Shredded chicken and tender dumplings in a creamy and flavorful soup, all made with easy and convenient ingredients!
When I was in college, I actually didn’t mind eating in our dining halls. I lived on campus my first 2 years and had the 7-day a week eating plan. We didn’t have to eat at the dining halls, we had plenty of take-out options — one hall let you use up a couple meals worth of points to get a pizza, one place did burgers and fries, and pretty much all of them let you do a combo of Nutrigrain bars, cereal, Poptarts, chips, soup, etc. The soup was one of my favorites — it was a chicken and dumpling soup that I would sometimes stock up on and store in my mini-fridge in my room.
It’s been more years than I care to admit since I lived in the dorms, but I can still remember the soup. And luckily, I found a recipe online a few years ago that came very close to recreating it. The reviews of the recipe provided some good tweaks that made it taste more and more like what I remembered.
This isn’t a fancy recipe by any means. And it’s definitely not a “from-scratch” recipe, but don’t let the convenience items stop you from trying it out!
Chicken and Dumpling Soup
2 lb. boneless, skinless chicken thighs (should have about 6-8)
2 10.75 cans condensed cream of “whatever” soup — I use cream of chicken and cream of celery
4 cups chicken broth
2 bay leaves
Seasonings such as garlic powder, black/white pepper, any poultry-related flavors
1 tube refrigerated biscuit dough
1/2 cup frozen peas and carrots (optional)
*Note -you probably won’t need much salt due to the broth, condensed soups, and seasonings.
1. Place chicken thighs in large pot with broth, bay leaves, and seasonings and bring to boil over high heat. Boil for about 20 minutes, or until chicken is cooked. Reduce heat to low.
2. Remove chicken from pot and shred using 2 forks. Return chicken to pot. Add frozen peas and carrots if using. Add both cans of condensed soup. Stir to combine, then bring heat back to medium-high.
3. Open tube of biscuit dough. Tear each biscuit into 4 pieces and add to pot. Simmer for 8-10 minutes or until biscuit dumplings are cooked through.