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.
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.