Need a cozy, soul-warming recipe that’s simple to make and packed with 32g of protein per serving? Of course, you do! That’s why I created this One Pot High Protein Chicken and Dumpling Soup.
Is there anything better on a cool day than a hot bowl of soup? How about one that takes only 30 minutes and is done in one pot? Can I get an Amen? My family loves this soup, between the juicy chicken breast, plump dumplings, and flavorful broth, this is the kind of recipe that we keep in our back pockets for busy fall and winter nights when we crave something hot and comforting, but with little effort.
Why You’ll Love This Recipe
It’s a One Pot Wonder
When life is busy, the last thing I want to do is drag out a ton of pots and pans to make a meal. I need quick, simple, and minimal, which is why this High Protein Chicken and Dumpling Soup is an instant classic around my home. One pot to cook with means only one pot to wash after.
It’s a Macro-Friendly Dream
The best part about following a macro-based diet is that you can eat all the things guilt free. If you think you need to cut our bread and biscuits to hit your goals, think again! We use real buttery biscuits in this recipe while managing to keep the macros pefectly on point no matter what nutritional phase you’re in.
It’ll Give You a Serving Of Veggies or Two
I don’t know about your home, but getting my kids to eat a pile of veggies is a lot more difficult than getting them to eat them when they’re mixed in with their meal. This recipe includes a hearty serving of veggies that blend right into the soup, increasing your chances that they’ll get eaten!
My High Protein One Pot Chicken and Dumpling Soup Recipe
This is so easy it almost feels silly!
Ingredients
- 1 lb cooked, shredded chicken breast
- 4 cups low-sodium chicken broth
- 2 cups frozen mixed vegetables (carrots, green beans, peas, etc.)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 can (16 oz) refrigerated biscuit dough
Ingredient Tips
Use pre-cooked, pre-shredded chicken breast: Most grocery stores offer pre-cooked and shredded chicken breast, you can also use a rotisserie chicken. Using chicken that is pre-cooked will save you a lot of time when preparing this meal. I also like to meal prep chicken breast at the beginning of the week and reserve some for recipes like this throughout the week.
Use frozen veggies: Grab a bag of your favorite frozen mixed veggies, they’ll cook perfectly in the soup and are budget-friendly.
How To Make This Recipe (Step-by-Step Instructions)
Kitchen Tools
- Large pot with lid
- Cutting board
- Knife
- Measuring spoons
- Mixing spoon
Step 1: Heat the broth
In a large pot, bring the chicken broth to a boil over medium-high heat.
Step 2: Add chicken, veggies, and seasonings
Add the cooked, shredded chicken and mixed vegetables to the boiling broth. Season with garlic powder, onion powder, and dried thyme.
Step 3: Simmer
Reduce heat to a simmer and give ingredients a stir.
Step 4: Add the dumplings
Cut the biscuits into quarters, and drop them into the simmering soup. Allow dumplings to cook for 10-12 minutes or until cooked through.
Step 5: Ladle into bowls and enjoy hot!
Ladle your soup into bowls and enjoy hot!
Tips For Success
Allow the biscuits to cook fully to avoid under-done dough: I know that you’re eager to dive into your soup, but do yourself a favor and make sure that you allow enough time for the biscuits to cook fully before serving. To check doneness, I like to use a fork to pull out a portion of the dough.
Macro Friendly Variations
Protein Adjustment
Increase Protein:
- Increase the amount of chicken breast to 1.5 or 2 lbs.
Fat Adjustment
Decrease Fats:
- Use a low-fat biscuit dough instead of regular.
Carb Adjustment
Increase carbs:
- Use half a can of biscuit dough instead of the full can.
Serving Suggestions
This recipe is very balanced and comprehensive on its own, but if you’d like to add something, here are a couple of suggestions:
- Side salad: Add a small side salad with a lite dressing.
- Pair with crackers: For a macro-friendly version, use whole wheat crackers or low-carb crackers.
FAQs
Yes, if you don’t have pre-cooked chicken breast, you can make this recipe using raw chicken. Simply add raw, boneless, skinless chicken breasts to the boiling broth and let them cook for about 15-20 minutes or until they reach an internal temperature of 165°F. Once cooked, shred the chicken directly in the pot before adding the vegetables and seasonings.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat using the microwave,
Yes, you can make this in a slow cooker! Add the chicken broth, raw or pre-cooked chicken, mixed vegetables, and seasonings to the slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours. If using raw chicken, shred it once it’s fully cooked. Add the biscuit dough during the last 30 minutes of cooking and cook until the dumplings are cooked through.
Conclusion
I hope that this recipe brings you all the cozy vibes and nourishment that you need. This is the kind of dish that reminds me why I love macros so much. Yes, it’s high in protein and uses chicken breast, but it’s also full of warm, comforting biscuits and creamy broth that remind you that you’re really not sacrificing anything while you work on reaching your goals.
If you make this one-pot chicken and dumpling soup, do me a favor and come back to leave me a review! I love hearing from my community and your support helps to ensure that I can keep on sharing free macro-friendly recipes with you!
One Pot High Protein Chicken and Dumpling Soup
Equipment
- 1 Large pot with lid
- 1 Cutting Board
- 1 Knife
- measuring spoons
- 1 Mixing spoon
Ingredients
- 1 lb. shredded chicken breast
- 4 cups low-sodium chicken broth
- 2 cups frozen mixed vegetables (carrots, peas, green beans, etc.)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- 1 16 oz. can refrigerated biscuit dough
Instructions
- Heat the Broth: In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add Chicken & Vegetables: Add the shredded chicken and mixed vegetables to the boiling broth. Season with garlic powder, onion powder, and dried thyme.
- Simmer: Reduce heat to a simmer and stir to combine the ingredients.
- Prepare the Dumplings: Cut the biscuit dough into quarters.
- Cook the Dumplings: Drop the dough pieces into the simmering soup. Cover the pot and cook for 10-12 minutes, or until the dumplings are cooked through and no longer doughy in the center.
- Serve: Ladle the soup into bowls and enjoy hot.
Notes
- For a lower-carb version, use a low-carb refrigerated biscuit dough option or make homemade low-carb dumplings.
- Feel free to add additional seasonings or herbs like parsley or rosemary for extra flavor.
