Chicken Dumpling Soup

"Chicken dumplings!! Best fall comfort food!! #feedfeed #pacificfoods #contest"
-- @blindedcook
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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 8 - 10

Recipe Card

Chicken Soup


  • 3 to 5 lb whole chicken
  • 8 carrots, peeled
  • 8 celery stalks with leaves
  • 4 parsnips, peeled
  • 1 large onion
  • 5 cloves garlic
  • 1 lemon
  • Fresh parsley
  • Fresh thyme
  • 2 tablespoon soup mix or a bouillon cube
  • 1 block chicken bouillon
  • 1 teaspoon poultry seasoning
  • 1 cup heavy cream or evaporated milk



  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/3 cup butter or shortening
  • 3/4 cup milk or buttermilk
  • Salt


  • Step 1

    Boil chicken in 8 cups water or until chicken is covered add garlic, salt, and pepper to the pot and cook for an hour or until done. Remove chicken let cool and shred.

  • Step 2

    While cooling cut up the celery parsnips, onion. and carrots. Add the better than bouillon and poultry seasoning cook. Add the shredded chicken back in and cook for 30 to 50 min until veggies are soft. Add lemon juice. Taste the soup if it needs more bouillon. Add the bouillon square. Sprinkle over salt and pepper as well.

  • Step 3

    Make dumpling while veggies are cooking. Use a fork to mix butter, flour, and baking powder. Mix egg and milk together. Slowly add the egg-milk mixture to the dry ingredients, and mix until a ball forms. You may not use all the milk.

  • Step 4

    Let dough sit for 5 minutes, then roll out until 1/8inch thick. Cut into 1 by 2-inch pieces dust with flour and add to the soup when veggies are ready. Cover for 15 to 20 minutes. Don't lift the lid until the end.

  • Step 5

    Add the cup of cream, fresh parsley, and thyme. If you prefer a thicker soup, mix 2 tbsp cornstarch with 2 tbsp water. Then, stir the mixture into the soup and bring to boil until it thickens.