Chicken Dumpling Soup

There are few things in life I like better than an adorable, delicious dumpling.

And look at that – a dumpling munching on a dumpling!  Okay, he’s technically munching on a doughnut…but I was close.  And he’s definitely an adorable, delicious dumpling, but he’s not exactly the kind I had in mind right this second.  Nope, I am talking about the kind of dumpling you find in a steaming hot bowl of chicken soup.

Now, making chicken dumpling soup from scratch is a little more than I am up for, especially when there are alternatives that do the hard part (making the broth) for you right in your supermarket.  Stay away from the cans of chicken broth and go for the good kinds in the box…Imagine is the best, and Pacific is a close second.  As for the chicken, you can either use leftovers from your last roast chicken, or pick up a roast chicken in the deli section.  I’ll never tell.

Now you are about 30 short minutes away from homemade chicken dumpling soup.  Once you serve this up to your own dumplings and taste how good it is, the little shortcuts along the way will only be a vague memory.  Promise!

Chicken Dumpling Soup
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 6 cups good quality chicken broth (I like the Imagine and Pacific varieties)
  • 6 large carrots, peeled and cut into ½ inch rounds
  • 2 onions, peeled and cut into eighths
  • 4 large celery stalks, cut into ½ inch pieces
  • 1 medium leek, halved lengthwise and slice into ½ inch slices (white and pale green section only)
  • ½ cup fresh chopped parsley
  • 1 tablespoon chopped fresh thyme
  • 3 large eggs
  • ½ cup milk
  • 3 large egg yolks
  • 3 tablespoons melted butter
  • 3 tablespoons chopped parsley
  • 1 teaspoon kosher salt, plus extra for salting dumpling water
  • ¼ teaspoon pepper
  • 1½ cups flour
  • 1½ cups cooked shredded chicken
  1. Melt butter in large saucepan and add flour, whisking until smooth. Whisk chicken broth into flour mixture and continue whisking over medium-high heat until smooth and at a low boil, about 5 minutes.
  2. Add carrots, celery, leek, ½ cup parsley and thyme to broth, cover and simmer for 10 minutes.
  3. While broth is simmering, make dumplings. Bring a large pot of salted water to a boil. Mix eggs, milk, egg yolks, butter, parsley, salt and pepper together until well-blended. Stir in flour (batter will be soft). Drop teaspoonfuls of the dumpling batter to the boiling water until tender, about 8 minutes. Transfer dumplings to broth pot.
  4. Add cooked chicken to broth, simmer until heated through, add salt and pepper as needed and serve.


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  1. Joanne says

    After going Imagine, I could never go back to anything else. That's the good stuff. It's kinda like broth crack.

  2. Miss McBooty says

    Without a doubt, this is my utmost favorite comfort food ever. There's nothing like a good bowl of soup after a hard day's work or when you're sick. Nummy!

  3. Anonymous says

    My mom showed me how to make dumplings like this when I was a little girl. We just got the soup going to a good low boil and dropped the teaspoons of dumpling batter directly into the soup. Mmmmmm I think I will make some tonight!!!!!


  4. New Born Babies says

    I haven't tried this recipe yet, but will tonight. I am sick of dumpling recipes that taste like rolls. I am hoping these will be different.

  5. NotesFromAbroad says

    Oh I love Chicken and Dumplings.. something my NC grandma used to make all the time. Chicken and Dumpling soup is just perfection.
    Cold there ?
    It is quite hot here.. 93ºF today ~

  6. FramedCooks says

    Yes, just a little – I think it was ten agrees the other morning. TEN! Brr. Hope the dumplings worked well for everyone!


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