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!
Creamy soups are the ultimate comfort food—especially ones that are filled with hearty ingredients. If you like chicken and dumplings, you’ll love chicken and rice soup and chicken pot pie soup as well.
dumplings are delicious!
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.
What is a dumpling? It’s actually not as scary as it sounds! A dumpling is biscuit dough divided into small portions and steamed in hot liquid, in this case soup.
Just a few months ago, I tried a chicken dumpling soup recipe at a church function, and I actually LOVED it! 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. This is definitely a soup recipe that must be tried!
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 (chopped or shredded work perfect though), soup, veggies, and biscuit dough. Honestly, you couldn’t even tell!
BOIL & SIMMER. In a large pot, combine broth, chicken, and soup, then bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
BISCUITS & VEGGIES. Add biscuit quarters and vegetables. Cover and simmer for an additional 15-20 minutes. Stir occasionally to keep biscuits from sticking together.
SERVE. Serve into bowls and topped with fresh parsley. ENJOY!
Do I need to use canned biscuits? You can use any type of biscuit dough. If you have some extra time, try using our homemade buttermilk biscuit recipe. Drop the dough, the size of a tablespoon, directly into the soup.
Fresh/Frozen Veggies? If canned vegetables are not your favorite, you’re welcome to use fresh or frozen. Fresh sliced carrots are probably easier than fresh corn. If you use frozen corn/carrots, let them thaw before adding to your soup. Or, add directly and boil for a couple minutes longer.
Tips and Tricks
How to thicken chicken and dumpling soup? If you find the soup is too thin for your liking you can easily use flour or cornstarch to thicken it up.
- Flour: In a separate bowl pour ¼ c of the soup liquid and 1-2 tablespoons of flour. Stir until smooth and pour back into the soup. Repeat as needed.
- Cornstarch: In a separate bowl add 1 tablespoon of cold water and 1 tablespoon of cornstarch. Mix until smooth then slowly pour it into the soup stirring constantly. Repeat as needed.
Can I make chicken and dumplings in a slow cooker? Yes this is a great alternative! Add chicken, soup, and broth to the slow cooker. Cook for about 3 hours. (4-5 hours if your chicken is raw) Add the remaining ingredients and cook for another hour. Be sure to keep the lid on as much as possible, especially after adding the dough so they will cook properly.
Can I freeze chicken and dumpling soup? Yes! To freeze allow soup to cool and pour it into an airtight freezer safe container. Label and freeze for 3-4 months. Thaw completely in the fridge and reheat in a pot on the stove.
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 BELOW:
- Chicken Pot Pie Soup
- Crock Pot Baked Potato Soup
- Creamy Chicken Soup
- Minestrone Soup
- White Chicken Chili
- Chicken Corn Soup
Chicken Dumpling Soup Recipe
Ingredients
- 4 cups chicken broth
- 1 10.75 oz can cream of chicken soup
- 1 ½ – 2 cups cooked chicken cubed
- 1 8.5 oz can corn
- 3 carrots sliced and diced
- 1 16.3 oz. tubes refrigerated biscuits cut into quarters
- fresh parsley
Instructions
- 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 top with fresh parsley.
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. ????????
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!!
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!
Uncooked 🙂 Hope you like it, as much as we do!
Wow yummy recipe for this weekend 🙂 I want to ask what about cooked biscuit??
I haven’t tried..might be good! Let me know if you try that! Thanks!
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.
I will have to try 🙂 Thanks so much!
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.
So, what did you think? I hope you liked it!
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?
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 🙂
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!
how raw, or cooked, are the dumplings supposed to be? What is the dumpling consistency supposed to be like?? (Never made dumpling soup before, and raw biscuit dough doesn’t sound too good..??)
You drop the dough pieces in & they simmer for 15-20 min, so they aren’t raw. They are pretty soft & might feel doughy, once in the soup, but they are cooked enough 🙂 I was scared at first, but it is really good!
Try Bisquick dumplings! 2 cups mix, 2/3 cup milk. Really fast and really light and fluffy.
I will! Thank you for sharing that!
Ball ? up? the ? dough ? it’ll flake and youll have soup bread ? (I don’t cook very often, I didn’t know)
This looks amazing! I am in the mood for all the comfort food. Looking forward to trying this.
YOu can’t beat homemade chicken and dumpling soup. It’s the ultimate comfort food.
We are experiencing the first of fall weather in my neck of the woods. This sounds so warm and delicious right now!!
This will be on regular rotation this fall and winter! Thanks!
My husband will be so happy when I make this soup for him. It looks bomb!
Simple and tasty soup, thanks for the recipe!
You are so welcome! Glad you like it!
Very easy, fast, and good. I added a few peas and celery.
Very EASY AND fast to make. I added celerY, onion, and peas. Very yummy. Only needed 1 thing of
Biscuits. Will make again
Sounds perfect! Thank you for sharing that!
After cutting biscuits into quarters lightly squeeze them and toss them in flour, you will have a firmer dumpling and it will also help thicken the broth
Good idea! Glad you think so 🙂 Thank you!
Adding one more thing!
To thicken the soup with using more broth add about a tbsp (maybe slightly less) of cornstarch mixed with just a bit of water.
This is a great recipe! I made a few tweaks based on my family’s preferences.
– x3 14.5oz cans of chicken broth
– x1 10.5oz can of cream of chicken soup
– 1 can of corn
– fresh diced carrots
– boneless, skinless chicken breasts diced
– small biscuits cut in half
*Cook chicken separately and then dice once cool; set aside
*Bring chicken broth and cream of chicken to a boil, then reduce heat
*Add corn
*Add biscuits
*Simmer corn, broth, cream of chicken, and biscuits for 10 mins
*Add diced carrots to soup
*Simmer for an additional 5 mins
*Remove soup from heat
*Put chicken in serving bowl and then add soup
*Add parsley, granulated garlic, onion powder to taste
Optional: cook diced onions with the chicken.
This way, the carrots have a bit of crunch and the chicken isn’t overcooked!
Thanks for sharing what you do!
Any other tips for slow cooker? I am making this now and I think I put the biscuits in to early 😬oops
These would be my best tips for doing this in the slow cooker: You’ll add the chicken, soup, and broth to the slow cooker. Cook for about 3 hours. (4-5 hours if your chicken is raw) Then add the remaining ingredients and cook for another hour. Make sure to keep the lid on as much as possible, especially after adding the dough so they will cook properly.
If I bought a rotisserie chicken. How much of it would I use in the soup?
I would use about 3 cups.
Hello, I found and printed this recipe in April of 2022. The version I printed out used 2 16.3oz cans of biscuits and 1 14.5oz can of carrots. The calories listed were 598kcal. I checked the version on your site today and the cans of biscuits have been reduced to 1 and the carrots have been converted to fresh, but the calories remain unchanged. Could you please clarify?
Thanks for your time. I can’t wait to try it.
The calories are probably for the original recipe. We are constantly updating recipes as we retest them. We’ll look into the calories on this one and get it updated! Thanks!