Southern Chicken and Dumplings Soup

Yields4 ServingsPrep Time25 minsCook Time35 minsTotal Time1 hr

A warm, hearty classic of Southern comfort food, this dish features tender chicken, soft pillowy dumplings, and a creamy, savory broth. It’s like a hug in a bowl—rich, satisfying, and perfect for chilly nights.

Southern Chicken and Dumplings Soup

For the Soup

1 tbsp butter

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 tsp thyme

Salt and pepper to taste

6 cups chicken broth

2 cups cooked shredded chicken (preferably from a rotisserie chicken)

1 cup heavy cream (optional for extra creaminess)

2 tbsp chopped fresh parsley (for garnish)

For the Dumplings

1 ½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

1 tbsp fresh chopped parsley

¾ cup whole milk

3 tbsp unsalted butter, melted

Sauté the Base

1

In a large pot or Dutch oven, melt butter with olive oil.
Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
Season with thyme, salt, and pepper.

Simmer the Soup

2

Add chicken broth and bring to a gentle boil.
Add shredded chicken. Reduce heat and simmer while preparing the dumplings.

Make the Dumplings

3

In a bowl, whisk together flour, baking powder, salt, and parsley.
Stir in milk and melted butter until just combined (do not overmix).

Cook the Dumplings

4

Drop tablespoon-sized dollops of dough into the simmering soup.
Cover the pot and simmer on low heat for 15 minutes without lifting the lid.

Finish and Serve

5

Stir in heavy cream if using for added richness.
Taste and adjust seasoning.
Garnish with fresh parsley and serve warm.

Nutrition Facts

4 servings

Serving size