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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 warm, comforting meal that’s quick to prepare, look no further than this One Pot Chicken Dumpling Soup with refrigerated biscuit dough! This delightful dish combines tender dumplings, savory rotisserie chicken, and a rich, creamy broth filled with colorful vegetables. In just 40 minutes, you can have a hearty bowl of goodness ready to serve, making it ideal for busy weeknights or cozy family gatherings. Each spoonful is a perfect blend of flavors that will leave you feeling satisfied and content.

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

  1. Sauté vegetables: In a large pot over medium-high heat, melt butter and add onion, carrots, celery, salt, and pepper. Cook until softened (about 8 minutes).
  2. Prepare dumplings: Cut biscuit dough into six pieces and toss in flour.
  3. Build flavor: Add garlic, Italian seasoning, sage, thyme (if using), salt, and pepper to the pot; then stir in flour to create a roux.
  4. Combine broth: Deglaze the pot with chicken broth and add remaining broth.
  5. Add chicken and cream: Stir in the shredded chicken, heavy cream, peas, and bay leaves before bringing to a simmer.
  6. Float dumplings: Gently place floured biscuit pieces on top of the soup; cover and cook on low for about 15 minutes without lifting the lid.
  7. Season and serve: Taste the soup for seasoning adjustments before garnishing with parsley.

Nutrition

Find it online: https://freshdishguide.com/one-pot-chicken-dumpling-soup-with-refrigerated-biscuit-dough/