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Chicken & Vegetable Soup with Dumplings

This delicious dinner soup recipe combines chicken, vegetables and fluffy dumplings into one. The whole family is sure to love it!

55 mins
6 Serving(s)
Chicken & Vegetable Soup with Dumplings


  • 1 tbsp. Schnucks olive oil
  • 1/2 cup white onion, diced
  • 2 medium sweet potatoes, peeled & diced
  • 2 celery stalks, thinly sliced
  • 2 tbsp. minced garlic
  • 1 tbsp. Spice Hunter Italian Seasoning
  • 2 cups cooked chicken breast, shredded
  • 4 medium tomatoes, diced
  • 1 (15 oz.) can cannellini beans, drained & rinsed
  • 2 tbsp. Full Circle organic tomato paste
  • 6 cups Full Circle organic chicken stock
  • 1 (12 oz.) bag Schnucks freshly frozen Florentine vegetables
  • 1 (6 oz.) can Pillsbury flaky layers buttermilk biscuits
  • 2 tbsp. chopped fresh parsley


  1. In a large pot over medium-high heat, add oil, onion, sweet potato and celery. Cook 5–6 minutes, stirring often, or until softened and onions are translucent.
  2. Add garlic and seasoning, then cook 30 seconds, stirring continuously.
  3. Add chicken, tomatoes, beans, tomato paste and broth to pot, then bring to a boil. Add frozen vegetables and reduce heat to simmer. Cook for 20–25 minutes.
  4. Remove biscuit dough from can and divide each biscuit into quarters. Drop dough balls into simmering soup one at a time and simmer until all dough balls float, 5-7 minutes.
  5. Stir in parsley; season with salt and pepper, if desired. Serve immediately.

Nutrition Facts

332 Calories Per ServingFat: 5gSaturated Fat: 2gCholesterol: 36mgSodium: 658mgCarbohydrates: 45gFiber: 7gSugars: 11gProtein: 23g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe