This easy chicken and dumpling soup recipe is perfect for a cold winter day. It's simple to make and the perfect comfort food. Our family just loves coming home after a long day to a simmering soup on the stove to enjoy.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: American
Keyword: comfort food, easy soup, fall recipe
Servings: 10Servings
Calories: 298kcal
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1TablespoonChicken Soup Base Heaping Tbsp. add more or less per your taste preference
6CupsWater enough to fill kettle
1Rotisserie Chicken cut up or shredded plus the juices
1TablespoonDried Parsley
Dumpling Ingredients
3CupsAll Purpose Flour
2TeaspoonsSalt
1LargeEgg
1CupMilk
Instructions
Making the Chicken Soup
Dice the onion, celery, and carrot. In a large Dutch oven on medium-high heat add the olive oil to a large soup pot over medium heat, then the onion, carrots, pepper, and celery.
1 Tablespoon Olive Oil, 1 Medium Onion, 3 Medium Carrots, 4 Ribs Celery, 1/4 Teaspoon Pepper
Save time by dicing or shredding the cooked chicken into bite-sized pieces while the vegetables are sauteing.
1 Rotisserie Chicken
Add the chicken, water, and soup base. Continue cooking while you prepare the dumpling dough.
6 Cups Water, 1 Tablespoon Chicken Soup Base
Dumplings Recipe
In a medium bowl, add the flour and salt and mix together with a fork.
3 Cups All Purpose Flour, 2 Teaspoons Salt, 1 Large Egg, 1 Cup Milk
Add the egg and milk and mix to combine. Let this dumpling dough rest for 2 minutes.
Bring the soup up to a full boil before adding the dumpling dough. Tear off small pieces or use a teaspoon to drop pieces of the dough into the soup.
Once the dumplings will float, they are almost done cooking. Cook for an additional 3 minutes to allow them to fully cook through.
Finish off with the dried parsley the last few minutes of cooking.
Yes, you can freeze chicken and dumpling soup. Just allow the soup to cool first. Then place into an airtight container or plastic freezer bag. Be sure to fill them just over half full as the liquid will expand upon freezing. The soup will keep frozen for up to 6-8 months.Thaw the soup and reheat in a saucepan or microwave for a few minutes until hot and bubbly.
How Long Does Chicken Soup Last in the Fridge?
Chicken soup will last for 5 days in the fridge. To get the longest shelf life in the refrigerator, make sure to scoop out only the amount of soup you plan on reheating. Leave the rest in to stay cold in the refrigerator.There is a Short Video for This Recipe