Easy and delicious chicken and dumpling soup. Classic comfort food. @natashaskitchen

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Here’s an easy and hearty chicken and dumpling soup that will win you over. It calls for very simple, healthy ingredients and will make you think of your Mom. The dumplings are soft and satisfying. This soup is quick to make and if you’re really pressed for time, it will still turn out delicious if you sub the dumplings with pasta, but the dumplings really aren’t very difficult to make. Craving – satisfied :).

Ingredients for Dumpling Soup Base:

2 sticks of celery, finely diced
1 small/medium onion, finely diced
3 Tbsp olive oil
2 large carrots, thinly sliced
6 cups reduced sodium chicken broth + 6 cups water
1 Tbsp salt, or to taste (I used sea salt)
3-4 medium potatoes (about 1 1/2 lbs), peeled and cut into bite-sized pieces
1/2 lb boneless skinless chicken breast (1 large chicken breast), diced
2 bay leaves
2 Tbsp Chopped Dill and/or 2 Tbsp Chopped Parsley (I used both)

Chicken and Dumpling Soup

Ingredients for the Dumplings:

2 cups flour, sifted
2 large eggs
1 Tbsp sour cream
1/2 tsp salt
1/4 tsp sugar
6 Tbsp (3/4 stick) melted Butter

Chicken and Dumpling Soup-2

How to Make Chicken and Dumpling Soup:

1. In a 5 Qt soup pot, over medium heat, add 3 Tbsp olive oil and saute 2 sticks diced celery and small finely diced onion until softened (5 min). Add thinly sliced carrots and continue to cook until onions and celery are golden (3-4 min).

Chicken and Dumpling Soup-3Chicken and Dumpling Soup-4

2. Into the same pot, pour in 6 cups chicken broth and 6 cups water along with 1 Tbsp salt and all of your chopped potatoes. Bring to a boil then cook 10 minutes, or until potatoes are nearly done.

Chicken and Dumpling Soup-5

3. Meanwhile, make your dumplings: Sift 2 cups flour, 1/2 tsp salt and 1/4 tsp sugar into a medium bowl. P.S. I measured 2 cups flour before sifting – scoop it into the measuring cup, then scrape off the top for an accurate measurement. Make a well in the center and add 2 eggs with 1 Tbsp sour cream. Fold together with a spatula. Your dough will look like scraps of cloth. Pour in 6 Tbsp melted butter and stir/ knead with spatula until butter is well incorporated and dough is uniform in texture and color. It should be very soft but  won’t stick to your hands.

4. Transfer dough to a smooth cutting board. Separate your dough into two pieces, roll each piece into a long slim log and cut thin slices from each log. Don’t cut them too big since they expand in the soup. You want them to be small and bite-sized. The dough should not stick to the knife or cutting board because of all the butter in it.

Chicken and Dumpling Soup-6

5. After boiling potatoes about 10 minutes, keep the pot at a boil and add 2 bay leaves, diced chicken and prepared dumplings. Continue boiling over medium/low heat another 10 minutes or until dumplings are tender and chicken is cooked through.

Chicken and Dumpling Soup-7

6. Season to taste – I added about 1/2 tsp more of salt. Stir in your fresh dill or parsley (or both) and remove from heat.

Chicken and Dumpling Soup-8 Easy and delicious chicken and dumpling soup. Classic comfort food. @natashaskitchen

Natasha's Kitchen Cookbook

Chicken and Dumpling Soup

4.89 from 35 votes
Author: Natasha of NatashasKitchen.com
Here's an easy and hearty chicken and dumpling soup that will win you over. It calls for very simple, healthy ingredients and will make you think of your Mom. The dumplings are soft and satisfying. This soup is quick to make and if you're really pressed for time, it will still turn out delicious if you sub the dumplings with pasta, but the dumplings really aren't very difficult to make. Craving - satisfied :).
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

Servings: 8 -10
  • 2 sticks of celery, finely diced
  • 1 small/medium onion, finely diced
  • 3 Tbsp olive oil
  • 2 large carrots, thinly sliced
  • 6 cups reduced sodium chicken broth + 6 cups water
  • 1 Tbsp salt, or to taste (I used sea salt)
  • 3-4 medium potatoes, about 1 1/2 lbs, peeled and cut into bite-sized pieces
  • 1/2 lb boneless skinless chicken breast, 1 large chicken breast, diced
  • 2 bay leaves
  • 2 Tbsp Chopped Dill and/or 2 Tbsp Chopped Parsley, I used both

For the Dumplings:

  • 2 cups flour, sifted
  • 2 large eggs
  • 1 Tbsp sour cream
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 6 Tbsp 3/4 stick melted Butter

Instructions

  • In a 5 Qt soup pot, over medium heat, add 3 Tbsp olive oil and saute 2 sticks diced celery and small finely diced onion until softened (5 min). Add thinly sliced carrots and continue to cook until onions and celery are golden (3-4 min).
  • Into the same pot, pour in 6 cups chicken broth and 6 cups water along with 1 Tbsp salt and all of your chopped potatoes. Bring to a boil then cook 10 minutes, or until potatoes are nearly done.
  • Meanwhile, make your dumplings: Sift 2 cups flour, 1/2 tsp salt and 1/4 tsp sugar into a medium bowl. P.S. I measured 2 cups flour before sifting - scoop it into the measuring cup, then scrape off the top for an accurate measurement. Make a well in the center and add 2 eggs with 1 Tbsp sour cream. Fold together with a spatula. Your dough will look like scraps of cloth. Pour in 6 Tbsp melted butter and stir/ knead with spatula until butter is well incorporated and dough is uniform in texture and color. It should be very soft but won't stick to your hands.
  • Transfer dough to a smooth cutting board. Separate your dough into two pieces, roll each piece into a long slim log and cut thin slices from each log. Don't cut them too big since they expand in the soup. You want them to be small and bite-sized. The dough should not stick to the knife or cutting board because of all the butter in it.
  • After boiling potatoes about 10 minutes, keep the pot at a boil and add 2 bay leaves, diced chicken and prepared dumplings. Continue boiling over medium/low heat another 10 minutes or until dumplings are tender and chicken is cooked through.
  • Season to taste - I added about 1/2 tsp more of salt. Stir in your fresh dill or parsley (or both) and remove from heat.
Course: Soup
Cuisine: Russian, Ukrainian
Keyword: Chicken and Dumpling Soup
Skill Level: Easy/Medium
Cost to Make: $$

Final Final Picmonkey Hashtag bannerEasy and delicious chicken and dumpling soup. Classic comfort food. @natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Shannon Brents
    August 20, 2023

    Hi! Quick question for ya,, how much bouillon do you need for the recipe? I’m all out of chicken broth but do have bouillon. Thank you 😊

    Reply

    • NatashasKitchen.com
      August 20, 2023

      Hi Shannon. I’m not quite sure on the exact amount. You may have to just add it to taste. I hope you love the recipe!

      Reply

  • Lauren
    July 7, 2023

    My dumplings did not cook through for some reason….any ideas why?

    Reply

    • NatashasKitchen.com
      July 7, 2023

      Hi Lauren! It could be that they needed to boil a little while longer. Depending on the size, they could take longer. You’ll want to boil them until they are tender. Also, be sure to measure your ingredients correctly, using too much flour can result in this. I’ve attached my tutorial on how to measure ingredients here for reference. I hope that helps.

      Reply

  • Rebecca Hasse
    November 12, 2022

    Mine turned out pretty good, the only thing I would change is not boiling the potatoes quite as long. They got a bit mushy after the 20 minutes total of boiling them. The dumplings turned out fantastic. To anyone who is confused about the dumplings- they are closer to “Southern style” dumplings than the biscuit-y northern ones.

    Reply

    • Natasha's Kitchen
      November 13, 2022

      Thank you for sharing that with us, Rebecca!

      Reply

  • Sasha
    March 24, 2022

    I made the soup today in between my meetings at home and it turned out amazing. I used rotisserie chicken breast for my chicken and the dumplings, which was my first time making by myself, were amazing. I used kitchen aid mixer because i was lazy but ended up taking it out and needing to firm up and kneed it in the end. Anyway, wouldn’t change anything – I just added double parsley and dill for the extra auromas. Thank you Natashen’ka!!!

    Reply

    • NatashasKitchen.com
      March 24, 2022

      You are very welcome! Thank you for sharing with us. So glad you enjoyed this recipe.

      Reply

  • Dodie
    February 20, 2022

    This soup was great. I never made dumplings and they turned out wonderful.

    Reply

    • Natasha's Kitchen
      February 20, 2022

      Great to hear that it turned out great, Dodie. Thank you for the review!

      Reply

  • Roger Schmidt
    April 2, 2021

    Do you cover the pot to cook the dumplings in your Chicken soup recipe?

    Reply

    • Natasha
      April 2, 2021

      Hi Roger, I cook them uncovered.

      Reply

    • Kai
      February 12, 2022

      Can you just use a can of biscuits for the dumplings instead of trying to make them homemade?

      Reply

      • Natashas Kitchen
        February 12, 2022

        Hi Kai, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

        Reply

  • tammy
    December 14, 2020

    it might be helpful to have a picture of how small the log for the dumplings should be.

    Reply

    • Natashas Kitchen
      December 14, 2020

      Hi Tammy, we have a photo of the small log listed under step 4 in the recipe post. See the bottom right photo for reference. I hope this helps.

      Reply

  • Sonia
    October 26, 2020

    Natasha we love this soup and make it all the time. It is one of our favorites, but would like to make the broth thicker. How can I do that?

    Reply

  • Cathie
    October 5, 2020

    I did have to doctor my dumplings a bit. They were crumbly. I added a dash or so of milk. Then they got sticky so I added another melted Tbsp of butter. Rolled them out but into thin slices and cut them in half for small dumplings and they were perfect! I used dried dill but fresh parsley. I brought this for camping in October and everyone loved it. Thank you for my now go-to recipe all my family loved

    Reply

    • Natashas Kitchen
      October 5, 2020

      I’m so happy you all enjoyed this recipe!

      Reply

  • Brenda Shiffer
    August 4, 2020

    Hi does this soup freeze well ?

    Reply

    • Natashas Kitchen
      August 4, 2020

      Hi Brenda, I haven’t tested freezing this recipe to advise. If you happen to experiment I would love to know how you like that.

      Reply

  • Letha
    June 28, 2020

    So easy. My husband handed me the recipe, and I cut it in half. Because I didn’t understand the dumplings, I sliced them pretty thick…. mistake. After reading the reviews online, and the recipe in full… I realized they truly needed to be sliced thin. Not your typical dumplings. I plan on making it again and slicing the dough thin (just like the recipe states). Oh…. and it tastes super yummy with a dollop of sour cream!

    Reply

    • Natasha's Kitchen
      June 28, 2020

      I’m glad you enjoyed the flavor of this recipe. Thanks for sharing that with us!

      Reply

  • Savannah
    June 6, 2020

    We literally make this recipe every few weeks because we crave it and it yields so much food! A real staple/go-to in our household. The only variation I’ve tried it subbing ricotta for sour cream, which was also VERY delicious.

    Reply

    • Natashas Kitchen
      June 7, 2020

      I’m so glad you enjoyed that Savannah! Thank you for the wonderful feedback.

      Reply

  • Madi
    April 1, 2019

    The soup itself is amazing but the dumplings are awful. They’re so dense and have a terrible texture.

    Reply

    • Natasha
      April 1, 2019

      Hi Madi, I am always happy to help troubleshoot. Did you change anything in proportions or make any substitutions?

      Reply

  • Deborah
    February 4, 2019

    I followed your dumpling recipe exactly, and mine came out grainy and taste like raw flour, after boiling them for 10 minutes. I’m going to try and boil them a bit longer, but so far, I have no idea why mine weren’t as I oressive as yours 😕

    Reply

    • Natashas Kitchen
      February 4, 2019

      Hi Deborah! We are happy to troubleshoot, the dough is normally supposed to be very soft. It’s difficult to say without being there, but maybe the proportions of wet to dry ingredients were off when making the dumplings?

      Reply

  • Jane Cocchiarella
    January 28, 2019

    I am looking to try your recipe and was looking through the reviews, and saw one of your reviewers mentioned spaetzle. To let you know, it is German egg noodles/dumplings. The ingredients are very simple, AP flour, eggs, water/milk and salt and pepper. They are amazing, I mainly use them in a family recipe of potato soup, my kids had me start adding them to my other soups and stews. There are many recipes using spatzle, check them out, and make them your own, you won’t be sorry.

    Reply

    • Natashas Kitchen
      January 28, 2019

      I will have to do that! Thank you for sharing that with me, Jane!! 🙂

      Reply

  • Brian
    January 27, 2019

    Outstanding! Did not change a thing.

    Reply

    • Natashas Kitchen
      January 28, 2019

      I’m so glad you enjoyed it!

      Reply

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