One Pot Chicken Dumpling Soup (Print-Friendly Version)
Creamy broth with tender chicken, biscuit dough dumplings, and colorful veggies for soothing comfort.
# What You’ll Need to Make This:
→ Base and Vegetables
01 -
4 tablespoons unsalted butter
02 -
1 small yellow onion, diced
03 -
1 cup sliced carrots
04 -
1 cup sliced celery
→ Aromatics and Seasonings
05 -
6 cloves garlic, minced
06 -
1 tablespoon Italian seasoning
07 -
2 teaspoons dried sage leaves
08 -
1 teaspoon fresh thyme leaves (optional)
09 -
Kosher salt, to taste
10 -
Fresh cracked black pepper, to taste
11 -
2 bay leaves
→ Soup and Protein Components
12 -
3 tablespoons all-purpose flour, plus more for tossing biscuits
13 -
4 cups chicken broth
14 -
2 cups shredded rotisserie chicken
15 -
2 cups heavy cream
16 -
1 cup frozen peas
→ Dumplings and Garnish
17 -
463 grams refrigerated biscuit dough (approximately 16.3 ounces)
18 -
Fresh chopped parsley, for garnish
# How to Prepare:
01 -
Melt butter in a large pot over medium-high heat. Add onion, carrots, celery, salt, and pepper. Sauté, stirring frequently, for approximately 8 minutes until vegetables are softened.
02 -
Cut each biscuit into 6 pieces using sharp kitchen shears. Toss biscuit pieces lightly in all-purpose flour, ensuring each piece is coated.
03 -
Reduce heat to medium. Stir in minced garlic, Italian seasoning, dried sage, thyme leaves, additional salt, and pepper. Sauté briefly until fragrant.
04 -
Sprinkle 3 tablespoons flour over vegetable mixture, stirring continuously until well incorporated. Cook for 1 minute.
05 -
Pour in a small amount of chicken broth to deglaze the pan, scraping up any fond. Add remaining chicken broth, stirring to combine.
06 -
Add shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves to the pot. Gently stir to incorporate all ingredients.
07 -
Bring mixture to a simmer over medium-high heat.
08 -
Arrange floured biscuit pieces on the surface of the simmering soup, distributing evenly. Do not submerge.
09 -
Cover pot and reduce heat to low. Simmer gently for 15 minutes without lifting the lid. Dumplings are cooked when a toothpick inserted into the center comes out clean.
10 -
Adjust seasoning with salt and pepper to taste. Remove bay leaves, garnish with fresh chopped parsley, and serve hot.
# Extra Tips:
01 -
Use sharp kitchen shears to cleanly cut biscuit dough into even pieces for consistent cooking.
02 -
Ensure biscuit pieces are lightly coated in flour to prevent sticking during cooking.
03 -
Maintain a tight-fitting lid during dumpling steaming; avoiding lifting the lid ensures proper rise and texture.
04 -
Generous seasoning at multiple stages enhances the depth of flavor in the soup.