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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 297.2
  • Total Fat: 10.3 g
  • Cholesterol: 60.1 mg
  • Sodium: 786.8 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 27.3 g

View full nutritional breakdown of Chicken and Dumplings Soup calories by ingredient
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Chicken and Dumplings Soup

Submitted by: CHEEWEEZ

Introduction

This was so delicious and easy to make. You can substitute low-sodium dumplings (from scratch) for the pillsbury crescent rolls. This was so delicious and easy to make. You can substitute low-sodium dumplings (from scratch) for the pillsbury crescent rolls.
Number of Servings: 8

Ingredients

    3 boneless/skinless chicken breasts
    1 large onion
    3 cloves garlic
    2 cups chopped celery
    2 cups chopped carrots
    1 cup sliced baby bella mushrooms
    1 can (10.75oz) Campbell's low sodium Cream of Mushroom Soup
    3 cans (14oz) Swanson low sodium/fat free Chicken Broth
    1 can Pillsbury Crescent Rolls

Directions

Place chicken broth in a large pot and put on high heat until boiling. Cut chicken into bite-sized cubes and boil in broth until cooked. Add all vegetables and any seasoning (salt/pepper/etc). Boil with lid on until vegetables are soft (about 20 mins.). Add Cream of Mushroom soup and stir until dissolved. Cut crescent rolls into bit-sized pieces and drop into soup. DO NOT STIR! This will break up the dumplings. Lift the pot occasionally and swirl it. Simmer for about 10-15mins. with lid on.

Number of Servings: 8

Recipe submitted by SparkPeople user CHEEWEEZ.






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Member Ratings For This Recipe

  • I had to leave out the mushrooms as my hubby is allergic, but this was still amazing!!! I love the crescent rolls in place of plain dumplins. They add so much more depth. Soooo goood. - 8/18/12

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