Print Options

Back to Chicken and Dumpling Soup >

Include these items:

Select reviews >

Taste of Home Logo

Chicken and Dumpling Soup

 Chicken and Dumpling Soup
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.
10 ServingsPrep: 15 min. Cook: 1-3/4 hours

Ingredients

  • 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

Directions

  • 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).

2 of 2

Chicken and Dumpling Soup (continued)

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.