I’ve only had Chicken Dumpling Soup a couple times, I typically prefer Chicken Noodle Soup instead and I’ve never made my own Chicken Dumpling until today. This is kind of a Shortcut recipe for making the dumplings by using Pillsbury Biscuits. It’s delicious!
Not only is this a shortcut recipe, it’s also a simple slow cooker one too! If you’ve been reading The Taylor House for long, you know that I LOVE my slow cooker soup recipes.
I was making a new soup every Sunday for my family, trying new things and sharing what we loved. I’m getting back in the swing of soup recipes, after all, it’s still incredibly cold here in Minnesota!
How to Make Slow Cooker Chicken Dumpling Soup
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Mushroom Soup
- 3 Chicken Breasts
- 2 Tubes Pillsbury Biscuits
- 4 Cups Chicken Broth
- 1 Tablespoon Garlic Salt
- 1 Tablespoon Parsley
Step 1 – Place soups, chicken broth and seasonings in your slow cooker
Step 2 – Cut the chicken breasts into bite sized pieces and add them into the slow cooker
Step 3 – Cook for 3 hours on low in the slow cooker
Step 4 – Cut the Pillsbury Biscuits into quarters and add them into the slow cooker after the 3 hours and let everything cook on low for another hour. I ended up adding a small amount more of chicken broth towards the end but you can watch and decide the thickness you want.
If you like Chicken Dumplings this is a great quick and easy option. Using refrigerator dough cuts out the length of time this recipe takes to make.
You can easily add any veggies you add to Chicken Noodle soup if you want to give this soup another layer of flavors and texture.
We ended up having this during the Super bowl because we had a sick little guy and the whole family loved it. I’ll make it again for sure!
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