Description
This one-pot chicken dumpling soup is the ultimate comfort food. It features tender shredded rotisserie chicken and fluffy biscuit dumplings cooked in a creamy, herby broth with savory vegetables. This easy recipe comes together in about 40 minutes, making it perfect for a nourishing weeknight meal that satisfies cravings for classic flavors with minimal effort.
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, 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
- 16.3 oz refrigerated biscuit dough
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Melt butter in a large pot over medium-high heat.
- Add diced onion, sliced celery, and carrots along with generous pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes until the vegetables soften.
- While the vegetables cook, cut each refrigerated biscuit into 6 pieces using sharp kitchen shears. Toss the biscuit pieces lightly in flour.
- Reduce heat to medium. Stir in minced garlic, Italian seasoning, dried sage, fresh thyme if using, and more salt and pepper. Cook for a brief moment.
- Sprinkle 3 tablespoons of flour over the vegetable mixture and stir thoroughly until fully combined. Cook for 1 minute, stirring frequently.
- Pour enough chicken broth into the pot to deglaze, scraping the bottom. Then add the remaining broth and stir well.
- Stir in shredded chicken, heavy cream, frozen peas, and bay leaves.
- Bring the mixture to a gentle simmer over medium-high heat.
- Gently place the floured biscuit pieces on top of the simmering soup without submerging them.
- Cover the pot and reduce heat to low. Let the dumplings simmer gently for about 15 minutes until cooked through.
- Remove bay leaves, taste the soup, and season with salt and fresh cracked pepper.
- Garnish with chopped fresh parsley before serving hot.
Notes
- Use a sharp kitchen shears to cut biscuits into 6 pieces: first halve each biscuit, then cut each half into thirds to create uniform triangles.
- Flouring the biscuit pieces prevents them from sticking together and helps them cook evenly. Shake off excess flour before adding to the soup.
- Do not lift the lid while the dumplings cook to maintain the steam necessary for fully cooking the biscuit dough.
- Salt the soup at multiple stages—during vegetable cooking, broth addition, and before serving—to enhance the overall flavor depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: Estimated 550-650 kcal (will vary based on specific ingredients and quantities)
- Sugar: Estimated 5-10g
- Sodium: Estimated 800-1200mg (will vary based on broth and salt added)
- Fat: Estimated 35-45g
- Saturated Fat: Estimated 20-25g
- Unsaturated Fat: Estimated 15-20g
- Trans Fat: Estimated 0-1g
- Carbohydrates: Estimated 40-50g
- Fiber: Estimated 2-4g
- Protein: Estimated 25-35g
- Cholesterol: Estimated 100-150mg
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