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!
Ingredients
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
Instructions
- 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.
- 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.
- Add Aromatics: Lower the heat to medium. Stir in garlic, Italian seasoning, sage, and thyme. Cook for 1 minute to release the flavors.
- Incorporate Flour: Sprinkle in the flour and stir thoroughly, cooking for another minute.
- 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.
- 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.
- Add the Dumplings: Gently place the floured biscuit pieces on top of the soup. Avoid pushing them under the surface.
- 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.
- 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