19/50 Chicken (or Turkey) Dumpling Soup


6 c water

3 1-cup chicken bouillon cubes

1 T Vegetarian Better Than Bouillon

1 small yellow onion, chopped

1 celery rib, chopped

1 medium carrot, chopped

½ 12-oz pkg frozen cut green beans

½ t black pepper

1 bay leaf

½ 12-oz pkg frozen corn

½ 12-oz pkg frozen peas

2 c cooked and shredded chicken (or turkey) breast

1 c biscuit/baking mix

6 T half-and-half (or milk)


1 In a Dutch oven combine water, bouillon, onion, celery, carrots, green beans, black pepper, and bay leaf. Bring to a boil. Reduce heat; low simmer uncovered for 10 minutes until vegetables are tender. Add corn, peas and chicken (or turkey). Bring to a boil; reduce heat to produce a regular simmer. Remove bay leaf.

2 Combine biscuit mix and half-and-half. Drop by teaspoonfuls onto simmering soup to make around 12 dumplings. Cover and simmer for 10 minutes (do not lift lid while simmering).

I’ve made a soup very similar to this one before. I really like how simple it is to make the dumplings and how that simple addition gives complexity to the soup in both taste and texture. The original recipe used turkey and was working from a Thanksgiving turkey carcass to make turkey stock. We’re a couple of weeks removed from Thanksgiving now, so I made my soup with boneless skinless chicken breast and used my go-to bouillon options for the stock. Today where I am, was a fairly dreary, rainy and foggy day, and this comforting Chicken Dumpling Soup was better for my soul than the typical chicken noodle soup could’ve been. I highly recommend it, not only for it’s flavor but also for it’s simplicity and comforting nature — it’s a well rounded soup!

If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.



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