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One Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough Recipe

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★★★★★

4.1 from 24 reviews

This comforting One Pot Chicken Dumpling Soup is a creamy, hearty meal made easy with refrigerated biscuit dough dumplings. Packed with shredded rotisserie chicken, fresh vegetables, and fragrant herbs, this cozy soup requires minimal prep and cooks all in one pot for quick cleanup. Fluffy biscuit pieces simmer on top until tender, soaking up the savory broth—a perfect dish for a warming weeknight dinner.

Ingredients

Scale

Soup Base

  • 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, plus 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
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chopped parsley, for garnish

Dumplings

  • 16.3 oz refrigerated biscuit dough

Instructions

  1. Melt the Butter: In a large pot over medium-high heat, melt 4 tablespoons of butter until shimmering and fragrant.
  2. Sauté Vegetables: Add diced onion, sliced carrots, and celery to the pot along with a couple large pinches of kosher salt and freshly cracked pepper. Cook, stirring frequently, for about 8 minutes until vegetables are tender.
  3. Prepare Biscuit Dough: Using clean kitchen shears or a sharp knife, cut each biscuit into 6 pieces. Toss the pieces in a thin layer of flour to lightly coat.
  4. Add Aromatics and Herbs: Reduce heat to medium and stir in the minced garlic, Italian seasoning, dried sage, fresh thyme (if using), plus additional pinches of salt and pepper. Cook briefly to release the herbs’ aroma.
  5. Add Flour: Sprinkle 3 tablespoons of flour into the pot and stir well to combine. Cook for 1 minute, stirring frequently, to form a roux that will thicken the soup.
  6. Deglaze and Add Broth: Pour in enough chicken broth to deglaze the pan, scraping up any browned bits from the bottom, then add the remaining broth. Stir to blend everything smoothly.
  7. Add Protein and Cream: Stir in shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves gently to combine all ingredients evenly.
  8. Simmer: Bring the soup mixture to a gentle simmer over medium-high heat, allowing the flavors to meld.
  9. Add Dumplings: Carefully float the floured biscuit dough pieces on top of the simmering soup without submerging them.
  10. Cook Dumplings: Cover the pot with a lid, reduce heat to low, and let gently simmer for about 15 minutes until the dumplings are cooked through. Test by inserting a toothpick into the center of a dumpling—it should come out clean.
  11. Season: Taste the soup and adjust seasoning with additional kosher salt and freshly cracked pepper as desired.
  12. Garnish and Serve: Remove bay leaves, garnish with fresh chopped parsley, and serve warm for a comforting meal.

Notes

  • Do not submerge the dumplings in the soup broth; they should float on top to cook properly and remain fluffy.
  • Try not to lift the lid while the dumplings are cooking to prevent steam from escaping and affecting their texture.
  • Using shredded rotisserie chicken is a convenient shortcut but cooked chicken breasts can also be used.
  • For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
  • Leftover soup stores well in the refrigerator for up to 3 days but dumplings may soften further.

Keywords: chicken dumpling soup, one pot soup, biscuit dough dumplings, comfort food, creamy chicken soup, easy dinner

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