One Pot Chicken Dumpling Soup (with refrigerated biscuit dough)
Enjoy cozy nights with this One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!) that’s easy to make and absolutely delicious. Try it tonight!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: One-Pot
- Cuisine: American
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
- 3 tablespoons flour + more for tossing the 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
- Fresh cracked pepper
- Fresh chopped parsley
Instructions
- In a large pot, melt butter over medium-high heat. Add onion, celery, carrots, salt, and pepper; cook until softened (approximately 8 minutes).
- Stir in minced garlic, Italian seasoning, sage, and flour; cook for another minute.
- Deglaze the pot with chicken broth and mix well.
- Add shredded chicken, heavy cream, frozen peas, and bay leaves; stir gently.
- Bring to a gentle simmer before adding floured biscuit pieces on top.
- Cover and let simmer for about 15 minutes until dumplings are cooked through.
- Season with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg