Chicken and Dough Drop Soup
This slow cooker chicken and dough drop soup is a cozy, old-fashioned comfort dish your whole family will love. Tender chicken cooks low and slow in a rich broth, then soft dough drop dumplings are added to create a hearty, satisfying soup that tastes like it simmered on Grandma’s stovetop all day. Simple ingredients, hands-off cooking, and warm, nostalgic flavor make this a recipe you’ll want to keep on repeat.
Servings 4 people
Calories 320kcal
Equipment
- 1 Crock Pot
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 cup water
- 1 cup carrots sliced
- 1 cup celery chopped
- 1 small onion diced
- 1 tsp salt
- ½ tsp garlic powder
- 1 tsp dried parsley
- 1 bay leaf
For the dough drop dumplings
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 tbsp butter melted
Instructions
- Prepare the baseAdd chicken breasts, chicken broth, water, carrots, celery, onion, salt, pepper, garlic powder, and parsley to the slow cooker.Cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Shred the chickenRemove the cooked chicken and shred it using two forks.Add shredded chicken back into the broth.
- Make the dough drop dumplingsIn a large mixing bowl, whisk flour, baking powder, and salt.Add milk and melted butter; stir until a soft dough forms.Dough should be thick and sticky—similar to drop-biscuit dough.
- Drop the dough Turn slow cooker to HIGH.Using a spoon, drop small spoonfuls (1–2 tsp each) of dough directly into the hot soup.Avoid overcrowding—dumplings expand.
- Cook the dumplingsCover and cook for 30–40 minutes on HIGH, without lifting the lid, until dough is fully cooked and soft in the center.
- Finish and serve