Chicken and Dumpling Soup

Kate Tidwell


You will be amazed at the depth of flavor that you get out of this non-traditional chicken and dumplings. Throw it in the pot and leave it simmering, the longer it goes, the better it gets and leftovers the next day are even more amazing! Comfort food for those that don't want a 'heavy' meal.

pinch tips: How to Skin Carrots, Potatoes and Apples




15 Min


1 Hr 30 Min


chicken thighs
celery stalks, sliced
carrots, sliced
32 oz
chicken broth
1 can(s)
cream of chicken
3 can(s)
buttermilk biscuits
seasoning salt
1/8 c
chives, dried
1/8 c
dried celery flakes
1 Tbsp
garlic powder
2 Tbsp
garlic pepper
chicken bouillon cubes

Directions Step-By-Step

Season chicken liberally inside skin and out with season salt, place in boiling water (enough to cover completely) until cooked through. Remove chicken and skim the grease off the top of the water. Discard grease.
Add celery, carrots, chicken broth, and cream of chicken to water. Season with chives, celery flakes, garlic powder and garlic pepper and let come to a gentle boil. Remove skin and shred chicken, add to soup. Taste for seasonings and add bouillon if you desire more chicken flavor. Adjust other seasonings to taste.
Slice biscuits into 1 inch pieces (pizza cutter works great!). Bring soup to a boil and drop biscuits into water. Continue cooking until the biscuits are cooked through.

About this Recipe

Course/Dish: Soups, Chicken, Chicken Soups
Hashtags: #Carrot, #celery, #dumpling