Classic Chicken and Dumpling Soup by Let's Taco Bout It Blog

Classic Chicken & Dumpling Soup

Course Lunch, Main Course, Soup
Cuisine American
Keyword Still I Rise
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people


  • 2 quarts water
  • 1 small whole chicken giblets removed and quartered
  • 2 ½ tsp salt
  • ½ lb carrots sliced
  • 2 cups biscuit mix see below
  • ½ tsp granulated garlic
  • cups milk
  • 1 tbsp parsley roughly chopped

Biscuit Mix

  • 4 cups All Purpose Flour
  • 1 cup whole wheat flour
  • 1 cup nonfat dry milk powder or buttermilk powder
  • ¼ cup baking powder
  • ½ tbsp salt
  • ¼ tbsp cream of tartar
  • 1 ¼ cups vegetable shortening


  1. Bring the water, whole chicken, and salt to a low boil in a large stock pot.

  2. Back heat down to medium and allow to simmer for 2-3 hours (you can go longer if you want).

  3. Fish out the chicken quarters and skim any large pieces of scum from the broth. Allow the chicken to cool to room temperature and shred the meat.

  4. Add the carrots to the broth and allow to simmer for 10-15 minutes.

  5. In a medium bowl, mix the biscuit mix, granulated garlic and milk into a loose dough.

  6. Use 2 spoons to ball up the biscuit dumplings into 1 1/2 inch balls and add to the broth.

  7. Allow dumplings to gently simmer for 4 minutes then flip over and allow to cook for another 4-5 minutes.

  8. Add the shredded chicken and parsley and serve.

Biscuit Mix Instructions

  1. In a large bowl, sift together the dry ingredients. With pastry blender (or your hands) cut in shortening until mixture resembles cornmeal in texture. Store in airtight container.