This chicken and dumpling soup combines tender shredded chicken and fresh vegetables in a creamy broth topped with fluffy homemade dumplings enriched with sour cream and chives. The standout feature is the sour cream-based dumpling dough, which produces a tender, pillowy texture that sets it apart from traditional dumplings.
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Store in an airtight container for up to 3 days. Reheat on stovetop over medium heat, stirring occasionally. For best results, store dumplings and broth separately and combine when reheating.
Yes. Prepare the broth and vegetables up to 2 days ahead and refrigerate. Add the dumplings just before serving for best texture, or cook them separately and store separately to reheat together.
Sour cream dumplings are moister and more tender than traditional biscuit dumplings because sour cream adds fat and acid, creating a softer crumb that doesn't become dense when cooked in broth.
Yes. Use about 2 cups shredded rotisserie chicken and skip cooking. Add it after making the roux so it heats through without overcooking.
Dumplings are cooked when they float to the surface and hold together without falling apart when gently stirred. This typically takes 10–15 minutes after being dropped into simmering broth.
Freeze the broth and chicken separately from the dumplings for best results. Dumplings can become soggy when thawed. Thaw broth, reheat, and add freshly cooked dumplings.
