Chicken Dumpling Soup

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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.

Easy Chicken and Dumplings Soup in a white bowl

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. I loved the smaller chunks of dough and felt like it was INCREDIBLY simple.

Biscuits cut up for chicken and dumplings soup

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.

Close up of biscuit chunks in chicken dumpling soup

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!

Chicken Dumpling Soup Recipe topped with parsley in a white bowl

You can find more favorite soups by checking out:

Chicken Dumpling Soup Recipe

4.82 from 11 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!

Recipe Video

Author

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!

More by Kristyn

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Comments

  1. 5 stars
    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. 4 stars
    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. 4 stars
    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. 5 stars
    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!