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

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Indulge in the ultimate comfort of One Pot Chicken Dumpling Soup, a creamy and hearty meal that’s perfect for family gatherings or cozy nights in. This delightful dish melds tender chicken with fresh vegetables and fluffy dumplings, all simmered together in a rich broth that comforts the soul. Utilizing rotisserie chicken and refrigerated biscuit dough makes this recipe not only quick—ready in just 40 minutes—but also simple, allowing you to enjoy a homemade experience without extensive kitchen time. Whether you’re looking to warm up on a chilly evening or satisfy a crowd, this chicken dumpling soup is sure to become a favorite.

Ingredients

Scale
  • 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 while stirring frequently for about 8 minutes until softened.
  3. Cut each biscuit into 6 pieces using sharp kitchen shears. Toss them lightly in flour to prevent sticking.
  4. Reduce heat to medium. Add minced garlic, Italian seasoning, dried sage, fresh thyme (if using), along with more salt and pepper. Stir well.
  5. Sprinkle in flour while stirring until everything is well combined. Cook for an additional minute.
  6. Pour in enough chicken broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom. Stir in the remaining broth once deglazed.
  7. Add shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves into the pot. Gently stir until well mixed.
  8. Bring the mixture to a simmer over medium-high heat.
  9. Carefully float floured biscuit quarters on top of the soup without submerging them.
  10. Cover the pot and reduce heat to low. Let it gently simmer for about 15 minutes until dumplings are cooked through—avoid peeking!
  11. Once cooked, season your soup with extra salt and pepper as needed.
  12. Garnish with fresh chopped parsley before serving hot!

Nutrition

Find it online: https://musttrymeals.com/one-pot-chicken-dumpling-soup-with-refrigerated-biscuit-dough/

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