One Pot Chicken Dumpling Soup

This creamy one pot chicken dumpling soup is an easy take on a timeless comfort food, bubbling with juicy chicken, sweet carrots, tender peas, and herby broth. Store-bought biscuit dough brings pillowy dumplings to the table in no time so you get hearty homemade flavor without the fuss.

The first time I tried biscuit dough for dumplings was in my tiny apartment after a long day and now I never go back to the old way. This soup instantly cheers up chilly evenings and makes the kitchen smell like home.

Ingredients

• Butter: brings flavor and a golden base for the soup Opt for unsalted to control seasoning
• Yellow onion: classic savory depth Choose firm onions with no sprouts
• Carrots: natural sweetness Slice evenly for even cooking and use fresh for best texture
• Celery: herbal brightness Look for crisp firm stalks
• Garlic: bold earthy notes Use fresh cloves for the best punch
• Italian seasoning: a short cut to cozy herby flavor Choose a blend with oregano rosemary and basil
• Dried sage: warmth and complexity Rubbed sage is best for aroma
• Fresh thyme: optional fresh zing Only a few sprigs needed pull leaves from stems
• Flour: thickens the broth and helps dumplings hold shape Use all purpose and sprinkle a little extra to dust biscuits
• Chicken broth: base for the creamy soup Choose low sodium so you can adjust salt
• Shredded rotisserie chicken: fast and juicy Pull meat while warm for easiest shredding
• Heavy cream: rich and velvety body Avoid ultra pasteurized for pure creaminess
• Frozen peas: pop of green and freshness No need to thaw first
• Bay leaves: classic savory note Remove before serving
• Refrigerated biscuit dough: shortcut to dumplings Use refrigerated biscuits not frozen for a tender bite
• Kosher salt and fresh cracked pepper: essential for seasoning each layer
• Fresh chopped parsley: optional for bright color at the finish

Step-by-Step Instructions

Melt the Butter:

In a large pot set over medium high heat add butter until melted and foamy This step builds a rich base

Sauté the Vegetables:

Add onion celery carrot and generous pinches of salt and pepper Cook stirring often for about 8 minutes until the vegetables are soft and smell sweet This step brings depth of flavor

Prep the Biscuit Dumplings:

While the veggies cook cut each biscuit into six pieces using sharp kitchen shears Toss the biscuit pieces lightly in flour so they do not stick together

Add Aromatics:

Reduce the heat to medium Add garlic Italian seasoning dried sage fresh thyme and a couple more pinches of salt and pepper Sauté everything for about one minute until the kitchen smells herby and you see bits starting to stick to the bottom

Create the Base:

Sprinkle the flour into the pot and stir until all the vegetables are coated and the flour is moistened Cook for one more minute to remove any raw flavor

Deglaze and Add Broth:

Pour in a splash of chicken broth scraping the pan bottom to lift any brown bits These are pure flavor Stir in the rest of the broth and mix until smooth

Combine Soup Ingredients:

Add shredded chicken heavy cream frozen peas and bay leaves into the pot Gently stir to distribute everything evenly through the rich broth

Simmer and Add Dumplings:

Bring the soup to a simmer over medium high heat Add the floured biscuit dough pieces gently floating them on the surface Cover with a lid and reduce the heat to low

Cook the Dumplings:

Let the soup gently steam with the lid on for about 15 minutes without peeking The biscuit dumplings will puff up and steam through When a toothpick comes out clean from the center they are done

Finish and Serve:

Season generously with more salt and pepper Taste and adjust Garnish with a handful of fresh chopped parsley Serve hot and enjoy each creamy bite

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I especially love how the buttery biscuits soak up the savory broth My sister always fights for the last dumpling and we have a running family joke about hiding extras under the spoon

Storage Tips

Cool the soup completely before storing. Place in tight sealing containers in the fridge for up to four days. If you are freezing, let the soup cool and then freeze in individual portions. When reheating, add a splash of broth or cream to freshen the texture, as dumplings will thicken the soup as it sits.

Ingredient Substitutions

Swap rotisserie chicken for cooked turkey or poached chicken breast if that’s what you have. If you want a lighter version, use half and half instead of heavy cream. For gluten free needs, try using gluten free biscuit dough and a one to one gluten free flour blend for both thickening and dusting.

Serving Suggestions

Pair a bowl with a crisp green salad tossed in a light vinaigrette to balance the richness. A slice of crusty bread makes it even more filling although it is definitely a meal on its own. I love serving this at family gatherings with a sprinkle of parsley and a shake of black pepper on each portion.

Cozy American Roots

Chicken and dumplings have long been a humble classic in American kitchens especially in the South. Using biscuit dough is a clever shortcut that gives you the same pillowy comfort without the all day cook times that grandmothers once spent in the kitchen.

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Recipe FAQs

→ Can I use homemade biscuit dough instead of refrigerated?

Yes, homemade biscuit dough works well. Cut it into small pieces for even cooking, just as with store-bought dough.

→ How do I know the dumplings are cooked through?

Dumplings are ready when a toothpick inserted into the center comes out clean, usually after simmering covered for 15 minutes.

→ Is it possible to substitute shredded turkey for the chicken?

Absolutely. Shredded turkey is an excellent alternative and brings a similar tenderness and flavor.

→ Can I add other vegetables or greens?

Feel free to toss in spinach, corn, or diced potatoes for variety. Adjust cooking time if needed for firmer veggies.

→ What’s the best way to store leftovers?

Cool completely, then refrigerate in an airtight container for up to 3 days. Gently reheat on the stove with a splash of broth or cream.

→ How can I thicken the broth if needed?

If the broth is too thin, simmer uncovered for a few minutes, or mix in a slurry of flour and water to your desired consistency.