Description
This One Pot Chicken Dumpling Soup is rich, creamy, and comforting, with tender shredded chicken, flavorful vegetables, and easy dumplings made from refrigerated biscuit dough. Perfect for a cozy weeknight dinner or meal prep.
Ingredients
- 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
- Melt butter in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté until vegetables are tender.
- Add Italian seasoning, sage, thyme, and 3 tablespoons flour. Stir to coat vegetables and cook for 1-2 minutes.
- Gradually add chicken broth, stirring constantly, then add shredded chicken and heavy cream. Bring to a simmer.
- Add frozen peas and bay leaves, season with salt and pepper to taste.
- Prepare dumplings: toss refrigerated biscuit dough with a little flour, then drop small pieces onto simmering soup.
- Cover and simmer until dumplings are cooked through, about 10–12 minutes.
- Remove bay leaves, sprinkle with fresh parsley, and serve warm.
Notes
- For thicker soup, reduce chicken broth slightly or add more cream.
- Can use homemade biscuit dough if preferred.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner / Soup
- Method: One Pot / Simmer
- Cuisine: American / Comfort Food