A red bowl full of chicken soup with dumplings, carrots, and parsley

Easy Chicken and Dumpling Soup Recipe

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 5-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


This Chicken and Dumpling Soup has the dumplings that I grew up eating. They’re somewhere between noodle and spatzle, but bigger. It’s pure comfort in a bowl. Yield 10 cups.


Units Scale
  • 6 cups low-sodium chicken stock
  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 2 cups shredded carrot, roughly chopped
  • 1 medium onion, chopped
  • Small handful of fresh parsley leaves, chopped
  • 3 boneless skinless chicken thighs, cut into bite-sized pieces
  • Salt
  • 1 cup all-purpose flour
  • 1/4 tsp. baking powder
  • 2 eggs
  • 46 Tbsp. milk
  • 6 Tbsp. heavy whipping cream


  1. Pour the stock into a large microwave-safe bowl and microwave on high for 6 minutes.
  2. Meanwhile, warm the olive oil and butter in a large pot or Dutch oven over medium-high heat. Add the carrot and onion.
  3. When the microwave is done, add the broth to the pot along with the chicken and 1/2 teaspoon of salt. Stir and cover. Increase heat to high. When it comes to a boil, reduce to a simmer.
  4. While the broth is coming to a boil, make the dumpling dough in a small bowl by combining the flour with the baking powder and 1/4 teaspoon of salt. Add the eggs and whisk to combine. Add the parsley and then enough of the milk to make a stiff wet dough.
  5. Stir the soup and get it to a really low simmer. Drop the dough into the soup by the teaspoonful, dropping them all around the pot so they’re far apart and less likely to stick together. Don’t stir for 30 seconds and then stir gently.
  6. Increase heat to a stronger simmer, cover and cook, stirring occasionally until dumplings are cooked through, 3-4 minutes.
  7. Turn off the heat and add the whipping cream. Serve.

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