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Chicken and Dumplings: A Scrumptious Soup

I want to say that I’m really glad that January’s over, but really it still feels like January to me.

My entire family has been sick for the past three weeks or more. It’s been miserable. What a month.

One person catches it, then takes forever to even start turning a corner, and then another person catches it. I’m not even able to say that anyone is better yet. This illness is plain ol’ mean and after multiple doctor visits, not a single one of the 8 people in our family are remotely well yet.

I don’t know about you, but when I’m that sick I want two things: Chicken soup and my mom!

What is it about a mom’s hugs, meals, and even a soft hand to the forehead to check for a fever that makes you feel just a teensy bit better as you lay miserably in your bed?

I love doing those little things for my own children. Drinks, cuddling, and lots of cough drops. Anything to give them just a touch of comfort when they feel as awful as we’ve all felt lately. Problem is for 95% of the time I’ve felt the same as them.

It was during the maybe 2 hours where I came back to the land of the living that I decided we all needed a little comfort food. But my energy was very low and I knew at any minute I could be knocked down by another round of coughs and colds. So I decided to whip up one of the fastest soup recipes I have. And one of the tastiest as well.

This chicken and dumplings recipe is perfect all throughout the year. But I especially love it on cold, dark, winter evenings when everyone is at home and you just want something – anything – that will make you feel better!

The chicken and dumplings hit the spot for all of us a few nights ago. So much so that we didn’t even have any leftovers! It warmed our bodies and perked up our spirits. Thank goodness it’s so easy to make because I know we’ll all be wanting another batch very soon.

Chicken and Dumplings

First, grab your ingredients. You’ll need:

  • 1 32-ounce carton of chicken broth
  • 16 ounces of chicken, cubed or shredded
  • 2 cans of refrigerated biscuits
  • 1 can of cream of chicken soup
  • onion powder, salt, and pepper to taste

Second, heat your chicken broth in a pot on high heat, getting it to a low boil.

Third, add in your chicken.

Fourth, cut your biscuits. I quartered them this time because it was very quick and that’s what I needed. But you could cut them into smaller pieces. Experiment and find what you like best!

Helpful hint: Let your kids pop open the refrigerator biscuits. For some reason, my kids think it’s the best thing in the world, and you’ll be an awesome mom for suggesting it!

Next, put your cream of chicken soup into the chicken broth. Stir until dissolved.

Helpful hint: This recipe is meant to be very creamy and thick. If that’s not your cup of tea you can leave the chicken soup out or simply add another cup or two of broth.

Then, carefully add in your biscuits. They’ll quickly fill up the pot!

Add a dash of onion powder, salt, and pepper.

Helpful hint: When adding things like this start with just a small amount. You can always add in more if you need, but if you get too much the first time there’s no way to take it back out!

Finally, stir it gently, then cover your chicken and dumplings with a lid. Let it simmer for about 10 minutes.

And it’s done that quickly!

Let it cool for just a few minutes and then dish it up.

Chicken and Dumplings

  • 1 32- ounce carton of chicken broth
  • 16 ounces of chicken (cubed or shredded)
  • 2 cans of refrigerated biscuits
  • 1 can of cream of chicken soup
  • onion powder (salt, and pepper to taste)
  1. Heat chicken broth in a pot on high heat, getting it to a low boil.

  2. Add in chicken.
  3. Cut biscuits into quarters or smaller.
  4. Put the cream of chicken soup into the chicken broth. Stir until dissolved.
  5. Carefully add in biscuits.
  6. Add a dash of onion powder, salt, and pepper.
  7. Stir gently, then cover chicken and dumplings with a lid.
  8. Let simmer for about 10 minutes.

This chicken and dumplings soup is very hearty and down-to-earth home-style. It’s not fancy, it’s not hard. It’s perfect comfort food.

If you’re not like me, and you’re making this when you’re perfectly healthy and will actually enjoy the cooking, you can always try adding a few more ingredients in. I’m a fan of peas and carrots in my chicken and dumplings. They add just the right amount of flavor and a nice pop of color too.

But of course, I love this soup just the way it is. Sometimes less is more and this yummy dish has more than its fair share of deliciousness to begin with!

If you try out this recipe and post it be sure to tag us so we can see your tasty meal!


6 thoughts on “Chicken and Dumplings: A Scrumptious Soup”

    • Donna, you can do either! I usually have pre-cooked chicken in my fridge from other recipes I make weekly, so I add that. But I have absolutely used raw chicken before. Just let it boil in the water longer, until it’s cooked through before you add all the other ingredients.

    • Nicole, personally I usually have chicken that’s already been cooked just waiting in my fridge to be used. Typically I throw that into the pot. But I have used raw chicken before and poached it in the water before adding all the other ingredients. I’ve even tried pan frying it before and then adding it in. You could do whatever works for you. Pre-cooked will obviously take less time overall for the soup to be ready than if you need to cook your chicken in the water first.

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