Chicken and Dumpling Soup
Chicken and Dumpling Soup is a modern take on the classic, with mini dumplings simmered together with tender chicken and vegetables in a flavorful broth! This Chicken Dumpling Soup is lighter than traditional chicken and dumplings with the same level of comfort!
Chicken Dumpling Soup
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 and Dumpling Soup Memories
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 grandbabies 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.
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 any more.
It made me think this vintage recipe was ready for a little “modernizing.”
So today I’ve made an updated version of my favorite chicken and dumplings recipe, Chicken and Dumpling Soup!
I ditched the heavy cream gravy and hulky dumplings for a thin, savory broth with mini parmesan-herb dumplings.
The fact that the chicken and dumplings aren’t drowning in gravy really allows the fresh, herbal flavors to shine. Also, this easy Chicken-n-Dumpling Soup takes much less time to cook because it uses chicken breasts instead of 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?
Modernizing is a good thing. Even when it comes to our most beloved dishes.
I honestly believe Grandma would approve.
Ingredients for Chicken and Dumplings Soup
This chicken soup with dumplings may look like it has a long ingredient list, but don’t get intimidated! It is super easy to make with some simple, pantry staples. Here’s what you’ll need:
For the Chicken Soup:
- 1 1/2 pounds chicken breast cut into 1/2-inch cubes
- 1 large onion peeled and diced
- 3 cloves garlic minced
- 4 celery stalks thinly sliced
- 4 carrots thinly sliced
- 4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt 1 half stick
- 1 teaspoon ground mustard
- 1/8 teaspoon ground turmeric for color
- 1 bay leaf
- 64 ounces low-sodium chicken stock
- 1/4 cup chopped parsley
- Pepper to taste
Chicken Soup Dumplings:
- 3/4 cup flour
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon fresh thyme leaves finely minced
- 1/2 teaspoon fresh rosemary finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3/4 cup whole milk
How to Make Chicken Dumpling Soup
Instructions…
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.
Add the mustard, turmeric, bay leaf, and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
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.
See The Full (Printable) Recipe Card Below For This Chicken Dumpling Soup Recipe. Enjoy!
Frequently Asked Questions
A dumpling is a type of biscuit dough that is broken into small pieces and cooked through a steaming process like hot soup!
Store any leftover chicken soup in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave until heated through!
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information including calories, carbohydrates, protein, cholesterol, sodium, and fiber percentages.
Chicken and Dumplings Soup
Ingredients
For the Soup:
- 1 1/2 pounds chicken breast cut into 1/2-inch cubes
- 1 large onion peeled and diced
- 3 cloves garlic minced
- 4 celery stalks thinly sliced
- 4 carrots thinly sliced
- 4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt 1 half stick
- 1 teaspoon ground mustard
- 1/8 teaspoon ground turmeric for color
- 1 bay leaf
- 64 ounces low-sodium chicken stock
- 1/4 cup chopped parsley
- Pepper to taste
Dumplings:
- 3/4 cup flour
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon fresh thyme leaves finely minced
- 1/2 teaspoon fresh rosemary finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3/4 cup whole milk
Instructions
- 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.
- Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
- Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
- 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.
Video
Nutrition
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.
This is fantastic, and easy to make. Will be putting it on my restaurant’s list.
I made this tonight after looking for the perfect dumpling recipe. I found it!! Amazing! Thank you!
This was so good!! The only thing I did to deviate from the recipe was add some leftover kale. My husband was so sick and he loved it. Thank you.
Wow!!! Im halfway done making it but i had to taste the soup and its really really good! I can already tell that its going to be tasty! If the soup is good then the dumplings wont really matter if they’te bland 0r not…for me anyhow. I do like the creamier version and so if im done and it doesnt look creamy enough, ill just add some cornstarch probably..(btw, I am a beginner at this so not sure how to do everything yet so if theres a better/different way to make it creamier, please let me know =).
Delicious with lots of flavour. Quick and easy to make. Made it with leftover turkey and homemade broth. Never put mustard in soup before but I think it helps. I think I might use less milk in the dumplings, the dough seemed too runny, added in a little extra flour – not familiar with those as they aren’t really a Canadian thing.
Hi there! I’m planning on making your chicken and dumpling soup this week and I was unclear about one thing, forgive me if this is a stupid question but, is the chicken cooked or raw when you add it to the soup?
Hi Missy, You add the chicken in raw. Happy Cooking!!
I’ve been meaning to make this soup again for a while! It was so amazing the first time; my boyfriend ate the whole pot to himself and I only got one bowl out of it! Seriously a delicious recipe!
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I made the Chicken and Dumpling Soup tonight and it was soooo good. I am still thinking 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.
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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!
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 :)!
Oh yum! I love chicken and dumplings, this soup looks incredible :)
I would love to spice up some kind of vintage pie recipe… there is so much potential in a good apple pie!
Apple pie. I’d like to play around with some old-fashioned apple varieties. See if I can find a recipe we all like.
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.