Rolled Dumplings Chicken Soup Recipe

Give it up, my sweet friend! You cannot resist the call of this Rolled Dumplings Chicken Soup. It’s a hug in a bowl, a cloud of comfort, and the answer to every single craving you’ve ever had. If you’re looking for more cozy, hearty meals, you must try this incredible Loaded Baked Potato Soup with Chicken & Bacon for the ultimate weeknight comfort.

Come to Mama! This isn’t just any soup. This is the one. The legendary, soul-warming, makes-everything-better soup. We’re talking about a rich, golden broth, tender chicken, and the star of the show: those thick, chewy, glorious rolled dumplings that are basically flat noodles made of dreams.

Forget the can. Forget the sad, soggy stuff. We are making magic from scratch, and I am SO excited to show you how. Your kitchen is about to smell like heaven, and your spoon is about to be very, very happy.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Soup
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 6-8 big, cozy bowls

Do You Love This Recipe Too?

Okay, story time. My grandma made this soup every single Sunday. The whole house would fill with this incredible smell.

I would sit at the kitchen table and watch her roll out that dough with her big wooden rolling pin. She’d cut those strips and drop them in the pot with this look of pure love.

One bite and I was hooked for life. It’s my ultimate comfort food. Making it feels like I’m right back in her kitchen, and that’s a feeling I want to share with YOU.

My Shopping List for This Recipe

I keep this super simple. We need basics for the broth, a whole chicken for maximum flavor, and just a handful of pantry staples for our dumpling dough. That’s it!

This is a traditional recipe at its beautiful, uncomplicated best. Ready? Let’s go!

Let’s Get Your Ingredients Ready

Grab two big bowls: one for your broth pot, one for your dumpling dough. Let’s line everything up and get cooking!

• For the Soup:
• 1 whole chicken (3-4 lbs), or 2 lbs of bone-in chicken thighs/breasts
• 12 cups cold water
• 1 large yellow onion, roughly chopped
• 3-4 carrots, peeled and chopped
• 3-4 celery stalks, chopped
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 1/2 teaspoons salt (plus more to taste)
• 1 teaspoon dried thyme
• For the Rolled Dumplings:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons cold butter
• 3/4 cup whole milk (plus maybe a tiny bit more)

Bringing This Recipe to Life (Step-by-Step)

Here we go! The fun part. Put on some music, clear your counter, and let’s make some memories (and an amazing dinner).

1. Build Your Broth: In a large stockpot or Dutch oven, combine the chicken, cold water, onion, carrots, celery, bay leaves, peppercorns, salt, and thyme. Bring it to a boil over high heat.
2. Once boiling, reduce the heat to low. Let it simmer, partially covered, for about 1 hour. You want the chicken to be fall-apart tender. Skim off any foam that rises to the top.
3. Chicken Time! Carefully remove the chicken to a plate and let it cool. Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids (onion, celery, spices). You should have about 8-10 cups of gorgeous broth.
4. Return that beautiful broth to the pot. Add your chopped carrots back in. Bring the broth back to a gentle simmer while you work on the dumplings.
5. Shred the cooled chicken, discarding the skin and bones. Set the meat aside.
6. Dumpling Dough Magic: In a medium bowl, whisk together the flour, baking powder, and salt. Grate the cold butter into the flour and use your fingers to work it in until it looks like coarse crumbs.
7. Pour in the milk. Stir with a fork just until a shaggy dough forms. If it’s too dry, add milk a teaspoon at a time. The dough should be soft but not sticky.
8. Roll It Out! Lightly flour your counter. Turn the dough out and knead it gently 4-5 times. Then, roll it out with your rolling pin to about 1/8-inch thickness. It should look like a big, thin sheet of pastry dough.
9. Use a pizza cutter or sharp knife to cut the dough into 1-inch by 2-inch strips. Don’t worry about perfection! Rustic is best.
10. The Big Moment: Drop the dumpling strips, one by one, into the simmering broth. Stir gently to prevent sticking. Let them cook, uncovered, for about 10 minutes. They will puff up and become wonderfully chewy dumplings.
11. Stir in the shredded chicken and let everything heat through for another 5 minutes. Taste and add more salt and pepper if you like.
12. Ladle into big bowls. Take a deep breath of that steam. You did it!

Fun Variations to Try Next Time

Once you master the classic, play around! This soup is your canvas. For another one-pot wonder that’s packed with flavor, our Chicken Taco Soup is a cozy dinner everyone loves.

Add a cup of frozen peas or corn with the chicken at the end for a pop of color and sweetness.

Swap the thyme for a tablespoon of chopped fresh dill. It gives a bright, herby lift that’s incredible.

For a creamy version, stir in 1/2 cup of heavy cream or whole milk right before serving. So rich, so good.

How to Store, Freeze, and Reheat

This soup makes fantastic leftovers! The dumplings soak up broth but stay delicious.

Let the soup cool completely. Store it in an airtight container in the fridge for 3-4 days.

To freeze, portion it into freezer-safe containers for up to 3 months. Thaw overnight in the fridge.

Reheat gently on the stovetop over medium-low heat. You may need to add a splash of water or broth as it reheats.

NUTRITION INFORMATION

• Calories: ~450 per serving
• Carbohydrates: 35g
• Protein: 28g
• Fat: 22g
• Saturated Fat: 8g
• Fiber: 2g
• Sugar: 4g

A Quick Q&A on This Recipe

Can I use a rotisserie chicken to save time?

Absolutely! Use 4-5 cups of good-quality store-bought chicken broth. Simmer your veggies in it for 20 minutes to build flavor. Then add your shredded rotisserie chicken and make the dumplings as directed. Easy win!

My dumplings turned out gummy. What happened?

No worries! This usually means the broth wasn’t at a steady, gentle simmer when you added them. A rolling boil can make them tough, and not enough simmer makes them gluey. A happy, bubbling simmer is the sweet spot!

Can I make the dough ahead of time?

You can! Mix the dry ingredients and grate the butter in. Keep it in the fridge. When you’re ready, just add the milk and roll. Fresh is best, but this little shortcut works great on a busy day.

Look at what you made! A pot full of golden, steamy, incredible comfort. I am so proud of you for taking the time to make something this special from scratch. If you’re craving something with a rich, cheesy twist next, you have to try this decadent Cheesy Chicken Lasagna Soup.

That first spoonful with a fluffy dumpling, tender chicken, and savory broth… there’s nothing like it. It’s love, tradition, and flavor all in one bowl. Now go enjoy every single bite!

I can’t wait to hear how yours turns out! Did your family go crazy for it? Did the dumplings make you smile? Please leave a comment and a rating below to let me know what you think!