If you’re looking for the ultimate comfort food, this Cozy Chicken & Dumplings Soup is the answer. It’s rich, creamy, and packed with tender chicken, hearty vegetables, and pillowy dumplings that make every spoonful feel like a warm hug. This soup is the perfect dish for chilly nights, sick days, or whenever you want something that’s both filling and comforting.
What makes this soup so special is its combination of creamy broth, tender chicken, and fluffy dumplings. The dumplings are made from scratch, so they come out soft and light, soaking up the flavorful broth as they cook. The vegetables add extra heartiness, while the seasoning creates a rich depth of flavor. It’s everything you love about classic chicken and dumplings, but in a soup form that’s even more comforting and cozy.
I first made this Cozy Chicken & Dumplings Soup on a cold winter evening when I was craving something that would warm me up from the inside out. After one taste, I knew it was a winner—the creamy broth, the tender chicken, and the fluffy dumplings made for the perfect bowl of comfort. Since then, this recipe has become a go-to in our home, and I’m so excited to share it with you!
Why This Cozy Chicken & Dumplings Soup Will Be Your New Favorite
- Rich and creamy: The creamy broth is the perfect base for the tender chicken and hearty vegetables.
- Fluffy dumplings: The homemade dumplings are light, soft, and soak up the broth, adding a comforting texture to every bite.
- Hearty and filling: This soup is filling enough to be a full meal, thanks to the chicken, vegetables, and dumplings.
- Perfect for any occasion: Whether it’s a chilly night, a sick day, or just a craving for comfort food, this soup will hit the spot.
- One-pot meal: Everything cooks together in one pot, making cleanup a breeze.
How to Make Cozy Chicken & Dumplings Soup
- Prepare the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5-7 minutes, or until the vegetables are softened.
- Add the garlic and seasonings: Add the minced garlic, dried thyme, rosemary, salt, and pepper. Cook for another 1-2 minutes, until fragrant.
- Add the broth and chicken: Pour in the chicken broth and bring to a simmer. Stir in the cooked, shredded chicken and cook for 5-7 minutes, allowing the flavors to meld together.
- Add the cream and peas: Stir in the heavy cream and frozen peas, then bring the soup back to a simmer.
- Prepare the dumpling dough: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder (if using), and dried parsley (if using). Add the milk, melted butter, and egg, and stir until the dough is combined—it should be thick.
- Add the dumplings: Once the soup is simmering, drop spoonfuls of the dumpling dough into the soup. Try to space them out evenly, as they will puff up as they cook.
- Simmer the soup: Cover the pot with a lid and let the soup simmer for 15-20 minutes, or until the dumplings are cooked through. You can check the dumplings by inserting a toothpick into the center; if it comes out clean, they’re ready.
- Serve and enjoy: Once the dumplings are cooked and the soup is heated through, ladle the soup into bowls and serve hot. Garnish with extra parsley or thyme if desired.
Tips
- For fluffier dumplings: Don’t overmix the dough—stir just until the ingredients are combined. Overmixing can result in dense dumplings.
- Make it spicier: Add a pinch of red pepper flakes or cayenne pepper to the soup for a bit of heat.
- Use homemade chicken stock: If you have homemade chicken stock or broth, use it for a richer, more flavorful soup.
- Make ahead: The soup can be made ahead and stored in the fridge for up to 3 days. The dumplings will soak up some of the liquid, so you may need to add a little more broth when reheating.
Substitutions and Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend for the dumplings.
- Low-Carb: Skip the dumplings and serve the soup with zucchini noodles or cauliflower rice for a low-carb option.
- Dairy-Free: Use coconut milk or almond milk instead of heavy cream and dairy-free butter in the dumplings.
- Vegetarian: Omit the chicken and use vegetable broth for a vegetarian version. You can add extra beans or tofu for protein.
Make a Healthier Version
- Lower Fat: Use half-and-half instead of heavy cream and reduce the butter in the dumplings for a lighter version.
- More Veggies: Add additional vegetables like spinach, green beans, or potatoes to make the soup even heartier and more nutritious.
- Lean Protein: Use grilled chicken breast instead of shredded rotisserie chicken for a leaner option.
Closing
And there you have it! This Cozy Chicken & Dumplings Soup is the perfect comfort food for those colder days when you need something warm and filling. The creamy broth, tender chicken, and fluffy dumplings come together in a rich, flavorful soup that will have everyone coming back for seconds. Don’t forget to let us know how your soup turns out, and check out more of our comforting recipes for more hearty and delicious meals!
Frequently Asked Questions
- How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra broth if needed. - Can I make this soup ahead of time?
Yes! You can prepare the soup and refrigerate it for up to 3 days. The dumplings will absorb some of the liquid, so you may need to add more broth when reheating. - Can I freeze this soup?
Yes, you can freeze the soup (without the dumplings) for up to 2 months. To reheat, thaw in the fridge overnight and bring to a simmer. Add freshly made dumplings when reheating. - Can I use frozen chicken?
Yes, you can use frozen chicken breast in place of the cooked chicken. Just be sure to cook it fully and shred it before adding it to the soup. - How do I know when the dumplings are done?
The dumplings are done when they are puffed up and cooked through. You can test one by inserting a toothpick into the center—if it comes out clean, they’re ready. - Can I use other vegetables?
Yes, you can add other vegetables like corn, peas, or green beans for extra flavor and nutrients. - Can I skip the dumplings?
Yes, if you prefer, you can skip the dumplings and serve the soup with a side of crusty bread or over rice. - What can I serve with this soup?
This soup is perfect with a side of garlic bread, a simple green salad, or roasted vegetables. - Can I make this soup vegetarian?
Yes, simply omit the chicken and use vegetable broth for a vegetarian version. You can add tofu or beans for protein. - How do I make the dumplings fluffier?
To ensure fluffy dumplings, avoid overmixing the dough. Stir just until everything is combined. - Can I use store-bought dumplings?
Yes, if you’re short on time, you can substitute store-bought dumplings, though homemade ones are always best for texture and flavor. - Can I use a slow cooker?
Yes, you can prepare the soup in a slow cooker. Add the broth, chicken, and vegetables, then cook on low for 4 hours. Add the dumpling dough about 30 minutes before serving and cook on high until they are done.
Cozy Chicken & Dumplings Soup
4
30
minutes40
300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Soup:
2 tbsp 2 unsalted butter
1 medium 1 onion, chopped
2 2 celery stalks, chopped
2 large 2 carrots, chopped
3 cloves 3 garlic, minced
6 cups 6 low-sodium chicken broth
1 1/2 cups 1 1/2 cooked, shredded chicken (rotisserie chicken works great)
1 cup 1 heavy cream
1 1/2 tsp 1 1/2 dried thyme
1/2 tsp 1/2 dried rosemary
Salt and pepper to taste
1/2 cup 1/2 frozen peas (optional, for added veggies)
- For the Dumplings:
1 1/2 cups 1 1/2 all-purpose flour
1 tbsp 1 baking powder
1/2 tsp 1/2 salt
1/2 tsp 1/2 garlic powder (optional)
1/2 tsp 1/2 dried parsley (optional)
1/2 cup 1/2 milk
1/4 cup 1/4 unsalted butter, melted
1 large 1 egg
Directions
- Prepare the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 5-7 minutes, or until the vegetables are softened.
- Add the garlic and seasonings: Add the minced garlic, dried thyme, rosemary, salt, and pepper. Cook for another 1-2 minutes, until fragrant.
- Add the broth and chicken: Pour in the chicken broth and bring to a simmer. Stir in the cooked, shredded chicken and cook for 5-7 minutes, allowing the flavors to meld together.
- Add the cream and peas: Stir in the heavy cream and frozen peas, then bring the soup back to a simmer.
- Prepare the dumpling dough: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder (if using), and dried parsley (if using). Add the milk, melted butter, and egg, and stir until the dough is combined—it should be thick.
- Add the dumplings: Once the soup is simmering, drop spoonfuls of the dumpling dough into the soup. Try to space them out evenly, as they will puff up as they cook.
- Simmer the soup: Cover the pot with a lid and let the soup simmer for 15-20 minutes, or until the dumplings are cooked through. You can check the dumplings by inserting a toothpick into the center; if it comes out clean, they’re ready.
- Serve and enjoy: Once the dumplings are cooked and the soup is heated through, ladle the soup into bowls and serve hot. Garnish with extra parsley or thyme if desired.
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