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Chicken and Dumpling Soup

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x


This warm and comforting chicken and dumpling soup recipe is made with a hint of apple cider and fresh rosemary. They’re the perfect meal to make for a cozy Sunday evening this fall.



For the soup:

  • 2 tablespoons olive oil, divided
  • 2 large boneless, skinless chicken breast
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium sweet onion, chopped
  • 4 cups chicken broth
  • 1 cup apple juice
  • 1 cup water (optional)
  • 2 sprigs fresh rosemary
  • 1/41/2 teaspoon coarse salt
  • Black pepper, to taste

For the dumplings:

  • 1 cup flour
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup coconut milk
  • 1/21 tablespoon water


  1. Whisk together dry dumpling ingredients. Add coconut milk, stir to combine.
  2. In a Dutch oven *affiliate link or large skillet *affiliate link, heat 1 tablespoon olive oil to medium-high. Brown chicken until it easily releases from pan,  about 3 minutes per side. Remove from pan and set aside.
  3. Add remaining oil, onion, celery and carrot. Add a pinch of salt and sauté for about 5 minutes, stirring frequently to release brown bits from pan.
  4. Return chicken to pan. Add apple juice, chicken broth, water, rosemary and salt & pepper. Cover pot and cook for 15 minutes. Remove and shred chicken. (Reduce heat to low and cover while doing this to prevent liquid loss).
  5. Return chicken to pot and drop dumpling mixture in 2 tablespoon scoops. Increase heat to medium, cover and cook for another 10 minutes or until dumplings are cooked.