This post may contain affiliate links. Please read our disclosure policy.

This simple, delicious chicken dumpling 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 like our Chicken Pot Pie Soup and Chicken Enchilada Soup.

Easy Chicken Dumpling Soup in a white bowl.

Soup to Love!

I tried chicken dumpling soup for the first time as an adult and loved the flavor! It is now one of my favorite soup recipes. A dumpling is biscuit dough divided into small portions and steamed in hot liquid, in this case, soup.

Why we love it:

  • Quick. Prep time is only 5-10 minutes, and total time is under 30 minutes.
  • Easy. This soup comes together quite easily, with few ingredients and a quick cook time.
  • Delicious. It’s simple and the taste is phenomenal.
Biscuits cut up for chicken and dumplings soup.

Ingredients

  • chicken broth chicken stock or vegetable broth
  • cream of chicken soup
  • shredded cooked chicken Cook up chicken breasts (or use chicken thighs) then cubed it or shredded chicken works too. Use a shredded rotisserie chicken or cooked cubed chicken found in the refrigerated section at the grocery store.
  • refrigerated biscuits – Use homemade buttermilk biscuit recipe. Drop the dough, the size of a tablespoon, directly into the soup.
  • corn or use frozen corn or corn cut right off the cob
  • carrots – add other veggies like celery, onions, or frozen peas.
  • fresh parsley

How to make Chicken and Dumplings

  1. BOIL. In a large pot (or dutch oven), combine broth, chicken, and soup, then bring to a boil.
  2. SIMMER. Reduce heat to low, cover, and simmer for 5 minutes.
  3. BISCUITS & VEGGIES. Add biscuit quarters, carrots, and corn. Cover and simmer for an additional 15-20 minutes. Stir occasionally to keep the dumpling dough from sticking together.
  4. SEASON + SERVE. Season with garlic salt and pepper. Serve in bowls and top with fresh parsley.

Slow Cooker Chicken Dumpling Soup

Add chicken, soup, and broth to the slow cooker. Cook for about 2-3 hours on low. Add all the remaining ingredients except for the parsley and cook for 1-2 hours more. Be sure to keep the lid on as much as possible, especially after adding the dough so they will cook properly.

Close up of biscuit chunks in soup.

Recipe Tips

  • Thicken chicken and dumpling soup. Use either flour or cornstarch:
    • 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.
  • For more flavor. Use some of your favorite herbs (like fresh thyme or even a bay leaf) to add to the already amazing flavor of this soup.
Chicken dumpling soup being ladled out of pot.

Storage Tips

  • STORE. When placed in an airtight container in the refrigerator, leftovers of this classic chicken soup can be stored for 3-4 days.
  • 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. 
Chicken Dumpling Soup Recipe topped with parsley in a large pot.

For More Chicken Soups:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
4.97 from 81 votes

Chicken Dumpling Soup Recipe

By: Lil’ Luna
This simple, delicious chicken dumpling soup is filled with chunks of chicken and pieces of biscuit, along with your favorite veggies!
Servings: 6
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients 

  • 4 cups chicken broth
  • 1 (10.5-ounce) can cream of chicken soup
  • 1½-2 cups shredded cooked chicken
  • 1 (16.3-ounce) can refrigerated biscuits, cut into fourths or eighths (or 1 recipe Easy Biscuit dough)
  • 1 (8.75-ounce) can corn
  • 3 medium carrots sliced
  • fresh parsley chopped, for topping
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Instructions 

  • In a large pot, combine broth, cream of chicken soup and chicken and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes.
  • Add biscuit pieces, corn and carrots. Cover and simmer for 15–20 minutes, stirring occasionally to keep biscuits from sticking together.
  • Serve topped with fresh parsley.

Video

Notes

Slow Cooker Directions: Combine broth, soup, and chicken in the slow cooker and cook for 2–3 hours on low. Add all remaining ingredients except the parsley and cook for 1–2 hours more. Be sure to keep the lid on as much as possible.

Nutrition

Serving: 1cup, Calories: 23kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.05g, Cholesterol: 3mg, Sodium: 605mg, Potassium: 127mg, Fiber: 1g, Sugar: 2g, Vitamin A: 5099IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Soup
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

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!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.97 from 81 votes (65 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




40 Comments

  1. Sara says:

    Hi, looks great. The kcal estimate doesn’t seem accurate.