One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
If you’re in search of a comforting dish that warms you from the inside out, look no further than this delightful One Pot Chicken Dumpling Soup with refrigerated biscuit dough! This easy-to-make recipe combines tender chicken, fluffy dumplings, and a creamy broth infused with fresh vegetables and herbs. Perfect for busy weeknights or cozy family dinners, this soup is ready to serve in just 40 minutes. With its rich flavors and heartwarming aroma, it’s bound to become a staple in your kitchen. Enjoy the convenience of one pot cooking while creating a dish that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: One-pot cooking
- Cuisine: American
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
- Melt butter in a large pot over medium-high heat.
- Add diced onion, celery, carrots, salt, and pepper; sauté for about 8 minutes until softened.
- Toss biscuit dough pieces in flour while sautéing veggies.
- Stir in garlic and herbs; cook for another minute.
- Sprinkle flour over veggies; mix well and cook for an additional minute.
- Gradually add chicken broth to deglaze the pot; stir until combined.
- Add chicken, heavy cream, frozen peas, and bay leaves; bring to a simmer.
- Carefully place floured biscuit pieces on top of the soup; cover and simmer on low for about 15 minutes.
- Season with salt and pepper to taste before serving.
- Garnish with fresh parsley.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 110mg