Print

One Pot Chicken Dumpling Soup (with refrigerated biscuit dough)

One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

For a cozy and satisfying meal that encapsulates warmth in every bite, look no further than this One Pot Chicken Dumpling Soup (with refrigerated biscuit dough). This delightful dish is a perfect blend of tender chicken, fluffy dumplings, and a creamy broth, making it an ideal choice for busy weeknights or family gatherings. With the convenience of rotisserie chicken and quick-cooking biscuit dough, you can whip up this comforting soup in about 40 minutes. The aromas will fill your kitchen, inviting everyone to the table for seconds.

Ingredients

Scale
  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • 2 cups heavy cream
  • 16.3 oz refrigerated biscuit dough

Instructions

  1. In a large pot, melt butter over medium-high heat. Add diced onion, carrots, celery, salt, and pepper. Sauté for about 8 minutes until softened.
  2. Cut biscuit dough into six pieces per biscuit. Toss with flour to help maintain their shape while cooking.
  3. Stir in minced garlic, Italian seasoning, sage, thyme (if using), and another pinch of salt and pepper; cook for one minute.
  4. Deglaze the pot with chicken broth by scraping up brown bits from the bottom; add remaining broth gradually.
  5. Incorporate shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves into the pot; stir gently.
  6. Bring to a simmer over medium-high heat.
  7. Carefully place floured biscuit pieces on top of the soup without submerging them; cover and reduce heat to low. Simmer for about 15 minutes without peeking.

Nutrition

Find it online: https://dinnerplatesnow.com/one-pot-chicken-dumpling-soup-with-refrigerated-biscuit-dough/