One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
Discover the ultimate comfort food with this One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!). This hearty dish combines tender chicken, fluffy dumplings, and vibrant vegetables in a creamy broth that promises to warm you from the inside out. Perfect for busy weeknights or chilly weekends, this easy recipe is made from ingredients you likely have on hand, making it a go-to choice for families. In just 40 minutes, you can serve up a cozy bowl of goodness that’s sure to please everyone at the dinner table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 3 tablespoons flour
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 2 cups heavy cream
- 16.3 oz refrigerated biscuit dough
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium-high heat. Add onion, carrots, and celery; sauté until soft (about 8 minutes).
- Stir in garlic and seasonings; cook for another minute.
- Sprinkle flour into the pot, stirring to coat the veggies. Cook for one minute.
- Deglaze with a splash of chicken broth, then add remaining broth and stir.
- Incorporate shredded chicken, heavy cream, peas, and bay leaves; stir well.
- Bring to a simmer over medium-high heat.
- Cut biscuit dough into six pieces each and float on top of soup without submerging them fully. Cover and reduce heat; cook for about 15 minutes.
- Season with salt and pepper before serving and garnish with fresh parsley.
Nutrition
- Serving Size: Approximately 1½ cups (360g)
- Calories: 520
- Sugar: 5g
- Sodium: 910mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg