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Traditional Chicken Dumpling Soup

This soup with light dumplings always brings positive comments. I like to fix it to take to those who are ill. —Tami Christman, Soda Springs, Idaho
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    20 servings (5 quarts)


  • 12 green onions, chopped
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 10 cups water
  • 1 package (16 ounces) frozen peas and carrots
  • 2 cans (10 ounces each) chunk white chicken, drained, divided
  • 1/3 cup chicken bouillon granules
  • 1/2 teaspoon pepper, divided
  • 5 cups Biscuit Baking Mix
  • 2 tablespoons dried parsley flakes
  • 1-1/3 cups milk


  • In a stockpot, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil.
  • In a large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken.
  • Drop by rounded tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts
1 cup: 266 calories, 14g fat (5g saturated fat), 27mg cholesterol, 1091mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 10g protein.

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Average Rating:
  • Adela4
    Dec 9, 2012

    No comment left

  • smagal
    Sep 29, 2011

    very good, it seemed like alot so I only made 1/2 the recipe of the soup part and about 1/5 the recipe of the biscuit part. I thought their was plenty of biscuits and so I don't think I would want to make as many biscuits as the recipe called for, but what I made I thought was quite good.

  • purplefrog1962
    Sep 19, 2011

    This is the best tasting soup I have ever made. So easy to prepare and there are never left overs. I did add 2 extra bullion cubes for added flavors. YUMMIE and I get loads of request to have it again.

  • MargaretJoy
    Aug 6, 2011

    This was absolutely delicious. It has a lot of butter, though, so not exactly the healthiest. I may try to reduce the butter if I make it again. I substituted noodles for the dumplings because I didn't have enough baking mix. Turned out great!

  • purplefrog1962
    Jan 5, 2011

    I made this receipe on New Year's day and it was a huge hit! I halfed everything as I only needed 10 servings. It is easy to make and tastes wonderful!!!!! Will make again, perfect on a cold winter's day with a salad and bread sticks.

  • voisincook
    Mar 8, 2010

    My husband LOVED this recipe. I cut the recipe in half because it looked like it would make too much, but now I wish I would have made the full recipe. I also used my own chicken that I chopped up rather than from a can.