Chicken Dumpling Soup

Originally Published August 22, 2011 by Fifty Shades of Mommy

Ever have those days that you are craving some chicken dumpling soup? You know, like the stuff that mom used to make. And when you’re sick, you just want some of mom’s homemade chicken dumpling soup. Well now you can make your own! This literally tastes like my mom’s but I have made a few short cuts! This doesn’t take long at all to make either!

Chicken Dumpling Soup

Prep Time 20 mins Cook Time 20 mins Total Time 40 mins



  1. Take the rotisserie chicken off the bones and remove the skin.

    Shred the meat – I use mostly the white meat. This step literally is what takes the longest.

  2. Chop the onion, garlic, celery and carrots and combine in a large stock pot with a small drizzle of olive oil.

    Soften the veggies a bit, this speeds up the overall cook time. I sometimes put the lid on so it steams the veggies more instead of ‘frying’ them.

  3. Add the chicken and the broth/stock and bring to a rolling boil
  4. In the meantime, crack 4 eggs into a mixing bowl and scramble with a fork. Add 1 – 1 1/2 tsp. Lawry's Seasoning Salt and the flour (1/2 cup at a time) mixing gently with a fork.

    If you would like a bit firmer dumplings add more flour. If you would like light and fluffy dumplings add about a tablespoon of water.

  5. Add dumpling mixture with a spoon or drizzle with a fork into the boiling soup.
  6. Cover and cook for 15-20 minutes at medium.
  7. Salt and pepper to taste. Sprinkle in a handful of fresh parsley or about a tablespoon of dried if you don't have any fresh.

YES! It IS that easy!!! And so warm and hearty! This is also very affordable and you can freeze leftovers! If my friends are sick I try to whip this up quickly for them because it always makes people feel better. Share the love!!!

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