A Southern farmhouse favorite, this old-fashioned chicken and dumpling soup is classic comfort food. The rich, homemade broth simmers low and slow until the vegetables are tender and the chicken falls apart. Soft, biscuit-like dumplings cook right in the pot, soaking up all that cozy flavor for a bowl that feels like it came straight from Grandma’s kitchen.
If you love homestyle soups, you might also enjoy my Crock Pot Chicken Stew, Slow Cooker Chicken Tortilla Soup, or creamy Chicken Gnocchi Soup.
Photography by BEA MORENO.
Table of Contents
Before You Get Started
Set yourself up for dumpling success with these key tips:
- Use cold butter and cold buttermilk. Cold fat creates light, fluffy dumplings. If the butter softens too much, the dumplings can become dense.
- Keep the broth at a gentle simmer. A rapid boil can break the dumplings apart or cause them to overcook on the outside before the centers set.
- Do not stir right away. Let the dumplings sit undisturbed for a few minutes so they begin to set. Gentle turning later helps them cook evenly without falling apart.
How to Make Chicken and Dumpling Soup
A homemade pot of chicken and dumplings takes some time, but most of it is hands-off. The process is simple and rewarding, especially when your kitchen starts to smell like Sunday supper.
Step 1: Build the Broth
Place the chicken pieces in a large Dutch oven and cover with cold water. Add the carrots, celery, onion, salt, thyme, rosemary, and pepper. Bring to a boil, then reduce to a gentle simmer.
Cover and cook for about 1 hour.
A slow simmer draws out the most flavor and gives the broth a rich, golden color.
Step 2: Shred the Chicken
Lift the chicken from the pot and let it cool slightly. Remove and discard the skin and bones, then shred the meat into bite-size pieces. Set aside while you prepare the dumplings.
Taste the broth and adjust the seasoning with additional salt and pepper if needed.
Step 3: Prepare the Dumpling Dough
In a large bowl, combine the self-rising flour and cold butter. Cut the butter into the flour until the mixture resembles coarse meal. Add the cold buttermilk and parsley and stir just until a shaggy dough forms.
Turn the dough onto a lightly floured surface, knead 4 or 5 times, and pat to a 1/2-inch thickness. Pinch off 1 1/2-inch pieces of dough and set aside.
** Quick Note: Self-rising flour is essential. It provides lift, salt, and structure, giving the dumplings their soft, tender texture.
Step 4: Cook the Dumplings
Bring the broth to a boil. Drop in the dough pieces, then immediately reduce the heat so the soup returns to a gentle simmer. Let the dumplings cook undisturbed for several minutes so they begin to set, then gently turn them with a spoon or fork.
Continue simmering until the dumplings are cooked through, about 10 minutes total. The dumplings will thicken the soup slightly as they release starch into the broth.
To make the soup creamier: Stir in a splash of heavy cream at the end if you prefer a richer, silkier broth.
Step 5: Finish the Soup
Return the shredded chicken to the pot and stir gently to combine. Ladle the soup into bowls and garnish with fresh parsley for a bright finish.
Tips for Tender, Fluffy Dumplings
Avoid overmixing the dough. Mix the ingredients only until they come together. Overworking the dough develops too much gluten, which makes the dumplings tough instead of soft and pillowy.
Keep the simmer low. A gentle simmer helps the dumplings cook evenly from the inside out. A rolling boil can break them apart or cook the exterior too quickly.
Give them time to set before stirring. Let the dumplings rest undisturbed for a few minutes after dropping them into the broth. This gives them a chance to hold their shape before you gently turn them.
Test for doneness. Gently press a dumpling. It should feel firm, not squishy. You can also insert a toothpick into the center. If it comes out clean, the dumplings are done.
>> If you love dumpling-style recipes, you might also enjoy my Crock Pot Chicken and Dumplings and my Bisquick Chicken and Dumplings, both great for quicker weeknight meals.
Serving Suggestions for a Cozy Dinner
A warm bowl of chicken and dumpling soup is satisfying on its own, but a simple side makes the meal feel extra special. Pair it with a cozy bread or a fresh vegetable to round out the table.
- A simple green salad with ranch or pepper jelly vinaigrette
- Flaky biscuits
- Skillet cornbread
- Soft dinner rolls
- Dutch oven bread
- Southern-style green beans
- Brown sugar glazed carrots
Storing and Reheating
This soup keeps well and reheats beautifully, which makes it a wonderful make-ahead option for busy nights. The dumplings will continue to soften slightly in the broth, but the flavors only get better by the next day.
Storage: Leftovers will stay fresh in an airtight container in the refrigerator for 3 to 4 days. Warm the soup gently over low heat on the stovetop or microwave individual bowls for about 1 minute.
Freezing: Yes, this soup freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly over low heat so the dumplings stay intact.
Frequently Asked Questions
How do I know when the dumplings are done?
They should feel firm when gently pressed. If they’re still soft or doughy in the center, give them a few more minutes. A toothpick inserted into the middle should come out clean with no wet dough.
How do I thicken chicken and dumpling soup?
The dumplings naturally thicken the broth as they simmer. If you prefer a thicker soup, uncover the pot and let it simmer for a few minutes before adding the dumplings. This reduces the liquid slightly and concentrates the flavor.
Can I make the soup creamier?
Yes. Stir in a splash of heavy cream at the end for a richer broth. Start with a small amount and add more until it reaches your preferred creaminess.
Can I use rotisserie chicken?
Absolutely. Replace the whole chicken with 3 to 4 cups of shredded rotisserie chicken and use a good-quality store-bought broth. It’s a great shortcut when you want comfort food fast.
What kind of chicken works best?
Bone-in, skin-on chicken creates the most flavorful broth. A whole chicken is traditional, but thighs offer rich taste and tender meat if you want an alternative.
More Cozy Chicken Recipes
Did you make this recipe?
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Old-Fashioned Chicken and Dumpling Soup
Equipment
Ingredients
- 1 (3-4 lb.) whole chicken, cut into 8 pieces (or use 3-4 lbs. of bone-in, skin-on chicken parts of your choice, such as breasts and/or thighs)
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 ½ teaspoons kosher salt (or more to taste)
- 1 ½ teaspoons dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground black pepper (or more to taste)
For the Dumplings:
- 2 cups (226 grams) self-rising flour
- 3 tablespoons very cold butter
- ¾ cup very cold whole buttermilk
- 1 teaspoon minced fresh parsley or chives, plus extra for garnish
Instructions
- Place chicken pieces in a large Dutch oven; add enough cold water to cover the chicken. Add carrots, celery, onion, salt, thyme, rosemary and pepper. Bring to boil; then reduce the heat to medium-low or low, so that the liquid is at a simmer.
- Cover the pot and simmer gently for 1 hour. Remove the chicken from the broth. When the meat is cool enough to handle, discard the skin and bones. Shred the meat into bite-size pieces. Set aside.
- Taste the broth and season with additional salt and pepper, if necessary. Bring the broth to a boil over high heat.
- While the broth comes to a boil, prepare the dumplings. Place self-rising flour in a large bowl. Add the butter and use a pastry blender (or your fingers) to cut the butter into the flour until the mixture resembles coarse meal. Add the buttermilk and parsley; stir with a fork until the dough comes together.
- Turn the dough onto a floured surface. Knead 4-5 times, then pat to ½ inch thickness. Pinch off dough in 1 ½ inch pieces, dropping the dough pieces into the boiling broth. Reduce heat to medium-low so that the broth is at a gently simmer. Let the dumplings cook for a few minutes undisturbed, then gently turn them with a fork or spoon so that they cook evenly. Continue simmering until the dumplings are cooked through, about 10 minutes total.
- Stir in the chicken.
- Ladle the soup into bowls; garnish with additional fresh parsley.
Notes
- Instead of cutting up a whole chicken, you can substitute with 3-4 lbs. of your favorite bone-in, skin-on chicken parts. For instance, use only chicken breasts, only chicken thighs, or a combination of the two.
- Add extra herbs and seasoning to the broth, as desired. Fresh herbs are a great option when they’re in season, too!
- For a shortcut, use Bisquick to make dumplings (or cut up store-bought biscuit dough as shown here).
- Don’t have time to simmer chicken and make a homemade broth? Substitute with a high-quality store-bought chicken broth and 3-4 cups of meat from a store-bought rotisserie chicken.
- If you’re using chicken parts instead of a whole cut-up chicken, use bone-in, skin-on chicken pieces for the richest flavor in your broth.
- To help the dumplings cook evenly, I like to use a fork or spoon to gently turn them over about halfway through the cooking time.
- To keep the dumplings from falling apart, give them time to cook for a few minutes before you stir the pot. Also, do not let the simmer go too fast. If you bring the broth to a rolling boil or a fast simmer, the dumplings may break.
Nutrition
Originally published in October, 2021, this post was updated in January, 2026.
Great will try!