Chicken and Herbed Dumpling Soup

DeRhonda Moen


Fast and easy soup that can be made in about 30 minutes by using canned chicken broth for soup and biscuit mix for dumplings.


★★★★★ 1 vote

10 Min
25 Min


  • 2 Tbsp
  • 1/2 c
    diced onions
  • 1/2 c
    diced carrots
  • 1/2 c
    diced celery
  • 2 Tbsp
  • 1/2 tsp
    tarragon, dried
  • 1/2 tsp
    thyme, dried
  • 1/4 tsp
    curry seasoning
  • 1
    bay leaf
  • 32 oz
    chicken broth
  • 1 c
    chicken, shredded
  • 2 c
  • 2/3 c
    half & half or milk
  • 1 Tbsp
    parsley (optional)

How to Make Chicken and Herbed Dumpling Soup


  1. In medium sized pot, melt butter and saute onion, carrots, celery until soft. Add tarragon, thyme, curry seasoning and saute about 3 or 4 minutes to release aroma of spices. Add flour and continue cooking for another 3 or 4 minutes. Stir in chicken broth and bring to boil, add shredded chicken. Simmer for 10 to 15 minutes to soften vegetables and meld flavors. While the broth simmers, make the dumplings. Mix Bisquick with half & half, and add fresh parsley. Drop teaspoons of dumpling mixture to broth without stirring broth. After all dumplings are added to pot, put lid on the pot and simmer for 8-10 minutes. Ladle dumplings into bowl and cover with broth mixture.

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About Chicken and Herbed Dumpling Soup

Course/Dish: Chicken Soups

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