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Easy Chicken Dumplings Soup with Pumpkin Recipe

Christie @ SavingSaidSimply.com
Make a delicious and hearty fall soup, with little prep!
4.75 from 8 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Soup
Servings 8 servings


  • 8 cups of Progresso 100% Natural Chicken Broth
  • 1/2 -1 16.3 oz. can of Pillsbury Grands Biscuits, cut into bite size pieces (I like a lot of dumplings, so I use the whole can)
  • 1 Publix Rotisserie Chicken leftovers (I used BBQ), shredded, bones removed
  • 1 16 oz can of puree pumpkin
  • 1 16 oz. bag of frozen chopped stew veggies (carrots, celery and onion)
  • 1/2 tsp. of garlic powder
  • 1/2 tsp. of parsley flakes
  • salt and pepper to taste


  • Pour broth, pumpkin, chicken, veggies and spices into a large stock pot. Stir.
  • Bring to boil. Cover.
  • Simmer on medium low for 10 minutes, or until hot.
  • Add bite sized pieces of biscuits to pot. Stir. Recover.
  • Heat over medium low heat for about 10-15 minutes, or until dumplings are cooked through.
  • Serve hot.
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