One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
Enjoy cozy nights with this One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)—a quick and delicious meal that satisfies all cravings!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately four people 1x
- 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
- 3 tablespoons flour (plus more for biscuits)
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 2 cups heavy cream
- 1 cup frozen peas
- 16.3 oz. refrigerated biscuit dough
Instructions
- Melt butter in a large pot over medium-high heat. Add onion, carrots, celery, salt, and pepper; sauté for about 8 minutes until softened.
- Cut biscuits into six pieces, toss lightly in flour to prevent sticking.
- Add minced garlic and seasonings; stir for one minute.
- Sprinkle in flour while stirring continuously for one minute.
- Deglaze with chicken broth, scraping up any bits from the pot.
- Stir in shredded chicken, cream, peas, and bay leaves; bring to simmer.
- Carefully place floured biscuit pieces on top without submerging them; cover and reduce heat to low.
- Simmer for about 15 minutes without lifting the lid until dumplings are cooked through.
- Season with salt and pepper; garnish with parsley before serving.
Nutrition
- Serving Size: Approximately 1.5 cups (360g)
- Calories: 520
- Sugar: 5g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 105mg