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.