I don’t know about you, but we’ve been having a crazy cold winter here! We’ve already had one heavy snowfall, and that doesn’t usually happen until February! To help us make it through these harsh winter days, I’ve been using every comforting, hearty recipe I have. This one is a classic hearty soup, and even better, it’s quick to put together! Here’s how to make your own Easy Chicken Dumpling Soup!
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If you don’t have leftover chicken from a previous meal, then this is a great place to use a rotisserie chicken from the grocery store! I’d advise against using canned chicken instead, as every canned chicken I’ve ever tried has tasted flavorless. A great way to make sure you always have cooked chicken on hand is to either cook some extra one night and freeze it, or buy an extra rotisserie chicken or two to carve up and freeze. Then when you need a quick dish, you’ll have some cooked chicken ready to go and you can just defrost it, then dice/shred it up to put in yummy recipes like this chicken dumpling soup!
Easy Chicken Dumpling Soup
Ingredients
2 cups cooked and shredded chicken
2 tablespoons butter
2- 10.5oz cans condensed cream of chicken soup
1- 14oz can chicken broth or stock
1 small white onion
1 cup of frozen corn
1/2 can refrigerator biscuits (like these conventional ones or these organic ones)
Fresh parsley leaves (optional, for garnish)
Directions
1. Prepare a medium-sized pot with enough water to cook the biscuits in. Set it to medium-high so that it boils. While you’re waiting for it to boil, in a separate large pot, combine your cooked shredded chicken, butter, cream of chicken soup, chicken broth, diced white onion, and corn. Bring to a boil on medium heat and cook for about 20 minutes. While the soup cooks, go to step 2 and cook your dumplings.
2. Cut 4 of your biscuits into quarters and place into your separate pot of boiling water. Boil uncovered for 10 minutes and then covered for another 10 minutes.
3. Fold your cooked dumplings into your large pot of soup. You can chop up some fresh parsley leaves to put on top as garnish. Then enjoy your chicken and dumplings soup!
What’s your favorite quick soup?
Easy Chicken Dumpling Soup
Description
If you need a comforting and hearty soup to help you make it through cold days, then you have to give this easy chicken dumpling soup a try! It’s very quick to put together, and is so delicious!
Ingredients
- 2 cups cooked and shredded chicken
- 2 tablespoons butter
- 2– 10.5oz cans condensed cream of chicken soup
- 1– 14oz can chicken broth or stock
- 1 small white onion
- 1 cup of frozen corn
- 1/2 can refrigerator biscuits (like these conventional ones or these organic ones)
- Fresh parsley leaves (optional, for garnish)
Instructions
- Prepare a medium-sized pot with enough water to cook the biscuits in. Set it to medium-high so that it boils. While you’re waiting for it to boil, in a separate large pot, combine your cooked shredded chicken, butter, cream of chicken soup, chicken broth, diced white onion, and corn. Bring to a boil on medium heat and cook for about 20 minutes. While the soup cooks, go to step 2 and cook your dumplings.
- Cut 4 of your biscuits into quarters and place into your separate pot of boiling water. Boil uncovered for 10 minutes and then covered for another 10 minutes.
- Fold your cooked dumplings into your large pot of soup. You can chop up some fresh parsley leaves to put on top as garnish. Then enjoy your chicken and dumplings soup!
This post contains affiliate links to Amazon, which means that I may earn a small commission from some of the links in this post. Please see our Disclosure Page for more information.
You might also like: Creamy Chicken Potato Chowder Soup
