Chicken & Dumplings Soup


This hearty and warming chicken-and-dumplings soup features whole-wheat biscuits that offer a boost of fiber while maintaining a light texture. Thyme and parsley add freshness to the traditional flavors of this crowd-pleasing soup.

a recipe photo of Chicken & Dumplings Soup in a bowl
Photo: Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Active Time:
20 mins
Total Time:
40 mins
Nutrition Profile:



  • 2 tablespoons canola oil or other neutral oil

  • 1 cup chopped yellow onion

  • 1 cup chopped carrots

  • ½ cup chopped celery

  • ½ cup chopped parsnip

  • 1 tablespoon chopped fresh thyme

  • 1 bay leaf

  • ½ cup all-purpose flour, divided

  • 6 cups lower-sodium chicken broth

  • ¼ cup half-and-half

  • ½ teaspoon ground pepper

  • ¼ teaspoon salt

  • 2 ½ cups shredded cooked chicken

  • ½ cup frozen peas

  • 2 tablespoons chopped fresh flat-leaf parsley


  • 1 cup whole-wheat flour

  • 1 cup all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon canola oil

  • 1 cup reduced-fat buttermilk

  • 2 tablespoons thinly sliced scallion

  • 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish


  1. To prepare soup: Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add onion, carrots, celery, parsnip, thyme and bay leaf; cook, stirring occasionally, until tender, about 5 minutes. Add 1/4 cup all-purpose flour; cook, stirring constantly, until the vegetables are evenly coated, about 1 minute. Gradually add 1/2 cup broth, stirring until mixture is combined and thickened. Gradually add the remaining 1/4 cup flour, stirring until combined. Gradually add the remaining 5 1/2 cups broth, stirring until combined. Stir in half-and-half, pepper and salt, scraping up the browned bits on the bottom of the pot with a wooden spoon. Increase heat to high and bring the mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until thickened, about 4 minutes. Stir in chicken, peas and 2 tablespoons parsley.

  2. Meanwhile, prepare dumplings: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add butter and oil, stirring until combined. Add buttermilk, scallion and parsley, stirring until just combined.

  3. Use a 1/3-cup measure to scoop dumplings and gently drop into the soup (you should have 8 dumplings). Cover and cook over low heat until a wooden pick inserted into the center of the dumplings comes out clean, about 20 minutes. Garnish with additional parsley before serving, if desired.

To make ahead

Refrigerate in an airtight container for up to 3 days. To reheat, microwave on Medium (50%) for 2 to 3 minutes.

Nutrition Facts (per serving)

349 Calories
12g Fat
38g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup soup & 1 dumpling
Calories 349
% Daily Value *
Total Carbohydrate 38g 14%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 22g 44%
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 50mg 17%
Vitamin A 3160IU 63%
Vitamin C 9mg 10%
Vitamin D 3IU 1%
Vitamin E 1mg 9%
Folate 100mcg 25%
Vitamin K 36mcg 30%
Sodium 466mg 20%
Calcium 141mg 11%
Iron 3mg 17%
Magnesium 54mg 13%
Potassium 413mg 9%
Zinc 1mg 9%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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