Chicken Dumpling Soup with Refrigerated Biscuit Dough

Chicken dumpling soup with refrigerated biscuit dough truly embodies the essence of cozy comfort cuisine. Whether it’s a chilly evening or you’re simply craving something hearty and nourishing, this dish brings warmth and satisfaction. Thanks to rotisserie chicken and ready-made biscuit dough, it’s quick to prepare without sacrificing flavor. Each bite features a creamy, herb-laced broth, soft vegetables, and pillowy dumplings that feel like a comforting embrace. This simple yet soul-satisfying meal is bound to become a family favorite.

Why You’ll Love This Chicken Dumpling Soup

This chicken dumpling soup hits every note of a comforting, home-cooked meal without the hours of prep time. The refrigerated biscuit dough simplifies dumpling-making to just a few quick snips with kitchen shears, while rotisserie chicken adds rich flavor and saves precious time. The combination of Italian seasoning, sage, thyme, and bay leaves infuses the creamy broth with delicious depth. Whether you’re serving a hungry family or meal-prepping for the week, this dish offers hearty servings and soul-soothing satisfaction.

Ingredients

To make this cozy dish, gather the following ingredients:

• 4 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 1 cup carrots, thinly sliced
• 1 cup celery, thinly sliced
• 6 garlic cloves, minced
• 1 tablespoon Italian seasoning blend
• 2 teaspoons dried sage leaves
• 1 teaspoon fresh thyme leaves (optional)
• 3 tablespoons all-purpose flour (plus extra for dusting the biscuit dough)
• 4 cups chicken broth
• 2 cups cooked rotisserie chicken, shredded
• 2 cups heavy cream
• 1 cup frozen green peas
• 2 bay leaves
• 16.3 oz refrigerated biscuit dough
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step: How to Make Chicken Dumpling Soup with Refrigerated Biscuit Dough

1. Sauté the Vegetables: Melt butter in a large pot over medium-high heat. Add the onion, carrots, and celery. Season with salt and pepper. Stir frequently and cook for around 8 minutes until everything softens.
2. Prepare Dumplings: Slice each biscuit into 6 equal parts using sharp kitchen shears. Dust the pieces lightly with flour so they don’t stick together.
3. Add Aromatics: Lower the heat to medium. Stir in garlic, Italian seasoning, sage, and thyme. Cook for 1 minute to release the flavors.
4. Incorporate Flour: Sprinkle in the flour and stir thoroughly, cooking for another minute.
5. Deglaze the Pot: Pour in a splash of chicken broth and use a spoon to scrape up any browned bits from the bottom of the pot. Then pour in the remaining broth.
6. Mix the Core Ingredients: Add the shredded chicken, heavy cream, frozen peas, and bay leaves. Bring everything to a gentle simmer over medium-high heat.
7. Add the Dumplings: Gently place the floured biscuit pieces on top of the soup. Avoid pushing them under the surface.
8. Cover and Simmer: Cover the pot and reduce the heat to low. Let it simmer undisturbed for 15 minutes. Use a toothpick to test a dumpling—if it comes out clean, they’re perfectly cooked.
9. Final Seasoning: Taste and adjust with more salt and pepper as needed. Finish with fresh parsley and serve hot.

Helpful Tips

• Use Kitchen Shears: For quick and even biscuit cuts.
• Dust Dumplings: A light coating of flour keeps dumplings separate as they cook.
• Don’t Peek: Steam is key to perfectly cooked dumplings—leave the lid on!
• Season Gradually: Building flavor step-by-step enhances the final taste.
• Garnish Matters: A touch of parsley adds freshness and appeal.

Substitutions And Variations

• Lighter Cream: Use milk or half-and-half for a lighter option.
• Alternate Chicken Cuts: Try chicken thighs for deeper flavor.
• Make It Vegetarian: Swap chicken for chickpeas and use veggie broth.
• Add More Veggies: Stir in spinach, kale, or your choice of greens.
• Add Heat: Spice it up with red pepper flakes or a dash of hot sauce.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently over low heat on the stovetop, adding a bit of broth or cream if needed to thin it out. While you can freeze it, the texture of the dumplings may become a bit softer upon thawing. For best results, enjoy this soup fresh.

Nutritional Information

Each serving (1/10th of the recipe) contains approximately:

• Calories: 371 kcal
• Sugar: 5.4 g
• Sodium: 1020.7 mg
• Fat: 21.8 g
• Carbohydrates: 31.5 g
• Fiber: 2.5 g
• Protein: 13.2 g
• Cholesterol: 62.3 mg

Serving Suggestions

• Bread Pairing: Serve with crusty bread or garlic knots.
• Add a Salad: A fresh green salad makes a great contrast.
• Soup Buffet: Include with a selection of soups for variety.
• Family-Style Meal: It’s filling enough to stand alone.
• Lunch on the Go: Perfect for a thermos-friendly lunch.

Frequently Asked Questions About Chicken Dumpling Soup with Refrigerated Biscuit Dough

Can I use homemade biscuit dough instead of refrigerated? Absolutely! Just cut it into small, uniform pieces and coat with flour before adding.

Is it necessary to cook the biscuit dough beforehand? Nope! The dough cooks directly in the hot soup as it simmers.

How can I tell when the dumplings are done? Insert a toothpick into the center of one. If it comes out clean, the dumplings are ready.

Can I prepare this in a slow cooker? Yes, but add the biscuit dough during the last 30 minutes on high for the best results.

What other vegetables can I use? Feel free to swap in corn, mushrooms, green beans, or your favorites based on what you have available.

Conclusion

Thank you so much for stopping by to try this chicken dumpling soup with refrigerated biscuit dough! It’s one of those recipes that’s simple enough for weeknights yet comforting enough to serve during special family gatherings. I absolutely love the creamy, herb-infused broth and the fluffy biscuit dumplings that soak up all that goodness. Whether you’re new to dumpling soups or a seasoned fan, this recipe will win your heart with its ease and incredible flavor. Happy cooking, and thanks for being a part of this food-loving community!

Chicken Dumpling Soup with Refrigerated Biscuit Dough

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 8–10 servings 1x

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Description

Chicken Dumpling Soup with Refrigerated Biscuit Dough is the perfect cozy comfort meal, ready in 40 minutes with rotisserie chicken, veggies, and fluffy biscuit dumplings. It’s creamy, herby, and incredibly satisfying—try it tonight!

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Ingredients

Scale 1x2x3x

4 tbsp unsalted butter

1 small yellow onion, finely diced

1 cup carrots, thinly sliced

1 cup celery, thinly sliced

6 garlic cloves, minced

1 tbsp Italian seasoning

2 tsp dried sage

1 tsp fresh thyme (optional)

3 tbsp all-purpose flour, plus more for dusting

4 cups chicken broth

2 cups shredded rotisserie chicken

2 cups heavy cream

1 cup frozen peas

2 bay leaves

16.3 oz refrigerated biscuit dough

Kosher salt, to taste

Fresh cracked black pepper, to taste

Fresh chopped parsley, for garnish

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Instructions

1. Sauté the Vegetables: Melt butter in a large pot over medium-high heat. Add the onion, carrots, and celery. Season with salt and pepper. Stir frequently and cook for around 8 minutes until everything softens.
2. Prepare Dumplings: Slice each biscuit into 6 equal parts using sharp kitchen shears. Dust the pieces lightly with flour so they don’t stick together.
3. Add Aromatics: Lower the heat to medium. Stir in garlic, Italian seasoning, sage, and thyme. Cook for 1 minute to release the flavors.
4. Incorporate Flour: Sprinkle in the flour and stir thoroughly, cooking for another minute.
5. Deglaze the Pot: Pour in a splash of chicken broth and use a spoon to scrape up any browned bits from the bottom of the pot. Then pour in the remaining broth.
6. Mix the Core Ingredients: Add the shredded chicken, heavy cream, frozen peas, and bay leaves. Bring everything to a gentle simmer over medium-high heat.
7. Add the Dumplings: Gently place the floured biscuit pieces on top of the soup. Avoid pushing them under the surface.
8. Cover and Simmer: Cover the pot and reduce the heat to low. Let it simmer undisturbed for 15 minutes. Use a toothpick to test a dumpling—if it comes out clean, they’re perfectly cooked.
9. Final Seasoning: Taste and adjust with more salt and pepper as needed. Finish with fresh parsley and serve hot.

Notes

Flouring the biscuit dough helps prevent sticking.

Don’t lift the lid during cooking—steam is key!

Add salt gradually at each step to layer flavor.

Try spinach or corn as veggie add-ins.

For a lighter version, use whole milk or half-and-half.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/10 of soup
• Calories: 731
• Sugar: 5.4 g
• Carbohydrates: 31.5 g
• Protein: 13.2 g