This Lightened Chicken and Dumplings Soup is super delicious-loaded with chicken breasts, onions, celery, mixed vegetables and canned biscuits! It’s classic comfort food in soup form

Makes 8 ( 1 and 1/2 cup) servings

Be sure to check out these delicious low point side dishes to go along with this lightened chicken and dumplings soup:

Sausage and Cheese Biscuits 

Green Chile Cornbread Muffins

Copycat Red Lobster Cheesy Biscuits

Vanilla Cornbread Muffins

What ingredients do I need to make these Lightened Up Chicken and Dumplings Soup?

• Skinless, boneless chicken breasts– raw
• Celery ribs– diced
• Yellow onion-diced
• Healthy Request Cream of Chicken soup –condensed
• Frozen mixed veggies
• Refrigerated biscuits– I use the small can that weighs 7.5 oz from Walmart.
• Chicken broth-reduced sodium 
• Minced garlic
• Minced fresh or dry dill 
• Salt and Pepper- to taste

How do I make this Lightened Up Chicken and Dumplings Soup?

In a slow cooker combine, raw chicken, chicken broth, onion, celery, garlic, dill, salt and pepper.

Add mixed vegetables and canned soups. Cook on low for an additional 30 minutes

Cut each biscuit into 4 quarters.

 Drop pieces of biscuits into soup.

Cover crock pot and cook on high for 40-45 minutes or until biscuits are fully cooked.

Makes 8 ( 1 and 1/2 cup ) servings

 

Ingredients: 

• 4 (4 oz. each) skinless, boneless chicken breasts
• 4 celery ribs, diced
• 1 yellow onion, diced
• 2 (10.5 oz.) cans Healthy Request Cream of Chicken soup (condensed)
• 1 (10 oz) package frozen mixed veggies
• 1 ( 7 1/2 oz.) refrigerated biscuits 
• 4 cups chicken broth
• 1 Tbsp minced garlic
• 1 Tbsp minced fresh or 1 tsp dry dill 
• 1 tsp salt
• 1/2 tsp pepper

Slow Cooker Directions:

1. In a slow cooker combine, raw chicken, chicken broth, onion, celery, garlic, dill, salt and pepper.
2. Cook on low for 4-6 hours. Remove chicken breasts from broth. Using a cutting board and fork cut the chicken into smaller chunks.
3. Place chicken chunks back into crockpot. Add mixed vegetables and canned soups. Cook on low for an additional 30 minutes.  
4. Cut each biscuit into 4 quarters. Continue until all biscuits are cut into quarters.
5. Drop pieces of biscuits into soup. Cover crock pot and cook on high for cook for 40-45 minutes or until biscuits are completely cooked.

Notes: 

1. Make sure the crockpot is turned up to high when adding the biscuits-this will allow the biscuits to cook faster.

 Instant Pot Directions:

1. Cut chicken breasts into bite size pieces.
2. Pour chicken broth into Instant Pot.
3. Add the raw chicken pieces, chicken broth, onion, celery, garlic, dill, salt and pepper on top of the chicken broth in the Instant Pot.
4. Add cream of chicken soups and place the soup on top of the chicken. DO NOT STIR.
5. Add mixed veggies. 
6. Cut each biscuit into 4 quarters. Continue until all biscuits are cut into quarters.
7. Drop pieces of biscuits onto mixed veggies in the Instant Pot. 
8. Close the lid, turn the knob to sealing and cook on Manual HIGH for 2 minutes allowing for a 3 minute Natural Pressure Release before manually releasing the pressure.
9. Stir and serve.

 

Makes 8 ( 1 and 1/2 cup) servings

4 WW Points™ per serving

How do I track this recipe in the WW App?

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different.
The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

 *The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.