Description

This comforting One Pot Chicken Dumpling Soup combines tender shredded rotisserie chicken, fresh vegetables, and fluffy biscuit dough dumplings in a creamy, flavorful broth. Using refrigerated biscuit dough for the dumplings makes preparation quick and easy, while slow simmering ensures perfectly cooked dumplings that soak up the savory chicken broth and herbs. Ideal for cozy dinners, this soup delivers homestyle taste and hearty satisfaction in just one pot.

Ingredients

Scale

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)
Kosher salt, to taste
Fresh cracked pepper, to taste

Thickening & Broth

3 tablespoons all-purpose flour, plus more for tossing biscuits
4 cups chicken broth

Protein & Vegetables

2 cups shredded rotisserie chicken
1 cup frozen peas
2 bay leaves

Dumplings & Cream

16.3 oz refrigerated biscuit dough
2 cups heavy cream

Garnish

Fresh chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Base: Melt butter in a large pot over medium-high heat. Add diced onion, sliced celery, and sliced carrots along with a couple of large pinches of kosher salt and freshly cracked pepper. Cook, stirring frequently, for about 8 minutes until vegetables soften.
Flour the Biscuit Dough: While the vegetables cook, cut each refrigerated biscuit into 6 pieces using sharp kitchen shears. Toss the biscuit pieces in a thin layer of flour to prevent sticking during cooking.
Add Aromatics and Seasonings: Reduce heat to medium. Add minced garlic, Italian seasoning, dried sage, fresh thyme (if using), and additional salt and pepper to the pot. Stir to combine.
Make the Roux: Sprinkle 3 tablespoons of flour over the mixture and stir continuously until well incorporated. Cook for 1 minute, stirring frequently, to eliminate raw flour taste.
Deglaze with Broth: Pour in enough chicken broth to deglaze the pan, scraping the bottom of the pot to lift all flavorful browned bits. Add the remaining broth and stir to combine thoroughly.
Add Protein and Cream: Stir in shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves. Gently combine all ingredients.
Simmer: Raise heat to medium-high and bring the soup to a simmer.
Add Dumplings: Carefully float the floured biscuit dough pieces on top of the simmering soup, ensuring they remain on the surface and are not submerged.
Cook Dumplings: Cover the pot and reduce heat to low. Let the soup gently simmer for about 15 minutes, resisting the urge to lift the lid. The dumplings are done when a toothpick inserted comes out clean.
Final Seasoning and Garnish: Remove bay leaves, taste, and adjust seasoning generously with salt and pepper. Sprinkle with fresh chopped parsley before serving. Enjoy warm!

Notes

Use sharp kitchen shears to cut each biscuit into 6 triangles by first cutting in half and then each half into thirds.
Flouring the biscuit pieces prevents them from sticking together while cooking, ensuring separate fluffy dumplings.
Do not lift the lid while dumplings are cooking; the steam is essential for proper rising and cooking.
Be generous with salt and pepper at each stage to enhance the overall flavor of the soup’s simple ingredients.