I love how simple and satisfying this recipe is. It skips hours of prep without skimping on flavor. The creamy broth is packed with carrots, celery, herbs, and garlic—everything I expect in a classic chicken soup—but the real star is the fluffy dumplings made from biscuit dough. No kneading, no rolling—just cut, toss, and simmer. It’s ideal when I want something homemade and hearty, fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 (plus more for tossing the biscuit dough)
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
I start by melting butter in a large pot over medium-high heat. Then I sauté the onion, celery, and carrots with a few generous pinches of salt and pepper for about 8 minutes, until they begin to soften.
While the veggies cook, I cut each biscuit into 6 small triangles using kitchen shears and toss them in flour to prevent sticking.
I lower the heat to medium and stir in the garlic, Italian seasoning, sage, thyme, and more salt and pepper. Then I add the flour and stir until it’s fully combined, cooking for about a minute.
I pour in a bit of broth to deglaze the pot and scrape up all the flavorful bits from the bottom, then stir in the rest of the broth.
I mix in the shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves.
Once the soup is gently simmering, I carefully place the floured biscuit pieces on top of the soup (not submerged), spacing them out so they don’t clump together.
I cover the pot and reduce the heat to low. I let it simmer undisturbed for 15 minutes. The steam cooks the dumplings perfectly—I don’t peek until the timer is up.
To check doneness, I insert a toothpick into the center of a dumpling—it should come out clean.
I season the soup to taste with more salt and pepper, garnish with fresh parsley, and it’s ready to serve.
Servings and timing
This recipe yields 8–10 servings and comes together in just 40 minutes—10 minutes of prep and 30 minutes of cook time. It’s great for busy weeknights, snow days, or when I’m feeding a hungry crowd.
Variations
Use homemade dough: If I have time, I sometimes make biscuit dough from scratch and use that in place of store-bought.
Add greens: A handful of baby spinach or chopped kale stirred in at the end adds extra nutrients and color.
Make it dairy-free: I use full-fat coconut milk in place of heavy cream, and a plant-based biscuit dough if needed.
Extra veggies: I add corn, green beans, or even diced potatoes if I want to stretch the soup further.
Storage/Reheating
I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm the soup gently on the stove over low heat, adding a splash of broth or cream if it’s too thick. The dumplings hold up well but may soak up more liquid over time.
This soup is best fresh, but it can be frozen before adding the dumplings. When I’m ready to eat, I thaw and reheat the base, then add fresh biscuit dough to cook before serving.
FAQs
Can I make this soup ahead of time?
Yes, I prepare the soup base (without the dumplings) ahead and store it in the fridge. When it’s time to serve, I reheat it and add the biscuit dough fresh to cook in the final step.
Do I have to flour the biscuit pieces?
Yes, tossing the biscuit dough in flour keeps the pieces from sticking together during cooking and helps slightly thicken the soup as they simmer.
Can I use homemade biscuits instead of store-bought?
Absolutely. I’ve made this with homemade biscuit dough before, and it turns out delicious. Just cut it into small pieces as you would with the store-bought kind.
How do I know the dumplings are fully cooked?
I wait the full 15 minutes without lifting the lid, then test a dumpling with a toothpick—it should come out clean, with no wet dough inside.
Can I make this without cream?
Yes. If I want a lighter version, I use whole milk, half-and-half, or even unsweetened non-dairy milk instead of heavy cream. It won’t be as rich, but it still tastes great.
Conclusion
This One Pot Chicken Dumpling Soup is everything I need on a cold day—comforting, filling, and easy to make. With just a few shortcuts and one pot, I get all the flavor of a slow-cooked soup in under an hour. It’s a recipe I keep coming back to, especially when I want something warm, creamy, and satisfying with minimal cleanup.
