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.
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 (chopped or shredded work perfect though), 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!
- In a large pot combine broth, chicken, and soup, then bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Add biscuit quarters and vegetables. Cover and simmer for an additional 15-20 minutes. Stir occasionally to keep biscuits from sticking together.
- Serve into bowls and topped with fresh parsley. ENJOY!
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 Pot Pie Soup
- Crock Pot Baked Potato Soup
- Creamy Chicken Soup
- Minestrone Soup
- White Chicken Chili
Chicken and Dumpling Soup Recipe
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!
- 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
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!