Description
One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!) is the epitome of comfort food, perfect for chilly evenings or family gatherings. This easy recipe combines tender chicken, fluffy dumplings, and vibrant vegetables in a creamy broth that warms the soul. With just 40 minutes of preparation time, you can enjoy a hearty meal that pleases everyone at the table. The secret to this dish is using rotisserie chicken and refrigerated biscuit dough, making it both quick and delicious without compromising on flavor. Dive into a bowl of this creamy goodness and savor every spoonful!
Ingredients
Scale
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 3 tablespoons flour
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 2 cups heavy cream
- 16.3 oz refrigerated biscuit dough
- Fresh chopped parsley for garnish
Instructions
- Melt butter in a large pot over medium-high heat.
- Sauté onion, celery, carrots, and salt/pepper until softened (about 8 minutes).
- Cut biscuit dough into six pieces each and toss lightly in flour.
- Add garlic, Italian seasoning, sage, thyme (if using), and more salt/pepper; stir well.
- Stir in flour for thickening; cook for another minute.
- Deglaze pot with chicken broth and stir in remaining broth.
- Add shredded chicken, heavy cream, peas, and bay leaves; combine well.
- Bring to a simmer over medium-high heat.
- Place biscuit pieces on top of soup without submerging them.
- Cover and simmer on low for about 15 minutes—don’t peek!
- Season to taste before serving and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 790mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg