Bowl of bbq chicken Dumpling Soup

Old-Fashioned Chicken Dumpling Soup

Nothing screams comfort food like a good bowl of chicken dumpling soup. When the temperatures get into the cooler months of the year this is a must have recipe that’s fairly easy to make. It’s a little time consuming, so set aside 2-3 hours, but the rewards are great and the leftovers are even better than the first day, as the flavors really come together the longer it sits. The only problem with many of the other recipes out there is that they often get the dumplings wrong. What initially might look like a good bowl of soup ends up turning out to be a disappointment, with dumplings that are gluey, dense, dark globs of dough that feel like a brick in your stomach… but it doesn’t have to be that way.

Yes, it IS hard to find a recipe that truly knows what they are doing when it comes to making a dumpling. But after perfecting this recipe over the course of 10 years with little micro adjustments along the way and at one time living next to an Amish community, I believe I have solved the mystery. I make them they way they were meant to be enjoyed. Mine are light, moist, pillowy, flavor clouds that are loaded with that home cooked taste that we all have come to know and love. The secret lies within the flour and the corn meal. You’ll need a soft wheat for making a light and fluffy dumpling.

As for the chicken part of this recipe, I like to smoke 4-5 breasts the day before, cool them and chop them up the day I’m preparing this recipe. If you don’t have time for that, you can get a store bought rotisserie chicken, bake one, or boil one in the stock to extract the many health benefits of a bone broth. You’ll be just fine, whichever method you choose for the protein, because the important elements of this recipe are in place. The dumplings are perfect, the broth is light and creamy and if you’ve gone down the path that I do, then you’ve added the extra deliciousness of a smoked meat to the pot.

For our Texas residents, be sure to source great ingredients like hormone-free chicken and organic vegetables from your local H-E-B Grocery store. You’ll also be able to find all five of our BBQ Sauces here.

Please keep in mind that this recipe will feed our family of four for a few days. You can store it for up to 4- 5 days in the refrigerator.

Ingredients

For the Broth:

  • 1 whole smoked or oven-roasted chicken (4–5 lbs)
  • 16 cups chicken broth
  • 7 large stalks celery, sliced
  • 5–7 large carrots, coined
  • 3 large onions, chopped into ½-inch pieces
  • 7–9 garlic cloves, thick-sliced
  • 5 bay leaves
  • 1 cup finely chopped parsley (reserve 2 tbsp for dumplings)
  • 2 tsp dried thyme
  • 3 tbsp kosher salt (adjust to taste)
  • 2 cups peas (added last)
  • 2 cups milk (or 1 cup milk + 1 cup half & half, added at the end)

For the Dumplings:

  • 2 cups self-rising flour (White Lily or Gold Medal preferred)
  • ½ cup yellow cornmeal (fine or medium grind)
  • ½ teaspoon kosher salt
  • 2 cups half-and-half + club soda (or 1¾ cups half-and-half + ¼ cup club soda for extra lift)
  • 2 tablespoons self-rising flour (for dusting dough)
  • 2 tablespoons minced fresh parsley (optional but recommended)

Instructions

1. Prepare the Chicken

  1. Cook the whole chicken by smoking or oven-roasting it.
  2. Allow it to cool, then shred the meat and set aside. (Discard skin and bones.)

2. Make the Broth Base

  1. In a large stockpot, combine:
    • Chicken broth
    • Celery
    • Carrots
    • Onions
    • Garlic
    • Bay leaves
    • Thyme
    • 1 cup chopped parsley (minus the 2 tbsp reserved)
    • 3 tbsp kosher salt
  2. Bring to a simmer and cook until vegetables are tender, about 25–30 minutes.

3. Prepare the Dumpling Dough

  1. In a large mixing bowl, whisk together:
    • 2 cups self-rising flour
    • ½ cup cornmeal
    • ½ teaspoon kosher salt
  2. Stir in half-and-half (or the half-and-half + club soda mix) until a soft dough forms.
  3. Lightly dust the dough with 2 tablespoons of self-rising flour.
  4. Mix in 2 tablespoons of minced parsley, if using.
  5. Pinch off marble-sized pieces of dough and set them aside on a floured surface.

4. Add Chicken, Peas & Dumplings

  1. Once vegetables are tender, remove bay leaves.
  2. Add shredded chicken to the pot and bring the broth to a gentle boil.
  3. Add peas.
  4. Drop dumplings one by one into the simmering broth.
    • Tip: Drop them gently so they don’t clump.
  5. Cover and simmer on low heat for about 15–20 minutes, or until dumplings are cooked through.

5. Finish the Dish

  1. Once dumplings are cooked, lower the heat.
  2. Stir in 2 cups of milk (or 1 cup milk + 1 cup half-and-half) slowly to avoid curdling.
  3. Adjust salt to taste.
  4. Let everything warm gently for 5–10 minutes — do not boil.

Serving

Serve hot, garnished with extra parsley if desired.
Rich, smoky, creamy — perfect comfort food.

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