Nothing beats the chill of a winter’s day like this Easy Chicken and Dumpling Soup. The shortcut parsley-studded dumplings definitely steal the show!
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Original content posted January 2014. Updated February 2021.
With weather this cold, nothing hits the spot like a steaming bowl of soup. This Easy Chicken and Dumpling Soup has been a family favorite for years and is my husband’s most requested soup. It’s simple to make, comforting, and perfect for chilly evenings.
I’ve been making this since we were newlyweds and now our kids love it too. The recipe is one of those dependable weeknight winners — familiar, filling, and loved by everyone at the table.
Easy Homemade Chicken and Dumpling Soup
The dumplings are the real highlight here — light, tender, and studded with fresh parsley. They’re quick to make and give this soup a classic, homey feel. The shortcut dumplings come together in minutes using a simple baking mix stirred with milk and chopped parsley.
The homemade baking mix used to make the dumplings is the same copycat for Jiffy or Bisquick that I use in other family favorites. It saves time without sacrificing that comforting dumpling texture and flavor.
Make Ahead Chicken and Dumpling Soup
This soup is loaded with vegetables and makes a hearty main course. If you’re cooking for one or two, don’t be intimidated — leftovers are excellent. In fact, the soup often tastes better the next day as the broth thickens and the flavors meld.
To make it ahead, prepare the soup earlier in the day, cool it, and refrigerate. When you’re ready to serve, reheat on the stove. The broth will be richer and the texture more satisfying — a perfect, effortless dinner solution.
When serving, add the frozen peas last — they provide a bright pop of color and fresh flavor. I often place them on top with the dumplings just before serving so they stay vibrant.
How to Make Easy Chicken and Dumpling Soup
Follow these straightforward steps for a comforting soup with tender chicken and fluffy dumplings.
[1] In a shallow dish, combine flour, salt, pepper, and poultry seasoning.
[2] Whisk to blend.
[3] Coat the chicken pieces in the flour mixture.
[4] Heat olive oil in a large, deep pot over medium-high heat. Add the chicken and brown lightly on all sides.
[5] Add the chopped vegetables and bay leaf to the pot. Cover and cook for five minutes, stirring occasionally.
[6] While the vegetables cook, stir together the baking mix, chopped parsley, and milk to form the dumpling batter.
[7] Pour the chicken broth into the pot and bring to a boil.
[8] Drop large spoonfuls of dumpling batter onto the surface of the boiling soup. Cover and simmer 6–8 minutes, or until the dumplings are cooked through.
[9] Uncover, stir in the frozen peas, and cook for one more minute to heat through. Remove the bay leaf and serve hot.
If you’ve tried this Easy Chicken and Dumpling Soup or any other recipe from Melanie Makes, please leave a comment — feedback is always welcomed and appreciated.
Print Recipe
Easy Chicken and Dumpling Soup
Ingredients
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon poultry seasoning
- 1-1/2 pounds boneless skinless chicken breasts cut into 1″ cubes
- 2 tablespoons extra virgin olive oil
- 3 stalks celery sliced
- 4 carrots sliced
- 1 onion chopped
- 2 potatoes chopped
- 1 bay leaf
- 3 quarts chicken broth
- 3 cups Homemade Baking Mix
- 1 cup milk
- 1/3 cup fresh parsley chopped
- 1/2 cup frozen peas
Instructions
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In a shallow dish, combine flour, salt, pepper and poultry seasoning.
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Toss chicken in the flour mixture to coat.
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Heat olive oil in a large, deep pot over medium-high heat. Add chicken and brown lightly on all sides.
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Add vegetables and bay leaf to the pot. Cover and cook for five minutes, stirring occasionally.
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While the vegetables cook, stir together the baking mix, parsley and milk. Set aside.
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Add chicken broth to the pot and bring to a boil.
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Drop large spoonfuls of dumpling batter into the soup. Cover and simmer 6–8 minutes, or until dumplings are cooked through.
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Uncover and add peas, cooking for an additional minute to heat through. Remove bay leaf and serve.