There’s something about a warm bowl of chicken and dumpling soup that feels like a hug in a bowl. With its rich broth, tender chicken, and fluffy dumplings, this dish has a way of making even the coldest days feel cozy. But beyond its comforting qualities, chicken and dumpling soup has a rich history and culinary significance that makes it a timeless classic.
Chicken and dumpling soup is a dish with roots in multiple cultures, though it’s most commonly associated with Southern American cooking. Early settlers in the United States adapted European recipes to create hearty meals with the ingredients they had on hand. Dumplings, which were easy to make with flour, water, and sometimes eggs, became a staple in many kitchens. Combined with chicken, a readily available protein, the dish became a symbol of resourcefulness and simplicity.

The Perfect Bowl of Chicken and Dumpling Soup
Making chicken and dumpling soup from scratch isn’t as daunting as it might seem. The key is to balance the flavors and textures. Here’s a breakdown of the essential components:
- The Broth: A good chicken and dumpling soup starts with a flavorful broth. Flavored with onion, carrot, celery, garlic, and other spices, will take this dish to the next level.
- The Chicken: Tender, shredded chicken is at the heart of this soup. You can use breast or thighs. After cooking, the chicken is shredded and added back to the broth.
- The Dumplings: Dumplings are what set this soup apart. They can be made in two primary styles: rolled or drop. Rolled dumplings are thin and noodle-like, while drop dumplings are soft, fluffy, and spooned directly into the simmering soup. Either way, they’re made with a simple dough of flour, baking powder, salt, milk, and sometimes butter or shortening. This recipe takes on another level with the addition of sour cream, chives, and cheese.
- The Vegetables: While traditional recipes keep it simple, many modern versions include vegetables like carrots, celery, and peas for added nutrition and color.

How to make chicken and dumpling soup
Start by seasoning your chicken on all sides with salt and pepper. Preheat a pot over medium-high heat while you dice your onion, carrots, and celery. Add some oil to the pot and sear off the chicken until a crust forms on both sides, leaving a good fond on the bottom of the pan. Fond are those golden brown bits found on the bottom of the pan from cooking meat.
Remove the chicken and add in the carrots, celery, and onion. Season with salt and pepper, and cook until softened. Then add in the garlic and Italian seasoning and cook out for about a minute, before adding in some butter.
Once the butter is melted, add in some flour and mix to combine. Pour in some white wine and mix until the alcohol burns off. Next, slowly whisk in some chicken broth before adding in the chicken. Cover and simmer until the chicken is tender enough to shred.
While the chicken is simmering away, make the dumpling dough. Mix together flour, salt, baking powder, Italian seasoning, and butter. Use your fingers to mash the butter into the flour. Now add in the milk, sour cream, chives, and cheese. Mix to combine.
Once the chicken is nice and tender, remove to a bowl and shred. Add back to the pot. Now start taking little spoon fulls of the dough and drop them into the simmering pot. Cover and let simmer for 15 minutes.
Ladle in your soup into a serving bowl getting a good combination of chicken and dumplings with the delicious broth. Top with fresh chives. Hope you enjoy!