Description
Chicken dumpling soup is the ultimate comfort food featuring tender shredded rotisserie chicken and fluffy biscuit dumplings cooked in a creamy, herby broth with savory vegetables. This easy one-pot recipe comes together in about 40 minutes, making it perfect for a nourishing weeknight meal that satisfies cravings for classic flavors with minimal effort.
Ingredients
Savory 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)
- 3 tablespoons flour, plus more for tossing the biscuits
Soup Liquids & Protein
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 2 cups heavy cream
- 1 cup frozen peas
- 2 bay leaves
Dumplings & Seasonings
- 16.3 oz refrigerated biscuit dough
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Melt butter: In a large pot over medium-high heat, melt the butter until it begins to foam gently, preparing the base for your soup.
- Sauté vegetables: Add diced onion, sliced celery, and carrots to the pot along with generous pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes until the vegetables soften and release their flavors.
- Prepare biscuit dough: While the vegetables cook, cut each refrigerated biscuit into 6 pieces using a sharp kitchen shears—first halving each biscuit, then cutting each half into thirds. Toss the biscuit pieces lightly in flour to keep them from sticking during cooking.
- Add herbs and garlic: Reduce heat to medium. Stir in minced garlic, Italian seasoning, dried sage, fresh thyme if using, and more salt and pepper. Cook for a brief moment to awaken the herbs’ aromas.
- Create roux: Sprinkle 3 tablespoons of flour over the vegetable mixture and stir thoroughly until fully combined. Continue cooking for 1 minute, stirring frequently, to cook out the raw flour taste.
- Deglaze and add broth: Pour enough chicken broth into the pot to deglaze, scraping the bottom to loosen all flavorful browned bits. Then add the remaining broth and stir well to combine.
- Add protein and cream: Stir in shredded chicken, heavy cream, frozen peas, and bay leaves to the soup base, integrating all ingredients gently.
- Simmer soup: Bring the mixture to a gentle simmer over medium-high heat, letting flavors meld together.
- Add dumplings carefully: Gently place the floured biscuit pieces on top of the simmering soup without submerging them. They should float on the surface.
- Cook dumplings: Cover the pot and reduce heat to low. Let the dumplings simmer gently for about 15 minutes until cooked through—avoid lifting the lid during this time to ensure proper steam cooking.
- Season and serve: Remove bay leaves, taste the soup, and season abundantly with salt and fresh cracked pepper. Garnish with chopped fresh parsley before serving while hot.
Notes
- Use a sharp kitchen shears to cut biscuits into 6 pieces: first halve each biscuit, then cut each half into thirds to create uniform triangles.
- Flouring the biscuit pieces prevents them from sticking together and helps them cook evenly. Shake off excess flour before adding to the soup.
- Do not lift the lid while the dumplings cook to maintain the steam necessary for fully cooking the biscuit dough.
- Salt the soup at multiple stages—during vegetable cooking, broth addition, and before serving—to enhance the overall flavor depth.
