Easy Chicken Dumpling Soup

There’s something deeply comforting about a bowl of homemade chicken dumpling soup. I remember the first time I made it—my hands trembled just a little, unsure if I could pull off a “real” soup with dumplings. But as the kitchen filled with the scent of herbs and simmering chicken, I realized it wasn’t nearly as complicated as I’d feared. In fact, it became one of the first recipes I felt truly confident making.

This version of chicken dumpling soup is designed specifically for beginner cooks. It’s easy to prepare, uses common grocery store shortcuts like rotisserie chicken and biscuit dough, and still delivers that creamy, herby comfort you’re craving. Plus, it comes together in about 40 minutes and makes a full, nourishing one-pot meal—ideal for busy weeknights or cozy Sundays.

Why This Chicken Dumpling Soup is Special

Let’s be honest—traditional chicken and dumplings can be intimidating. Making dough from scratch, simmering chicken for hours… it’s a lot. That’s why this recipe flips the script.

Here’s what makes it great:

• Beginner-proof: No rolling pins, no mystery ingredients. You’ll use pre-made biscuit dough and cooked chicken.
• Time-saving: You’ll be eating in under an hour without sacrificing flavor.
• One pot wonder: Fewer dishes, more comfort.
• Balanced: Creamy broth, protein from the chicken, and a rainbow of veggies make this a quick and healthy meal you can feel good about.

Ingredients and Preparation

Let’s look at what goes into this easy sheet pan dinner—wait, scratch that, one-pot wonder.

Butter
Adds richness and helps cook the veggies. You can swap for olive oil or avocado oil if preferred.

Onion, Carrot, and Celery
These three form a classic base known as mirepoix. Together, they bring a sweet, savory backbone to your soup.

Garlic
Adds depth and warmth. Fresh is best, but garlic powder will do if that’s what you’ve got.

Dried Herbs (Italian seasoning, sage, thyme, bay leaves)
These build layers of flavor. Don’t stress if you’re missing one—use what you have. Italian seasoning alone works in a pinch.

Flour
Creates a roux with the butter to thicken the broth. All-purpose is perfect.

Chicken Broth
Go with low-sodium so you can better control the salt. Veggie broth works too.

Shredded Rotisserie Chicken
The ultimate shortcut. Already cooked, super flavorful, and saves loads of time.

Heavy Cream
Brings creamy texture. Use half-and-half or whole milk for a lighter option.

Frozen Peas
Brighten the soup and add a touch of sweetness. Fresh peas also work, but frozen are foolproof.

Refrigerated Biscuit Dough
Yes, the kind in a can. Avoid “flaky layers” and go for buttermilk or homestyle varieties.

Salt, Pepper, and Fresh Parsley
Don’t skimp here—seasoning makes all the difference, and parsley adds a fresh finish.

Step-by-Step Instructions

Step 1
Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery along with a pinch of salt and pepper. Cook for about 8 minutes, stirring occasionally, until the veggies begin to soften.

Step 2
While the vegetables cook, cut each biscuit into 6 small pieces using clean kitchen scissors. Toss the pieces in a light layer of flour to prevent sticking.

Step 3
Add minced garlic, Italian seasoning, sage, thyme, and another pinch of salt to the pot. Stir for about a minute until fragrant.

Step 4
Sprinkle flour over the vegetables and stir continuously for a minute. This forms your roux, which will thicken the soup.

Step 5
Pour in a splash of broth to deglaze the pan, scraping up any browned bits on the bottom (these = flavor!). Add the rest of the broth and stir to combine.

Step 6
Add the shredded chicken, heavy cream, frozen peas, and bay leaves. Stir gently and bring the soup to a simmer over medium-high heat.

Step 7
Place the floured biscuit pieces on top of the soup without submerging them. They’ll steam as the soup simmers and turn into fluffy dumplings.

Step 8
Cover the pot and reduce heat to low. Let simmer, undisturbed, for 15 minutes. Resist lifting the lid—the dumplings need steam to cook through.

Step 9
To check doneness, insert a toothpick into the center of one dumpling. If it comes out clean, they’re ready. Season the soup with salt and pepper to taste.

Step 10
Garnish with chopped parsley and serve hot.

Beginner Tips and Notes

• If your veggies start to brown too fast, reduce the heat slightly and keep stirring. A little color is fine, but don’t let them burn.
• If the broth is too thick, add a splash of broth or water.
• No kitchen scissors? Use a knife, but keep the cuts small and even.
• Short on time? Use pre-chopped mirepoix from the produce section to skip some prep.
• No heavy cream? Try half-and-half or a mix of milk and a pat of butter.

Serving Suggestions

This soup is hearty enough to stand alone, but here are a few great additions:

• Side salad with vinaigrette for contrast.
• Crusty bread for dunking (if you’re skipping the dumplings or serving a crowd).
• A dollop of sour cream or sprinkle of Parmesan for richness.

Storage Tips

Leftovers? Lucky you.

• Fridge: Store soup and dumplings separately for best texture, up to 4 days.
• Reheat: Gently warm in a pot with a splash of broth or cream to loosen it up. Microwave works too—just go slow to avoid overcooking the dumplings.

Join the Soup Club

Chicken dumpling soup is more than a meal—it’s a cozy, confidence-building moment for new cooks. With these simple steps and easy-to-find ingredients, you can make a dish that looks and tastes like it came from Grandma’s kitchen… without the stress.

Give it a try and let me know how it goes in the comments. Did you use rotisserie chicken or leftover grilled? Try a different herb combo? I’d love to hear what made it yours.

FAQ About Easy Chicken Dumpling Soup

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