Chicken Dumpling Soup is a creamy, family-friendly dinner made with tender shredded chicken, vegetables, and soft biscuit dumplings. It has all the comfort of classic chicken and dumplings, but in an easy soup recipe that comes together with simple shortcut ingredients.
We love this recipe for busy weeknights, cold-weather dinners, and anytime we need a filling meal the whole family will eat. Refrigerated biscuits make the dumplings quick and easy, while cream of chicken soup gives the broth a rich, smooth texture. We love that this recipe is easy, hearty and so delicious!
If you love this recipe, be sure to try Chicken Noodle Soup, Chicken Pot Pie Soup, Chicken Enchilada Soup, and Creamy Chicken Wild Rice Soup.
Why you’ll love it + Why it works:
- Easy Comfort Food: Refrigerated biscuits make homemade-style dumplings quick and simple.
- One Pot Meal: Everything cooks together for easy cleanup.
- Family Favorite: Creamy broth, tender chicken, and fluffy dumplings make this a dinner everyone enjoys.
- Perfect for Busy Nights: Simple ingredients come together in about 30 minutes.
Chicken Dumpling Soup Ingredients
- Chicken Broth (4 cups): Creates the flavorful base of the soup. Low-sodium broth lets you season to taste.
- Cream of Chicken Soup (1 (10.5-ounce) can): Makes the broth creamy while adding rich chicken flavor.
- Cooked Chicken (1½ to 2 cups, shredded): Adds hearty protein. Rotisserie chicken is a great time-saving option. Cook up chicken breasts, use a shredded rotisserie chicken, or cooked cubed chicken found in the refrigerated section at the grocery store.
- Refrigerated Biscuits (1 (16.3-ounce) can, cut into fourths or eighths, or 1 recipe Easy Biscuit Dough): Cook into soft, fluffy dumplings with very little prep. Homemade biscuit dough works just as well. Use homemade buttermilk biscuit recipe. Drop the dough, the size of a tablespoon, directly into the soup.
- Corn (1 (8.75-ounce) can): Adds a touch of sweetness and extra texture.
- Carrots (3 medium, sliced): Adds color, natural sweetness, and classic chicken soup flavor.
How to Make Chicken Dumpling Soup
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.
Kristyn’s Recipe Tips
- Cut the biscuit dough into evenly sized pieces so the dumplings cook at the same rate.
- Stir gently every few minutes to keep the dumplings from sticking together without breaking them apart.
- Rotisserie chicken makes this recipe even quicker and adds great flavor.
- Cover the pot while the dumplings cook so they become light and fluffy.
Chicken Dumpling Soup Recipe
Video
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.
Notes
- Cut the biscuit dough into evenly sized pieces so the dumplings cook at the same rate.
- Stir gently every few minutes to keep the dumplings from sticking together without breaking them apart.
- Rotisserie chicken makes this recipe even quicker and adds great flavor.
- Cover the pot while the dumplings cook so they become light and fluffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
When placed in an airtight container in the refrigerator, leftovers of this classic chicken soup can be stored for 3-4 days.
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.
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This recipe was first shared May, 2017.
Soup was good. Came out a little thick. I added a half cup chopped leek (sauted) and two cups chopped kale a few minutes before done. Yummy!
I’m so glad you enjoyed the soup. Thanks for sharing what worked for you.
Recipe itself was a good starter with a few adjustments. I used my crock pot, so these were my adjustments.
I wouldn’t use corn, and add celery, onion, bay leaves and pepper to taste. Make sure to use biscuits that aren’t the”flake” style. Also would saute veggies before putting in the crock pot. The most important thing with adding the biscuits is to make sure the stock, soup, and chicken are hot enough. Recommend 160*. Very good!!
Thanks for giving the recipe a whirl and for sharing your own tips. I’m glad it turned out well!
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.
Hello, I found and printed this recipe in April of 2022. The version I printed out used 2 16.3oz cans of biscuits and 1 14.5oz can of carrots. The calories listed were 598kcal. I checked the version on your site today and the cans of biscuits have been reduced to 1 and the carrots have been converted to fresh, but the calories remain unchanged. Could you please clarify?
Thanks for your time. I can’t wait to try it.
The calories are probably for the original recipe. We are constantly updating recipes as we retest them. We’ll look into the calories on this one and get it updated! Thanks!
If I bought a rotisserie chicken. How much of it would I use in the soup?
I would use about 3 cups.
Any other tips for slow cooker? I am making this now and I think I put the biscuits in to early 😬oops
These would be my best tips for doing this in the slow cooker: You’ll add the chicken, soup, and broth to the slow cooker. Cook for about 3 hours. (4-5 hours if your chicken is raw) Then add the remaining ingredients and cook for another hour. Make sure to keep the lid on as much as possible, especially after adding the dough so they will cook properly.
This is a great recipe! I made a few tweaks based on my family’s preferences.
– x3 14.5oz cans of chicken broth
– x1 10.5oz can of cream of chicken soup
– 1 can of corn
– fresh diced carrots
– boneless, skinless chicken breasts diced
– small biscuits cut in half
*Cook chicken separately and then dice once cool; set aside
*Bring chicken broth and cream of chicken to a boil, then reduce heat
*Add corn
*Add biscuits
*Simmer corn, broth, cream of chicken, and biscuits for 10 mins
*Add diced carrots to soup
*Simmer for an additional 5 mins
*Remove soup from heat
*Put chicken in serving bowl and then add soup
*Add parsley, granulated garlic, onion powder to taste
Optional: cook diced onions with the chicken.
This way, the carrots have a bit of crunch and the chicken isn’t overcooked!
Thanks for sharing what you do!
Very easy, fast, and good. I added a few peas and celery.
Very EASY AND fast to make. I added celerY, onion, and peas. Very yummy. Only needed 1 thing of
Biscuits. Will make again
Sounds perfect! Thank you for sharing that!
After cutting biscuits into quarters lightly squeeze them and toss them in flour, you will have a firmer dumpling and it will also help thicken the broth
Good idea! Glad you think so 🙂 Thank you!
Adding one more thing!
To thicken the soup with using more broth add about a tbsp (maybe slightly less) of cornstarch mixed with just a bit of water.
Simple and tasty soup, thanks for the recipe!
You are so welcome! Glad you like it!
My husband will be so happy when I make this soup for him. It looks bomb!
This will be on regular rotation this fall and winter! Thanks!
We are experiencing the first of fall weather in my neck of the woods. This sounds so warm and delicious right now!!
YOu can’t beat homemade chicken and dumpling soup. It’s the ultimate comfort food.
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!!