Let’s be honest, when you’re craving comfort, nothing quite hits the spot like chicken and dumplings. But what if you’re in the mood for something a little lighter, without a heavy cream base to weigh you down? This Xavier Soup takes all the comforting vibes of a classic chicken noodle soup and gives it a brilliant upgrade. After simmering a rotisserie chicken carcass into a simple yet flavorful golden broth, in go the fluffy, bite-sized dumplings, plenty of tender shredded rotisserie chicken, and a generous amount of crunchy diced fennel for a subtle, earthy anise kick. A final shower of chopped scallions brings a pop of color and a fresh finish. This rotisserie chicken soup is the perfect mashup of rustic comfort and simple elegance, perfect for sick days, chilly nights, and every moment in between.
And once again, it’s that time of year when we come to the most annoying letter in the alphabet for our yearly alphabet challenge. You guessed it. The letter I dread all year long. The letter I wish would die a great, painful, drawn-out, torturous death. As far as I’m concerned, when it comes to finding an ingredient or recipe starting with the letter X, that’s actually a recipe I’m excited to make, the letter X can just go take a running jump off of a very high cliff, without a parachute to save itself. Last year, I made X’s & O’s (Hugs & Kisses) Brown Sugar Cookies, which was a bit of a stretch, if I’m being honest. And this year, after researching the letter X almost all of 2025, after much hesitancy, I finally decided to make Xavier Soup. Xavier Soup gets its name from St. Francis Xavier, and it is often made to celebrate his life on the Feast of St. Francis Xavier, which occurs each year on December 3rd. This soup traditionally has a clear chicken broth, with small pea-sized dumplings and parsley added to it. However, since that flavor combination seemed a bit boring to me, I took the liberty of adding shredded rotisserie chicken, diced fennel, chopped scallions, and a bit more seasoning to my version. I also took the time to cook my rotisserie chicken skin and bones in a large pot of water to create a quick, easy, and budget-friendly homemade chicken broth to use for this soup. Now, could you make this soup with boxed broth or stock? Of course. However, since this recipe calls for such a large amount of broth and you’re already going to have to buy a rotisserie chicken for the shredded chicken, why not just go ahead and save some money?
So here’s the dirt, y’all. The inside scoop. The 411. If I’m being honest, this soup is unlike any other that I came across while researching Xavier Soup. Meaning that I took a whole lot of liberties and made this soup my own. But hey, as long as there’s a word starting with the letter X in the recipe title, I’m totally hunky dory with bending the rules a bit. The biggest change is how I made the dumplings. Instead of piping them onto a baking sheet, I simply divided the dough into four equal-sized balls and allowed them to rest for thirty minutes on a Silpat-lined baking sheet. Then, when the water began to boil, I pinched off small bits of the first large ball of dough and rolled the bits into small balls. When I was finished making all of the balls from that first large ball of dough, I plopped them all in the boiling water and set a timer for five minutes. While waiting for the first batch to be done, I started rolling little balls from the second large ball of dough. I repeated the process until I ran out of dough. Honestly, it was less of a hassle than attempting to roll them all at once after the eggs were combined with the dough and before the dough came to room temperature. And, as far as using a pastry bag or large resealable bag to pipe the dough, well, that just didn’t really seem to work all that well. Trust me, I tried. My way was much easier. Now, is this Xavier Soup recipe authentic? Nope. But do I care? Also nope. And on a side note, I’ll warn you ahead of time that you will definitely need to add seasoning to this soup. After all, if you look at the ingredients, you can see that it’s a rather bland recipe. So don’t be afraid to add salt, pepper, lemon zest, hot honey, heavy whipping cream, cheese…basically, whatever your little heart desires.
Ingredients:
Homemade Chicken Broth:
- Bones & Skin from 1 Rotisserie Chicken (Skin Optional)
- 14 Cups of Cold Water
Dumpling Dough:
- 1 1/2 Cups All-Purpose Flour
- 1/2 Cup Unsalted Butter, Cut into Small Pieces
- 1/2 Cup Freshly Grated Parmesan Cheese
- 1/2 Cup Heavy Whipping Cream
- 1 Tablespoon Dried Parsley
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 2 Whole Eggs + 2 Egg Yolks
Xavier Soup:
- 2 Large Fennel Bulbs (Approximately 20-oz. or 4 Cups Diced)
- 2 Cups Shredded Rotisserie Chicken
- 1 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Crushed Red Pepper Flakes
- Freshly Grated Nutmeg (Optional)
- Cold Water
- 1 Teaspoon Coarse Sea Salt
- 1 Bunch of Scallions, Chopped
Directions:
Homemade Chicken Broth:
- Place the bones and skin from the rotisserie chicken in a large stockpot or Dutch oven.
- Add the cold water and cook on high heat for 25 minutes.
- Lower the heat to medium and cook for an additional 35 minutes.
- Allow the broth to cool for at least 30 minutes before straining it. Strain the broth through a fine-mesh strainer into a large bowl to remove all the chicken bones and skin. Discard the bones and skin.
- You should end up with approximately 10 cups of chicken broth.
Dumpling Dough:
- In a medium, heavy-bottomed non-stick stockpot, add the flour, butter, cheese, and cream. Cook over low heat, stirring with a wooden spoon, until the ingredients are combined, the butter is completely melted, and a smooth dough forms. Remove from heat.
- In a small bowl, whisk the eggs and egg yolks together. Add them to the dough and immediately stir vigorously for 1 to 2 minutes, or until well combined.
- Split the dough into 4 equal-sized balls. Place them on a Silpat or parchment paper-lined baking sheet to rest for 30 minutes.
Xavier Soup:
- Place the strained broth into a large stockpot or Dutch oven.
- Slice the stem end off of each fennel bulb and set it aside. Cut each fennel bulb into approximately 1/4-inch slices, starting from the stem end. Lay each slice flat and dice each slice into small squares. When you get to the bottom of each fennel bulb, remove or cut out the large hard core of each slice before dicing it. Discard the stems, fennel core pieces that are hard, and the very bottom slices of the fennel bulbs.
- Add the diced fennel, shredded chicken, salt, pepper, and a little bit of freshly grated nutmeg to the broth. Place over medium heat. You don’t need to boil the soup. You just want it to heat up and stay heated while you are cooking the dumplings.
- Fill a medium pot with water three-quarters full. Add the coarse sea salt and bring to a boil over high heat.
- Take one large ball of the dumpling dough and pinch off small pieces. Roll each piece of dough into a small ball that is larger than the size of a pea and about the same diameter as a dime. Place the balls on a Silpat or parchment paper-lined baking sheet.
- When the water is boiling, add the small dumpling dough balls. Cook for 5 minutes. Use a slotted spoon, skimmer, or spider strainer to lift the cooked dumplings from the boiling water, then place them directly into the large pot of soup.
- Repeat steps 5 through 6 with each remaining large ball of dumpling dough.
- Add salt and/or pepper to taste, and then garnish each bowl of soup with some of the chopped scallions.
Suggestions:
- When I purchase a rotisserie chicken, I usually remove the skin. Instead of simply tossing it out, I add it to the pot when making homemade broth. It adds lots of flavor. However, if you prefer to leave the skin on your rotisserie chicken, just use the bones to make the homemade broth for this soup.
- If you end up with less than 10 cups of homemade chicken broth, add water to make up the difference.
- Make sure to use a stiff or wooden spoon to stir the dumpling dough. You will need to use some arm strength, especially when adding the beaten eggs.
- Depending on where you purchase your fennel, it may or may not have the stalks and fronds attached. Unfortunately, mine had already had the stalks removed, and there were very few fennel fronds attached to the bulbs. If yours does have some attached, feel free to finely chop them up and use them to garnish this soup.
- Trader Joe’s sells fennel bulbs for a very affordable price. They come two to a package. The only downside is that their stalks and fronds have been removed. Keep an eye out for fennel at your local farmer’s market. It can be fairly affordable when it is in season.
- You can use either white or dark meat in this soup, or a combination of the two. Use any remaining rotisserie chicken for another recipe, like this Crunchy Autumn Chicken Salad.
- The dumplings will float on top of the boiling water when they are done. I boiled mine for 5 minutes to ensure that they were cooked through. You can double-check that they are done by taking one out of the water and cutting it open. If the color is uniform throughout, it’s done. If there is any yellow in the middle, then it needs to be boiled for a few more minutes.
Improvements:
- Don’t feel like making your own broth, or using a rotisserie chicken? Add these little dumplings to your favorite soup. They would be great in this One-Pot Italian Sausage, Kale, & Bean Soup or as a substitute for the gnocchi in this One-Pot Italian Soup with Potato Gnocchi.
- Replace the dumplings with potato gnocchi.
- Not a fan of fennel? Replace it with peas, corn, cut green beans, or finely chopped carrots. You can use either fresh or frozen.
- Add heavy whipping cream to the soup broth for a creamier, richer soup.
- Garnish the soup with freshly grated or shaved Parmesan.
- CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.
Ingredients:
- Bones & Skin from 1 Rotisserie Chicken (Skin Optional)
- 14 Cups of Cold Water
- 1 1/2 Cups All-Purpose Flour
- 1/2 Cup Unsalted Butter, Cut into Small Pieces
- 1/2 Cup Freshly Grated Parmesan Cheese
- 1/2 Cup Heavy Whipping Cream
- 1 Tablespoon Dried Parsley
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 2 Whole Eggs + 2 Egg Yolks
- 2 Large Fennel Bulbs (Approximately 20-oz. or 4 Cups Diced)
- 2 Cups Shredded Rotisserie Chicken
- 1 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Crushed Red Pepper Flakes
- Freshly Grated Nutmeg (Optional)
- Cold Water
- 1 Teaspoon Coarse Sea Salt
- 1 Bunch of Scallions, Chopped
Directions:
- Place the bones and skin from the rotisserie chicken in a large stockpot or Dutch oven.
- Add the cold water and cook on high heat for 25 minutes.
- Lower the heat to medium and cook for an additional 35 minutes.
- Allow the broth to cool for at least 30 minutes before straining it. Strain the broth through a fine-mesh strainer into a large bowl to remove all the chicken bones and skin. Discard the bones and skin.
- You should end up with approximately 10 cups of chicken broth.
- In a medium, heavy-bottomed non-stick stockpot, add the flour, butter, cheese, and cream. Cook over low heat, stirring with a wooden spoon, until the ingredients are combined, the butter is completely melted, and a smooth dough forms. Remove from heat.
- In a small bowl, whisk the eggs and egg yolks together. Add them to the dough and immediately stir vigorously for 1 to 2 minutes, or until well combined.
- Split the dough into 4 equal-sized balls. Place them on a Silpat or parchment paper-lined baking sheet to rest for 30 minutes.
- Place the strained broth into a large stockpot or Dutch oven.
- Slice the stem end off of each fennel bulb and set it aside. Cut each fennel bulb into approximately 1/4-inch slices, starting from the stem end. Lay each slice flat and dice each slice into small squares. When you get to the bottom of each fennel bulb, remove or cut out the large hard core of each slice before dicing it. Discard the stems, fennel core pieces that are hard, and the very bottom slices of the fennel bulbs.
- Add the diced fennel, shredded chicken, salt, pepper, and a little bit of freshly grated nutmeg to the broth. Place over medium heat. You don't need to boil the soup. You just want it to heat up and stay heated while you are cooking the dumplings.
- Fill a medium pot with water three-quarters full. Add the coarse sea salt and bring to a boil over high heat.
- Take one large ball of the dumpling dough and pinch off small pieces. Roll each piece of dough into a small ball that is larger than the size of a pea and about the same diameter as a dime. Place the balls on a Silpat or parchment paper-lined baking sheet.
- When the water is boiling, add the small dumpling dough balls. Cook for 5 minutes. Use a slotted spoon, skimmer, or spider strainer to lift the cooked dumplings from the boiling water, then place them directly into the large pot of soup.
- Repeat steps 5 through 6 with each remaining large ball of dumpling dough.
- Add salt and/or pepper to taste, and then garnish each bowl of soup with some of the chopped scallions.
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Rotisserie Chicken Alphabet Soup
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In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
Nothing quite compares to the warmth of a hug or the sweetness of a kiss, and with these X’s & O’s Brown Sugar Cookies, you won’t have to choose between the two. These cookies are topped with Hershey’s Hugs and infused with the rich, melty goodness of roughly chopped Milk Chocolate Hershey’s Kisses. The unexpected addition of Grape Nuts cereal gives these buttery, crunchy, and chocolatey hugs and kisses cookies a delightful twist that makes them almost impossible not to fall head over heels in love with.
In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Creamy Parmesan Acini di Pepe with Potatoes
“B” – Chocolate Espresso Rainbow Brownie Cookies
“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip
“D” – Sun-Dried Tomato Dip with Italian Seasoning
“E” – Cajun Deviled Eggs Garnished with Pickled Okra
“F” – Sausage Meatballs with Vodka Fennel Sauce
“G” – Guinness Stout Crockpot Simmered Corned Beef
“H” – Baked Homemade Buttery Herb Croutons
“I” – Sun-Dried Tomato & Kale Italian Pasta Salad
“J” – Sweet & Spicy Jalapeńo Canned Tomato Salsa
“K” – Sweet & Spicy Hawaiian Pineapple Ketchup
“L” – Chickpea Salad with Lemony Swiss Chard Pesto
“M” – Pineapple Ketchup Ground Turkey Meatballs
“N” – Nut-Free Basil Pesto Chunky Tomato Sauce
“O” – Sheet Pan Italian Olive Oil Summer Vegetables
“P” – Peach Crumble Pound Cake (Cake Mix Recipe)
“Q” – Parmesan Potato & Zucchini Crustless Quiche
“R” – Cinnamon Raisin Vanilla Zucchini Bread Muffins
“S” – Weeknight Sweet Italian Sausage Gravy with Beer
“T” – Budget-Friendly Chunky Potato Soup with Thyme
“U” – Chunky Pumpkin Ancho Unsweetened Cocoa Chili
“V” – Sweet Tea Vodka Vegetable Couscous Soup
“W” – Creamy Butternut Squash Soup with Whiskey
“X” – Rotisserie Chicken Xavier Soup with Fennel
“Y” – Yellow Mustard Seed Giardiniera Deviled Eggs
“Z” – Simple Zero Cream Creamy Butternut Squash Soup
Please make sure to check out the other great “X” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.
- Air Fryer Xangos (Mexican Cheesecake Chimichangas) by Blogghetti
- Homemade XO Sauce by Food Lust People Love
- Pai Huang Gua Hé Xigua by Mayuri’s Jikoni
- Rotisserie Chicken Xavier Soup with Fennel by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- The Luxurious Umami Bomb That Is (Homemade) XO Sauce + How to Use It by Culinary Cam
- Vietnamese Sesame Shrimp Noodles (Mi Xao Tom) by Palatable Pastime
- Xacuti Chicken Mince Stuffed Bell Peppers by Sneha’s Recipe
- Xanthia Cocktail by A Day in the Life on the Farm
- Xavier Soup by Karen’s Kitchen Stories
- Xiao Mi Zhou (Millet Porridge/Congee) by A Messy Kitchen
- Xocolati- Mexican Hot Chocolate by Jolene’s Recipe Journal
