipes and look forward to making this one! Thank you for sharing!


  21. #
    Jeann O — June 19, 2013 @ 11:33 am

    Mac and cheese make over with asiago and kale


  22. #
    Leann Lindeman — June 19, 2013 @ 11:59 am

    For lots of dishes I use fat free chicken broth and a light margarine.


  23. #
    Jym — June 19, 2013 @ 12:13 pm

    I would reformulate my Mom’s cookie recipe, which calls for margarine (YUCK) to work with buttah!


  24. #
    Amy — June 19, 2013 @ 12:18 pm

    I would love to win the giveaway, and use it to make this yummy chicken and dumpling soup recipe!


  25. #
    Marianne Hedemark — June 19, 2013 @ 12:25 pm

    looks like a winner! I hope I am too!


  26. #
    Katrina — June 19, 2013 @ 12:33 pm

    I know I want some of that soup. Looks delicious. Not sure how I would make over a favorite dish, but for years now I have been using all lower fat ingredients and making the same great stuff with a lot less fat. ;)


  27. #
    Brisja — June 19, 2013 @ 12:41 pm

    I like to use Greek yogurt in the place of mayo. Much healthier with a very similar taste. No one ever knows the difference!


  28. #
    Elizabeth — June 19, 2013 @ 12:57 pm

    I can’t say that I have a favorite vintage dish, but I would like to make a tuna noodle casserole with salmon and asparagus instead of tuna and peas :)


  29. #
    Kathy — June 19, 2013 @ 1:09 pm

    I would love to win and the soup looks great. Gonna have to try it.


  30. #
    Cat K. — June 19, 2013 @ 1:20 pm

    Some day I want to play around with my mom’s spaghetti recipe. I love it the way it is, but it could be a fun project!


  31. #
    Katie — June 19, 2013 @ 2:37 pm

    I’m constantly on the hunt for the perfect apple crisp, so I suppose that’s the one “classic” and “vintage” recipe that I’m always trying to modernize/update.


  32. #
    Julia — June 19, 2013 @ 3:30 pm

    Apple pie. I’d like to play around with some old-fashioned apple varieties. See if I can find a recipe we all like.


  33. #
    Angelica — June 19, 2013 @ 6:10 pm

    I would love to spice up some kind of vintage pie recipe… there is so much potential in a good apple pie!


  34. #
    Nutmeg Nanny — June 20, 2013 @ 9:06 pm

    Oh yum! I love chicken and dumplings, this soup looks incredible :)


  35. #
    Angela — July 16, 2013 @ 1:23 pm

    Is this contest still open?! I love the turquoise pan!!! I would make over chicken tettriZini.
    Quick question – can this be made ahead? Make the soup and dumplings separately the day before, then reheat and cook dumplings day of?


  36. #
    Kim K. — September 27, 2013 @ 1:07 pm

    Sounds great!! Trying to eat healthier and not loose all the flavor of old family recipes is challenging to say the least – but this one looks really good :)!


  37. #
    Patty Wingert — September 29, 2013 @ 9:49 am

    I usually make the traditional chicken and dumplings, but always feel guilty eating it. Now that we are getting older I’m looking for healthier versions of meals. I made a pot of this version this morning and my husband and I think it’s a keeper. The flavor was great, and the dumplings not only had great flavor but didn’t fall apart at all. They are the dumpling recipe that I have been searching for forever. Kudos!


  38. #
    Lisa — December 16, 2013 @ 8:58 pm

    I made the Chicken and Dumpling Soup tonight and it was soooo good. I am still thining about the depth of the flavors. I frequently make chicken and/or vegetable soups but there was something really special about this recipe. I will definitely make it again.


  39. #
    Real Chinese Food Recipes — August 9, 2014 @ 8:13 am

    It’s really a great and helpful piece of info. I am glad that you simply shared this useful information with us.
    Please stay us informed like this. Thank you for



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