WW Chicken and Dumpling Soup: A Comfort Food Classic Made Healthy

You know that feeling when it’s cold outside, you’ve had a long day, and you just want something that feels like a giant, cozy hug in a bowl? That’s exactly what WW Chicken and Dumpling Soup is. It’s the ultimate comfort food without the guilt trip. Think rich, flavorful broth, juicy chunks of chicken, and dumplings so fluffy they could double as pillows.

Now, I know what you might be thinking—“Healthy dumplings? Yeah right.” But stay with me. This isn’t some sad, watered-down version of a classic. Oh no, we’re keeping all the flavor, all the feels, and trimming the excess. And let me tell you, it works! You get that belly-warming satisfaction of a hearty meal, but without the food baby (or the WW points overload). We’re talking just 6 Smart Points per serving. Yup, you read that right—6.

And here’s a little fun fact: Chicken soup isn’t just a feel-good comfort food; it’s practically a natural remedy! Studies have shown that chicken soup helps with hydration, and it can even help kick those annoying cold symptoms to the curb. Pair that with some lighter, healthier dumplings, and you’ve got yourself a recipe that’s as good for the soul as it is for the waistline.

So, if you’re looking for a way to stay cozy, happy, and on track with your WW plan, this soup is about to become your new best friend. Let’s dive in!

Table Of Content

Look at the Recipe (Key Highlights)

Imagine this: it’s freezing outside, you’ve had a long day, and all you want is a big bowl of something warm, comforting, and SO good it feels like a cheat meal—except it’s totally not! Enter the hero of the night: Weight Watchers Chicken and Dumpling Soup! Yes, we’re talking fluffy dumplings, tender chicken, and a broth that just hugs you from the inside out. 😍

Here’s why you’re going to LOVE it:

1. Dumplings Without the Guilt: I know what you’re thinking—how are dumplings even allowed on Weight Watchers? I was just as skeptical. But trust me, these little puffs of heaven are light, fluffy, and perfectly guilt-free. You get all the feels of indulgence without blowing your points. Dumplings in a healthy soup? Yes, please! 🙌
2. Comfort Food That Loves You Back: Ever have a meal that feels like a big, warm hug? That’s this soup. But the best part? It’s light, packed with flavor, and loaded with good-for-you ingredients. Juicy chicken, soft veggies, and a rich broth, all with those amazing dumplings soaking up all that goodness. Comfort food has never been so… kind!
3. Kid-Approved, Mom-Certified: I’ve got three picky little eaters at home, and let me tell you, this soup is a winner. My kids literally fight over who gets the last dumpling. And for once, I don’t feel like I’m making three different dinners to please everyone. One pot, happy family—BOOM! 💥
4. Leftovers for Days (Hallelujah!): Make a big ol’ pot of this soup, and you’ll be thanking yourself for the next few days. It reheats beautifully, and somehow the flavors get even better. Plus, it’s a meal prep dream—make it ahead, and you’ve got lunch or dinner ready to go. Less cooking, more time for… well, everything else!
5. Quick, Easy, and No Stress: Seriously, you don’t need to be a kitchen wizard to whip this up. The recipe is straightforward, doesn’t need fancy ingredients, and comes together in a snap. Perfect for busy weeknights when you want something homemade but aren’t in the mood for an hour-long cooking session. You’ll be spooning this up in no time.

So there you have it—Weight Watchers Chicken and Dumpling Soup. It’s cozy, comforting, and everything you want on a chilly evening, without making you feel like you’ve derailed your healthy eating. Grab a spoon, settle in, and enjoy every bite—because this soup is just pure, feel-good comfort!

Ingredients for WW Chicken and Dumpling Soup

Here’s the best part: you probably already have most of the ingredients in your kitchen. And they’re all simple, wholesome ingredients that you can feel good about serving to your family or friends.

For the Soup:

• 2 tablespoons butter – You can swap for light butter to keep it WW-friendly.
• 1/2 large onion, chopped – Adds a sweet depth to the broth.
• 3 stalks celery, chopped – Essential for that classic chicken soup base.
• 2 large carrots, sliced into rounds – Naturally sweet, perfect for soup.
• 2 cloves garlic, minced – Because garlic makes everything better!
• 1/2 tablespoon dried parsley – A dash of herbs brings freshness.
• 1/2 teaspoon poultry seasoning – Adds warmth and that homestyle flavor.
• 1 1/2 tablespoons flour – Helps thicken the soup just a touch.
• 6 cups chicken broth – I use low-sodium, because we’re mindful of health here.
• 1 bay leaf – Adds a subtle complexity to the flavor.
• Salt and pepper to taste – Adjust based on your preference.
• 2 cups cooked chicken, cubed – Leftover rotisserie chicken works like a charm here.
• 1 cup frozen peas – For that extra burst of sweetness and color.

For the Dumplings:

• 1 cup flour
• 2 teaspoons baking powder – For light and fluffy dumplings.
• 1 teaspoon sugar – A tiny bit of sweetness to balance the savory broth.
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter – Light butter works too.
• 1/2 cup milk (2% or whole) – This makes the dumplings soft and tender.

How to Make WW Chicken and Dumpling Soup

This recipe couldn’t be easier, and you’ll have dinner on the table in under an hour.

Step 1: Start with the Base

Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Sauté the chopped onion, celery, and carrots for about 4-5 minutes until soft and fragrant. At this point, your kitchen will already start to smell like home.

Step 2: Add the Flavor

Lower the heat and stir in the minced garlic, parsley, and poultry seasoning. Cook for just a minute, then sprinkle in the flour. Stir constantly for another minute to cook off the raw flour taste—this step is key for thickening the soup ever so slightly.

Step 3: Simmer and Soften

Gradually pour in the chicken broth, and add the bay leaf. Bring the soup to a simmer and let it cook for 25 minutes, allowing all those flavors to meld together beautifully.

Step 4: Dumpling Time!

While the soup simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs, then stir in the milk until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.

Step 5: Bring it All Together

Once the soup has simmered, remove the bay leaf. Stir in the cooked chicken and frozen peas, and let everything heat through for about 5 more minutes. Now, drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings steam for 15 minutes without lifting the lid. This step is crucial for achieving that light, fluffy texture!

Storage & Serving Suggestions

How to Store Chicken and Dumpling Soup

Alright, let’s dive into storage specifics because no one has time for mystery fridge science experiments!

• Fridge Storage: Once the soup has cooled down to room temperature (very important for food safety), transfer it into an airtight container. Make sure to leave enough room at the top of the container for any expansion. The soup will last for 3-4 days in the fridge, making it a fantastic make-ahead option.
• Freezer-Friendly Tips: Yep, this soup freezes beautifully, minus the dumplings. You’ll want to freeze the broth and chicken without the dumplings (because, again, no one likes mushy dumplings). Store the soup in freezer-safe containers, leaving a bit of space at the top because it will expand. Frozen, it’ll last up to 3 months. To defrost, just let it thaw in the fridge overnight, then reheat gently on the stove, adding freshly made dumplings when you’re ready to serve.
• Freezing Dumplings: Here’s a fun fact: you can freeze dumplings separately! Just pop them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. That way, you can add them to your reheated soup later, and they’ll still taste fresh. Genius, right?

Reheating Your Soup—The Right Way

Let’s be real—no one wants reheated soup that tastes flat or overcooked. Here’s a trick: reheat the soup slowly on the stovetop. Keep it on medium heat to avoid breaking down the ingredients too much. If the broth has thickened while chilling, feel free to add a splash of low-sodium chicken broth or water to loosen it up. Fun fact: slow reheating actually helps the flavors come back to life! It’s like coaxing the soup out of hibernation.

When you’re ready to dive in, reheat the dumplings separately or toss them into the pot at the last minute. This way, they warm up without losing their fluffiness. You’ll be biting into soft, pillowy clouds of deliciousness every single time.

Serving Suggestions: Make It a Meal!

Now, let’s talk about how to serve this soul-warming dish. Sure, it’s amazing on its own, but why not level up your soup game? Pair it with a simple green salad or some roasted vegetables to keep things balanced and WW-friendly. If you’re feeling a little indulgent, a slice of crusty whole-grain bread is perfect for soaking up that savory broth—plus, it’s a great source of fiber, so it’s a win-win.

Oh, and don’t forget the toppings! A sprinkle of fresh parsley or chives adds a bright pop of color and freshness. If you’re a fan of spice, a dash of hot sauce will kick things up a notch. The options are endless, and they’re all WW-point-friendly!

Got Leftover Dumplings? Let’s Get Creative!

Okay, confession time—I sometimes make extra dumplings just because they’re that good. If you find yourself with leftover dumplings (and not enough soup), here’s a fun twist: reheat them in a little bit of chicken broth with some extra veggies or even stir them into a stir-fry. Trust me, they bring a whole new level of yum!

A Soup for All Seasons

The beauty of this Weight Watchers Chicken and Dumpling Soup? It’s a dish that works all year round. Whether it’s a chilly winter night or a rainy spring afternoon, this soup is the kind of comfort food you can always count on to make you feel cozy and satisfied. The fact that it’s easy on the WW points just makes it that much better.

And remember, food is more than just fuel—it’s about connection. When you’re enjoying a bowl of this soup, you’re not just filling your stomach, you’re feeding your soul. Now that’s something to savor!

Tips & FAQs

1. Can I Make This Soup Gluten-Free?

Absolutely! If you or someone you’re cooking for is gluten-sensitive, you can totally swap out the regular flour in the dumplings for a gluten-free version. I recommend using a 1:1 gluten-free baking flour, which keeps things simple. Oh, and don’t forget to double-check that your broth is gluten-free too! (Sneaky gluten can hide in some brands!)

2. How Do I Keep My Dumplings from Getting Soggy?

Ah, the age-old dumpling dilemma! The trick here is all about timing and storage. If you’re meal-prepping or saving leftovers, store the dumplings separately from the soup. When reheating, toss them back in at the last minute, or reheat them on the side. This keeps them soft and fluffy, instead of turning into a soggy sponge. No one wants a sad dumpling, right?

3. Can I Freeze the Soup with the Dumplings?

Technically, you can freeze everything together, but (and this is a big but!) dumplings tend to get mushy when they’ve been soaking in the soup. For the best results, freeze the soup and dumplings separately. Pop the dumplings onto a baking sheet, freeze until firm, then store them in a freezer bag. When you’re ready to eat, heat up the soup and add the dumplings fresh. Boom—problem solved!

4. How Long Can I Keep the Soup in the Fridge?

Your Chicken and Dumpling Soup will last up to 3-4 days in the fridge. Just make sure it’s in an airtight container and cooled completely before you tuck it away. When you’re ready for round two (or three), reheat gently on the stove to bring all those cozy flavors back to life.

5. Can I Add Extra Veggies to This Soup?

Yes, yes, and YES! I’m all about bulking up soups with veggies, and this recipe is super flexible. Toss in some diced carrots, celery, peas, or even leafy greens like spinach. You’ll get an extra boost of nutrients, and the flavors will only get better. Plus, it’s a great way to clear out your fridge—hello, veggie drawer makeover!

6. Can I Use Chicken Breasts Instead of Thighs?

For sure! If you prefer chicken breasts or just have them on hand, go for it. Chicken thighs are a bit juicier and more forgiving, but chicken breasts work just as well in this recipe. Just keep an eye on the cooking time to make sure they don’t dry out. Shred or dice them once cooked, and you’re good to go!

Print Recipe

Healthy

WW Chicken and Dumpling Soup: A Comfort Food Classic Made Healthy

Author: Julie Recipes Cooking Method: Simmering, Stir-Fry Cuisine: American Courses: Main Course, Weight Watcher Soup, Weight Watchers Recipes Recipe Keys: Kid-Friendly Nut Free Quick Meals Summer vegetables

Difficulty: Beginner Prep Time 5 mins Cook Time 35 mins Rest Time 5 mins Total Time 45 mins

Cooking Temp: 370  °C Servings: 6 Estimated Cost: $ 13 Calories: 245

Best Season: Winter, Fall

Dietary:

W Weight Watchers Friendly

Description

Indulge in a hearty yet healthy WW Chicken and Dumpling Soup, filled with tender chicken, veggies, and fluffy dumplings—all while staying within your points!

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 2 tsp light butter (or 2 tbsp regular butter if preferred)
• ¹⁄₂ large onion, chopped
• 3 stalks celery, chopped
• 2 large carrots, sliced into ¼-inch rounds
• 2 cloves garlic, minced
• ¹⁄₂ tbsp dried parsley
• ¹⁄₂ tsp poultry seasoning
• 1 ½ tbsp flour (you can use whole wheat flour for extra fiber)
• 6 cups low-sodium chicken broth or stock
• 1 bay leaf
• Salt and pepper to taste
• 2 cups cooked chicken breast, diced into small cubes (skinless, boneless for lower points)
• 1 cup frozen peas

For the Dumplings:

• 1 cup flour (whole wheat for a healthier option)
• 2 tsp baking powder
• 1 tsp sugar (optional, can be reduced)
• ¹⁄₂ tsp salt
• 2 tbsp light butter (or unsalted butter)
• 2 cup ½ skim milk or % milk

Instructions

1. Cook the Veggies: Melt the light butter over medium heat in a large Dutch oven or stockpot. Add the onion, celery, and carrots. Cook until fragrant and slightly softened, about 4-5 minutes.
2. Flavor it Up: Reduce heat to low, then stir in the garlic, parsley, and poultry seasoning. Let it cook for about 1 minute. Sprinkle in the flour, stirring constantly for another minute until the mixture thickens.
3. Simmer the Soup: Gradually stir in the chicken broth and add the bay leaf. Bring it to a gentle simmer and let it cook for about 25 minutes. This will allow the flavors to meld together beautifully.
4. Add Chicken and Peas: Remove the bay leaf, then season the soup with salt and pepper to taste. Stir in the cooked chicken and frozen peas, and let it simmer for another 5 minutes.
5. Prepare the Dumplings: In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the butter using a pastry cutter or fork until the mixture becomes crumbly. Stir in the milk just until the dough forms—don’t overmix!
6. Cook the Dumplings: Drop small spoonfuls of the dumpling batter into the simmering soup. Cover the pot with a tight-fitting lid and cook for 15 minutes without lifting the lid. This will allow the dumplings to steam and become light and fluffy.
7. Serve and Enjoy! Ladle the soup and dumplings into bowls and enjoy the warmth and comfort of this delicious meal!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 245kcal

% Daily Value *

Total Fat 7g11%

Sodium 320mg14%

Total Carbohydrate 28g10%

Dietary Fiber 4g16%

Sugars 3g

Protein 17g34%

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Points per serving 5

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

When I first started experimenting with this WW Chicken and Dumpling Soup, I was skeptical. Chicken and dumplings are such a classic comfort food that I was worried I might lose some of that nostalgic warmth by making it WW-friendly. But after a few tweaks—like using light butter, lean chicken breast, and whole wheat flour for the dumplings—I realized that you can still have all the coziness without compromising on health. The best part? Watching my family enjoy it, especially my kids, who never even notice it’s a healthier version! This recipe has now become a staple, especially when the weather cools down.

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