One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
Enjoy a quick and comforting meal with One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!). Perfect for busy weeknights—try it today!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 16.3 oz refrigerated biscuit dough
- 2 cups heavy cream
- 1 cup frozen peas
- 2 bay leaves
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley
Instructions
- Melt butter in a large pot over medium-high heat. Add onion, carrots, celery, salt, and pepper; sauté until softened.
- Stir in garlic and herbs; cook until fragrant.
- Sprinkle flour over the mixture and stir well.
- Slowly add chicken broth while scraping the bottom of the pot.
- Mix in shredded chicken, heavy cream, frozen peas, and bay leaves; bring to a simmer.
- Cut biscuit dough into pieces and arrange on top of the soup without submerging.
- Cover and simmer on low for about 15 minutes until dumplings are cooked through.
- Adjust seasoning if necessary and serve garnished with fresh parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 75mg