One Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough Recipe

I absolutely adore this One Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough Recipe because it feels like a big, warm hug in a bowl. The way the tender shredded chicken mingles with hearty vegetables and fluffy biscuit dumplings is pure comfort food magic. I love how effortlessly the refrigerated biscuit dough transforms into pillowy dumplings atop a rich, creamy broth. It’s one of those recipes I turn to when I want something cozy but with minimal fuss and a maximum flavor payoff.

Why You'll Love This One Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough Recipe

What really excites me about this recipe is its incredible balance of flavors and textures. The broth is velvety and rich thanks to the heavy cream, yet it still highlights the earthy spices like sage and thyme. Those refrigerated biscuit dough dumplings play the star role by soaking up all that savory goodness while adding a light, fluffy element that completely elevates the experience. Each bite feels like the perfect marriage of creamy soup and soft dumplings.

Beyond flavor, I can’t stress enough how easy this One Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough Recipe is to pull together. The refrigerated biscuit dough cuts down the time and effort that traditional dumplings require, meaning I can whip up a hearty, made-from-scratch-feeling meal in under an hour. One pot means cleanup is a breeze too—something I really appreciate on busy weeknights or casual family dinners.

It’s a brilliant choice for so many occasions. Whether you’re craving a soul-warming dinner after a chilly day or serving up a crowd-pleaser for a cozy gathering, this soup hits the spot. It stands out because it combines the convenience of store-bought dough with the freshness and heartiness of homemade soup, giving you the best of both worlds. I genuinely think it’s a recipe you’ll return to again and again.

Ingredients You'll Need

The beauty of this recipe lies in its simple, straightforward ingredients, each thoughtfully chosen to build depth, warmth, and comfort. From the aromatic vegetables to the gentle blend of herbs, everything works harmoniously to create a satisfying soup. The refrigerated biscuit dough is the secret weapon, transforming the dish from soup to a complete, filling meal.

• Butter: Provides the perfect rich base for sautéing the veggies, adding a silky mouthfeel to the soup.
• Yellow onion: Gives sweetness and depth of flavor that’s essential for any hearty soup.
• Carrots and celery: Classic aromatics that bring texture, color, and subtle earthiness.
• Garlic: Adds a punch of savory warmth that wakes up your taste buds beautifully.
• Italian seasoning, dried sage, and thyme: These herbs infuse the broth with comforting, herby notes perfect for chicken soup.
• Flour: Helps thicken the broth to that luscious, creamy consistency that makes it so satisfying.
• Chicken broth: The savory liquid foundation that ties all the ingredients together in harmony.
• Shredded rotisserie chicken: Convenient and delicious, it adds protein and tender chunks of chicken without extra effort.
• Heavy cream: Brings richness and a dreamy texture, transforming the soup into a luscious bowl of comfort.
• Frozen peas: A pop of color and sweetness that balances the savory broth perfectly.
• Bay leaves: Subtle aromatic that deepens the flavor complexity.
• Refrigerated biscuit dough: The magical shortcut to soft, pillowy dumplings floating atop the soup.
• Kosher salt and fresh cracked pepper: Essential for seasoning and bringing all the flavors to life.
• Fresh chopped parsley: A bright, fresh garnish that adds a lovely herbal finish.

Directions

Step 1: Melt 4 tablespoons of butter in a large pot over medium-high heat. I like to use a heavy-bottomed pot to ensure even heat distribution and avoid burning.

Step 2: Add the diced yellow onion, sliced carrots, celery, and a couple large pinches of kosher salt and cracked black pepper. Cook, stirring frequently, for about 8 minutes until the veggies are softened and fragrant.

Step 3: While the vegetables are cooking, grab the refrigerated biscuit dough and cut each biscuit into 6 pieces using sharp kitchen shears or a knife. Toss these pieces lightly in flour to give them a little coating—this helps keep them from sticking together in the soup.

Step 4: Reduce the heat to medium, then stir in the minced garlic, Italian seasoning, dried sage, fresh thyme (if using), and a couple more generous pinches of salt and pepper. Cook this mixture for a minute or so until the garlic is fragrant but not browned.

Step 5: Sprinkle 3 tablespoons of flour over the veggies and stir constantly until the flour is fully absorbed and well combined, cooking for about 1 minute. This step is crucial for thickening the soup beautifully.

Step 6: Gradually pour in enough chicken broth to deglaze the pan, scraping up all those delicious browned bits stuck to the bottom. Once the pot is deglazed, add the remaining broth, stirring well to combine.

Step 7: Stir in the shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves. Mix gently so everything incorporates but the chicken remains tender and the peas keep their pop of color.

Step 8: Bring the entire pot to a simmer over medium-high heat. You’ll see gentle bubbles form but try not to boil vigorously to keep the cream from breaking.

Step 9: Carefully add your floured biscuit dough pieces to the top of the soup, letting them float rather than submerging them. This helps your dumplings stay fluffy rather than soggy.

Step 10: Cover the pot with a lid and reduce the heat to low. Let the soup gently simmer for about 15 minutes without lifting the lid too often. You’ll know the dumplings are perfectly cooked when a toothpick inserted in the center comes out clean.

Step 11: Taste the soup and adjust seasoning as needed with more salt and freshly cracked pepper. Don’t be shy—seasoning is key to bringing out all those wonderful flavors.

Step 12: Finish by sprinkling fresh chopped parsley over the top for a burst of fresh color and flavor, then ladle it into bowls and enjoy every comforting spoonful.

Servings and Timing

This One Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough Recipe generously serves 8 people, making it perfect for family dinners or meal prepping for the week. The prep time is about 10-15 minutes, primarily chopping and prepping the biscuit dough. Cooking takes roughly 25-30 minutes, including simmering time for the dumplings. Altogether, you’re looking at around 40 minutes from start to finish, which is incredibly reasonable for such a hearty and satisfying meal. Resting time isn’t necessary, so you can dive right in as soon as it’s done.

How to Serve This One Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough Recipe

When I serve this soup, I love to keep things simple yet cozy. It pairs beautifully with a crispy green salad tossed in a light vinaigrette to balance the richness of the soup. Fresh crusty bread or a warm baguette is always a welcomed addition for sopping up the creamy broth and dumpling bits. For a fun twist, sometimes I set up a toppings bar with freshly grated Parmesan, extra chopped parsley, and crushed red pepper flakes so people can customize their bowls.

In terms of presentation, I like to ladle the soup into wide, shallow bowls so the dumplings can sit on top and not get lost beneath the broth. A sprinkle of parsley or a tiny drizzle of good olive oil always adds an inviting final touch. This soup shines best served hot, fresh from the stove, especially when the dumplings are still soft and steaming.

For drinks, I often reach for a crisp white wine like Pinot Grigio or a refreshing hard cider to complement the creamy texture and herbal notes. If alcohol isn’t on the list, a sparkling water with a squeeze of lemon or a lightly brewed iced tea works wonders for cleansing the palate between bites. This soup is my go-to for chilly evenings, casual family dinners, or comforting weekend lunches—it’s versatile enough to suit any cozy occasion.

Variations

I love experimenting with the One Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough Recipe to suit different tastes or dietary needs. For a fresh twist, I sometimes swap the Italian seasoning and sage for a curry powder blend or smoked paprika for a hint of warmth and complexity. You can absolutely play around with the vegetables too—I’ve added chopped zucchini or mushrooms for extra earthiness, which works beautifully.

If you’re looking to make this gluten-free, I recommend using a gluten-free biscuit dough (many grocery stores carry it now) and substituting the all-purpose flour with a gluten-free flour blend. For a lighter, dairy-free version, coconut cream or cashew cream can replace the heavy cream, and olive oil can replace the butter for sautéing. Just be mindful that these swaps subtly change the texture and flavor but still yield a delicious, comforting soup.

For those who prefer a vegetarian option, skip the chicken and use vegetable broth instead. Add hearty beans like white beans or chickpeas for protein, and double up on the vegetables. If you want to change up the cooking style, you can also prepare this in a slow cooker by browning the veggies first in a skillet, then layering everything (except the biscuit dough) in the slow cooker before cooking on low for 4-5 hours. Add the biscuit dough pieces in the last 20 minutes to avoid overcooking.

Storage and Reheating

Storing Leftovers

This soup keeps wonderfully in the fridge for up to 3-4 days. I recommend storing it in an airtight container to preserve the fresh flavors and prevent the broth from absorbing other odors. Because of the biscuit dumplings, the texture will change over time as they absorb liquid, so reheated soup can be a little thicker and more stew-like, which I actually enjoy for leftovers.

Freezing

Freezing this soup is a bit tricky because the biscuit dumplings tend to lose their texture once frozen and thawed. If you want to freeze, I suggest removing the biscuit dumplings before freezing and storing them separately in a freezer-safe container. Freeze the soup base on its own for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently, then cook fresh dumplings separately to add on top.

Reheating

When reheating leftovers, do so gently on the stove over low to medium heat to prevent the cream from curdling. Stir frequently and add a splash of broth or water if the soup has thickened too much. Avoid microwaving for long stretches as it can unevenly heat and toughen the dumplings. To freshen up the dish, sprinkle a bit of fresh parsley or a drizzle of olive oil just before serving.

FAQs

Can I use homemade biscuit dough instead of refrigerated dough?

Absolutely! Homemade biscuit dough can work wonderfully here if you want complete control over ingredients or flavors. Just be sure it’s a simple, tender dough without too much rising time since it will cook quickly in the soup. You might want to cut the pieces the same size as with the refrigerated ones for consistent cooking.

What can I substitute for heavy cream if I want a lighter soup?

I like using half-and-half or whole milk mixed with a bit of cornstarch for thickening if I want to keep things lighter. Coconut milk is another creamy alternative but it will introduce a subtle coconut flavor. Just keep in mind that these alternatives won’t be quite as rich or velvety as heavy cream.

How do I know when the dumplings are fully cooked?

The best test is to insert a toothpick or skewer into the center of a dumpling. If it comes out clean (without raw dough sticking), then they’re done. Also, the dumplings should feel firm yet soft, and the soup will have thickened slightly around them.

Can I make this soup in advance?

Yes, this soup can be made a day ahead, which actually allows the flavors to meld beautifully. Just wait to add the biscuit dough until you’re ready to serve; reheating the soup base and adding fresh dumplings ensures they maintain their wonderful texture.

Is this recipe freezer-friendly?

The soup base freezes well, but the biscuit dumplings do not hold up in the freezer. For best results, freeze the soup and dumplings separately and combine them fresh after thawing and reheating the soup base.

Conclusion

I truly hope you give this One Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough Recipe a try soon. It’s such a simple yet spectacular way to enjoy a comforting, homemade meal with minimal fuss and maximum coziness. Every time I make it, it brings smiles around the table and a sense of warmth that lasts long after the last bowl is gone. I’m excited for you to experience this deliciously satisfying soup and make it a beloved recipe in your kitchen too!

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