Chicken and Dumpling Soup

READY IN: 55mins
Recipe by cookiedog

Courtesy of Better Homes and Gardens.This is easy, healthy, and good. Not that "soupy"

Top Review by MC Baker

Mmm, I love the cheese in the dumplings. I didn't have biscuit mix, so I switched that with cornbread mix (1 cup) and used wheat flour (1/2 cup) and upped the cheese to about 1/3 cup. This is all proportional to about how much I upped everything else though. I boiled a whole chicken instead of the 12 ouncese boneless and shredded the meat off and added it to everything with the green beans to cook while I mixed the dumpling mix. Oh and I used a bit of celery too because I had some I wanted to use up. I added the carrots and celery in the beginning of boiling the chicken.

Ingredients Nutrition


  1. Season chicken with salt and pepper.
  2. Add oil to large saucepan and cook chicken over medium-high heat for about 2 minutes or until chicken is cooked through.
  3. Sprinkle flour and marjoram over chicken.
  4. Stir in broth, onion, beans and carrots.
  5. Bring to boil, then reduce to simmer, cover and cook 30 minutes.
  6. For Dumplings: In medium mixing bowl stir together biscuit mix, cornmeal and cheese.
  7. Stir in milk until just moistened.
  8. Drop batter into hot soup, making 8 dumplings.
  9. Return to boiling, then reduce heat, cover and cook 10-12 minutes. Do not lift lid while dumplings cook.
  10. Use a toothpick to check dumplings for doneness. If toothpick comes out clean, dumplings are ready.

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