Easy Creamy Chicken Dumpling Soup

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is my homemade Chicken Dumpling Soup. It has a slightly creamy base, not quite a cream soup, but not a broth either. The dumplings are not the fluffy kind, but chewy, more like an egg noodle. I use chicken breasts, just a preference, but you could use any type of chicken pieces. It freezes great, but is best to freeze without the dumplings, and make the dumplings when you serve it.

Ingredients Nutrition


  1. Simmer the carrots, onion and celery in the chicken broth until soft.
  2. Add the corn, peas, salt, pepper, poultry seasoning and chicken.
  3. Add the cream soups and mix well over medium heat until incorporated.
  4. Simmer for 30 minutes.
  5. For the dumplings, mix the egg, milk, and melted butter.
  6. Add to the flour and add salt, pepper and parsley.
  7. It will make a thick sticky batter.
  8. Drop by spoonfuls into the simmering soup.
  9. Cover and simmer for 15 minutes,
  10. Do not allow soup to boil.
  11. Serve in large bowls.


Most Helpful

This was a good creamy soup, like I was looking for, but it was definitely too salty. If I make it again, I will omit the salt or make my own cream soups and monitor the salt that way. The dumplings were perfect, though - exactly like I was looking for.

Micro Gal October 16, 2009

This recipe is fantastic! I use low fat and reduced sodium soups and broth. I also used more broth than called for to thin it out about. I also am going to put more peas and corn in the next time I make it. Thanks for sharing!

nikimaher February 24, 2008

My whole family loves, loves, loves this recipe. Even my 11 month old. I reduced the cream soup to one or two cans - low fat variety - and increased the broth (low sodium) just to put a healthier spin on it and it turned out fantastic. I also have been using leftover turkey from the freezer and it is great. A really, really good "dinner" soup.

tlovell2 January 29, 2008

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