Description
Chicken dumpling soup is the ultimate comfort food with a creamy, herby broth, loaded with rotisserie chicken, veggies, and refrigerated biscuit dumplings. This one-pot recipe is quick and easy, perfect for a cozy weeknight dinner.
Ingredients
Main Soup:
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 teaspoons dried sage leaves
- 1 teaspoon fresh thyme leaves, optional
- 3 tablespoons flour + more for tossing the biscuits
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 2 cups heavy cream
- 1 cup frozen peas
- 2 bay leaves
- fresh cracked pepper
- fresh chopped parsley
Refrigerated Biscuit Dough:
- 16.3 oz. refrigerated biscuit dough
- Kosher salt
- fresh cracked pepper
Instructions
- Melt butter in a large pot over medium-high heat.
- Cut biscuit dough into pieces and toss in flour.
- Add seasonings and flour to the pot. Cook for 1 minute.
- Deglaze with broth and add remaining broth, chicken, cream, peas, and bay leaves.
- Simmer and add biscuit dough quarters.
- Cover and simmer for 15 minutes.
- Season to taste with salt and pepper. Garnish with parsley and serve.
Add onion, celery, carrot, and salt and pepper. Cook for 8 minutes.
Notes
- Use kitchen shears to cut biscuits into pieces.
- Flour the biscuits before adding to prevent sticking.
- Do not open the lid while cooking the dumplings.
- Season generously with salt for best flavor.
Nutrition
- Serving Size: 1/10 of soup
- Calories: 371
- 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