Description
Creamy, cozy chicken dumpling soup made easy with rotisserie chicken and biscuit dough — done in 40 minutes and full of classic comfort flavor.
Ingredients
4 Tbsp butter
1 small yellow onion (diced)
1 cup sliced carrots
1 cup sliced celery
6 cloves garlic (minced)
1 Tbsp Italian seasoning
2 tsp dried sage leaves
1 tsp fresh thyme leaves (optional)
3 Tbsp all-purpose flour (plus extra for tossing biscuits)
4 cups chicken broth
2 cups shredded rotisserie chicken
2 cups heavy cream
1 cup frozen peas
2 bay leaves
16.3 oz can refrigerated biscuit dough
Kosher salt (to taste)
Fresh cracked black pepper (to taste)
Fresh chopped parsley (for garnish)
Instructions
In a large pot, melt butter over medium-high heat.
Add onion, celery, carrots, salt, and pepper. Sauté for 8 minutes.
Cut each biscuit into 6 pieces and lightly toss in flour.
Reduce heat to medium and add garlic, Italian seasoning, sage, thyme, and more salt and pepper.
Stir in flour and cook for 1 minute.
Pour in some broth to deglaze, then add the remaining broth.
Add chicken, heavy cream, peas, and bay leaves. Stir to combine.
Bring to a simmer, then float floured biscuit pieces on top.
Cover and reduce heat to low. Simmer for 15 minutes (don’t peek!)
Check dumplings with a toothpick (it should come out clean).
Adjust salt and pepper to taste. Garnish with parsley and serve.
Notes
Cut biscuits into 6 triangles each with clean kitchen shears.
Light flour coating keeps dumplings from sticking together.
No peeking while dumplings cook—steam is key to fluffiness!
Season well at every stage for full flavor.
Great for meal prep and uses up leftover chicken quickly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove Top, One Pot
- Cuisine: American
