Chicken Dumpling Soup: A Perfect Fall Soup Recipe

Chicken Dumpling Soup: A Perfect Fall Soup Recipe 1

I have enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I get the chance to serve it, and every time I taste it, I remember my grandmother who was special to me and was an excellent cook.

This chicken and dumpling soup recipe is made with lots of quality ingredients that make the soup perfect for satisfying a craving for comfort food. My family loves this recipe, and I can feel good about what they’re eating because everything fits into our healthy lifestyle plan.

Cook time: 50 Min
Prep time: 20 Min
Serves: 6

2 Tbsp butter
1/2 large onion chopped
3 stalks celery chopped
2 large carrots sliced in 1/4 inch rounds
2 cloves garlic finely minced
1/2 Tbsp dried parsley
1/2 tsp poultry seasoning
1 1/2 Tbsp flour
6 c chicken stock
1 bay leaf
2 salt and pepper to taste
2 c cooked chicken cut in small cubes
1 c frozen peas
1 c flour
2 tsp baking powder
1 tsp sugar
1/2 tsp salt
2 Tbsp unsalted butter
1/2 c cup milk (2% or whole)


  1. Melt butter over medium heat in dutch oven or stockpot. Add onion, celery and carrots and cook until fragrant; approximately 4-5 minutes. Reduce heat to low. Add garlic, parsley and poultry seasoning; cook for 1 minute stirring constantly. Sprinkle in 1 1/2 tablespoon flour; cook for 1 minute stirring constantly. Stir in chicken stock and bay leaf; simmer for 25 minutes.
  2. Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.
  3. In medium bowl mix 1 cup flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.