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

One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
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If you’re craving a cozy, heartwarming meal that can be prepared in no time, look no further than this One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!). This delightful dish brings together tender chicken, fluffy dumplings, and a creamy broth that envelops your senses like a warm hug on a chilly evening. Perfect for busy weeknights or casual gatherings, this recipe is both quick to make and satisfying to eat. With just 40 minutes of cooking time, you can enjoy a comforting bowl of this family-friendly soup that’s sure to become a staple in your home.

Ingredients

Scale
  • 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
  • 4 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • 2 cups heavy cream
  • 1 cup frozen peas
  • 16.3 oz. refrigerated biscuit dough
  • Kosher salt
  • Fresh cracked pepper
  • Fresh chopped parsley

Instructions

  1. Melt butter in a large pot over medium-high heat. Add diced onion, celery, carrots, salt, and pepper; sauté until softened.
  2. While vegetables cook, cut biscuit dough into six pieces each and toss in flour.
  3. Stir in minced garlic, Italian seasoning, sage, thyme (if using), salt, and pepper; cook for 1 minute.
  4. Sprinkle in flour and stir well; let cook for another minute.
  5. Deglaze pan with some chicken broth, scraping up flavorful bits; then add the rest of the broth.
  6. Stir in shredded chicken, heavy cream, frozen peas, and bay leaves; mix well.
  7. Bring to a simmer and add biscuit pieces on top without submerging them.
  8. Cover and simmer on low for 15 minutes until dumplings are cooked through.
  9. Season with additional salt and pepper before serving; garnish with parsley.

Nutrition

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