Old-Fashioned Chicken and Dumpling Soup
This Old-Fashioned Chicken and Dumpling Soup is a simple, creamy comfort dish that’s perfect for cold days. Rooted in Southern American cooking, this hearty classic combines tender chicken, rich cream, and fluffy homemade dumplings for a meal that feels like a warm hug in a bowl. Its slow-simmered flavor and pillowy dumplings make it both nostalgic and deeply satisfying — proof that the best recipes are often the simplest.
FOOD RECIPES
Chris
10/20/20251 min read
A cozy Southern classic, this Old-Fashioned Chicken and Dumpling Soup combines tender chicken, fluffy dumplings, and a rich, creamy broth for the ultimate cold-weather comfort meal.
Igredients (Soup Base)
4 boneless, skinless chicken breasts (1¾ to 2 lb total)
1 tablespoon oil
½ gallon water (about 8 cups)
2 teaspoons chicken bouillon powder (or substitute salt if needed)
½ stick (4 tablespoons) butter
1 quart heavy cream
1 teaspoon freshly cracked black pepper
2 tablespoons cornstarch
1 cup cold water (for cornstarch slurry)
Ingredients (Dumplings)
2 cups all-purpose flour
3 teaspoons baking powder
3 tablespoons oil
¾ cup buttermilk
Pinch of salt
Instructions
Cut chicken into 1- to 1½-inch cubes.
Heat a large pot over medium heat and add the oil. Add the chicken and cook, stirring occasionally, for about 5 minutes to lightly brown — do not cook through.
Add enough water to generously cover the chicken (about ½ gallon). Bring to a boil, scraping up any fond (browned bits) from the bottom of the pot. Reduce heat and simmer until the chicken is tender, about 20 minutes.
Use a ladle to skim off any foam that rises to the surface (optional — this won’t affect the flavor).
Add the butter, chicken bouillon powder, and heavy cream. Continue simmering for about 20 minutes, stirring occasionally.
While the soup simmers, prepare the dumplings: In a mixing bowl, whisk together the flour, salt, and baking powder. Stir in the oil and buttermilk until a soft dough forms — similar in texture to pie dough. Knead gently 4–5 times, then pinch off small portions and roll or press into small balls.
Gently stir the soup to create movement, then drop the dumplings into the simmering broth. Cook for about 5 minutes, stirring occasionally to prevent sticking.
In a small bowl, whisk the cornstarch into 1 cup of cold water. Slowly pour the slurry into the soup, stirring until it thickens slightly, about 3–5 minutes.
Season with black pepper and additional salt to taste. Serve warm.
Notes:
To save time substitute cooked, pulled rotisserie chicken with chicken broth.
Replace part of the water with low-sodium chicken broth for a richer flavor.
Add diced carrots, celery, or onion for a heartier soup.
Double Dumplings and Chicken to have more of a hearty entrée.