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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.
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.
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
- BOIL. In a large pot (or dutch oven), combine broth, chicken, and soup, then bring to a boil.
- SIMMER. Reduce heat to low, cover, and simmer for 5 minutes.
- 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.
- 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.
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.
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.
For More Chicken Soups:
Chicken Pot Pie Soup
45 mins
Chicken Noodle Soup Recipe
40 mins
Chicken and Rice Soup
30 mins
White Chicken Chili
25 mins
Chicken Dumpling Soup Recipe
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) (or 1 recipe Easy Biscuit dough cut into your desired size dumplings)
- 1 (8.75-ounce) can corn
- 3 medium carrots, sliced
- chopped fresh parsley, for topping
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! This may be a dumb question but I have never made chicken and dumpling soup before and this one seemed easy and sounds delicious, but I’m concerned about one thing. I have followed the recipe to a tee and is it safe to eat the biscuits once the soup is done simmering in the final step.. they still look raw. Is that normal?
The biscuits will look more like dumplings from cooking in the broth. Mine are never raw in the middle but, you could cut one to be sure.
Hi, looks great. The kcal estimate doesn’t seem accurate.