Can I use homemade dumplings instead of biscuit dough?

Yes, you can use homemade dumpling dough if you prefer. Just make sure to drop small spoonfuls on top of the simmering soup and allow them to steam fully until cooked through.

How do I know when the dumplings are fully cooked?

You’ll know the dumplings are ready when they double in size and a toothpick inserted into the center comes out clean. Avoid lifting the lid too early, as the steam is essential for cooking them properly.

Can I make this soup dairy-free?

Yes, you can substitute the heavy cream with a plant-based cream alternative or full-fat coconut milk. It will slightly alter the flavor but still create a creamy texture.

What can I use instead of rotisserie chicken?

Leftover cooked chicken or turkey works well. You can also poach or roast a chicken breast if you prefer cooking from scratch.

Easy Chicken Dumpling Soup

Name: Easy Chicken Dumpling Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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 all-purpose flour (plus more 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 refrigerated biscuit dough; Kosher salt, to taste; Fresh cracked pepper, to taste; Fresh chopped parsley, for garnish

Description

This cozy and creamy chicken dumpling soup comes together in just 40 minutes using simple shortcuts like rotisserie chicken and biscuit dough. A comforting one-pot meal perfect for beginner cooks and busy weeknights.

Ingredients

Scale

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 (plus more 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 refrigerated biscuit dough
Kosher salt, to taste
Fresh cracked pepper, to taste
Fresh chopped parsley, for garnish

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Instructions

Sauté the Vegetables: Melt the butter in a large pot over medium heat. Add onion, carrot, and celery, along with a generous pinch of salt and pepper. Cook for about 8 minutes until softened and aromatic.
Add Herbs and Garlic: Stir in minced garlic, Italian seasoning, sage, thyme (if using), and more salt and pepper. Cook for about 1 minute, stirring constantly to prevent burning.
Build the Roux: Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for another minute to eliminate any raw flavor and start building the soup’s thick base.
Deglaze and Simmer: Pour in a bit of broth and scrape up any flavorful bits from the bottom of the pot. Add the rest of the broth and stir to combine, creating a smooth base.
Combine Key Ingredients: Add the shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves to the pot. Stir gently and bring the soup to a low simmer over medium-high heat.
Prepare the Dumplings: Cut each biscuit into 6 equal pieces using clean kitchen scissors. Lightly toss the pieces in flour to prevent sticking during cooking.
Cook the Dumplings: Gently place the floured biscuit pieces on top of the simmering soup, spacing them out evenly. Do not submerge them—they cook best with steam. Cover the pot with a lid.
Simmer Without Peeking: Reduce the heat to low and let the soup simmer gently for 15 minutes without lifting the lid. This allows the dumplings to cook through via steam. Test one dumpling by inserting a toothpick; if it comes out clean, they’re done.
Finish and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Garnish with chopped parsley and serve hot.

Notes

Avoid flaky-layer biscuit dough—it tends to fall apart in the soup. Buttermilk or classic varieties work best. Don’t skip flouring the biscuit pieces; it helps them hold their shape and prevents clumping. To keep the dumplings light and fluffy, resist the urge to open the lid while they cook. The steam is key.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1/10 of recipe
Calories: 371
Sugar: 5.4 g
Sodium: 1020.7 mg
Fat: 21.8 g
Saturated Fat: 12.4 g
Unsaturated Fat: 7.6 g
Trans Fat: 0.3 g
Carbohydrates: 31.5 g
Fiber: 2.5 g
Protein: 13.2 g
Cholesterol: 62.3 mg