One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!) (2024)

Chicken dumpling soup is the ultimate comfort food and this easy recipe comes together in about 40 minutes thanks to rotisserie chicken and refrigerated biscuit dough. It's got all those classic flavors you're looking for plus delicious veggies in a creamy, herby broth.

You Will Love This

• This recipe has everything you love about chicken dumpling soup but it's super easy to make! Chicken dumpling soup, while a family favorite, can be a bit time-consuming with cooking the raw chicken and making the biscuit dough. This recipe cuts out those steps and extra prep time by using shredded rotisserie chicken and refrigerated biscuit dough, making this a quick and easy one-pot meal with all the same flavors you love.
• If you loved this easy soup recipe, be sure to check out mycreamy instant pot chicken soup with rice,cheesy chicken spaghetti casserole, and my30-minute instant pot chicken chili.

Ingredients and Substitutions

• Butter - I like to use butter for the delicious flavor that it adds, but you can substitute it with olive oil, coconut oil, or avocado oil.
• Onion, Carrot, and Celery - These veggies create the flavor base for this soup. If you're looking to save a few minutes of prep time, look for pre-chopped mirepoix at your grocery store.
• Garlic - I prefer freshly minced garlic, but you can substitute with ¾ of a teaspoon of garlic powderinstead.
• Dried Herbs - Italian seasoning, dried sage leaves, dried thyme, and bay leaves all come together for a dynamic, herby aroma and flavor. If you don't have all of them, use what you do have, or just use Italian seasoning.
• Flour - All-purpose flour helps to thicken the creamy broth when it combines with the butter to create a roux.
• Chicken Broth - I like to use low-sodium chicken broth but you can also sub with vegetable broth.
• Rotisserie Chicken - Using shredded rotisserie chicken cuts down on both prep time and cooking time for this recipe. You could also use leftover diced grilled chicken.
• Heavy Cream - Heavy cream adds delicious flavor and texture. Half and half will work in a pinch but it will make the broth much thinner in consistency.
• Frozen Peas - Frozen peas are easy and cook perfectly in the time that this soup is on the stovetop. You can also use fresh peas.
• Refrigerated Biscuit Dough - Any brand of biscuit dough will do the trick. Try to avoid the "flaky layers" biscuits and opt for buttermilk or classic biscuit dough instead.

Instructions

Cut each biscuit into 6 pieces - a sharp, clean kitchen shears works well for this!

Toss them in a thin layer of flour.

Sauté onion, celery, and carrot. Then add garlic, Italian seasoning, dried sage, and fresh thyme.

Add flour and cook. Deglaze the pan with broth.

Addchicken breast, heavy cream, frozen peas, and bay leaves to the pot. Gently stir to combine all ingredients.

Simmer then add floured biscuit dough to the pot, floating them on top of the soup, not submerging them.

Simmer gently for about 15 minutes or until the biscuit dough is cooked through and tender. Season to taste with salt and pepper.

Garnish and enjoy!

Tips

• Use a sharp, clean kitchen shears to cut each biscuit into 6 pieces. First cut the biscuit in half, then cut each half into thirds creating 6 triangles per biscuit.
• Don't skip the step of flouring the biscuits! This will ensure that the biscuits don't stick together as they cook. I also like to add the floured biscuit dumplings quickly but one by one, shaking off the excess flour as I add them.
• Don't peek when you're cooking the dumplings! Once you add in the biscuit dough to the simmering soup, you are essentially using the heat and steam to cook the dough, so you'll want to be patient and let it simmer without taking the lid off for the full 15 minutes.
• Don't be stingy with the salt! This recipe contains simple ingredients which means that moderately salting at each step is going to go a long way in boosting the overall flavor of the dish.

How to Know When Dumplings are Cooked

• It can be tricky to know if your dumplings are cooked through, especially with the lid on the pot. However, it's super important to keep them covered while they cook because the dumplings need steam to cook through.
• Let them simmer gently while covered for about 15 minutes. Then carefully remove the lid and stick a toothpick into the center. If it comes out clean without sticking, then you know the dumplings are done!
• If the toothpick doesn't come out clean, put the lid back on and let them simmer for another couple of minutes, then test again.
• Another more visual way to know if the dumplings are done is that you'll see them double or even triple in size. That is why we cut them smaller than we actually want them to be once they're cooked.

What is chicken and dumpling soup made of?

Chicken dumpling soup is made with shredded chicken, a creamy herb-filled broth, fluffy dumplings, and tasty veggies. It's all simmered together for a delicious one-pot dinner that your family will love.

What are dumplings made of in soup?

In this chicken dumpling soup, the dumplings are made with an easy shortcut - refrigerated biscuit dough! The dough is made with similar ingredients as homemade dumpling dough and cuts the prep time down to just minutes.

How do you thicken chicken and dumplings?

The best way to thicken chicken and dumpling soup is with a simple roux. We accomplish this by sautéing the veggies in butter and then sprinkling flour over them. This flour and butter mixture will combine with the chicken broth and heavy cream to create a deliciously creamy broth.

Storage and Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to a week. The biscuits will continue to absorb the broth from the soup so I tend to store them in a separate container and then combine them with the soup before reheating.
• Reheating: Reheat leftover soup in a saucepan over medium heat. Plan to add a splash of heavy cream or broth to loosen up the soup as the broth will thicken quite a bit when it cools. You can also reheat it in a microwave, cooking it for 30-60 seconds at a time until warmed through. Season to taste before serving.

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Recipe

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

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5 from 7 reviews

Chicken dumpling soup is the ultimate comfort food and this easy recipe comes together in about 40 minutes thanks to rotisserie chicken and refrigerated biscuit dough. It's got all those classic flavors you're looking for plus delicious veggies in a creamy, herby broth.

• Author: Kylie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8-10 servings 1x
• Category: Main Dish
• Method: Stove Top
• Cuisine: American

Ingredients

UnitsScale

• 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 + 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
• fresh cracked pepper
• fresh chopped parsley

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Instructions

1. Melt butter in a large pot over medium-high heat.
2. Add onion, celery, carrot, and a couple large pinches of salt and pepper. Cook, stirring frequently for about 8 minutes.
3. Cut each biscuit into 6 pieces (a sharp, clean kitchen shears works well for this!) and toss them in a thin layer of flour.
4. Reduce heat to medium. Then add garlic, Italian seasoning, dried sage, fresh thyme, and a couple large pinches of salt and pepper.
5. Add flour and stir until well combined. Cook for 1 minute, stirring frequently.
6. Pour in enough broth to deglaze the pan until you can scrape all the yummy bits off the bottom. Then stir in the remaining broth.
7. Add chicken breast, heavy cream, frozen peas, and bay leavesto the pot. Gently stir to combine all ingredients.
8. Bring to a simmer over medium-high heat.
9. Add floured biscuit dough quarters to the pot, floating them on top of the soup, not submerging them.
10. Cover and reduce heat to low. Gently simmer for about 15 minutes or until the biscuit dough is cooked through. Try not to peek! You'll know the dumplings are done when you can stick a toothpick into the center of one and it comes out clean.
11. Season to taste with salt and pepper. Don't be stingy with the salt and pepper!
12. Garnish and enjoy!

Equipment

measuring cup

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large pot

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Notes

• Use a sharp, clean kitchen shears to cut each biscuit into 6 pieces. First cut the biscuit in half, then cut each half into thirds creating 6 triangles per biscuit.
• Don't skip the step of flouring the biscuits! This will ensure that the biscuits don't stick together as they cook. I also like to add the floured biscuit dumplings quickly but one by one, shaking off the excess flour as I add them.
• Don't peek when you're cooking the dumplings! Once you add in the biscuit dough to the simmering soup, you are essentially using the heat and steam to cook the dough, so you'll want to be patient and let it simmer without taking the lid off for the full 15 minutes.
• Don't be stingy with the salt! This recipe contains simple ingredients which means that moderately salting at each step is going to go a long way in boosting the overall flavor of the dish.

Nutrition

• Serving Size:
• Calories: 371
• Sugar: 5.4 g
• Sodium: 1020.7 mg
• Fat: 21.8 g
• Saturated Fat: 11.2 g
• Carbohydrates: 31.5 g
• Fiber: 2.5 g
• Protein: 13.2 g
• Cholesterol: 62.3 mg