There's just something about a big pot of homemade chicken and dumpling soup, especially when the weather starts getting colder or sickness is making its way through the house.
I've taken a classic chicken and dumpling soup recipe and made a few modifications over the years to make it a little more nutrient-dense and better suited for my family.
I load it up with carrots, celery, garlic, and an entire bunch of kale. I also like to add bone broth for a little extra protein and nutrients. And because my kids are obsessed with the homemade dumplings, we always double that part of the recipe.
The result is a hearty, comforting soup that's loaded with vegetables, protein, and fluffy, buttery dumplings. It's one of those meals that makes everyone happy, which, when you're feeding three kids, is always a win!
Why I Love This Chicken and Dumpling Soup
I'm a big believer that nourishing meals don't have to be complicated or require a bunch of specialty ingredients.
Sometimes it's simply about taking a recipe your family already loves and finding little ways to make it more nutrient-dense.
Here's what I love about this one:
It's packed with vegetables. Between the carrots, celery, onion, garlic, and kale, there's a generous amount of produce in every pot.
It's a great source of protein. With two pounds of chicken and the optional addition of bone broth, this soup makes a filling, protein-rich meal.
It's made with simple ingredients. Nothing fancy or difficult to find. Just real, wholesome ingredients that come together to make a delicious meal.
It's perfect for leftovers. Make a big pot and enjoy it over the next few days.
My kids actually love it. Especially the dumplings. Which is why we always make extra!
My Favorite Way to Add More Greens: Finely Chopped Kale
One of my favorite modifications to this recipe is adding an entire bunch of kale.
Before you think your kids would never eat kale in their soup, hear me out.
I run the kale through my food processor until it's very finely chopped. Then, right before adding the dumplings, I stir it into the soup.
Because the kale is chopped so finely, it distributes throughout the broth rather than leaving large, leafy pieces floating around.
Kale is a great source of vitamins A, C, and K, along with fiber and other beneficial nutrients. It's an easy way to add more variety to a meal we're already making.
And while the kale definitely makes an appearance in the finished soup, it doesn't overpower the flavor.
This isn't about sneaking vegetables into my kids' food or pretending they aren't there. It's simply an easy way to incorporate more greens into a meal my family already enjoys.
Why I Add Bone Broth
Another modification I made is adding approximately 32 ounces of bone broth in addition to the 12 cups of chicken broth.
Bone broth can provide additional protein, including collagen-derived protein, depending on the brand or how it's prepared. It also adds a nice richness to the soup.
Is bone broth necessary? Absolutely not.
You can make this recipe with regular chicken broth or even water and bouillon, and it will still be delicious.
But if I have bone broth on hand, I like adding it for a little extra nutritional value.
Don't Skip the Homemade Dumplings!
Now, let's talk about the best part of chicken and dumpling soup: the dumplings.
They're soft, fluffy, buttery, and surprisingly easy to make from scratch.
You only need five simple ingredients: flour, baking powder, salt, butter, and milk.
One trick I've found helpful is using a cheese grater to grate the cold butter directly into the flour mixture. This makes it easy to distribute the butter without having to cut it into the flour by hand.
Another tip? Don't overwork the dough.
There's no need to roll the dumplings into perfectly shaped balls. I simply pull off small pieces and drop them directly into the simmering soup.
The less you handle the dough, the more tender the dumplings will be.
And if your kids are anything like mine, I highly recommend doubling the dumpling recipe!
Watch Me Make This Chicken and Dumpling Soup!
Want to see how it all comes together?
I filmed the entire process, from prepping the vegetables to making the homemade dumplings and putting everything together.
Watch the full chicken and dumpling soup recipe video on YouTube here!
The video is about 4 minutes long and walks you through the entire recipe, so you can follow along while making it yourself!
Hearty Chicken and Dumpling Soup Recipe
A comforting, homemade chicken and dumpling soup loaded with vegetables, shredded chicken, and fluffy, buttery dumplings. This is my family's favorite version, with extra kale and optional bone broth for added nutrients.
Prep Time: Approximately 20 minutes
Cook Time: Approximately 35–45 minutes
Total Time: Approximately 55–65 minutes
Servings: About 10–12 (it makes a big batch!)
Ingredients
For the Soup
4 tablespoons butter
1 onion, chopped
5–7 carrots, peeled and sliced
1 bunch celery, sliced
1 bunch kale, finely chopped (I use a food processor!)
4–5 cloves garlic, minced
12 cups chicken broth (or water + bouillon)
32 oz bone broth (optional, added in addition to the chicken broth)
2 pounds chicken, cooked and shredded
1 teaspoon salt (only if needed)
½ teaspoon black pepper
2 bay leaves
1 tablespoon dried parsley
For the Dumplings
We actually double this recipe because my kids love the dumplings so much!
1½ cups flour
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons cold butter
¾ cup milk
Instructions
Prepare the Soup
In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for several minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
Pour in the chicken broth and additional bone broth, if using, and add the shredded chicken. Season with salt, if needed, black pepper, bay leaves, and dried parsley.
Bring the soup to a boil, then reduce the heat and let it gently simmer while you prepare the dumplings.
Make the Dumplings
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Using a cheese grater, grate the cold butter directly into the flour mixture. Gently stir to coat the butter pieces in flour.
Pour in the milk and stir until a dough begins to form. You can knead it a few times directly in the bowl if needed. The dough should be slightly sticky! If it's too sticky to work with, sprinkle in a little extra flour.
Just before adding the dumplings, stir the finely chopped kale into the simmering soup.
Using your hands, pinch off roughly 1-inch pieces of dough and drop them directly into the soup. There's no need to roll them into perfect balls! In fact, the less you handle the dough, the more tender your dumplings will be.
Cover the pot with a lid and allow the soup to gently simmer for approximately 20 minutes, until the dumplings are fluffy and cooked through. You can cut one open to check that the center is fully cooked.
Remove the bay leaves, serve warm, and enjoy!
My Tips for the Best Chicken and Dumpling Soup
Finely chop your kale. I like to use my food processor to chop the entire bunch into tiny pieces. It makes incorporating the greens into the soup so easy.
Use whatever chicken you have available. Leftover chicken or shredded rotisserie chicken can make this recipe even easier to throw together.
Don't overmix the dumpling dough. A little stickiness is perfectly fine. Overworking the dough can make your dumplings tough rather than light and tender.
Double the dumplings. This is a nonnegotiable in our house! If you decide to double them, simply double all five dumpling ingredients.
Adjust the broth to your preference. The dumplings absorb some liquid as they cook, and the soup will thicken as it sits. You can always add a little extra broth if you prefer a thinner consistency.
How to Store and Reheat Leftovers
One of the best things about making a big pot of soup is having leftovers.
Allow the soup to cool slightly, then transfer it to airtight containers and refrigerate promptly, within two hours of cooking.
Store in the refrigerator for up to 3–4 days.
When you're ready to reheat, warm it on the stovetop over medium-low heat, stirring occasionally until heated through. Add a splash of chicken broth or water if the soup has thickened too much.
The dumplings will continue to absorb liquid as the soup sits, so don't be surprised if your leftovers are a little thicker the next day.
You can also freeze this soup, although the dumplings may become softer after thawing and reheating.
Chicken and Dumpling Soup FAQs
Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken or leftover cooked chicken works great and makes this soup even quicker to throw together.
Do I need bone broth to make this recipe?
Not at all. You can make it with regular chicken broth, or even water and bouillon, and it will still be delicious. I just like adding bone broth when I have it on hand for a little extra protein and richness.
Can you freeze chicken and dumpling soup?
Yes, you can freeze this soup. Just know the dumplings may become softer after thawing and reheating.
Why are my dumplings tough or dense?
Usually it's from overworking the dough. Stir just until it comes together (a little stickiness is fine!), and pinch off pieces instead of rolling them into perfect balls. The less you handle the dough, the more tender your dumplings will be.
How do I know when the dumplings are done?
Simmer them covered for about 20 minutes, until they're fluffy and cooked through. Cut one open to check that the center is fully cooked.
Will my kids notice the kale?
Running the kale through a food processor until it's very finely chopped helps it blend into the broth instead of leaving big leafy pieces. You'll still see it, but it doesn't overpower the flavor.
A Comforting Meal the Whole Family Can Enjoy
At the end of the day, I don't think every meal needs to be perfectly balanced or packed with every nutrient imaginable.
But I do love finding simple ways to make the meals my family already enjoys a little more nourishing.
Adding an extra bunch of greens, using bone broth when I have it, and making sure there's plenty of protein are small changes that work well for us.
And yes, we still double the buttery homemade dumplings.
Because food should be nourishing, but it should also be enjoyable.
If you make this chicken and dumpling soup, I'd love to hear what you think!
Do your kids go straight for the dumplings, too?
Looking for more easy, nourishing recipes for your family? Try my Dutch baby recipe or these healthy kids' breakfast ideas without added sugar. And if sickness is going around your house, my Stomach Bug Survival Guide has you covered.