Chicken Dumpling Soup Recipe
This simple, delicious chicken dumpling soup is filled with chunks of chicken and pieces of biscuit, along with your favorite veggies!
Servings: 6
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.
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. Top with parsley and serve.
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