Creamy Chicken Dumpling Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Creamy herb seasoned soup filled with shredded chicken, vegetables, and light and airy dumplings. This creamy chicken dumpling soup is simple, delicious, and comforting. The kind of soup you want during the winter.
  • 2 tablespoons olive oil
  • ½ medium onion, sliced
  • 2 ribs celery, chopped
  • 4 medium carrots, chopped (about 1 ½ -2 cups)
  • 1 ½ cups sliced mushrooms
  • 4 cups chicken broth
  • 1-2 sprigs fresh thyme
  • ¼ teaspoon all purpose flour
  • ½ cup milk
  • ½ teaspoon salt
  • ½ pound shredded chicken (about 1 – 1 ½ cups)
  • Finely chopped parsley for garnish
  • ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  1. In a medium or large pot, add about 2 tablespoons of olive oil over medium heat. Allow the olive oil to heat for about a minute before adding diced onions, chopped celery, sliced mushrooms and chopped carrots. Cook these vegetables for several minutes until they become soft and tender.
  2. Pour the chicken broth into the pot then add fresh thyme, and allow the soup to simmer for several minutes.
  3. While the soup is simmering, in a medium mixing bowl, combine all purpose flour, baking soda, salt, and buttermilk. Use a tablespoon to create little dumpling balls and drop them into the bubbling part of the soup. Cook the dumplings in the soup for a few minutes. The dumplings will puff up and appear fluffy. They will rise to the top.
  4. Use a slotted spoon to scoop the dumplings from the soup and divide them into the bowls.
  5. In a small bowl, mix together milk and flour until the flour has dissolved. Slowly pour the milk and flour mixture into the soup and stir to evenly incorporate into the soup. Season the soup with salt. Then add shredded chicken. Stir to incorporate into the soup
  6. Once the chicken has warmed and soup is thick and creamy, divide the soup into each of the bowls.
  7. Serve the creamy chicken dumpling soup warm. Garnish with finely chopped parsley if desired.
Recipe by Cooking with a Wallflower at