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Chicken Dumpling Soup


  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3-1/3 cups 2% milk, divided
  • 1-2/3 cups biscuit/baking mix


  • 1. In a 3-qt. saucepan, combine soup and 2-2/3 cups of milk. Bring to a boil over medium heat; reduce heat.
  • 2. Meanwhile, in a large bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded tablespoons onto simmering soup. Cook, uncovered, for 10 minutes.
  • 3. Cover and simmer for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts

1 cup: 359 calories, 6g fat (0 saturated fat), 16mg cholesterol, 1276mg sodium, 60g carbohydrate (0 sugars, 1g fiber), 13g protein. Diabetic Exchanges: 3 starch, 1 fat-free milk, 1 fat.


Average Rating: 5
  • debpenns
    Nov 24, 2019
    amazing, simple, and good! deb P VFE
  • SharSmith22
    Mar 1, 2015


  • stephensdoesit
    Oct 11, 2010

    This recipe is super simple and super delicious...I make it a lot in the winter and fall....

  • stephensdoesit
    Oct 11, 2010

    this recipe is super easy and super delicious...I make it a lot in the winter and fall...

  • Pompilia
    Feb 19, 2010

    This is surprisingly good--we make it often. It's a good, cheap staple--quite filling too. We occasionally add diced chicken or some frozen veggies just to add some variety.

  • amymoen
    Dec 31, 1969

    My Mom made this quite often when we were kids, but I had forgotten about it until I read this recipe. Thanks for the reminder, I know what I'm having for supper now!

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