One Pot Chicken Dumpling Soup (with refrigerated biscuit dough)

Ingredients:

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 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

fresh cracked pepper

fresh chopped parsley

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Instructions

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

Add onion, celery, carrot, and a couple large pinches of salt and pepper. Cook, stirring frequently for about 8 minutes.

Cut each biscuit into 6 pieces (a sharp, clean kitchen shears works well for this!) and toss them in a thin layer of flour.

Reduce heat to medium. Then add garlic, Italian seasoning, dried sage, fresh thyme, and a couple large pinches of salt and pepper.

Add flour and stir until well combined. Cook for 1 minute, stirring frequently.

Pour in enough broth to deglaze the pan until you can scrape all the yummy bits off the bottom.

Then stir in the remaining broth.

Add chicken breast, heavy cream, frozen peas, and bay leaves to the pot. Gently stir to combine all ingredients.

Bring to a simmer over medium-high heat.

Add floured biscuit dough quarters to the pot, floating them on top of the soup, not submerging them.

Cover and reduce heat to low. Gently simmer for about 15 minutes or until the biscuit dough is cooked through. Try not to peek! You’ll know the dumplings are done when you can stick a toothpick into the center of one and it comes out clean.

Season to taste with salt and pepper. Don’t be stingy with the salt and pepper!

Garnish and enjoy!

Nutrition Information:

Serving Size:Calories: 371 | Sugar: 5.4 g | Sodium: 1020.7 mg | Fat: 21.8 g | Saturated Fat: 11.2 g | Carbohydrates: 31.5 g | Fiber: 2.5 g | Protein: 13.2 g | Cholesterol: 62.3 mg

Frequently Asked Questions:

Can I use homemade biscuit dough instead of refrigerated dough?

Yes, you can substitute homemade biscuit dough if you prefer.

Ensure it’s rolled or cut into small pieces before adding to the soup.

Can I use a rotisserie chicken with seasoning for added flavor?

Absolutely! A rotisserie chicken with seasoning can enhance the soup’s flavor.

Shred the seasoned chicken and incorporate it as directed.

Is it okay to use half-and-half instead of heavy cream to lighten the soup?

Yes, you can use half-and-half for a lighter version, but keep in mind it may alter the soup’s richness.

Can I prepare this soup in advance and reheat it later?

Certainly! This soup reheats well.

Store it in an airtight container in the refrigerator and gently reheat on the stove or in the microwave.

 What can I substitute for fresh thyme if I don’t have it?

If you don’t have fresh thyme, you can use dried thyme as a substitute.

Reduce the quantity by half, as dried herbs are more potent than fresh.

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can use fresh chicken breasts.

Simply cook them in the pot before adding other ingredients and shred them when fully cooked.

Is it possible to make this soup without heavy cream for a lighter version?

Certainly, you can use milk or a lighter cream substitute to reduce the soup’s richness.

Can I add other vegetables to the soup for more variety?

Absolutely! Feel free to add vegetables like peas, corn, or spinach for additional flavor and nutritional value.

How do I prevent the biscuit dough from becoming too soggy?

Ensure you float the biscuit dough on top of the soup without fully submerging it.

This prevents it from getting too soggy.

Can I freeze this soup for later consumption?

While the soup can be frozen, the texture of the biscuit dumplings may change upon thawing.

Consider freezing the soup without the dumplings and adding fresh ones when reheating.