Chicken Dumpling Soup

Our all-time favorite version of one of the most classic soup recipes – Chicken and Dumplings! This simple, delicious soup is filled with chunks of chicken and pieces of biscuit, along with your favorite veggies! Everyone who has tried it loves this easy chicken dumpling soup recipe.

Easy Chicken and Dumplings

Homemade Chicken and Dumplings

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 all 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 not only did we like it – we LOVED it!

How to make Chicken and Dumplings:

I was actually surprised by how fast this recipe is to make! It can be done in under 30 minutes. Granted, I did used canned chicken, soup, veggies, and biscuit dough. Honestly, you couldn’t even tell! If you wanted to use fresh veggies or homemade biscuit dough, it would take slightly longer. Here are the instructions!

  1. In a large pot combine broth, chicken, and soup, then bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  2. Add biscuit quarters and vegetables. Cover and simmer for an additional 15-20 minutes. Stir occasionally to keep biscuits from sticking together.
  3. Serve into bowls and topped with fresh parsley. ENJOY!

Chicken Dumpling Soup Recipe

The family loved this recipe as well, which means we will be making it many more times, especially once the weather cools down. 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!

You can find more favorite soups by checking out:

Chicken and Dumplings VIDEO:

 

 

Chicken and Dumpling Soup Recipe

4.6 from 5 votes

Our all-time favorite version of one of the most classic soup recipes - Chicken and Dumplings! This simple, delicious soup is filled with chunks of chicken and pieces of biscuit, along with your favorite veggies!

Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 598 kcal
Author Lil' Luna

Ingredients

  • 4 c 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 refrigerated biscuits cut into quarters
  • fresh parsley

Instructions

  1. In a large pot, heat broth, chicken and soup to a boil. Reduce heat to low. Cover and simmer for 5 minutes.

  2. Add biscuit quarters and vegetables. Cover and simmer for 15-20 minutes. Stir occasionally to keep biscuits from sticking together.

  3. Serve into bowls and topped with fresh parsley. ENJOY!

 

Chicken Dumpling Soup Recipe

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. 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. ????????

  2. 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!

  3. 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.

  4. I only used one can of biscuits, and warning – do NOT use flaky biscuits! They’re falling apart 🙂 I also had to add water, but I could be letting it simmer too high. It smells good, hopefully it tastes good! I also substituted one shredded chicken breast for the cans.

  5. I bought 2 cans, but 1 can cut in quarters looks like a ton. What size cans do you use? Mine are 16 oz granfs, they didnt have the smaller ones…
    If you used smaller, do i need to cut the grands up more than quarter to get them done?

    1. I believe mine was the 16 ounce. I just depends on how much you want in there. I would still quarter them, even if they were smaller. You can add all of them or if you are happy with the one can, you can just add that 🙂

  6. This soup was incredibly creamy & so tasty. I loved the dumplings in it..they were my favorite part! I will be adding this to my monthly rotation!