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One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)

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5 from 8 reviews

Chicken dumpling soup is the ultimate comfort food and this easy recipe comes together in about 40 minutes thanks to rotisserie chicken and refrigerated biscuit dough. It’s got all those classic flavors you’re looking for plus delicious veggies in a creamy, herby broth.

Ingredients

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  • 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
  • 16.3 oz. refrigerated biscuit dough
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley

Instructions

  1. Melt butter in a large pot over medium-high heat.
  2. Add onion, celery, carrot, and a couple large pinches of salt and pepper. Cook, stirring frequently for about 8 minutes.
  3. Cut each biscuit into 6 pieces (a sharp, clean kitchen shears works well for this!) and toss them in a thin layer of flour.
  4. Reduce heat to medium. Then add garlic, Italian seasoning, dried sage, fresh thyme, and a couple large pinches of salt and pepper.
  5. Add flour and stir until well combined. Cook for 1 minute, stirring frequently.
  6. Pour in enough broth to deglaze the pan until you can scrape all the yummy bits off the bottom. Then stir in the remaining broth.
  7. Add chicken breast, heavy cream, frozen peas, and bay leaves to the pot. Gently stir to combine all ingredients.
  8. Bring to a simmer over medium-high heat.
  9. Add floured biscuit dough quarters to the pot, floating them on top of the soup, not submerging them.
  10. Cover and reduce heat to low. Gently simmer for about 15 minutes or until the biscuit dough is cooked through. Try not to peek! You’ll know the dumplings are done when you can stick a toothpick into the center of one and it comes out clean.
  11. Season to taste with salt and pepper. Don’t be stingy with the salt and pepper!
  12. Garnish and enjoy!

Equipment

Notes

  • Use a sharp, clean kitchen shears to cut each biscuit into 6 pieces. First cut the biscuit in half, then cut each half into thirds creating 6 triangles per biscuit.
  • Don’t skip the step of flouring the biscuits! This will ensure that the biscuits don’t stick together as they cook. I also like to add the floured biscuit dumplings quickly but one by one, shaking off the excess flour as I add them.
  • Don’t peek when you’re cooking the dumplings! Once you add in the biscuit dough to the simmering soup, you are essentially using the heat and steam to cook the dough, so you’ll want to be patient and let it simmer without taking the lid off for the full 15 minutes. 
  • Don’t be stingy with the salt! This recipe contains simple ingredients which means that moderately salting at each step is going to go a long way in boosting the overall flavor of the dish.

Find it online: https://midwestfoodieblog.com/chicken-dumpling-soup/