One-Pot Chicken Dumpling Soup with Biscuits | Cozy Comfort in Every Bowl
A cozy one-pot soup featuring tender chicken, hearty vegetables, creamy broth, and soft biscuit dumplings – comfort in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Soup, One-Pot
- Method: Stovetop
- Cuisine: American
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 flour + 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 and freshly cracked pepper
- Fresh chopped parsley for garnish
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, celery, and garlic; sauté until vegetables are tender.
- Add Italian seasoning, sage, thyme, and 3 Tbsp flour; stir to coat vegetables and cook 1–2 minutes.
- Gradually add chicken broth, stirring constantly. Add shredded chicken and heavy cream; bring to a simmer.
- Add frozen peas and bay leaves. Season with salt and pepper to taste.
- Prepare dumplings: toss biscuit dough with a little flour, drop small pieces onto simmering soup.
- Cover and simmer until dumplings are cooked through, about 10–12 minutes.
- Remove bay leaves, sprinkle with fresh parsley, and serve warm.
Notes
- Use pre-cooked chicken to save time.
- Adjust seasoning to taste.
- Can substitute biscuit dough with homemade dumplings if preferred.