I may be living under a rock because it wasn’t until just a few months ago that I tried Chicken and Dumplings Soup for the first time. Call me crazy, I know but it’s just one of those recipes my mom never made growing up and one I wasn’t familiar with. To be honest, the word “dumpling” never really sounded appetizing to me which may be one reason I never sought the recipe out. Rewind back to a few months ago when we gathered as women at church to share recipes, and that is the first time I ever tried it. I couldn’t believe it because it was stinkin’ delicious!! I got the recipe from my friend and did some searches for even more Chicken and Dumplings recipes and ended up making a few.
The recipe I am sharing today happens to be my favorite of the ones I tried. I loved the smaller chunks of dough and felt like it was INCREDIBLY simple. I made the recipe when my sister was over and I asked if she had ever tried it. She hadn’t either and I could tell she was skeptical, but even she loved it. The funny thing? Her and I love the DUMPLINGS part the most. Here we were thinking we wouldn’t like it, and we didn’t only like it – we LOVED it!
This soup recipe can be easily modified to include the ingredients/veggies you love most. We love carrots and corn, but I’m thinking small cubes of red potatoes would be a great addition or even chopped green beans. 😉 In case you are already anxious for fall weather and soups, I highly recommend giving this recipe a try. It’s quick, easy and so yummy!
The family loved this recipe as well, which means we will be making it many more times, especially once the weather cools down.
You can find more favorite soups by checking out:
For video instructions on how to make Chicken & Dumplings soup, watch the video here:
How to make Chicken Dumpling Soup:
- 4 cups chicken broth
- 1 (10.75 oz.) can cream of chicken soup
- 2 (13 oz.) cans cooked and shredded chicken
- 1- 8.75 oz. can corn
- 1 - 14.5 oz. can sliced carrots
- 2 tubes - 7.5 oz refrigerated biscuits - cut into quarters.
- fresh parsley
- In a large pot, heat broth, chicken and soup to a boil. Reduce heat to low. Cover and simmer for 5 minutes.
- Add biscuit quarters and vegetables. Cover and simmer for 15-20 minutes. Stir occasionally to keep biscuits from sticking together.
- Serve into bowls and topped with fresh parsley. ENJOY!
mel
made this tonight, super easy and simple to make! i halved the recipe and used better than bouillon to make 2 cups of broth. i also used two shredded chicken breasts, half a can of cream of chicken, two carrots, one celery stalk, a small chopped onion, and half a can of refrigerated buttermilk biscuits. after i let the soup simmer for 15 minutes, the broth had reduced a significant amount so i added about a half cup of water to bring it back up. it tastes absolutely fantastic, a really great bold chicken flavor and the dumplings are sooo soft. i’ve never made dumplings before, so this seems like such an easy and delicious way to prepare them! thanks for the recipe my friend, it came in real handy and i’ll definitely be making this again. 👍🏻
Lil' Luna
That sounds perfect!! I’m glad you thought the dumplings were easy and I’m so glad you liked it! Thanks for letting me know!!
Melissa
I am planning to make this during the week! Do you put in the biscuit cooked or uncooked to the chicken and dumplings soup?
Thanks!
Lil' Luna
Uncooked 🙂 Hope you like it, as much as we do!
coffeevolcan
Wow yummy recipe for this weekend 🙂 I want to ask what about cooked biscuit??
Kristyn Merkley
I haven’t tried..might be good! Let me know if you try that! Thanks!
Linda
This recipe is good, but if you have ever tried it with homemade dumplings you would never go back to canned. It doesn’t take long and makes all the difference in taste. Would love to know what you think if you do. Thanks for the great recipes, look forward to many more.
Kristyn Merkley
I will have to try 🙂 Thanks so much!