This recipe for easy chicken and baby dumplings soup is a light version of classic chicken and dumplings in a creamy soup version! Perfect with some cream cheese biscuits on the side.
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Why we love this recipe
There aren’t many things in this world that can compete with the classic that is chicken and dumplings, but I think chicken and baby dumpling soup comes pretty dang close.
Because aside from the fact that it is super easy to make, it also takes that hearty meal and turns it into a light and lovely soup version, with tender shredded chicken and colorful veggies and warm and wonderful broth…and baby dumplings!
And who isn’t helpless in the face of a baby dumpling that fits right on your soup spoon? I am, I can tell you that right now. Totally. Helpless. So if you need some soup with baby dumplings in your life, you are in the right place. Let’s make some!
Ingredients you need
Ingredient notes and substitutions
- Chicken Broth: We prefer the boxed version instead of canned. You can find it in the soup aisle of your supermarket.
- Chicken: This is a perfect way to use up leftover chicken! No leftover chicken? Pick up a cooked rotisserie chicken at the supermarket. Both white and dark meat are fine.
- Creamed Corn: Yep, you read that right…it gives this soup just a little creamy texture – and some corn! Look for it in the canned vegetable aisle.
See the recipe card for full information on ingredients and quantities.
How to make this recipe
Step 1: Pour some chicken broth into a medium sized pot, bring it to a simmer, add some chopped carrots and celery and cook until the veggies are tender, about 10 minutes.
Step 2: Stir in some cooked shredded chicken and a can of creamed corn and season it up with salt and pepper until it is seasoned the way you like it.
Step 4: Mix up some flour, an egg and a little salt until you have a crumbly dough.
Step 5: Pinch off little bits of the dough and drop the into the simmering soup. Cover the pot and simmer for another ten minutes. And you’re done!
Recipe FAQs
Cut them both into roughly 2 to 3 inch chunks, drop them in your food processor, and pulse a few times until they are pretty finely chopped.
Well technically yes…but creamed corn adds that little bit of sweet creamy texture that takes this soup to the next level.
If you have the time, my favorite way to get myself a pile of cooked chicken is to pop a few chicken breasts in the slow cooker with about 2 cups of chicken broth and let it cook for 8 hours on low. It will be amazingly tender.
Or, you can put the chicken in a pot of water, bring it to a boil and turn off the heat. Cover the pot and let the chicken cool completely. This is called poaching the chicken and again…so tender.
OR, you can buy a rotisserie chicken at your supermarket, or use leftover chicken.
Pop your question in the comments section below and I will answer pronto!
Want to round out your meal?
We do love both cream cheese stuffed biscuits and butter biscuits with our soup.
And if you are a soup and sandwich lover, give these Irish Grilled Cheese sandwiches a whirl!
Other chicken soup recipes we love
Looking for more soup inspiration? Here is our complete collection of soup recipes
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Chicken and Baby Dumplings Soup
This recipe for easy chicken and baby dumplings soup is a light version of classic chicken and dumplings in a creamy soup version!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 eight ounce can creamed corn
- Salt and pepper
- 1 cup flour
- 1 egg
- 1/2 teaspoon salt
Instructions
- Bring broth to a simmer and add carrots and celery. Simmer 10 minutes until veggies are tender.
- Stir in chicken and corn and season to taste with salt and pepper.
- Mix flour, egg and 1/2 teaspoon salt together until you have a crumbly dough. Pinch off small pieces and drop into the simmering soup. Cover the pot and simmer for another 10 minutes.
- Ladle into warm bowls and serve!
Notes
-
- Chicken Broth: We prefer the boxed version instead of canned. You can find it in the soup aisle of your supermarket.
-
- Chicken: This is a perfect way to use up leftover chicken! No leftover chicken? Pick up a cooked rotisserie chicken at the supermarket. Both white and dark meat are fine.
-
- Creamed Corn: Yep, you read that right…it gives this soup just a little creamy texture – and some corn! Look for it in the canned vegetable aisle.
Sally says
Delicious twist on chicken and dumplings. So easy and it came out perfect!
Hurray! There’s nothing like a chicken and dumpling dinner, and now we can have it for lunch too, in soup form!
Kelly Wulf says
Did I miss something?
I made this soup this weekend. I really liked it and It was very tasty!! I was wondering if the dumplings should have more liquid…milk or something? Or less flour? They were very dry and I could barely mix them up.
Hi Kelly! The dumpling dough CAN vary, according to the size of the egg as that is what provides the liquid. If your dumpling dough looks really dry, you can definitely add some milk or even a little of the chicken broth to moisten it up a little. Just enough that it holds together though, otherwise your dumplings will get too spongy and big and will take over your soup! Hope this helps, and thanks for reaching out. ????
Kelly Wulf says
That’s what I did and it turned out great. Had left overs for lunch today…mmm
Thanks for your help!!
I’m so glad! And leftover soup for lunch is the BEST.
Megan - The Emotional Baker says
I love making chick’n and dumplings, but have never thought to try a soup variety. I can’t wait to try this. PS: That baby dumpling is a real cutie ;)
Isn’t he???? Sigh.
Mir says
My oldest just turned eight, so I can empathize with feeling nostalgic for those adorable chubby baby years. You know the cutest babies!
And baby dumplings. I have never done that. Wow. Need to.
Oh, those chubby baby memories…
Kathleen says
This looks delicious! My Grandma made a similar dish and she called it chicken and pinch dumplings! Love your site!
Chicken and pinch – I love it!!!
Rahul @samosastreet.com says
This looks amazing! Just like it should be colorful, lovely flavors and comforting! YUM! and your little one, he is so adorable and cute
Thank you – he’s the best!
grace says
BABY dumplings, what fun! they make a delicious and comforting soup a joy to eat, plus you have an excuse to post cute baby pics! :)
Robyn Stone | Add a Pinch says
Yum, Kate!
You know I love chicken and dumplings! They are such a favorite comfort food in my family!
(And that baby dumpling is beyond precious!)
I know you DO, my friend! xo
Cheyanne @ No Spoon Necessary says
First of all, your baby dumpling is ADORABLE! That face!! Second, baby dumplings in a soup?? Swoon! Love this, Kate! This soup looks absolutely delicious and packed with so much yummy flavor! Slurp-tastic to say the least! Cheers, friend! Xo
I know, that face just kills me. And SLURPTASTIC is my new favorite word!
Kathy @ Beyond the Chicken Coop says
Love you Lil’ Dumpling! And love this dumpling soup too! :) Chicken and dumplings is a favorite in our house. It’s a perfect comfort food. I think making a soup version sounds delicious!
Yes, he’s a keeper, right? :)
Gayle @ Pumpkin 'N Spice says
I agree, there’s not too many dishes that can compete with chicken and dumplings, but I definitely think this soup might just win! Chicken soup is my favorite, so I’m loving this creative twist! Sounds so easy to make, which I love. Pinned and can’t wait to try out!
I’m so glad – hope you love it as much as we do!
Amanda says
I think I definitely need some baby dumplings in my life. This soup sounds so tasty. And I’m really interested with that use of creamed corn. I’ve never seen that before. Looks great!
You definitely need baby dumplings. Everyone needs baby dumplings. :)
Adina says
Our favorite soup is the Romanian version of chicken and dumpling soup, it is THE comfort food for us. But I would love to try this version, the creaminess of it makes it different from what I know, I bet it is great.
And I would love to see YOUR version – can’t have too many chicken and dumpling soups!