This Easy Chicken and Dumplings Soup is truly comfort in a bowl- a delicious classic chicken soup with doughy, soft dumplings on top. Count me in. The ingredients are simple and it’s a winner with the whole family!
Making Chicken and Dumplings Soup makes me feel like everyone’s favorite grandma, in the best way. There’s just nothing cozier! This Easy Chicken and Dumplings Soup recipe is simple and uncomplicated, you will love it.
Start your Soup with a Mirepoix
A wise man once said “every great soup starts with mirepoix”. Just kidding, but it’s very true!
Mirepoix is a flavor base composed of carrots, celery and onion used in many soups and other dishes. With mirepoix, you want to sauté it in a fat, like oil or butter, for a long amount of time on low heat, without browning.
It’s very aromatic and gives dishes so much flavor!
Seasonings to Add to the Chicken & Dumplings Soup
The seasonings for this Easy Chicken and Dumplings Soup recipe are simple, and there’s a lot of room for flexibility depending on what you have in your pantry. You will of course want to use salt and pepper, and I like to add a poultry seasoning blend.
Poultry seasoning blends typically have spice and herbs like sage, rosemary, thyme, garlic and onion (and others!), so if you don’t have a blend but have any of those individual spices- add them!
A good replacement for the poultry seasoning blend would also be using an Italian Seasoning blend.
How to Cook the Chicken for the Soup
Once the mirepoix has sauteed and the broth & seasonings have been added, it’s time to add the chicken to the soup. I like to use chicken thighs for the most flavor, but you can also substitute chicken breast or tenders if that’s what you have on hand.
Simply add the chicken (raw) straight to the simmering broth and turn the heat to medium-low. Cover the pot of soup and simmer on a gentle boil for 20 minutes to poach the chicken.
Remove the chicken from the pot and either shred with a fork or chop with a knife into small bits and return the chicken to the soup.
Options for Making the Broth Creamy
To make the broth creamy, there are a few different options!
Tempering the Broth with Eggs: If you want to keep the broth dairy-free, you can separate two eggs and add both yolks to one small bowl and slowly whisk in 1 cup of the hot soup broth. This “tempers” the eggs, so that you can then pour the broth/egg mixture into the soup without the eggs scrambling.
Using Heavy Cream for Creamy Broth: The other option for the broth is to add 1 cup heavy cream. It will be a bit more indulgent (but delicious!!!). If you only have half & half, that would also work in a pinch.
Making the Dumplings
The last step for the soup is to make the biscuits. It’s very simple and you probably have the ingredients already in your pantry!
To make the biscuit dough, simply whisk together: 2 cups flour, 1 tbsp baking powder, 1 tbsp dried dill and 1 tsp salt in a bowl. Once combined, pour in 1 cup milk and 2 tbsp melted butter.
Stir the dough using a spatula until just combined. Be careful to not overmix! Separate the dough into 8 chunks (it doesn’t need to be perfectly even) and form them into balls, flatten them a bit and then place them in a layer on top of the soup.
With the soup on medium-low, cover with a lid and cook the biscuits for 15 minutes. Do not open the lid!
If they look like they need a bit more time, flip them over and cover for another 5-10 minutes.
Easy Chicken and Dumplings Soup
- 3 carrots sliced into half moons
- 3 ribs celery sliced into half moons
- 1 diced white onion
- 1-2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp poultry seasoning or substitute Italian seasoning
- 6 cups chicken or vegetable broth
- 2 egg yolks
- 1 cup frozen peas
For the Dill Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp dried dill
- 1 tsp salt
- 1 cup milk
- 2 tbsp melted butter
- In a large pot, sauté the carrots, celery and onion over medium heat until softened, about 5 minutes.
- Season with the salt, pepper and poultry seasoning.
- Add in the broth and bring to a gentle boil.
- Add the chicken (raw) to the broth to poach it. Turn the heat to medium-low and cover with the lid for 20 minutes.
- Remove the chicken and chop or shred.
- Take 1 cup of the broth and slowly whisk it into the egg yolks, then add the broth/yolk mixture back into the soup along with the chicken and the frozen peas. If desired, replace the egg/broth mixture with 1 cup of heavy cream to the soup.
- In a bowl, whisk together the: 2 cups flour, 1 tbsp baking powder, 1 tsp salt and 1 tbsp dill.
- Pour in the melted butter and the milk and stir with a spatula until JUST combined. Do not over mix.
- Separate the dough into 8 chunks and form each into a biscuit shape, slightly flattened. Add to the top of the soup and cover.
- Cook on medium-low heat for 15 mins (do not open the lid!), check on the biscuits and if they are still too doughy, flip and cover for another 5-10 minutes.
Did you Make this Recipe?
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