Olive Garden Dumpling Soup
Recreate the comforting Olive Garden Dumpling Soup at home with this easy, creamy, and hearty recipe. This soup features tender homemade dumplings, shredded chicken, and a flavorful, velvety broth infused with Italian herbs. It’s perfect for cozy family dinners, meal prepping, or serving alongside warm bread for the ultimate comfort meal.
Equipment
- (1) Large pot or Dutch oven
- 1 cutting board
- (1) Chef’s knife
- 1 mixing bowl
- (1) Whisk
- (1) Wooden spoon
- (1) Ladle
- 1 Measuring cups and spoons
Ingredients
For the Soup Base:
- 2 tbsp Butter
- 1 small Onion, diced
- 2 Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 tsp Dried Italian seasoning
- ½ tsp Salt (adjust to taste)
- ½ tsp Black pepper (adjust to taste)
- 2 cups Cooked, shredded chicken (rotisserie chicken works great)
For the Dumplings:
- 1 cup All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- ½ cup Milk
- 1 Egg
Optional Additions:
- 1 cup Spinach or kale, chopped (for extra greens)
- ½ cup Parmesan cheese, grated (for topping)
- ½ tsp Red pepper flakes (for spice)
Instructions
Step 1: Prepare the Soup Base
- Heat 2 tablespoons of butter in a large pot over medium heat.
- Add the onion, carrots, and celery, cooking for about 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, add Italian seasoning, salt, and black pepper, and bring to a gentle simmer.
- Add shredded chicken and let it simmer for 10 minutes to develop flavor.
Step 2: Make the Dumplings
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk together milk and egg, then pour into the dry ingredients.
- Stir until just combined (do not overmix). The dough should be slightly sticky.
Step 3: Cook the Dumplings
- Drop spoonfuls of the dumpling dough into the simmering soup, spacing them apart.
- Cover the pot with a lid and let the dumplings cook for 10-12 minutes until they float and are fully cooked inside.
Step 4: Finish the Soup
- Stir in heavy cream and let the soup simmer for another 2-3 minutes.
- Adjust seasoning as needed. If using, stir in spinach/kale until wilted.
- Serve hot, garnished with Parmesan cheese and red pepper flakes if desired.
Notes
- Make It Gluten-Free: Substitute all-purpose flour with gluten-free flour for the dumplings and ensure broth is gluten-free.
- Dairy-Free Option: Use coconut milk or a dairy-free cream substitute.
- Thicker Soup: Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if a thicker consistency is preferred.
- Storage: Refrigerate for up to 3 days. Reheat on the stovetop with a splash of broth or milk.
- Freezing Tip: If freezing, do so without the dumplings and add fresh dumplings when reheating.