5 Hearty Chicken Dumplin Soup That Hugs Your Soul With Every Spoonful

Craving a bowl that’s cozy, creamy, and straight-up soul-soothing? Hearty Chicken Dumplin Soup is the move. We’re talking tender chicken, rich broth, and fluffy little dumplins that soak up all the love. Below are five irresistible soups such as classic, quick, veggie-packed, creamy Southern-style, and a slow cooker version for you to pick and get simmering.

1. Classic Grandma-Style Chicken Dumplin Soup That Feels Like Sunday

This is the blueprint—deep flavor, soft dumplins, and a broth that tastes like it’s been simmering all day (even if it hasn’t). Perfect for cold nights, sniffly days, or when you just need a hug in a bowl.

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken stock (low sodium)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp poultry seasoning
• 1 1/2 lb boneless skinless chicken thighs
• Salt and black pepper, to taste
• 1/2 cup frozen peas (optional)
• 2 tbsp fresh parsley, chopped

Dumplins:

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 3 tbsp cold unsalted butter, grated
• 3/4 cup buttermilk (cold)

Instructions:

1. Warm the pot: In a large Dutch oven, heat butter and oil over medium. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic for 30 seconds.
2. Build the broth: Add stock, bay leaves, thyme, poultry seasoning, and chicken. Season lightly. Bring to a simmer; cook 20–25 minutes until chicken is tender.
3. Shred the chicken: Remove chicken to a plate, shred with two forks, and set aside. Keep soup at a gentle simmer.
4. Make the dumplins: Whisk flour, baking powder, and salt. Cut in butter (use fingertips) until sandy. Stir in cold buttermilk just until a shaggy dough forms—don’t overmix.
5. Drop and steam: Return shredded chicken to the pot. Drop heaping teaspoons of dough onto the simmering soup, spacing slightly. Cover and cook 12–15 minutes without lifting the lid (steam makes them fluffy).
6. Finish: Stir in peas and parsley. Season to taste. Discard bay leaves.

Serve with cracked pepper and a squeeze of lemon if you like brightness. Want thicker broth? Mash 2–3 dumplins into the soup and simmer 2 minutes. Leftovers reheat like a dream—add a splash of stock to loosen.

2. Weeknight Speedy Chicken Dumplin Soup You’ll Make on Repeat

Short on time? This version leans on rotisserie chicken and a quick dumplin shortcut. It’s weeknight-friendly, kid-approved, and seriously satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp Italian seasoning
• 2 cups shredded rotisserie chicken
• Salt and pepper, to taste

Shortcut Dumplins:

• 1 cup self-rising flour
• 1/2 cup whole milk
• 1 tbsp melted butter

Instructions:

1. Sauté: In a pot, heat oil and butter. Cook onion, carrots, and celery 5–7 minutes. Add garlic for 30 seconds.
2. Broth time: Add broth and Italian seasoning; bring to a simmer.
3. Stir in chicken: Add shredded rotisserie chicken. Season to taste.
4. Mix dumplins: Combine self-rising flour, milk, and melted butter just until combined.
5. Drop and cook: Scoop small spoonfuls into the simmering soup. Cover and cook 10–12 minutes until puffed and cooked through.

Garnish with chopped chives or parsley. Add a pinch of red pepper flakes if you want a little heat. Pro tip: A splash of cream at the end makes it feel restaurant-level without the fuss.

3. Veggie-Loaded Chicken Dumplin Soup That Eats Like a Meal

If you love a hearty bowl with color and crunch, this is your jam. Extra veggies, big flavor, and still those cozy dumplins—because balance, right?

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 large leek, cleaned and sliced (white/light green parts)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small zucchini, diced
• 1 cup green beans, chopped
• 3 garlic cloves, minced
• 8 cups low-sodium chicken stock
• 1 tsp dry thyme
• 1 tsp smoked paprika
• 1 lb boneless skinless chicken breasts
• 1 cup corn kernels (fresh or frozen)
• 1 cup baby spinach
• Salt and pepper, to taste
• 2 tbsp fresh dill, chopped (optional but amazing)

Herbed Dumplins:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 2 tbsp cold butter, grated
• 2 tbsp chopped parsley
• 1 tbsp chopped dill or chives
• 3/4 cup milk

Instructions:

1. Sweat the veg: Heat oil and butter in a large pot. Add leek, carrots, and celery; cook 5 minutes. Stir in zucchini, green beans, and garlic; cook 2 minutes.
2. Simmer: Pour in stock, add thyme and smoked paprika, and nestle in chicken breasts. Simmer 15–18 minutes until chicken is cooked through.
3. Shred: Remove chicken, shred, and return to pot. Add corn and spinach; simmer gently.
4. Mix dumplins: Stir flour, baking powder, salt, butter, parsley, and dill. Add milk until a soft dough forms.
5. Cook dumplins: Drop small spoonfuls into the simmering soup. Cover and cook 12 minutes until fluffy.
6. Finish: Season well. Stir in fresh dill for brightness.

Serve with lemon zest and extra dill for a garden-fresh vibe. Want it dairy-free? Use olive oil in the dumplins and swap milk for oat milk—still delicious, promise.

4. Creamy Southern-Style Chicken Dumplin Soup With Velvet Broth

If you like your soup rich and silky, this one’s your soulmate. The broth is creamy, the dumplins are tender, and the whole pot smells like a Southern kitchen on a Sunday.

Ingredients:

• 2 tbsp butter
• 2 tbsp flour
• 1 tbsp olive oil
• 1 small onion, minced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 2 garlic cloves, minced
• 6 cups chicken stock
• 1 cup heavy cream
• 1 tsp poultry seasoning
• 1/2 tsp white pepper (or black)
• 1 1/2 lb chicken thighs
• Salt to taste

Buttermilk Dumplins:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 4 tbsp cold butter, cubed
• 3/4–1 cup buttermilk

Instructions:

1. Start the base: Heat oil and sauté onion, carrots, and celery 6–8 minutes. Add garlic for 30 seconds.
2. Make a roux: Push veg to the side. Melt butter, stir in flour, and cook 1–2 minutes until lightly golden.
3. Build the broth: Whisk in chicken stock gradually until smooth. Add poultry seasoning and pepper. Nestle in chicken; simmer 20 minutes.
4. Creamy upgrade: Remove chicken to shred. Stir in cream, then return chicken to the pot. Keep at a gentle simmer.
5. Dumplins: Mix flour, baking powder, and salt. Cut in butter until pea-sized. Add buttermilk to form a soft dough.
6. Steam to finish: Drop spoonfuls into the soup. Cover and cook 12–15 minutes. Season with salt to taste.

Garnish with chopped parsley and a dash of hot sauce if you like contrast. For ultra-smooth texture, blend 1 ladle of soup (no dumplins) and stir back in—silky city.

5. Slow-Cooker Chicken Dumplin Soup That Practically Cooks Itself

Set it and live your life. The slow cooker builds deep flavor with almost no effort. Add dumplins at the end and boom—dinner’s done.

Ingredients:

• 1 1/2 lb boneless skinless chicken thighs
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken stock
• 1 tsp thyme
• 1 tsp poultry seasoning
• 2 bay leaves
• Salt and pepper, to taste
• 1/2 cup frozen peas (optional)
• 2 tbsp fresh parsley, chopped

Drop Dumplins:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 3 tbsp cold butter, grated
• 3/4 cup milk

Instructions:

1. Load it up: Add chicken, onion, carrots, celery, garlic, stock, thyme, poultry seasoning, bay leaves, salt, and pepper to slow cooker. Cover and cook on Low 6–7 hours or High 3–4 hours.
2. Shred: Remove chicken, shred, and return to cooker. Stir in peas if using.
3. Make dumplins: Mix flour, baking powder, salt, and butter. Add milk until just combined.
4. Cook dumplins: Increase to High. Drop small spoonfuls on the surface. Cover and cook 30–40 minutes until puffed and cooked through. Don’t peek—steam matters.
5. Finish: Stir in parsley, adjust seasoning, and remove bay leaves.

Serve with a side salad or crusty bread if you’re feeling extra. For a richer vibe, swirl in 1/3 cup cream after the dumplins cook—chef’s kiss, trust me.

Dumplin Success Tips

• Don’t overmix the dough—tender dumplins need a light hand.
• Keep the lid closed while dumplins cook. Steam = fluff.
• Season in layers: taste before and after adding dumplins.
• Broth thickness is up to you—thicken with a cornstarch slurry or thin with extra stock.

Ready to dive in? Whether you go classic, quick, veggie-forward, creamy, or set-it-and-forget-it, these Hearty Chicken Dumplin Soup recipes deliver comfort by the spoonful. Pick your favorite, grab a cozy bowl, and let that first steamy bite do the talking.