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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.

Easy Chicken Dumpling Soup in a white bowl.
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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:

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

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.

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

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4.97 from 81 votes (65 ratings without comment)

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Recipe Rating




40 Comments

  1. Rhonda says:

    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.

    1. Lil'Luna Team says:

      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!

  2. Crystal says:

    If I bought a rotisserie chicken. How much of it would I use in the soup?

    1. Lil'Luna Team says:

      I would use about 3 cups.

  3. Megan says:

    Any other tips for slow cooker? I am making this now and I think I put the biscuits in to early 😬oops

    1. Lil'Luna Team says:

      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.

  4. Jess says:

    4 stars
    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!

    1. Lil'Luna Team says:

      Thanks for sharing what you do!

  5. LAura says:

    5 stars
    Very easy, fast, and good. I added a few peas and celery.

    1. Lolly says:

      5 stars
      Very EASY AND fast to make. I added celerY, onion, and peas. Very yummy. Only needed 1 thing of
      Biscuits. Will make again

      1. Kristyn Merkley says:

        Sounds perfect! Thank you for sharing that!

      2. Nancy VANTROOSTENBERGHE says:

        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

    2. Kristyn Merkley says:

      Good idea! Glad you think so 🙂 Thank you!

      1. Jess says:

        4 stars
        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.

  6. One2three says:

    5 stars
    Simple and tasty soup, thanks for the recipe!

    1. Kristyn Merkley says:

      You are so welcome! Glad you like it!

  7. Natalya says:

    5 stars
    My husband will be so happy when I make this soup for him. It looks bomb!

  8. Pam Dana says:

    5 stars
    This will be on regular rotation this fall and winter! Thanks!

  9. NAtasha says:

    5 stars
    We are experiencing the first of fall weather in my neck of the woods. This sounds so warm and delicious right now!!

  10. Mallory Lanz says:

    5 stars
    YOu can’t beat homemade chicken and dumpling soup. It’s the ultimate comfort food.