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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 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)
- 1 (8.75-ounce) can corn
- 3 medium carrots sliced
- fresh parsley chopped, 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.
This looks amazing! I am in the mood for all the comfort food. Looking forward to trying this.
Ball ? up? the ? dough ? it’ll flake and youll have soup bread ? (I don’t cook very often, I didn’t know)
Try Bisquick dumplings! 2 cups mix, 2/3 cup milk. Really fast and really light and fluffy.
I will! Thank you for sharing that!
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!
how raw, or cooked, are the dumplings supposed to be? What is the dumpling consistency supposed to be like?? (Never made dumpling soup before, and raw biscuit dough doesn’t sound too good..??)
You drop the dough pieces in & they simmer for 15-20 min, so they aren’t raw. They are pretty soft & might feel doughy, once in the soup, but they are cooked enough 🙂 I was scared at first, but it is really good!
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?
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 🙂
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.
So, what did you think? I hope you liked it!
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.
I will have to try 🙂 Thanks so much!
Wow yummy recipe for this weekend 🙂 I want to ask what about cooked biscuit??
I haven’t tried..might be good! Let me know if you try that! Thanks!
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!
Uncooked 🙂 Hope you like it, as much as we do!
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. ????????
That sounds perfect!! I’m glad you thought the dumplings were easy and I’m so glad you liked it! Thanks for letting me know!!