Chicken & Dumpling Soup: Simplified
Prep Time
Cook Time
Total Time
Recipe Type: Soups
Serves: 6-8 people
  • 2 Tbl. butter
  • 2 ½ - 3 cups cooked rotisserie chicken, diced
  • 1 (12 oz.) bag frozen mixed vegetables
  • 1 tsp. dried oregano
  • 1 (48 oz.) low sodium chicken broth
  • salt and pepper
Dumpling Mix:
  • 2 cups baking mix (Bisquick)
  • ¾ cup milk
  1. Melt butter in a heavy stock pot. Sauté the diced chicken, frozen vegetables and oregano in the butter for 2-3 minutes to allow the flavors to meld. Season the mixture with salt and pepper. Seasoning will depend on how salty the chicken was when it was cooked. Slowly add the chicken broth to the pot and bring soup to a rolling boil. This is important for the dumplings to steam properly.
  2. In a separate bowl, combine the baking mix and milk until well incorporated. Bring the broth to a boil. Drop large tablespoons full of the dumpling batter into the boiling broth. Continue to boil for 10 minutes, uncovered. Cover the soup and reduce the heat to medium low. Cook for an additional 5 minutes, covered.
Author's Note
Store-bought rotisserie chicken can be very salty from the cooking process. Be very careful when it comes to seasoning your soup. Remember to taste the chicken on its own before putting it in the soup.
Recipe by Culinary Cory at