Need an easy soup in under 30 minutes? This lovely chicken and dumpling soup is comfort in a bowl! Use a rotisserie chicken from the grocery store and make a flavorful broth seasoned with fresh carrots, celery and thyme.
Yield
6 Servings
Preparation time
10 minutes
Cooking time
45 minutes
Total time
55 minutes
Ingredients
1 Tbsp vegetable oil
1/2 C chopped onions
3 carrots, peeled and diced (small)
3 celery stalks, diced (small)
1 tsp dried thyme (or 1 T fresh thyme)
1 tsp garlic powder
1/4 tsp salt
1/2 tsp ground black pepper
8 C low sodium chicken broth
1 can Campbells Healthy Request cream of chicken soup (10.5 ounces)
1 Rotisserie chicken (skin and bones removed, shredded)
2 Tbsp fresh lemon juice
1/4 C chopped parsley
1 can refrigerated biscuits (or homemade dumplings)
Instructions
- Make dumplings with our separate dumpling recipe, or see chef’s note. Set dumplings aside.
- Heat oil in a large soup pot over medium heat. Add onions, carrots, celery, thyme, garlic powder, salt and pepper and saute 5 minutes until vegetables start to soften.
- Pour in chicken stock, bring to a simmer and let it cook for 15 minutes.
- Add the Campbell’s soup and shredded rotisserie chicken to the pot. Stir to combine, bring soup to a rolling boil and cook for 10 minutes. Add lemon juice and parsley and stir.
- Reduce heat to a simmer and drop dumplings one at a time into the soup. Cover and simmer for 15 minutes, until a toothpick inserted into a dumpling comes out clean. Season to taste if needed.
Notes
Chef’s Note: If desired, use canned biscuits instead of homemade dumplings. Same process applies; roll biscuits into small balls and drop into broth one at a time.
Nutrition Info per serving (minus dumplings):
Calories: 153, Saturated Fat: 1.4g, Sodium: 511.4 mg, Added Sugars: 0g, Fiber: 3.8g, Protein 12.9g
Source
Recipe adapted from: https://www.mydiaryofus.com/blog/easy-chicken-and-dumplings