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One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)

One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
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If you’re craving a heartwarming meal that fills your belly and warms your soul, look no further than this One Pot Chicken Dumpling Soup with refrigerated biscuit dough! This family-favorite recipe combines tender chicken, soft dumplings, and a medley of vegetables simmered in a creamy broth, all ready in just 40 minutes. Perfect for busy weeknights or cozy gatherings, this soup is not only delicious but also incredibly comforting. Each spoonful offers the delightful combination of flavors and textures that will have you coming back for more.

Ingredients

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  • 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
  • 4 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • 2 cups heavy cream
  • 16.3 oz refrigerated biscuit dough
  • Fresh chopped parsley

Instructions

  1. In a large pot, melt butter over medium-high heat. Sauté onion, carrots, and celery for about 8 minutes until softened.
  2. Cut biscuit dough into quarters and toss lightly in flour to prevent sticking.
  3. Add garlic, Italian seasoning, sage, salt, and pepper to the pot. Stir in flour to thicken.
  4. Deglaze with chicken broth, scraping up flavorful bits from the bottom.
  5. Stir in shredded chicken, heavy cream, frozen peas, and bay leaves. Bring to a simmer.
  6. Gently place biscuit dough on top of the soup without submerging them. Cover and reduce heat to low; cook for about 15 minutes.
  7. Season with salt and pepper before serving. Garnish with fresh parsley.

Nutrition

Find it online: https://simpleeatsdaily.com/one-pot-chicken-dumpling-soup-with-refrigerated-biscuit-dough/