Chicken Dumpling Soup

My Best Soup Making Secrets

Want perfect dumplings every time? Keep your dough cool and don’t mix it too much. If you’re making the soup ahead save the dumplings for right before serving they love to soak up all that broth. Oh and that cornstarch trick makes everything so silky smooth. This soup is best fresh off the stove when those dumplings are just perfect.

Why You Need to Try This Recipe

There’s something so special about this soup. Maybe it’s those buttery dumplings floating in rich broth or how the chicken and vegetables come together just right. Whatever it is it’s pure comfort food magic. Whenever I make this for friends or family everyone asks for seconds and the recipe. It’s just perfect for those days when you need something warm and cozy.

Frequently Asked Questions

Can I make the dumplings ahead of time?

For best results, make the dumplings just before adding them to the soup. Pre-made dumplings can become dense. The dough only takes a few minutes to prepare.

Why do you grate the butter for the dumplings?

Grating cold butter creates small, even pieces that distribute throughout the dough, resulting in lighter, fluffier dumplings with a tender texture.

Can I use rotisserie chicken?

Yes, rotisserie chicken works great and saves time. Just shred it and add it when the recipe calls for chicken. You’ll need about 4-5 cups shredded.

Why aren’t my dumplings fluffy?

Make sure not to overmix the dumpling dough and keep the pot covered while they cook. Peeking lets out steam that’s needed for fluffy dumplings.

Can I freeze this soup?

While you can freeze the soup base, it’s best to make fresh dumplings when reheating. Frozen dumplings can become gummy when thawed.