13 Chicken And Dumplings Soup Recipes For Classic Comfort

There’s something truly comforting about a bowl of chicken and dumplings soup. The aroma of tender chicken in a savory broth with fluffy dumplings is simply irresistible. If you love classic flavors that warm the heart, these 13 recipes are perfect for you. Each one brings a unique twist to a beloved tradition. Get ready to turn your next meal into a cozy and memorable experience.

Traditional Southern Chicken and Dumplings

Chicken and Dumplings is a classic Southern comfort food that warms both the heart and the belly. This rich, creamy soup combines tender chicken, flavorful broth, and soft, fluffy dumplings in a dish that evokes the cozy feeling of being at grandma’s kitchen table. The origins of this dish can be traced back to the resourcefulness of Southern cooks, who used simple, affordable ingredients to create a wholesome meal that could feed a family.

The beauty of this recipe lies in its simplicity and the way it brings together a few basic pantry staples to create something truly special.

This recipe for Traditional Southern Chicken and Dumplings serves 4-6 people and is perfect for a family dinner. It involves making a savory chicken broth from scratch, cooking the chicken until it’s tender, and then adding homemade dumplings to the pot. The result is a hearty soup that’s satisfying and full of flavor. The dumplings are made from a simple dough, dropped into the simmering broth where they puff up and absorb the delicious flavors of the soup.

Ingredients:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 8 cups chicken broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for dumplings)
• 1/4 cup shortening
• 3/4 cup milk
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 medium onion, diced

Cooking Instructions:

1. Prepare the Chicken: In a large pot, combine the chicken pieces, chicken broth, water, bay leaves, salt, black pepper, and poultry seasoning. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 1 hour, or until the chicken is fully cooked and tender.
2. Shred the Chicken: Remove the chicken pieces from the pot and allow them to cool slightly. Once cool enough to handle, remove the skin and bones, and shred the chicken meat into bite-sized pieces. Set aside.
3. Strain the Broth: Strain the broth to remove bay leaves and any chicken debris. Return the broth to the pot.
4. Cook the Vegetables: Add the chopped celery, carrots, and onion to the pot. Simmer for about 15 minutes, or until the vegetables are tender.
5. Make the Dumpling Dough: In a mixing bowl, combine the flour, baking powder, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually stir in the milk to form a soft dough.
6. Cook the Dumplings: Bring the broth back to a gentle simmer. Drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and cook for about 15 minutes without lifting the lid, allowing the dumplings to cook through.
7. Combine Chicken and Dumplings: Once the dumplings are cooked, return the shredded chicken to the pot. Stir gently to combine. Cook for an additional 5 minutes to heat the chicken through.

Extra Tips:

For the fluffiest dumplings, make sure not to over-mix the dough. Over-mixing can make the dumplings dense rather than light and airy.

Also, remember not to lift the lid while the dumplings are cooking, as this drops the temperature and can affect the cooking process. If you prefer a thicker broth, you can mix a tablespoon of flour or cornstarch with a little water and stir it into the broth before adding the dumplings.

Enjoy your warm bowl of Southern comfort!

Creamy Chicken and Herb Dumplings

Creamy Chicken and Herb Dumplings is a comforting and hearty dish that’s perfect for cozy nights or family gatherings. This dish combines tender chunks of chicken in a velvety, creamy broth with fluffy, herb-infused dumplings. The marriage of flavors from the herbs and creamy texture creates a meal that satisfies both the stomach and the soul.

This recipe is designed to serve 4-6 people, making it ideal for a small family or group of friends. Preparing this dish involves a few steps, but the end result is well worth the effort. The key to a successful Creamy Chicken and Herb Dumplings is to guarantee that the chicken is cooked to perfection and the dumplings are light and fluffy.

By following the instructions carefully, you’ll create a dish that will have everyone asking for seconds. Let’s explore the ingredients and cooking instructions to bring this dish to life.

Ingredients (serving size: 4-6 people):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 cup heavy cream
• 4 cups cooked, shredded chicken
• 2 cups all-purpose flour (for dumplings)
• 1 tablespoon baking powder
• 1 teaspoon salt (for dumplings)
• 1/2 teaspoon dried thyme (for dumplings)
• 1/2 teaspoon dried parsley
• 1 cup milk
• 2 tablespoons butter, melted

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic, carrots, and celery, and continue to cook for another 5 minutes.
2. Season and Thicken: Add salt, pepper, thyme, and rosemary to the pot. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
3. Add Broth and Cream: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Once the broth is incorporated, add the heavy cream. Bring the mixture to a gentle simmer.
4. Incorporate Chicken: Add the cooked, shredded chicken to the pot. Let the mixture simmer for about 10 minutes to heat the chicken thoroughly and allow the flavors to meld together.
5. Prepare Dumplings: In a mixing bowl, combine 2 cups of flour, baking powder, salt, thyme, and parsley. Stir in the milk and melted butter until just combined, being careful not to overmix.
6. Cook Dumplings: Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot with a lid and allow the dumplings to cook for 15-20 minutes, or until they’re cooked through and fluffy.
7. Final Touches: Taste the soup and adjust seasoning if necessary. Serve hot with a sprinkle of fresh parsley if desired.

Extra Tips:

For the best results, use a rotisserie chicken or leftover roasted chicken, as they provide a depth of flavor that enhances the soup.

When making the dumplings, be gentle to avoid overmixing, which could lead to dense dumplings. Confirm the soup is simmering gently and not boiling, as this can cause the dumplings to break apart.

Finally, feel free to add more herbs or adjust seasoning according to your preference for an even more personalized touch.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings is the perfect comfort food that can be prepared with minimal effort yet delivers maximum flavor. This dish combines tender pieces of chicken with soft, fluffy dumplings in a creamy broth, creating a meal that’s both hearty and satisfying. By using a slow cooker, you can prepare this dish in the morning and let it cook throughout the day, allowing the flavors to meld beautifully.

It’s an ideal recipe for busy families or for anyone who wants to come home to a delicious, home-cooked meal without spending hours in the kitchen. The beauty of this recipe lies in its simplicity and the use of a slow cooker to enhance the flavors while keeping the chicken moist and tender.

The dumplings, made from a quick biscuit dough, cook on top of the chicken and broth, absorbing the savory juices as they cook. This method guarantees that every bite is a delightful combination of creamy broth, juicy chicken, and pillowy dumplings. Perfect for a cozy dinner during the colder months, this dish is sure to become a family favorite.

Ingredients (Serves 4-6):

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 onion, chopped
• 3 carrots, sliced
• 3 ribs celery, sliced
• 4 cups chicken broth
• 1 cup frozen peas
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt (for dumplings)
• 1/2 cup cold butter, cubed
• 1 cup milk (for dumplings)
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Base: In your slow cooker, combine the chicken breasts or thighs, chopped onion, sliced carrots, sliced celery, chicken broth, thyme, salt, and pepper. Stir to mix the ingredients evenly.
2. Cook the Chicken: Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
3. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
4. Add Creaminess: Stir in the cream of chicken soup and 1 cup of milk into the slow cooker. Mix well to combine all the ingredients, then fold in the frozen peas.
5. Prepare the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until the dough just comes together.
6. Add Dumplings to the Slow Cooker: Drop spoonfuls of the dumpling dough on top of the chicken mixture in the slow cooker, making sure the dumplings cover the surface evenly.
7. Cook the Dumplings: Cover the slow cooker and cook on high for an additional 1 hour, or until the dumplings are cooked through and the tops are set.
8. Serve: Once done, ladle the chicken and dumplings into bowls and garnish with fresh parsley, if desired. Enjoy your hearty meal!

Extra Tips:

When making the dumplings, be careful not to overmix the dough as this can lead to tough, dense dumplings. A light hand will guarantee they remain fluffy and tender.

Additionally, if you prefer your soup more on the broth-y side, you can add an extra cup of chicken broth before serving. Finally, feel free to customize the vegetables based on your preference or availability; adding mushrooms or green beans can add a delightful twist to this classic dish.

Gluten-Free Chicken and Dumplings

Chicken and dumplings is a classic comfort food dish that brings warmth and satisfaction to the table. This gluten-free version guarantees that everyone, regardless of dietary restrictions, can enjoy its rich and hearty flavors. The tender chicken, combined with fluffy gluten-free dumplings in a savory broth, makes for a delightful meal that’s perfect for cozy family dinners or cold, rainy days.

The soup is simple to prepare and uses everyday ingredients, making it an accessible recipe for both novice and experienced cooks alike.

In this recipe, we start by simmering chicken in a flavorful broth until it’s tender and juicy. While the chicken simmers, a gluten-free dumpling dough is prepared using a combination of gluten-free flour and seasonings, guaranteeing the dumplings are light and airy. The dumplings are then gently spooned into the bubbling soup, where they cook to perfection, absorbing the flavors of the broth.

This gluten-free chicken and dumplings soup serves 4-6 people and promises to be a comforting addition to your meal rotation.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 cup water
• 1 pound boneless, skinless chicken thighs or breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup gluten-free all-purpose flour blend
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for dumplings)
• 1/4 teaspoon garlic powder
• 1/2 cup milk (dairy or non-dairy)
• 2 tablespoons unsalted butter, melted
• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, cooking until the vegetables are softened, about 5 minutes.
2. Cook the Chicken: Pour in the chicken broth and water, then add the chicken thighs or breasts. Season with salt, black pepper, dried thyme, and add the bay leaf. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
3. Make the Dumpling Dough: In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and garlic powder. Stir in the milk and melted butter until a dough forms. It should be slightly sticky but manageable.
4. Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks. Discard the bay leaf. Return the shredded chicken to the pot.
5. Add the Dumplings: Using a tablespoon, drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot with a lid and let the dumplings cook for about 15 minutes, or until they’re cooked through and fluffy.
6. Finish and Serve: Stir in the fresh parsley. Taste and adjust the seasoning if necessary. Serve the soup hot, making sure each bowl gets a good mix of chicken, vegetables, and dumplings.

Extra Tips:

When making dumplings, be careful not to overmix the dough, as this can lead to denser dumplings. If you prefer a thicker soup, you can mash some of the cooked vegetables into the broth before adding the dumplings.

Additionally, for those who like a bit of zest, a squeeze of lemon juice before serving can brighten the flavors of the soup. This dish can be stored in the refrigerator for up to 3 days, and the flavors often deepen with time, making it an excellent make-ahead meal.

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings is a comforting, hearty meal perfect for any day of the week. This classic dish combines tender chunks of chicken, fluffy dumplings, and a savory broth, all cooked to perfection in the convenience of an Instant Pot. The pressure cooker not only speeds up the cooking process but also enhances the flavors, making it an ideal choice for busy households.

With its rich aroma and satisfying taste, this dish is perfect for feeding a family of 4-6 people or for having leftovers for the next day.

The beauty of this recipe lies in its simplicity and the ability to customize it to your liking. Whether you prefer adding more vegetables or adjusting the seasoning, this Instant Pot Chicken and Dumplings recipe allows you the flexibility to make it your own. The combination of ingredients creates a wholesome meal that’s both nourishing and delicious, sure to be loved by all members of the family.

Ingredients (serving size: 4-6 people):

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cups chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 1 cup heavy cream
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt (for dumplings)
• 1 cup milk
• 2 tablespoons butter, melted

Instructions:

1. Sauté the Vegetables: Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced onion and minced garlic, sautéing until the onion is translucent. Stir in the sliced carrots and chopped celery, cooking for another 3-4 minutes until they begin to soften.
2. Add the Chicken and Broth: Add the bite-sized chicken pieces to the pot, stirring briefly to combine with the vegetables. Pour in the chicken broth, making certain that all ingredients are submerged. Sprinkle in the dried thyme, salt, and black pepper.
3. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ (or ‘Manual’) mode on high for 10 minutes. Confirm the valve is set to ‘Sealing’. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining pressure.
4. Prepare the Dumplings: While the chicken is cooking, prepare the dumpling batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
5. Add Peas and Cream: Open the Instant Pot and stir in the frozen peas and heavy cream, mixing thoroughly to incorporate.
6. Cook the Dumplings: Using a spoon, drop spoonfuls of the dumpling batter onto the surface of the soup. Close the lid, set the valve to ‘Sealing’, and select ‘Pressure Cook’ on high for 3 minutes. Allow a natural pressure release for 5 minutes, then perform a quick release.
7. Serve: Open the Instant Pot and gently stir the soup, being careful not to break up the dumplings. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Extra Tips:

To ascertain the dumplings are light and fluffy, avoid overmixing the batter. A light hand will result in tender dumplings that are perfect for soaking up the flavors of the soup.

Additionally, for a richer flavor, you can substitute part of the chicken broth with white wine. If you prefer a thicker broth, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) at the end of cooking, allowing it to simmer briefly to thicken.

Spicy Cajun Chicken and Dumplings

Spicy Cajun Chicken and Dumplings is a flavorful twist on the classic comfort food, bringing a zesty kick to your taste buds. This soup combines tender chicken, fluffy dumplings, and a robust blend of Cajun spices to create a hearty meal that’s perfect for warming up on chilly days. The rich broth is infused with vibrant spices, vegetables, and herbs, providing a depth of flavor that will have you coming back for more.

Ideal for serving 4-6 people, this dish is both satisfying and easy to make. The dumplings are light and fluffy, soaking up the savory broth, while the chicken remains juicy and tender. Whether you’re a fan of spicy foods or just looking to try something new, this recipe will surely become a favorite in your household.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, sliced
• 4 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 6 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for dumplings)
• 1 cup milk
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh parsley

Instructions:

1. Prepare the Chicken and Vegetables: Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the onion, celery, and carrots. Cook until the vegetables are softened, about 5-7 minutes. Stir in the garlic, Cajun seasoning, paprika, cayenne pepper, thyme, and oregano. Cook for an additional 1-2 minutes until fragrant.
3. Simmer the Broth: Return the chicken to the pot and pour in the chicken broth. Add the bay leaf, salt, and pepper. Bring the mixture to a simmer and let it cook for 20 minutes, allowing the flavors to meld together.
4. Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined. Be careful not to overmix.
5. Cook the Dumplings: Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, or until they’re cooked through and fluffy.
6. Finish the Soup: Remove the bay leaf and discard. Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper if needed.

Extra Tips:

For an added depth of flavor, consider deglazing the pot with a splash of white wine after removing the chicken and before adding the vegetables. This will lift all the flavorful bits from the bottom of the pot, adding richness to your soup.

If you prefer less spicy, reduce the amount of cayenne pepper or use a milder Cajun seasoning. To make the dumplings even more tender, let the batter sit for a few minutes before dropping into the soup.

Enjoy your Spicy Cajun Chicken and Dumplings with a side of crusty bread for a complete meal!

Thai-Inspired Coconut Chicken and Dumplings

Thai-Inspired Coconut Chicken and Dumplings Soup is a deliciously creamy and fragrant dish that combines the classic comfort of chicken and dumplings with the exotic flavors of Thai cuisine. This soup is perfect for a cozy night in or when you’re looking to impress guests with a unique twist on a traditional recipe. The creamy coconut milk pairs beautifully with the aromatic lemongrass, ginger, and lime, creating a dish that’s both hearty and invigorating.

The dumplings in this recipe are soft and fluffy, absorbing the flavorful broth to create a melt-in-your-mouth experience. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering. It’s a one-pot meal that’s relatively easy to prepare, so you can spend less time in the kitchen and more time enjoying the company of your loved ones.

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 1 tablespoon Thai red curry paste
• 4 cups chicken broth
• 1 can (14 ounces) coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• Juice of 1 lime
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt (for dumplings)
• 1/2 cup coconut milk (for dumplings)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Soup Base: Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until they’re browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Stir in the garlic, ginger, and lemongrass, and cook for an additional 2 minutes or until fragrant.
3. Add Curry and Liquid: Add the Thai red curry paste to the pot, stirring for 1 minute to coat the aromatics. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. Simmer the Soup: Return the chicken to the pot, then stir in the coconut milk, fish sauce, sugar, lime juice, and salt. Let the soup simmer gently for 20 minutes to allow the flavors to meld.
5. Prepare the Dumplings: In a mixing bowl, whisk together the flour, baking powder, and 1/4 teaspoon salt. Stir in the 1/2 cup coconut milk until a dough forms. Drop spoonfuls of the dough into the simmering soup.
6. Cook the Dumplings: Cover the pot with a lid and let the dumplings cook for 15-20 minutes, or until they’re cooked through and fluffy.
7. Serve: Remove the lemongrass pieces from the soup. Ladle the soup and dumplings into bowls, garnishing with fresh cilantro. Serve with lime wedges on the side.

Extra Tips:

For the best flavor, use freshly grated ginger and make sure to smash the lemongrass to release its oils fully. If you prefer a spicier dish, add more Thai red curry paste or a few slices of fresh chili peppers.

The dumplings should be added right before serving to guarantee they remain light and fluffy. If the broth becomes too thick after adding the dumplings, simply add a little more chicken broth to reach your desired consistency. Enjoy this dish piping hot for the ultimate comfort food experience.

Italian Chicken and Gnocchi Dumplings

Italian Chicken and Gnocchi Dumplings is a delightful twist on the classic chicken and dumplings soup, incorporating Italian flavors and pillowy gnocchi to create a comforting and delicious dish. This recipe combines tender chicken, fresh vegetables, and flavorful herbs, all simmered in a hearty broth. The gnocchi dumplings add a unique texture and richness that elevates the soup, making it perfect for a cozy family dinner or a special occasion.

This Italian-inspired soup isn’t only delicious but also easy to prepare, making it a great choice for both novice and experienced cooks. The recipe serves 4-6 people and can be prepared in about an hour, making it a convenient option for a weeknight meal. The combination of aromatic herbs, savory chicken, and soft gnocchi creates a harmonious blend of flavors that will surely please any palate.

Ingredients for Italian Chicken and Gnocchi Dumplings Soup (Serves 4-6):

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 package (16 ounces) potato gnocchi
• 2 cups fresh spinach leaves, roughly chopped
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Chicken and Vegetables:

Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

2. Cook the Vegetables:

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.

3. Simmer the Broth:

Return the chicken to the pot and pour in the chicken broth. Add the dried thyme, dried basil, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.

4. Add the Cream and Gnocchi:

Stir in the heavy cream and bring the soup back to a gentle simmer. Add the gnocchi to the pot and cook according to the package instructions, usually about 3-4 minutes, until the gnocchi float to the top and are tender.

5. Finish with Spinach and Cheese:

Add the chopped spinach to the soup and cook for another 2-3 minutes until the spinach is wilted. Stir in the grated Parmesan cheese and adjust seasoning with more salt and pepper if needed.

6. Serve:

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy the rich, comforting flavors.

Extra Tips:

For a richer flavor, consider using a combination of chicken broth and white wine in the simmering step. If you prefer a thicker soup, you can mash some of the gnocchi against the side of the pot to release their starches, which will help thicken the broth.

Feel free to experiment with additional herbs such as oregano or rosemary to enhance the Italian flavors. Finally, homemade gnocchi can be used for a more authentic touch, though store-bought works perfectly for convenience.

Lemon and Dill Chicken Dumplings

Lemon and Dill Chicken Dumplings Soup is a revitalizing twist on the classic comfort food, with a zesty lemon kick and fragrant dill flavor that will brighten your senses. This dish combines tender pieces of chicken with fluffy dumplings in a creamy soup base, perfect for warming up during cooler months or simply enjoying a cozy meal with family and friends.

The addition of lemon and dill not only enhances the flavor profile but also adds a touch of brightness and vitality that complements the rich broth. This recipe is designed to serve 4-6 people, making it an ideal choice for a family dinner or a small gathering. The ingredients are simple yet flavorful, allowing the natural taste of the chicken and dumplings to shine.

With easy-to-follow instructions, this Lemon and Dill Chicken Dumplings Soup will become a family favorite in no time.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 2 cups cooked chicken, shredded
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, chopped
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for dumplings)
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 egg

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
2. Prepare the Broth: Pour in the chicken broth and water, then add the carrots and celery. Bring the mixture to a boil, then reduce the heat to a simmer for about 10 minutes, or until the vegetables are tender.
3. Add Chicken and Seasonings: Stir in the shredded chicken, salt, black pepper, lemon juice, lemon zest, and dill. Allow the soup to simmer for another 5 minutes to meld the flavors.
4. Make the Dumpling Batter: In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and egg. Gradually mix the wet ingredients into the dry ingredients to form a thick batter.
5. Cook the Dumplings: Drop spoonfuls of the dumpling batter into the simmering soup, ensuring they’re evenly spaced. Cover the pot and let the dumplings cook for about 15 minutes, or until they’re firm and cooked through.
6. Serve: Once the dumplings are cooked, ladle the soup into bowls and garnish with additional fresh dill if desired. Serve hot and enjoy the comforting flavors.

Extra Tips:

For the best results, make sure not to open the lid while the dumplings are cooking, as the steam is essential for them to cook evenly and become fluffy.

If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a bit of cold water and stir it into the soup before adding the dumplings.

For an extra burst of lemony flavor, consider adding a few more drops of lemon juice just before serving. Adjust the seasoning to taste, especially if the broth or chicken already contains salt.

Bisquick Chicken and Dumplings

Bisquick Chicken and Dumplings is a classic comfort food that brings warmth and satisfaction to any meal. This dish combines tender chunks of chicken with fluffy dumplings, all simmered in a rich and savory broth. Perfect for a chilly day or whenever you need a dish that feels like a warm hug, this recipe is both hearty and easy to prepare. The use of Bisquick mix simplifies the process, making it accessible even for novice cooks while still delivering that homemade taste.

The beauty of Bisquick Chicken and Dumplings lies in its simplicity and adaptability. You can easily add your favorite vegetables or adjust the seasoning to suit your taste preferences. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering with friends. With a few basic ingredients and some time on the stove, you’ll have a pot of deliciousness that everyone will love.

Ingredients:

• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 2 cups Bisquick mix
• ⅔ cup milk
• 1 cup frozen peas

Cooking Instructions:

1. Prepare the Chicken: Begin by cutting the chicken into bite-sized pieces. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, approximately 5 minutes.
3. Build the Broth: Return the chicken to the pot and pour in the chicken broth. Add salt, black pepper, and dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, allowing the flavors to meld.
4. Make the Dumplings: While the soup is simmering, prepare the dumplings. In a medium bowl, combine the Bisquick mix and milk, stirring until a soft dough forms.
5. Cook the Dumplings: Drop spoonfuls of dough onto the simmering soup, guaranteeing they aren’t touching. Cover the pot and let the dumplings cook for 15-20 minutes. Don’t lift the lid during this time, as the steam is needed to cook the dumplings through.
6. Finish the Soup: Once the dumplings are cooked, stir in the frozen peas and let them heat through for about 5 minutes. Taste and adjust seasoning if necessary before serving.

Extra Tips:

For an even richer flavor, consider using a mix of chicken broth and a splash of cream or milk. If you prefer a thicker soup, mix a tablespoon of cornstarch with water and stir it into the broth before adding the dumplings. Additionally, you can add herbs like parsley or bay leaves for extra depth.

Remember to let the dumplings cook without lifting the lid, as this guarantees they become light and fluffy. Enjoy this comforting dish with a side of crusty bread for a complete meal.

Vegan Chicken and Dumplings

Vegan Chicken and Dumplings Soup is a delightful twist on the classic comfort food dish, substituting plant-based ingredients for the chicken while still delivering the warm, hearty flavors you love. This recipe is perfect for those who are looking to enjoy a comforting bowl of soup without the use of animal products. The savory broth is filled with tender vegetables and fluffy dumplings, making it a satisfying meal for both vegans and non-vegans alike.

The key to a successful Vegan Chicken and Dumplings Soup is in building flavors with herbs and spices, as well as selecting the right plant-based protein to mimic the texture and taste of chicken. For this recipe, we’ll use jackfruit or your favorite plant-based chicken alternative to create a soup that’s both nourishing and delicious. With a simple list of ingredients and straightforward cooking instructions, you’ll be able to enjoy this comforting dish with your family and friends in no time.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 6 cups vegetable broth
• 2 cups shredded jackfruit or plant-based chicken substitute
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup plant-based milk
• 2 tablespoons vegan butter, melted
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Prepare the Soup Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic, sliced carrots, and celery, and continue to sauté for an additional 5 minutes.
2. Add Herbs and Broth: Stir in the dried thyme, rosemary, and bay leaf. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
3. Incorporate the Plant-Based Protein: Add the shredded jackfruit or plant-based chicken substitute to the pot. Season with salt and pepper to taste, and let the soup simmer for another 10 minutes to allow the flavors to meld together.
4. Prepare the Dumpling Batter: In a bowl, whisk together the all-purpose flour, baking powder, and salt. In another small bowl, mix the plant-based milk with melted vegan butter. Combine the wet ingredients with the dry ingredients, stirring until a soft dough forms.
5. Cook the Dumplings: Drop spoonfuls of the dumpling dough onto the surface of the simmering soup. Cover the pot with a lid and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy.
6. Finish and Serve: Remove the bay leaf from the soup. Stir in the fresh parsley, then ladle the soup into bowls. Serve hot and enjoy!

Extra Tips:

For the best results, make sure to simmer the soup gently after adding the dumplings, as boiling vigorously can cause the dumplings to break apart. If you’re using jackfruit, be sure to drain and rinse it well to remove any brine flavor.

Feel free to add other vegetables like peas or corn for extra texture and nutrition. Additionally, if you prefer a creamier soup, you can stir in a splash of coconut milk or cashew cream just before serving.

Mexican Chicken and Corn Dumplings

Mexican Chicken and Corn Dumplings is a delightful twist on the classic comfort food, combining the rich flavors of Mexican cuisine with the warmth of a traditional chicken and dumplings soup. This dish features tender chicken, vibrant vegetables, and fluffy corn dumplings simmered in a flavorful broth that’s bound to satisfy your taste buds.

It’s an ideal meal for chilly days or when you’re simply in the mood for something hearty and comforting. The fusion of Mexican spices and the creamy texture of the soup create a unique culinary experience that will become a favorite in your household. The corn dumplings add a delightful sweetness and texture that perfectly complements the savory chicken and broth.

Whether you’re hosting a dinner party or looking for a cozy family meal, this recipe for Mexican Chicken and Corn Dumplings is bound to impress and delight everyone at the table.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 6 cups chicken broth
• 2 cups cooked, shredded chicken breast
• 1 cup corn kernels (fresh or frozen)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 cup milk
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and green bell pepper. Sauté for about 5 minutes until the vegetables are softened.
2. Season the Vegetables: Stir in the ground cumin and chili powder, cooking for an additional minute to release the spices’ flavors.
3. Simmer the Soup: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add the shredded chicken and corn kernels. Let the soup simmer gently while you prepare the dumplings.
4. Make the Dumpling Batter: In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper. In a separate bowl, beat the egg and milk together, then pour into the dry ingredients. Stir until just combined, then fold in the chopped cilantro.
5. Cook the Dumplings: Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot with a lid and let the dumplings cook for about 15 minutes, or until they’re puffed up and cooked through.
6. Finish the Soup: Season the soup with additional salt and pepper to taste. Serve hot with lime wedges on the side for squeezing over the soup.

Extra Tips:

For best results, make certain not to overmix the dumpling batter, as this can result in tough dumplings. Fresh or frozen corn can be used interchangeably, but if using frozen, make sure they’re thawed before adding to the soup.

If you prefer a spicier dish, consider adding a chopped jalapeño with the bell peppers. Finally, garnishing with extra cilantro or a dollop of sour cream can enhance the flavors and presentation of the dish.

Mushroom and Chicken Dumplings

Mushroom and Chicken Dumplings Soup is a delightful twist on the classic chicken and dumplings, adding the earthy flavor of mushrooms to complement the tender chicken and fluffy dumplings. This comforting dish is perfect for chilly days or when you’re in need of a hearty meal that warms you from within.

The combination of savory broth, succulent chicken, and the rich umami of mushrooms makes this soup a crowd-pleaser, whether served as a weeknight dinner or a special occasion meal.

The dumplings in this recipe are light and fluffy, absorbing the delicious flavors of the soup while providing a satisfying texture contrast. Meanwhile, the chicken is simmered until perfectly tender, and the mushrooms add depth and complexity to the broth. This recipe is designed to serve 4-6 people, making it ideal for a family meal. It’s also simple enough to prepare on a busy day, offering a taste of comfort and warmth.

Ingredients (Serves 4-6):

• 1 lb boneless, skinless chicken thighs
• 8 cups chicken broth
• 2 cups water
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 large onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 2 tsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt (for the dumplings)
• 1 cup milk
• 1/4 cup butter, melted
• 2 tbsp fresh parsley, chopped

Cooking Instructions:

1. Prepare the Chicken and Broth: In a large pot, combine the chicken thighs, chicken broth, and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20-25 minutes, or until the chicken is cooked through and tender.
2. Sauté the Vegetables: In a separate pan, heat a tablespoon of oil over medium heat. Add the onions, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened. Add the mushrooms and cook for another 5 minutes.
3. Combine Ingredients: Add the sautéed vegetables to the pot with the chicken and broth. Stir in the thyme, salt, and pepper. Let the soup simmer for another 10 minutes to allow the flavors to meld.
4. Make the Dumplings: In a mixing bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until a dough forms. Drop spoonfuls of the dough into the simmering soup.
5. Cook the Dumplings: Cover the pot and cook for 15 minutes without lifting the lid to guarantee the dumplings cook through. Once cooked, they should be fluffy and fully set.
6. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir gently to combine.
7. Finish and Serve: Stir in the chopped parsley. Taste and adjust seasoning if necessary. Serve the Mushroom and Chicken Dumplings Soup hot, garnished with extra parsley if desired.

Extra Tips:

For a richer flavor, consider browning the chicken thighs in the pot before adding the broth. This will add depth to the soup’s flavor profile.

If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with water and add it to the soup before adding the dumplings. Additionally, feel free to experiment with different types of mushrooms, such as shiitake or portobello, to alter the flavor.

Finally, remember not to lift the lid while the dumplings are cooking, as this helps them cook evenly and remain fluffy.