Rolled Dumplings Chicken Soup Recipe

Give it up, my sweet friend! You cannot resist the call of this Rolled Dumplings Chicken Soup. It’s not just food. It’s a warm, chewy, soul-hugging miracle in a bowl. Come to Mama! If you’re a fan of hearty, comforting soups, you might also love this Loaded Baked Potato Soup with Chicken & Bacon for another cozy meal.

I am obsessed. I dream about those soft, flat noodles swimming in golden broth. This is the traditional recipe that fixes everything. A bad day, a cold night, a hungry heart. This soup is the answer.

Let’s make magic together. Forget the can. This is the real deal. Your kitchen is about to smell like pure love and comfort. Are you ready? Let’s go!

Recipe Overview

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

Do You Love This Recipe Too?

My grandma made this soup. The sound of her rolling pin on the counter is my favorite childhood sound. It meant love was coming.

I’d sit at the table and watch. Flour everywhere. She’d roll that dough so thin. Then she’d cut it into perfect, little strips. I try to make it just like her. Every time I take a bite, I’m home again. That’s why I’m obsessed.

It’s my turn to share that feeling with you. This recipe is a hug from my kitchen to yours.

My Shopping List for This Recipe

Grab your cart! We need simple, powerful ingredients. Nothing fancy. Just good stuff that makes great soup.

The star is the dumpling dough. It’s just flour, water, and a little fat. But oh, what it becomes! The rest is all about building that deep, rich chicken flavor. For a totally different flavor profile that’s just as easy, check out this Spicy Chicken Taco Soup.

Let’s Get Your Ingredients Ready

Line everything up. It makes the cooking dance so much easier. Trust me on this!

• 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, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons salt (plus more to taste)
• For the Rolled Dumplings (the flat noodles!):
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 cup cold butter or shortening
  • 3/4 cup ice water (approximately)

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

Here we go! The fun part. Put on some music. Let’s get our hands a little dusty with flour. It’s going to be amazing.

Recipe

Rolled Dumplings Chicken Soup Recipe

Make Rolled Dumplings Chicken Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 30 min | Cook: 1 hour | Total: 2 hours

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• 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, chopped 3 carrots, peeled and sliced 3 celery stalks, sliced 2 bay leaves 1 tablespoon whole black peppercorns 2 teaspoons salt (plus more to taste)
• 1 whole chicken (3-4 lbs), or 2 lbs of bone-in chicken thighs/breasts
• 12 cups cold water
• 1 large yellow onion, chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 2 teaspoons salt (plus more to taste)
• For the Rolled Dumplings (the flat noodles!):2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 1/4 cup cold butter or shortening 3/4 cup ice water (approximately)
• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/4 cup cold butter or shortening
• 3/4 cup ice water (approximately)

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

1

Make the broth. In a huge pot, add your chicken, water, onion, carrots, celery, bay leaves, and peppercorns. Bring it to a boil. Then, lower the heat and let it simmer, covered, for 1 hour. Your house will smell incredible.

2

Shred the chicken. Carefully take the chicken out of the pot. Let it cool until you can handle it. Then, pick all the meat off the bones. Toss the skin and bones. Put the beautiful shredded chicken back into the broth.

3

Start the dumpling dough. While the broth simmers, mix your flour and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs.

4

Bring it together. Slowly add the ice water, stirring with a fork. Add just enough for the dough to come together. You want a ball that’s not sticky. Wrap it in plastic and let it rest for 15 minutes. This is the secret to chewy dumplings!

5

Roll it out! Flour your surface and your rolling pin generously. Roll that dough ball out super thin, like 1/8-inch thin. This is the traditional way! Use a pizza cutter or knife to cut it into 1-inch by 2-inch strips.

6

Cook the dumplings. Bring your soup back to a gentle boil. Drop the dumpling strips in one at a time so they don’t stick. Stir gently. Let them cook for about 10-15 minutes. They will puff up and become tender.

7

Final touch. Taste your soup! Add more salt if it needs it. Ladle it into big bowls. Get ready for the best bite of your week.

Notes

Enjoy your homemade Rolled Dumplings Chicken Soup Recipe!

Did You Make This?

Leave a review and tag us on social media!

1. Make the broth. In a huge pot, add your chicken, water, onion, carrots, celery, bay leaves, and peppercorns. Bring it to a boil. Then, lower the heat and let it simmer, covered, for 1 hour. Your house will smell incredible.
2. Shred the chicken. Carefully take the chicken out of the pot. Let it cool until you can handle it. Then, pick all the meat off the bones. Toss the skin and bones. Put the beautiful shredded chicken back into the broth.
3. Start the dumpling dough. While the broth simmers, mix your flour and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs.
4. Bring it together. Slowly add the ice water, stirring with a fork. Add just enough for the dough to come together. You want a ball that’s not sticky. Wrap it in plastic and let it rest for 15 minutes. This is the secret to chewy dumplings!
5. Roll it out! Flour your surface and your rolling pin generously. Roll that dough ball out super thin, like 1/8-inch thin. This is the traditional way! Use a pizza cutter or knife to cut it into 1-inch by 2-inch strips.
6. Cook the dumplings. Bring your soup back to a gentle boil. Drop the dumpling strips in one at a time so they don’t stick. Stir gently. Let them cook for about 10-15 minutes. They will puff up and become tender.
7. Final touch. Taste your soup! Add more salt if it needs it. Ladle it into big bowls. Get ready for the best bite of your week.

Fun Variations to Try Next Time

Once you master the classic, play around! It’s your kitchen. Make it yours.

Add a cup of frozen peas or corn in the last 5 minutes of cooking. Color and sweetness!

Swap the chicken for a rotisserie chicken to save time. Use store-bought broth and just focus on making the dumplings from scratch. Still fantastic.

Add a splash of cream at the end. It makes the broth extra rich and luxurious. Just a little bit is magic.

How to Store, Freeze, and Reheat

This soup makes fantastic leftovers. The dumplings soak up the broth and get even better.

Let it cool completely. Store it in airtight containers in the fridge for 3-4 days.

To freeze, portion it out. It keeps for 2-3 months. Thaw in the fridge overnight.

Reheat it gently on the stove. Add a splash of water or broth if it’s gotten too thick. The dumplings will be perfectly tender again.

NUTRITION INFORMATION

• Calories: ~450 per serving
• Carbohydrates: 45g
• Protein: 28g
• Fat: 16g
• Saturated Fat: 7g
• Fiber: 3g
• Sugar: 4g

A Quick Q&A on This Recipe

My dough is too sticky! Help!

No panic! Just add a little more flour, a tablespoon at a time. Dust your hands and your rolling pin well. The dough should be soft but not stick to your fingers. You’ve got this.

Can I make the dumplings ahead of time?

Absolutely! Roll and cut them on a floured baking sheet. Cover them with a towel for a few hours before cooking. They might dry out a little, but they’ll still be great.

Why roll them so thin?

That’s the key to the perfect texture! Thick dough makes dense dumplings. Thin dough gives you those lovely, tender, flat noodles that cook evenly and soak up the broth. It’s a game-changer.

Look at what you made! A pot of pure gold. I am so proud of you. This soup is a labor of love, and every single bite shows it. If you enjoyed this creamy, comforting style, you’ll definitely want to try my Quick Creamy Chicken Lasagna Soup next.

Now, grab that biggest bowl you own. Ladle it up. Take that first steamy, delicious bite. You did it. You made comfort from scratch. There is nothing better.

I live for your stories! 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!