Creamy Stovetop Chicken and Dumpling Soup with Rolled Dumplings

When the broth settles into a gentle simmer, the chicken thighs poach quietly while the onion, carrots, and celery soften in butter. That’s when I mix the dough for this…

By Julia • October 18, 2026 • Reading time: 10 min

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When the broth settles into a gentle simmer, the chicken thighs poach quietly while the onion, carrots, and celery soften in butter. That’s when I mix the dough for this creamy stovetop chicken and dumpling soup with rolled dumplings: the vegetables are already cooking, and the dough gets a little time to rest before it meets the broth.

Rolled dumplings are different from the soft, puffy biscuits you drop by spoonfuls. These are thin strips of dough that cook right in the soup, picking up flavor as they turn tender. I keep the broth at a gentle simmer rather than letting it boil hard, which helps the dumplings hold their shape.

A little cornstarch gives the broth a light, silky thickness, and the cream goes in at the end so it stays smooth. Each bowl has tender chicken, sweet pieces of vegetables, and dumplings that are soft without feeling heavy.

Why Rolled Dumplings Need a Gentler Simmer Than Drop Biscuits

Rolled dumplings cook differently from biscuit-style dumplings. Their thinner shape gives them a tender, noodle-like bite, but it also means the broth’s movement matters. A hard boil can toss the strips against each other and break their edges before the centers are tender. Keep the liquid at a steady, gentle simmer once the dumplings go in.

Rolling the dough to an even thickness helps all the pieces finish at about the same time. If one section is noticeably thicker, it may still feel doughy in the middle when the thinner pieces are ready. Cut the strips to a similar size, add them one at a time, then cover the pot so the steam helps cook their tops while they simmer.

There’s no need to guess based on the broth alone. Check a dumpling from the center of the pot; it should be tender all the way through, with no raw dough in the middle. That simple check matters more than whether the outside looks done, because the dumplings can soften on the surface before the centers have finished cooking.

How Shortening and Cream Shape the Texture of This Soup

• All-purpose flour and baking powder — All-purpose flour gives the strips enough structure to simmer in broth, while baking powder keeps them from feeling heavy. Self-rising flour isn’t a direct swap because its salt and leavening amounts vary.
• Vegetable shortening — Cold shortening cut into the flour makes a tender dumpling with a soft, close crumb. If shortening isn’t available, cold unsalted butter works in the same amount; expect a slightly richer, more buttery taste.
• Whole milk — The milk brings moisture and richness to the dough. Stir it in only until the flour mixture becomes a soft dough; adding more liquid to chase away a few crumbs can leave the dumplings sticky.
• Boneless, skinless chicken thighs — Thighs stay succulent during a gentle simmer and shred easily into the finished soup. Choose pieces that are similar in size so they cook at a similar pace.
• Low-sodium chicken broth — A lower-sodium broth gives you room to season the soup without it becoming too salty as it simmers. A familiar grocery-store broth works well here; the vegetables, chicken, and bay leaf add plenty of savory depth.
• Heavy cream and cornstarch — They do different jobs: the cornstarch lightly thickens the broth, while cream adds a smooth, rich finish. A smooth slurry matters; dry cornstarch stirred straight into the pot can leave little lumps.
• Onion, carrots, celery, garlic, and parsley — Cut the carrots and celery into similarly sized pieces so they soften evenly. Fresh parsley brings a clean note at the end; dried parsley won’t give quite the same fresh finish.

From Soft Dough to Tender Dumplings in the Pot

Mix a Soft Dough, Not a Stiff One

Whisk the flour, baking powder, and dumpling salt together, then cut in the cold shortening until the mixture looks like coarse crumbs. Stir in the milk just until a soft dough forms; stop as soon as the dry patches are gone. Cover the bowl and let the dough rest at room temperature while you make the soup. If the dough feels a little soft, dust the counter lightly when you roll it rather than kneading extra flour into it.

Soften the Vegetables Before Adding Broth

Melt the butter in a 6-quart Dutch oven over medium heat, then add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring now and then, until the vegetables have softened; they shouldn’t brown heavily. Add the garlic and cook for 30 seconds, just until fragrant. Garlic can turn bitter if it sits over the heat too long, so have the broth ready to pour in.

Poach the Chicken at a Gentle Simmer

Pour in the broth, then add the chicken thighs, the remaining salt, black pepper, and bay leaf. Bring the pot to a gentle simmer and cook uncovered for 18 to 22 minutes, until the thickest part of the chicken reaches 165°F. Keep the simmer steady rather than letting the broth boil vigorously. Lift the chicken to a plate, remove the bay leaf, and keep the broth at a gentle simmer.

Roll the Strips and Let Them Cook Covered

Dust the work surface and rolling pin with the reserved flour, then roll the dough to about 1/8 inch thick. Cut it into strips about 1 inch wide and 2 inches long, keeping them close in size. Bring the broth back to a gentle simmer over medium-high heat and add the dumplings one at a time. Cover the pot, lower the heat enough to maintain a gentle simmer, and cook for 15 to 18 minutes. Check a dumpling from the center of the pot; it should be tender with no raw dough remaining inside.

Thicken Lightly, Then Finish on Low

Whisk the cornstarch and cold water in a small bowl until smooth before stirring the slurry into the soup. Simmer uncovered for 1 to 2 minutes, just until the broth thickens lightly. Shred the chicken into bite-size pieces and return it to the pot, then stir in the cream and parsley. Heat over low for 2 to 3 minutes until steaming, and don’t let the soup boil after the cream goes in.

Two Easy Ways to Change the Bowl

Questions That Come Up With Rolled Dumpling Soup

Creamy Stovetop Chicken and Dumpling Soup with Rolled Dumplings

Creamy chicken and dumpling soup simmers on the stovetop with tender chicken thighs and homemade rolled dumplings. A lightly thickened, creamy broth and soft dumplings make this a hearty one-pot dinner.

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Prep Time 25 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 13 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

For the rolled dumplings

• 2 cups flour all-purpose
• 2 tbsp flour all-purpose, for dusting
• 1 tbsp baking powder
• 1.5 tsp kosher salt divided (1/2 teaspoon for the dumplings and 1 teaspoon for the soup)
• 4 tbsp vegetable shortening cold
• 0.75 cup whole milk

For the soup

• 3 tbsp unsalted butter
• 1 yellow onion medium, chopped
• 2 carrots medium, cut into 1/4-inch pieces
• 2 celery ribs, cut into 1/4-inch pieces
• 2 cloves garlic minced
• 8 cups low-sodium chicken broth
• 1.5 lb chicken thighs boneless, skinless
• 0.5 tsp ground black pepper
• 1 bay leaf
• 2 tbsp cornstarch
• 2 tbsp water cold
• 1 cup heavy cream
• 2 tbsp parsley fresh, chopped

Equipment

• 1 6-quart Dutch oven

Method

 

Make the dumpling dough

1. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon of the divided salt.
2. Cut in the shortening with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Stir in the milk just until a soft dough forms.
4. Cover the bowl and let the dough rest at room temperature while you cook the soup.

Cook the soup

1. Melt the butter in a 6-quart Dutch oven over medium heat.
2. Add the onion, carrots, and celery, and cook for 6 to 8 minutes until softened.
3. Add the garlic and cook for 30 seconds.
4. Pour in the broth, then add the chicken, remaining 1 teaspoon salt, pepper, and bay leaf.
5. Bring to a gentle simmer and cook uncovered for 18 to 22 minutes, until the chicken reaches 165°F in the thickest part.
6. Transfer the chicken to a plate and remove the bay leaf.
7. Keep the broth at a gentle simmer.

Roll and cook the dumplings

1. Dust the work surface and rolling pin with the reserved flour.
2. Roll the dough about 1/8 inch thick.
3. Cut the dough into strips about 1 inch wide and 2 inches long.
4. Bring the broth back to a gentle simmer over medium-high heat.
5. Add the dumplings one at a time.
6. Cover and reduce the heat to maintain a gentle simmer for 15 to 18 minutes, until the dumplings are tender and no raw dough remains in the center of one.

Finish the soup

1. Whisk the cornstarch and cold water in a small bowl until smooth.
2. Stir the mixture into the soup and simmer uncovered for 1 to 2 minutes until the broth thickens lightly.
3. Shred the chicken into bite-size pieces and return it to the pot.
4. Stir in the cream and parsley.
5. Heat over low for 2 to 3 minutes until steaming, without letting the soup boil.

Notes

For tender dumplings, stir the milk into the dough just until it comes together. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and dumplings may change texture. For a dairy-free swap, use a plain unsweetened dairy-free cream alternative and dairy-free butter.