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. I loved the smaller chunks of dough and felt like it was INCREDIBLY simple.
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 by checking out:
- Chicken Pot Pie Soup
- Crock Pot Baked Potato Soup
- Creamy Chicken Soup
- Minestrone Soup
- White Chicken Chili
Chicken Dumpling Soup Recipe
- 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 16.3 oz. 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!