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Chicken Dumpling Soup

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8 -10 bowls



  • 1 tablespoon canola oil
  • 1 10.75 ounce can cream of chicken
  • 1 10.75 ounce can cream of celery
  • 4-5 cups low sodium chicken broth
  • 1 teaspoon ginger minced
  • 2 tablespoon garlic minced
  • 1 1/4 cup milk as needed
  • 1/2 cup medium onion chopped
  • 3/4 cup celery chopped
  • 2 medium carrots chopped
  • 3 skinless boneless chicken breasts, cooked and shredded
  • 2 bay leaves
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • salt & pepper to taste


  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup milk
  • 2 tablespoons canola oil


  • In a large saucepan or Dutch oven, stir together cream of chicken, cream of celery, chicken broth, and milk. Bring to a simmer over medium heat.
  • Heat oil in skillet over medium-high heat. Add onion, celery, carrots and sauté until just softened. Add garlic, ginger and cook another 30 seconds. Add shredded chicken and mix well.
  • Transfer chicken mixture to the soup pot, and mix well. Add bay leave, basil, parsley, salt & pepper and stir to incorporate all ingredients. Bring to a boil, then reduce heat to low, and simmer for 30-45 minutes.
  • While soup is simmering make the dumplings. In a medium bowl, stir together the flour, baking powder and salt. In another small bowl, mix together the milk and canola oil. Pour into the dry ingredients, stirring just until moistened.
  • Drop tablespoons of the dumplings mixture into simmering stew. Cover pot tightly, and bring to a boil. Reduce heat to a simmer for about 12 to 15 minutes (You can flip over half way through if you'd like).
  • Ladle into bowls and serve hot. Enjoy!