One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
Indulge in the warmth and comfort of One Pot Chicken Dumpling Soup, a delightful dish that elevates any mealtime experience. This quick and easy recipe features tender chicken, vibrant vegetables, and fluffy dumplings made from refrigerated biscuit dough, all simmered together in a rich, creamy broth. Ready in just 40 minutes, it’s perfect for busy weeknights or cozy gatherings with family and friends. Customize this soup with your favorite seasonal veggies and enjoy a hearty, satisfying bowl that promises to please both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: American
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
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium-high heat.
- Sauté onions, carrots, celery, salt, and pepper until softened (about 8 minutes).
- Cut biscuit dough into smaller pieces and toss with flour.
- Stir in garlic and herbs; cook for an additional minute.
- Add flour to the pot; mix well and cook for another minute.
- Deglaze the pot with chicken broth; add the remaining broth.
- Incorporate chicken, cream, peas, and bay leaves; stir gently.
- Bring to a simmer over medium-high heat.
- Place biscuit pieces on top of the soup without submerging them completely.
- Cover and simmer on low heat for about 15 minutes until dumplings are cooked through.
- Season to taste with salt and pepper before serving.
- Garnish with fresh parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg