This chicken and dumpling soup made it to my top recipes list. I have around 1300 recipes on my this site and only a few recipes made it to the top 20. It’s hard to pick favorites because I have so many.
This soup is something you’ll want to make when you’re sick.
The chicken cooks all day in the slow cooker with onions and celery and easily falls apart the moment you shred it. It honestly smells like you’re making homemade chicken broth but instead, it’s this glorious soup. A simple can of biscuits is added in at the end for an easy dumpling recipe along with some hearty vegetables.
I read this post back from 2011 and my old blogger self was still obsessed with clothes. I talked about buying a pair of mustard-colored jeans, boots, and a couple of tops. Back then, I used to be obsessed with buying whatever is in fashion and now I’m all about the capsule wardrobe. This past year, I decluttered my closet and finally got rid of all the clothes that I wasn’t wearing or didn’t fit well.
My basic wardrobe is complete now and I finally found the white and black striped top of my dreams from Amazon Basic’s wardrobe. I am looking for a few for more Fall clothes like a nice fitted black sweater and something leopard print since that is back in style.
How to make Chicken and Dumpling Soup
Add onion, celery, chicken breasts, and chicken stock to the crockpot. Season with salt and pepper. Cook on high for 4 hours.
Remove chicken breasts from the pot and shred the chicken. Add the chicken back into the pot along with the cream of chicken soup and cut biscuits. Stir until everything is combined.
Continue cooking for another 30 minutes to a 1hr until the biscuits are done.
Tips for Chicken and Dumplings
The recipe calls for a can of biscuits. Use a brand such as Wal-mart or Pillsbury and find the smallest can you find such as Great Value Buttermilk Biscuits, 7.5 Oz., 10 Count
You can choose to make your own biscuits out of 2 Ingredient dough to help lower the points but I just like how convenient the canned biscuits are!
Other Slow Cooker Recipes
Slow Cooker Instant Pot BBQ Chicken
PrintChicken and Dumpling Soup
- Cook Time: 5 hr
- Total Time: 5 hr
- Yield: 8 1x
Ingredients
- 1/2 large onion chopped
- 3 stalks celery chopped
- 4 small chicken breasts
- 5 cups fat free low sodium chicken stock
- Salt & pepper to taste
- 1 1/2 cups frozen mixed vegetables
- 1 10 oz can of reduced fat cream of chicken soup
- 1 7.5 oz can of small biscuits such as Pillsbury or Great Value brand
Instructions
Add onion, celery, chicken breasts, and chicken stock to the crockpot. Season with salt and pepper. Cook on high for 4 hours.
Remove chicken breasts from the pot and shred the chicken. Add the chicken back into the pot along with the cream of chicken soup, frozen mixed vegetables, and cut biscuits. Stir until everything is combined.
Continue cooking for another 30 minutes to a 1hr until the biscuits are done.Makes 8 servings, serving size is 1 1/2 cups.
Notes
MyWW points: Blue: 5; Green: 5; Purple: 5
- Category: Dinner
- Method: Slow Cooker
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 189
- Sugar: 3g
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
Keywords: chicken and dumplings
http://www./ says
Robin – thanks carmen, look forward to see you all again soon!thanks paul for dropping by too. I dont know that i can inspired someone to go in this line haha!
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Silvania says
I thoroughly enjyoed this post and look forward to reading more on your blog as I am able!!! I also LOVE the quote you posted! it is about to become my new facebook status!