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Chicken and Dumplings Soup

The use of dumplings in cuisines around the world is ubiquitous as almost every culture has developed some sort of dumpling to accent its own unique cuisine. Even within Europe—primarily Germany, Romania, Austria, Slovakia, and the Czech Republic—the basic ingredients of dumplings vary greatly. Most come down to pieces of dough created from a variety of starches, either added to a dish or wrapped around some sort of filling. In this recipe for chicken and dumplings soup, strips of dough are added to the other boiling ingredients to cook into soft dumplings.  

Recipe Servings: 4

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Gluten Free
Dairy Free


  • 1 carton (32 oz) chicken broth
  • 3 cups cooked chicken (about 1½ lbs), shredded
  • 1 can (10¾ oz) condensed cream of chicken soup
  • ¼ tsp poultry seasoning
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits)
  • 2 medium carrots, chopped (1 cup)
  • 3 celery stalks, chopped


  1. Combine the broth, chicken, soup, and poultry seasoning in 4- or 5-quart Dutch oven set over medium-high heat.
  2. Bring it to a boil and then reduce heat to low.
  3. Cover and simmer 5 minutes, stirring occasionally.
  4. Increase heat to medium-high and return mixture to a low boil.
  5. Roll or pat each biscuit to ⅛-inch thickness and cut them into ½-inch wide strips.
  6. Drop strips, one at a time, into boiling chicken mixture.
  7. Add carrots and celery.
  8. Reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally to prevent dumplings from sticking.
  9. Remove from heat, divide the soup equally among four serving bowls, and serve immediately.

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