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Lightened Chicken and Dumplings Soup

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~

Servings: Makes 8 ( 1 and 1/2 cup) servings

GREEN: 7 Smart Points per serving or 5 SmartPoints per serving if using non-starchy frozen veggies

BLUE: 4 Smart Points per serving

PURPLE: 4 Smart Points per serving 

 

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

 

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.

Servings: 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 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.

 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.

 

Servings: Makes 8 ( 1 and 1/2 cup) servings

GREEN: 7 Smart Points per serving or 5 SmartPoints per serving if using non-starchy frozen veggies

BLUE: 4 Smart Points per serving

PURPLE: 4 Smart Points per serving 

 

 

Yield: 8

Lightened Chicken and Dumplings Soup

Lightened Chicken and Dumplings Soup

This Lightened Chicken and Dumplings Soup is super easy to make-loaded with chicken breasts, carrots, onions, celery, mixed vegetables and canned biscuits.  It's comfort food in soup form~

Prep Time 10 minutes
Cook Time 6 hours
Additional Time 1 hour
Total Time 7 hours 10 minutes

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 dry dill 
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

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 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 40-45 minutes or until biscuits are throughly cooked.

Instant Pot Directions:

  1. Cut raw 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.

Servings: Makes 8 ( 1 and 1/2 cup) servings

GREEN: 7 Smart Points per serving or 5 SmartPoints per serving if using non-starchy frozen veggies

BLUE: 4 Smart Points per serving 

PURPLE: 4 Smart Points per serving 

Notes

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

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 154Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 807mgCarbohydrates: 17gFiber: 0gSugar: 1gProtein: 19g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.

WW Creamy Chicken and Wild Rice Soup - Pound Dropper

Tuesday 12th of October 2021

[…] Lightened Chicken and Dumplings Soup […]

Lora

Monday 26th of April 2021

Has anyone ever used frozen chicken?

Janelle

Wednesday 14th of April 2021

Sooooo yummy and satisfying!!!

Maru

Sunday 29th of November 2020

Hi. I have leftover Thanksgiving cooked Turkey. Do you think I can use that instead for this recipe?

Lindsay Kehl

Monday 30th of November 2020

Hi Maru

Yes, this is a great recipe for leftover turkey. Just omit the chicken and you're good to go!

Thanks

Kay

Sunday 9th of February 2020

This sounds great! Do you really only cook entire recipe in Instant Pot for 2 minutes? Seems like it should take longer for chicken to cook. Thank you.

Lindsay Kehl

Monday 10th of February 2020

Hi Kay,

The cooking time ends up being longer than 2 minutes. However that it what you'll set it for-the 2 minutes starts once it the high pressure has hit-which can take up to 10 minutes to get to that pressure.

Thanks

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