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Chicken and Dumplings Soup is the perfect soup for dinner – it’s done in under 30 minutes! It’s easy to make this soup recipe all winter long.
30 Minute Chicken Dumpling Soup
Growing up I absolutely LOVED Chicken and Dumplings. My mom made the recipe from the Betty Crocker cookbook often and I looked forward to that meal my whole childhood.
As an adult I started making my own chicken and dumplings and wanted to make something more like a soup instead of a stew or thick and rich recipe. I wanted all that delicious chicken and dumplings flavor but easier and done much quicker!
Why you’ll love this recipe
I’ve been making my chicken and dumpling soup recipe almost my entire marriage and I hope that you’ll love it as much as we do! This soup recipe shows up often in the fall and winter and we look forward to it every year.
This is a chicken and dumpling soup made in under 30 minutes!
Ingredients Needed
- Chicken: I use boneless, skinless chicken breasts that I cut into chunks. You could also use thighs if you prefer.
- Potatoes: Use a russet potato or even little yellow potatoes. The potatoes help thicken the soup a little without adding too much flour.
- All-Purpose Flour: You’ll need a little bit to coat the vegetables for the soup to thicken, and the rest is to make the homemade dumplings.
- Broth: Use chicken stock or broth. I like Trader Joe’s brand low sodium best.
How to make Chicken and Dumplings Soup
- Season chicken with salt and pepper. Add the chicken to a large stock pot or soup pan and brown on all sides, about 3-4 minutes total. Remove chicken from the pan.
- Cook onion, celery, and carrot for two minutes, stirring often. Add the garlic, cook one minute. Add the potato, salt, pepper, and Italian seasoning and cook for another minute.
- Stir flour into vegetables and cook one minute then stir in chicken stock. Stir to remove anything stuck to the bottom of the pan. Cover and bring to a boil then cook over medium heat.
- Meanwhile, make the dumplings by stirring all ingredients for the dumplings in a medium sized bowl. Mixture will be thick. Set aside.
- Boil soup for about 4-5 minutes then add the chicken back to the pan. Cook until potatoes are fork tender.
- Add the frozen peas to the pot and stir.
- Drop dumpling dough into the pot using two spoons. This recipe makes about 6 dumplings, unless you want them smaller or larger.
- Cover the pot and cook until the dumplings are cooked, 8-11 minutes. Serve hot.
What are dumplings made of?
I love using from scratch dumplings in this soup recipe but if you want a semi-homemade cheat you can use Bisquik. In fact, I grew up on Bisquik dumplings and still sometimes use the yellow box to make my chicken and dumplings. If I’m not in the mood to make it from scratch, that’s what I use.
I love that the dumplings just come together easily without butter. Simple dumplings don’t need the butter, it’s not a biscuit.
Want an even easier dumpling? Make Sweet Cream Biscuits which use heavy whipping cream – but omit the sugar.
Expert Tips
I have a few tips for making this easy chicken and dumplings from scratch:
- I am sure to cut my chicken into small bite-sized chunks. No one wants to have to cut the chicken in their soup!
- I brown the chicken pieces before I start the soup. This seals in the juices of your chicken so it won’t be dry.
- Be sure to use a good quality chicken stock or broth (Trader Joe’s and Kitchen Basics are my favorite). I always use low-sodium so I can control the amount of salt in my recipe.
- Want another semi-homemade cheat? Sometimes I use rotisserie chicken or leftover baked chicken for this recipe. Just throw it in with the peas and you have an easy soup recipe that comes together even faster.
- My biggest tip for making soup at home in under 30 minutes: taste it. Be sure to taste it as you go to test the seasonings. Salt, pepper, and Italian seasoning go a long way to making this soup taste like it cooked all day!
FAQs
Store the leftover soup in the refrigerator for up to 3 days.
This is dependent on the recipe – some are very thick and the mixture is like gravy. This is a soup recipe and much thinner.
You can freeze the soup but the dumplings won’t reheat well. Instead, make the soup then freeze it once it’s cooled and make the dumplings upon thawing and heating.
Chicken and Dumplings Soup
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 1 medium yellow onion diced
- 1 stalk celery diced
- 1 medium carrot peeled and diced
- 2 cloves garlic minced
- 1 medium russet potato diced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Italian seasoning
- 2 tablespoons all purpose flour
- 32 ounces chicken stock
- ½ cups frozen peas
Dumplings:
- 1 cup all purpose flour
- 2 tablespoons vegetable oil or olive oil
- ¼ cup nonfat milk
- 1 large egg
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Heat 1 tablespoon olive oil in soup pot over medium high heat. Season chicken with salt and pepper (about 1/2 teaspoon each). Add the chicken and brown on all sides, about 3-4 minutes total. Remove chicken from the pan.
- Add second tablespoon of olive oil to the pan. Cook onion, celery, and carrot for two minutes, stirring often. Add the garlic, cook one minute. Add the potato, salt, pepper, and Italian seasoning and cook for another minute.
- Stir flour into vegetables and cook one minute then stir in chicken stock. Stir to remove anything stuck to the bottom of the pan. Cover and bring to a boil.
- Meanwhile, make the dumplings by stirring all ingredients for the dumplings in a medium sized bowl. Mixture will be thick. Set aside.
- Boil soup for about 4-5 minutes then add the chicken back to the pan. Cook until potatoes are fork tender.
- Add the peas to the pot and stir.
- Drop dumplings into the pot using two spoons. This recipe makes about 6 dumplings, unless you want them smaller or larger.
- Cover the pot and cook until the dumplings are cooked, 8-11 minutes. Serve hot.
Recipe Notes
- If you want semi-homemade help with this recipe, use Bisquik baking mix for the dumplings. I use the dumpling recipe on the side of the box sometimes and it makes it easier to not have to make them from scratch.
- Have leftover chicken you want to use up? Skip cooking the chicken and add the already cooked chicken into the pot with the peas and dumplings. Cook until hot.
can you use whole milk?
Yum this looks delicious!
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