Save on Pinterest

Chicken and Dumpling Soup

Our five kids are grown and live away from the farm, but they visit often with their families. So I stay in practice in the kitchen! I frequently serve this soup for Sunday dinner.
  • Total Time
    Prep: 15 min. Cook: 1-3/4 hours
  • Makes
    8-10 servings (2-1/2 quarts)

Ingredients

  • 6 pieces bone-in chicken
  • 1-1/2 quarts water
  • 2 celery ribs, cut into chunks
  • 1 medium onion, cut into chunks
  • 1/2 cup diced green pepper
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 package (10 ounces) frozen mixed vegetables, thawed
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits

Directions

  • In a soup kettle or Dutch oven, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender. Remove chicken; allow to cool. Debone and cut into chunks; set aside. Strain broth and set aside. In a large saucepan, combine soups. Gradually add broth, stirring constantly. Add mixed vegetables and chicken; cook over medium heat for 20-30 minutes or until vegetables are tender. On a floured surface, pat biscuits to 1/4-in. thickness; cut into 1/4-in. strips. Bring soup to boil; drop in strips. Cover and cook for 15-18 minutes.
Nutrition Facts
1 cup: 285 calories, 9g fat (3g saturated fat), 71mg cholesterol, 956mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 28g protein.

Recommended Video