Fancy Chicken Dumpling Soup

Fancy Chicken Dumpling Soup

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Melody Flynn


This soup takes a little work but is well worth it. I always use canned biscuits for dumplings but I've included the recipe for home made dumplings also.


★★★★★ 1 vote

30 Min
40 Min


  • 1 medium
    onion, diced
  • 1/2 c
    celery, medium diced
  • 1/2 c
    carrots, medium diced
  • 1 stick
  • 1/2 c
  • 1 qt
    chicken broth
  • ·
    black pepper to taste
  • 1
    bay leaf
  • 1/2 Tbsp
    ground sage
  • 2 Tbsp
    parsley, chopped (optional)
  • 1 c
    chicken breasts, cooked and diced
  • 8 oz
    heavy cream

  • 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 1 c
  • 1 tsp
    parsley (optional)

  • 2 can(s)
    refrigerated biscuits, torn into fourths

How to Make Fancy Chicken Dumpling Soup


  1. Saute onions, celery, carrots in butter in a soup pot until tender. Add flour to make roux. Cook 5-6 minutes on medium heat. Add chicken stock, pepper, bay leaf, sage and parsley. Stir until slightly thickened and smooth. Slowly stir heavy cream into soup. Add chicken. Simmer for 20 minutes.

    Combine flour, baking powder and salt. Add milk, parsley and dry ingredients together; do not over-mix. Consistency should be slightly softer than biscuit dough. Drop teaspoon portions into the hot soup about 1 inch apart from each other. Cover pot. Simmer about 20 minutes on medium heat until dumplings are done (by dipping teaspoon into hot soup, dumpling will slide off spoon).


    Carefully drop quartered raw refrigerated biscuit dough into hot soup. Simmer for 10 minutes. Cover and simmer for 10 more minutes until dumplings are done.

Printable Recipe Card

About Fancy Chicken Dumpling Soup

Course/Dish: Soups Chicken Chicken Soups
Hashtag: #dumplings

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