Chicken and Dumpling Soup Recipe

Read Reviews
4.5 5 3
Publisher Photo
Our five kids are grown and live away from the farm, but they visit often with their families. So I stay in practice in the kitchen! I frequently serve this soup for Sunday dinner.
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours
MAKES: 10 servings


  • 6 pieces bone-in chicken
  • 1-1/2 quarts water
  • 2 celery ribs, cut into chunks
  • 1 medium onion, cut into chunks
  • 1/2 cup diced green pepper
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 package (10 ounces) frozen mixed vegetables, thawed
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits

Nutritional Facts

1 cup: 285 calories, 9g fat (3g saturated fat), 71mg cholesterol, 956mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 28g protein.


  1. In a soup kettle or Dutch oven, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender. Remove chicken; allow to cool. Debone and cut into chunks; set aside. Strain broth and set aside. In a large saucepan, combine soups. Gradually add broth, stirring constantly. Add mixed vegetables and chicken; cook over medium heat for 20-30 minutes or until vegetables are tender. On a floured surface, pat biscuits to 1/4-in. thickness; cut into 1/4-in. strips. Bring soup to boil; drop in strips. Cover and cook for 15-18 minutes. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Chicken and Dumpling Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p34

Reviews for Chicken and Dumpling Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
lepleyracing User ID: 1497870 15248
Reviewed Oct. 6, 2014

"This was good and easy to make. I did change it up a bit. I used two cans of chicken broth and about 1/2 cup of water to cook off a huge whole chicken breast. I had seasoned the breast with pepper, garlic powder and onion powder. I didn't use the celery, onion or green pepper and used a can of carrots and peas instead of the frozen veggies. I also added salt and pepper to the soup but didn't measure it."

Mama6Kellys User ID: 7076569 43335
Reviewed Jan. 12, 2013

"Think next time I might try using Cream of Broccoli soup instead of Cream of Potato (too starchy w/dumplings or noodles). Also, was glad I cut up biscuits into smaller pieces because the dumplings are very filling - especially small children. Used frozen broccoli/cauliflower/carrot mix - also used whole 3-4 lb chicken instead of cut chicken (wasn't sure what cuts worked best so just used whole bird).

Its a nice hearty soup that was nice to serve my family of 8 - all suffering (literally - its a nightmare!) w/flu.
Thanks for sharing your recipe - we enjoyed it very much."

lilgrannymac User ID: 3243163 21233
Reviewed Oct. 7, 2009

"this is very good. i have been making this for some time now and my family loves it. it is even better the next day. the dumplings hold up well when reheated."

msnwoods User ID: 2926263 48377
Reviewed Mar. 14, 2008

"I am home sick from work today, and wanting to make my own soup that won't take a whole lot of work. I'm going to try this recipe, and get back to you. My only concern is what to do about the dumplings for refrigeration purposes."

SCGranny User ID: 734868 202176
Reviewed Feb. 21, 2008

"Sounds delicious. I'll save this recipe until I'm cooking for more than just myself!!!"

Loading Image