Chicken and Dumpling Soup

Recipe by: Paige K, Bells, TN

Everyone loves Chicken and Dumplings. A great recipe with the addition of vegetables. A real winner.


  • 1 1/2 cup frozen Pictsweet Farms Seasoning Blend
  • 1 (10 oz.) package frozen Pictsweet Farms Chopped Spinach
  • 1 cup carrots, finely shredded
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 boneless, skinless chicken breasts, cooked and diced
  • 3 (14.5 oz.) cans chicken broth
  • 1 (10.75 oz.) can cream of chicken soup
  • Pinch of ground oregano
  • Salt and pepper to taste
  • 1 (10 ct.) can biscuits, each cut into very small pieces
  • 2 cups half and half
  • Grated parmesan (optional)


Prepare spinach according to package directions, drain well. In a large Dutch oven, sauté the seasoning blend, carrots and garlic in the olive oil until the onions are translucent. Add spinach, chicken, broth, spices and cream of chicken soup. Bring to a boil. Slowly drop biscuit pieces into boiling soup. Reduce heat and let simmer for 10 minutes. Add half and half. Slowly allow soup to come to a boil and then turn it off. Serve with grated parmesan, if desired.