Chicken and Dumpling Soup Recipe

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Chicken and Dumpling Soup
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  1. 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. Yield: 8-10 servings (2-1/2 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1408.72 Kcal (5898 kJ)
Calories from fat 864.93 Kcal
% Daily Value*
Total Fat 96.1g 148%
Cholesterol 565.21mg 188%
Sodium 910.36mg 38%
Potassium 1296.03mg 28%
Total Carbs 12.1g 4%
Sugars 2.42g 10%
Dietary Fiber 1.2g 5%
Protein 114.97g 230%
Vitamin C 26.4mg 44%
Iron 6.8mg 38%
Calcium 100mg 10%
Amount Per 100 g
Calories 169.39 Kcal (709 kJ)
Calories from fat 104 Kcal
% Daily Value*
Total Fat 11.56g 148%
Cholesterol 67.96mg 188%
Sodium 109.47mg 38%
Potassium 155.84mg 28%
Total Carbs 1.46g 4%
Sugars 0.29g 10%
Dietary Fiber 0.14g 5%
Protein 13.82g 230%
Vitamin C 3.2mg 44%
Iron 0.8mg 38%
Calcium 12mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.9
  • 36

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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