Chicken and Dumpling Soup Recipe

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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 serving (1 cup) equals 285 calories, 9 g fat (3 g saturated fat), 71 mg cholesterol, 956 mg sodium, 22 g carbohydrate, 2 g fiber, 28 g 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

Nutritional Facts

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

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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."

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."

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