Traditional Chicken Dumpling Soup

Total Time

Prep: 10 min. Cook: 25 min.


20 servings (5 quarts)

Updated: Apr. 27, 2022
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
Traditional Chicken Dumpling Soup Recipe photo by Taste of Home


  • 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


  1. 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.
  2. In a large bowl, combine the biscuit baking mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken.
  3. 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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