Chicken and Dumpling Soup

A timeless staple in Southern kitchens and a much-loved recipe in my family, this soul-warming soup could easily be dubbed the epitome of “southern comfort soup.” Without further ado, let’s dive into the nitty-gritty of this culinary wonder.


6 Cups Chicken Broth
2 Tablespoons Unsalted Butter For Dumplings
2 Cups Cooked Chicken Cubed
2 Tablespoons Butter
1/2 Large Onion Finely Chopped
1/2 Cup Milk 2% or Whole
2 Large Carrots Sliced into 1/4-inch Rounds
1 Cup Flour For Dumplings
1 Bay Leaf
3 Stalks Celery Finely Chopped
1 Cup Frozen Peas
1 1/2 Tablespoons Flour
2 Cloves Garlic Minced
2 Teaspoons Baking Powder
1/2 Teaspoon Poultry Seasoning
1 Teaspoon Sugar
Salt and Pepper To Taste
1/2 Tablespoon Dried Parsley


Prepping the Broth and Veggies

In a robust Dutch oven or a sturdy stockpot, melt 2 tablespoons of butter over medium heat.
Sauté the onion, celery, and carrots until aromatic—roughly 4-5 minutes.
Infuse the veggie medley with garlic, dried parsley, and poultry seasoning, cooking and stirring continually for about a minute.

Roux and Broth Infusion

Incorporate 1 1/2 tablespoons of flour into the mixture, continuing to stir.
Gradually add the chicken broth and a single bay leaf. Reduce the heat and allow it to simmer for approximately 25 minutes.

Finishing Touches

Discard the bay leaf and season with salt and pepper to your preference.
Add in the cooked chicken and frozen peas. Allow this amalgam to simmer an additional 5 minutes.

Dumpling Delights

In a separate bowl, whisk together 1 cup of flour, baking powder, sugar, and a dash of salt.
Employ a pastry cutter to mix in 2 tablespoons of unsalted butter until the texture turns crumbly.
Pour in the milk, mixing just until a dough forms.

Cooking the Dumplings

Drop small dollops of the dumpling dough into the simmering soup.
Seal the pot with a tight-fitting lid, ensuring no heat escapes, and simmer for 15 minutes. Remember, no peeking!


Employ a heavy-duty Dutch oven or stockpot with a lid that seals well for optimal results.
Exercise caution with the bay leaf. Always remove it before consumption to prevent choking hazards.
Resist the temptation to lift the lid during the dumpling phase. The environment within the pot must stay steamy.
Speed up the chicken preparation by opting for pre-cooked shredded rotisserie chicken from your local supermarket.
Leftovers? Store in an airtight container and refrigerate for up to 3 days.
For those keen on batch cooking, this soup freezes well. Thaw overnight in the fridge and reheat at your convenience.