Chicken Dumpling Soup – A Hearty, Comforting Meal in One Pot

This Chicken Dumpling Soup is the ultimate comfort food, packed with tender chicken, hearty veggies, and fluffy biscuit dumplings, all simmered in a creamy, herby broth. The secret to this easy recipe is using rotisserie chicken and refrigerated biscuit dough, which reduces prep time while delivering that classic chicken dumpling flavor. With the rich, savory taste of garlic, Italian seasoning, and fresh thyme, this dish will quickly become a favorite for family dinners, cozy nights in, or meal prepping for the week. You can substitute the chicken with turkey or add different veggies like potatoes or parsnips for extra flavor.

Ingredients:

For the Soup:

• 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 all-purpose flour (more for tossing the biscuits)
  
  

• 4 cups chicken broth
  
  

• 2 cups shredded rotisserie chicken
  
  

• 2 cups heavy cream
  
  

• 1 cup frozen peas
  
  

• 2 bay leaves
  
  

• 16.3 oz refrigerated biscuit dough
  
  

• Kosher salt and fresh cracked pepper to taste
  
  

• Fresh chopped parsley for garnish
  
  

Directions:

1. Melt butter in a large pot over medium-high heat.
   
   

2. Add diced onion, sliced carrots, and celery, along with a couple of large pinches of salt and pepper. Cook for about 8 minutes, stirring frequently until softened.
   
   

3. Cut each biscuit into 6 pieces using kitchen shears, then toss them lightly in flour to prevent them from sticking together.
   
   

4. Reduce the heat to medium and add garlic, Italian seasoning, dried sage, fresh thyme, and more salt and pepper. Stir to combine and cook for 1 minute.
   
   

5. Sprinkle in the flour and stir until well combined. Cook for another minute to allow the flour to absorb the butter.
   
   

6. Pour in the chicken broth, stirring to deglaze the pot. Once the pan is deglazed, add the remaining broth and stir to combine.
   
   

7. Add the shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves. Stir gently and bring the mixture to a simmer.
   
   

8. Gently add the floured biscuit dough pieces, floating them on top of the soup. Do not submerge them.
   
   

9. Cover and reduce the heat to low. Let the soup simmer for about 15 minutes, or until the dumplings are cooked through. Check the dumplings by inserting a toothpick into the center – it should come out clean when they are done.
   
   

10. Season the soup with additional salt and pepper, to taste. Garnish with fresh parsley before serving.
    
    

Nutritional Value (per serving):

• Calories: 371 kcal
  
  

• Carbohydrates: 31.5g
  
  

• Protein: 13.2g
  
  

• Fat: 21.8g
  
  

• Saturated Fat: 9g
  
  

• Cholesterol: 62.3mg
  
  

• Sodium: 1020.7mg
  
  

• Fiber: 2.5g
  
  

• Sugar: 5.4g