Cozy Chicken & Dumpling Soup for Two

Laura Lynch

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When you’re craving something warm, comforting, and deeply satisfying, but don’t want a giant pot of leftovers, this small-batch chicken & dumpling soup is the answer. It’s got everything you want: tender chicken, rich broth, fluffy dumplings, and just the right amount of cozy to make a quiet evening feel special.

This version is scaled for two people, but you won’t feel like you’re missing out on anything. You still get the flavor of a long-simmered soup, but in about 35–40 minutes. The dumplings are easy to mix by hand. No fancy ingredients, just pantry basics. And they cook up like soft little clouds right on top of the bubbling soup.

Helpful Tips

• Don’t peek on the dumplings: Keep that lid on while they cook. Steam is what gives them that soft, fluffy texture.
• Use rotisserie chicken: It saves time and adds a ton of flavor. If you have homemade chicken, even better.
• Add the cream at the end: Just a couple tablespoons of cream or half-and-half adds a touch of richness without turning this into a full-on chowder.

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Chicken & Dumpling Soup

This recipe is simple, satisfying, and just the right amount of homemade. Perfect for a cozy dinner when you’re cooking for two.

3 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 2 servings

Calories: 313kcal

Author: Laura Lynch

Ingredients

For the Soup:

• 1 tablespoon olive oil or butter
• 1/2 small onion diced
• 1 medium carrot diced
• 1 stalk celery diced
• 2 cups low-sodium chicken broth
• 1 cup cooked shredded chicken rotisserie works great
• 1/2 teaspoon EACH Salt & pepper to taste (less if not using low-sodium broth)
• 1/4 cup frozen peas optional
• 2 tablespoons heavy cream or half-and-half optional

For the dumplings:

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 teaspoon dried parsley or thyme optional
• 1/4 cup milk
• 1 tablespoon melted butter or oil

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Instructions

• In a pot, heat the olive oil over medium heat. Add onion, carrot, and celery. Sauté until softened, about 5–6 minutes.
• Pour in the chicken broth, cooked chicken, salt and pepper. Bring to a simmer. Cover and cook for 10 minutes to let the flavors come together.
• While the soup simmers, stir together the flour, baking powder, salt, and herbs in a small bowl. Add the milk and melted butter and stir just until combined. The dough will be thick—don’t overmix.
• Uncover the soup and drop heaping spoonfuls of the dumpling dough directly onto the simmering liquid. You should get 4–5 small dumplings. Cover the pot and simmer for 12–15 minutes, or until the dumplings are puffed and cooked through. Don’t lift the lid too early—dumplings like their steam.
• Stir in the peas and a splash of cream, if using. Taste and adjust seasoning. Serve hot.

Nutrition

Calories: 313kcal | Carbohydrates: 11g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 72mg | Sodium: 1118mg | Potassium: 613mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5603IU | Vitamin C: 10mg | Calcium: 204mg | Iron: 2mg

Laura Lynch

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.