Chicken and Dumplings Soup

Hearty and comforting Chicken and Dumplings Soup with tender chicken, fluffy dumplings, and a rich, flavorful broth. The perfect cozy meal for any day!

Course dinner, Main Course

Cuisine American

Keyword chicken, dumplings, soup

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 579kcal

Ingredients

8 cups chicken stock low-sodium
1 cube chicken bouillon
2 stalks celery diced
3 carrots diced
1 onion peeled but left whole
1 pound chicken breasts - boneless skinless
3 cups flour more for dusting
1 ⅓ cup buttermilk
1 tablespoon baking powder
2 teaspoons salt
2 cups milk

US Customary - Metric

Instructions

Combine the stock, bouillon, chicken breast, onion, carrots, and celery in a large stockpot and heat over medium-high - bringing to a boil.
Reduce the heat to a simmer and cover. Simmer for 20 minutes.
Remove the chicken - set aside.
Discard the onion from the broth.
Combine the flour, buttermilk, baking powder, and salt, in a large bowl - working the ingredients together until the dough forms. If it looks too dry, you can always add a splash more buttermilk. Too wet, add a little more flour.
Once the dough just comes together dust it heavily with more flour.
Roll it out into a thin layer on a lightly floured surface.
Cut the dough into squares.
Add the dumplings to the simmering stock, stirring gently and frequently to prevent sticking.
Cover and cook for another 20 minutes to thicken the stock.
Shred the cooked chicken and then add it back to the simmering stock along with the milk. Stir well to combine before serving.

Notes

Rotisserie chicken works great for this if you want to shorten the overall prep of this soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Heavy cream or evaporated milk can be used in place of the milk.

Nutrition