Yummy Chicken and Dumpling Soup Recipe
Yummy Chicken and Dumpling Soup Recipe photo by Taste of Home

Yummy Chicken and Dumpling Soup Recipe

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4.5 14 21
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Chicken and dumpling soup is a classic that every cook should have in their recipe box and this version is tried and true. My husband is not very fond of leftovers, but says he would eat this every day of the week if I let him. —Morgan Byers, Berkley, Michigan
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 4 servings


  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons olive oil
  • 1/4 cup all-purpose flour
  • 4 cups reduced-sodium chicken broth, divided
  • 1 cup water
  • 2 cups frozen french-cut green beans
  • 1-1/2 cups sliced onions
  • 1 cup shredded carrots
  • 1/4 teaspoon dried marjoram
  • 2/3 cup reduced-fat biscuit/baking mix
  • 1/3 cup cornmeal
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/3 cup fat-free milk

Nutritional Facts

1-1/4 cups soup with 3 dumplings equals 353 calories, 8 g fat (2 g saturated fat), 52 mg cholesterol, 1111 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch 2 vegetable 1 fat.


  1. Sprinkle chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from heat.
  2. In a large saucepan, whisk flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; return to a simmer.
  3. Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean. Yield: 4 servings.
Originally published as Chicken and Dumpling Soup in Light & Tasty October/November 2006, p25

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Reviewed Sep. 29, 2014

"Yum Yum Yum Delicious. I did add one chicken bouillon as the chicken broth I used was very low sodium. Also I did step 2 first and while that was simmering I browned the chicken. I will absolutely make this again and again."

Reviewed Feb. 5, 2014

"I made this soup on a cold snowy afternoon and it really hit the spot with both me and my hardworking husband! I doubled the recipe so we'd be sure to have leftovers and I'm really glad that we'll get to have this soup for another meal. I didn't have frozen green beans, so I used a bag of frozen mixed vegetables and that worked great. I also used some baked white meat chicken that I already in the freezer which simplified preparation and shortened the prep time. I did add some extra salt and pepper to the soup along with the marjoram and added some vegetable soup base to punch up the flavor."

Reviewed Oct. 23, 2013

"I am a big fan of rotisserie chickens and this is a great way to use any leftover meat. I also like to make broth from the bones which is much more flavorful than canned. I love the addition of cornmeal to the dumplings."

Reviewed Oct. 20, 2013

"I used leftover chicken, substituted thyme for marjoram, and added a 1/4 tsp Frankenmuth chicken seasoning. The results were excellent and every bowl was empty! I will definitely make this recipe again."

Reviewed Oct. 20, 2013

"I used my own traditional family favorite chicken soup and topped it with the corn cheddar biscuits. Simply amazing! Who would have thought corn and cheddar would make such scrumptious dumplings?"

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