Does the winter weather have you feeling a little under the weather? Are you looking for one of those comfort foods like mom used to make? Look no further! Here’s a great homemade chicken dumpling soup recipe that will help cure what ails you. More importantly, it’s full of flavor.
Our recipe has turmeric added, which gives it a little darker yellow color. But better yet, turmeric also provides several health benefits too. It has anti-inflammatory properties, promotes heart health, and also boosts your immune system, just to name a few. The best part is it tastes delicious! Give it a try, you’ll love it.
Ingredients
Table of Contents
Chicken Soup
2 cartons (32 oz) chicken broth
3 cups chicken (about 1.5 lb) – diced (or shredded once cooked)
1 bay leaf
2 tsp turmeric
1 tsp coriander
salt and pepper
onion, celery, carrots (any veggie) – chopped fine
Dumplings
Bisquick – Use the biscuit recipe on the box.
(or you could use 1.0 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits).
Cooking Directions
Chicken Soup
I start with raw chicken and vegetables. Fry together in 4- to 5-quart Dutch oven till cooked through. Add 1 ½ cartons broth and seasonings. Heat till boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
Adding Dumplings
Mix Bisquick dumplings in a bowl and drop dumplings (teaspoon size) slowly into the pot, stirring occasionally. Once they are all in and have started to fluff up (15-20 minutes), stir gently. Soup will thicken with dumplings. Add more broth if desired.
If using Pillsbury biscuits, on a lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, one at a time, into boiling chicken mixture. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Recipe Card
- INGREDIENTS
- 64 ounces chicken broth 2- 32 oz cartons
- 3 cup chicken about 1.5 lb – diced (or shredded once cooked)
- 1 ea bay leaf
- 2 tsp turmeric
- 1 tsp coriander
- 1 pinch salt and pepper
- 1 ea onion, celery, carrots (any veggie) 1/2 cup each – chopped fine
- 1 Tbsp olive oil
- Bisquick – use biscuit recipe on the box
- (or could use 1.0 can (16.3 oz) pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits).
In 4- to 5-quart Dutch, fry the chicken and vegetables in olive oil until cooked.
Add 1 ½ cartons broth and seasonings and bring to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
- Mix dumplings in bowl and drop dumplings (teaspoon size) slowly into pot, stirring occasionally. Once they are all in and have started to fluff up (15-20 minutes), stir gently. Soup will thicken with dumplings. Add more broth if desired.
If using biscuit option: On a lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, one at a time, into boiling chicken mixture. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
This homemade chicken dumpling soup recipe creamy, thick, and delicious. Soup is always good during cool weather, but they are nice anytime you want a simple meal. Even in the summer. No oven involved in this recipe. So make some today and enjoy a delicious home-cooked meal just like mom used to make.
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