Description
This comforting One Pot Chicken Dumpling Soup features tender shredded rotisserie chicken, hearty vegetables, and fluffy dumplings made from refrigerated biscuit dough, all simmered together in a creamy broth seasoned with Italian herbs. Ready in just 40 minutes, this soup is perfect for a cozy family meal with minimal cleanup.
Ingredients
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 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
Dumplings
- 16.3 oz refrigerated biscuit dough
Garnish
- Fresh chopped parsley
Instructions
- Melt Butter and Sauté Vegetables: In a large pot over medium-high heat, melt the butter. Add diced onion, sliced celery, and sliced carrots along with a couple large pinches of kosher salt and fresh cracked pepper. Cook while stirring frequently for about 8 minutes until softened.
- Prepare Biscuit Dough: Using kitchen shears or a knife, cut each biscuit into 6 pieces. Lightly toss these pieces in a thin layer of flour to prevent sticking.
- Add Aromatics and Herbs: Reduce heat to medium. Add the minced garlic, Italian seasoning, dried sage, fresh thyme leaves if using, and another couple of large pinches of salt and pepper. Stir to combine.
- Create Roux: Sprinkle 3 tablespoons of flour over the mixture and stir well until fully combined. Cook for about 1 minute, stirring frequently, to cook out the raw flour taste.
- Deglaze and Add Broth: Pour enough of the chicken broth into the pot while scraping to deglaze the browned bits from the bottom. Then add the remaining chicken broth and stir to combine.
- Add Chicken, Cream, Peas, and Bay Leaves: Stir in shredded rotisserie chicken, heavy cream, frozen peas, and the bay leaves. Gently combine all ingredients.
- Simmer Soup: Bring the soup to a simmer over medium-high heat.
- Add Dumplings: Float the floured biscuit dough pieces on top of the simmering soup without submerging them completely.
- Cook Dumplings: Cover the pot and reduce heat to low. Let the soup gently simmer for about 15 minutes or until the biscuit dough is cooked through. Avoid lifting the lid while cooking. Test doneness with a toothpick inserted into a dumpling; it should come out clean.
- Adjust Seasoning: Season the soup to taste with additional kosher salt and fresh cracked pepper, making sure the flavor is well balanced.
- Garnish and Serve: Remove bay leaves, garnish with fresh chopped parsley, and serve warm for a cozy meal.
Notes
- Using refrigerated biscuit dough saves time and adds fluffy dumplings without extra effort.
- Fresh thyme is optional but adds a fragrant note; dried thyme can be substituted if fresh isn’t available.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, noting the soup will be less rich.
- Try using rotisserie chicken for convenience, or cook and shred your own chicken prior to starting the recipe.
- Do not stir the dumplings into the soup; keep them floated on top for best texture and appearance.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid breaking up the dumplings.
