Easy Chicken Dumpling Soup (One Pot)
This creamy chicken dumpling soup comes together in just 40 minutes using rotisserie chicken and refrigerated biscuit dough. Fluffy dumplings, tender vegetables, and rich broth make this the ultimate comfort food.
Ingredients
- 4 tablespoons butter
- 1 small yellow onion diced
- 1 cup carrots sliced
- 1 cup celery sliced
- 6 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2 teaspoons dried sage
- 1 teaspoon fresh thyme
- 3 tablespoons all-purpose flour plus extra for coating
- 4 cups chicken broth low-sodium
- 2 cups rotisserie chicken shredded
- 2 cups heavy cream
- 1 cup frozen peas
- 2 bay leaves
- 16.3 oz. refrigerated biscuit dough
- Kosher salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Dumplings:
- Open the biscuit dough and cut each biscuit into 6 pieces using kitchen scissors. Toss the pieces in flour to coat and shake off excess. Set aside.
- Sauté the Vegetables:
- In a large pot, melt butter over medium heat. Add diced onion, sliced celery, and sliced carrots. Cook for 5 minutes until onions are translucent. Add garlic, Italian seasoning, sage, and thyme. Stir for 1 minute until fragrant.
- Make the Roux:
- Sprinkle 3 tablespoons of flour evenly over the vegetables. Stir to combine and cook for 2 minutes to eliminate the raw flour taste. Slowly pour in chicken broth while stirring constantly to avoid lumps. Scrape the bottom of the pot to release any brown bits.
- Add Main Ingredients:
- Stir in shredded chicken, heavy cream, frozen peas, and bay leaves. Bring to a gentle simmer. Season with salt and pepper to taste (about 1 teaspoon salt and several grinds of pepper).
- Cook the Dumplings:
- Add floured biscuit pieces one at a time to the soup, letting them float on top. Do not push them down. Immediately cover with a lid and reduce heat to maintain a gentle simmer. Cook for 15 minutes without opening the lid.
- Check for Doneness:
- After 15 minutes, insert a toothpick into the thickest dumpling. If it comes out clean, the dumplings are done. If gooey dough remains, cover and cook for 2-3 more minutes.
- Finish and Serve:
- Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.
Notes
Biscuit Dough: Use regular buttermilk biscuits, not flaky layers style, as they hold up better in the soup.
Rotisserie Chicken Substitute: Leftover grilled chicken, turkey, or any cooked chicken works well. You'll need about 2 cups shredded.
Cream Substitute: Half-and-half can replace heavy cream but will result in a thinner broth.
Make Ahead: Prepare the soup base without dumplings and refrigerate. When ready to serve, reheat and add fresh biscuit dough pieces to cook for 15 minutes.
Storage: Store in an airtight container in the refrigerator for up to 1 week. Note that dumplings will continue absorbing liquid. Add extra broth when reheating.
Thickening: The soup thickens considerably when refrigerated. Thin with additional chicken broth or cream when reheating.
Don't Skip the Flour: Coating biscuit pieces in flour prevents them from sticking together while cooking.
Keep the Lid On: Do not open the lid while dumplings cook. The steam is essential for fluffy, tender dumplings.Claude can make mistakes. Please double-check responses.
Rotisserie Chicken Substitute: Leftover grilled chicken, turkey, or any cooked chicken works well. You'll need about 2 cups shredded.
Cream Substitute: Half-and-half can replace heavy cream but will result in a thinner broth.
Make Ahead: Prepare the soup base without dumplings and refrigerate. When ready to serve, reheat and add fresh biscuit dough pieces to cook for 15 minutes.
Storage: Store in an airtight container in the refrigerator for up to 1 week. Note that dumplings will continue absorbing liquid. Add extra broth when reheating.
Thickening: The soup thickens considerably when refrigerated. Thin with additional chicken broth or cream when reheating.
Don't Skip the Flour: Coating biscuit pieces in flour prevents them from sticking together while cooking.
Keep the Lid On: Do not open the lid while dumplings cook. The steam is essential for fluffy, tender dumplings.Claude can make mistakes. Please double-check responses.