Description

This One Pot Chicken Dumpling Soup is the ultimate comfort food for cozy nights. Made with tender rotisserie chicken, a creamy broth, and pillowy biscuit dough dumplings, it’s a quick, soul-warming dinner that’s perfect for busy weeknights or lazy weekends. Best of all? It’s all made in one pot for easy cleanup and maximum flavor.

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 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
1 (16.3 oz) can refrigerated biscuit dough
Kosher salt and freshly cracked pepper, to taste
Fresh chopped parsley (for garnish)

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Instructions

In a large pot over medium-high heat, melt the butter. Add onion, carrots, and celery. Season with salt and pepper and sauté for about 8 minutes.
While vegetables cook, cut each biscuit into 6 pieces and toss with a little flour to prevent sticking.
Reduce heat to medium. Stir in garlic, Italian seasoning, sage, thyme, and more salt and pepper. Cook for 1 minute until fragrant.
Add 3 tablespoons flour and stir to coat the vegetables. Cook for 1 more minute.
Pour in a bit of broth to deglaze the pot, scraping the bottom. Add remaining broth, rotisserie chicken, cream, peas, and bay leaves. Stir well.
Bring to a gentle simmer.
Float biscuit dough pieces on top. Do not stir them in. Cover the pot, reduce heat to low, and simmer for about 15 minutes.
Check for doneness by inserting a toothpick into a dumpling—it should come out clean.
Season to taste, garnish with parsley, and serve hot.

Notes

Keep the lid on while dumplings steam for best results.

Thin the soup with extra broth if it thickens too much.

Peas can be replaced with corn or green beans.

Use half-and-half instead of cream for a lighter version.

For dairy-free, swap in coconut milk and vegan butter.

Leftovers can be refrigerated up to 4 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Plats
Method: One Pot
Cuisine: American