Chicken and Dumpling Soup

Chicken and Dumpling Soup
Prep time
Cook time
Total time
Serves: 8-10
  • 2 tablespoons Shurfine Olive Oil
  • 3 medium Carrots, chopped
  • 3 stalks Celery, chopped
  • 1 medium Onion, chopped
  • 5 medium Potatoes, diced
  • 2 (10 ½-ounce) cans Shurfine Cream of Chicken condensed soup
  • 1 (10 ½- ounce) can Shurfine Cream of Celery condensed soup
  • 1 (32-ounce) aseptic carton Shurfine Chicken Broth
  • 2 pounds (approx. 3 cups) Chicken breast, cooked and cubed
  • 3 cups Shurfine Peas, frozen
  • 1 (7.5-ounce) can Shurfine Homestyle Refrigerated Biscuits
  • 1 cup Shurfine 2% Milk
  • 1 tablespoon Shurfine Paprika
  • 2 teaspoons Shurfine Ground Black Pepper
  1. In a large pot, heat olive oil over medium heat; add carrots, celery, onion, and potatoes. Stir and cook for 3-5 minutes.
  2. Add cream of chicken soup, cream of celery soup, and chicken broth. Stir well to blend; bring temperature to simmer, cooking to soften potatoes and vegetables about 5 minutes.
  3. Add in chopped chicken breast, and frozen peas. Stir.
  4. Cut raw biscuits into six equal pieces. Form dough pieces into balls.
  5. Drop dumplings into soup. Stir gently, letting soup return to simmer.
  6. Add spices. Stir in 2% milk.
  7. Soup is ready to serve when potatoes and peas are soft, dumplings are steamed and slightly expanded, and are resting at top of soup.
  8. Scoop into serving bowls.
  1. This thick soup would make a great pot pie filling. Bake biscuits to package directions. Slice biscuits in half and place on top of soup in individual serving bowls.