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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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This One Pot Chicken Dumpling Soup is the ultimate comfort food made easy. With tender rotisserie chicken, hearty vegetables, fluffy dumplings made from refrigerated biscuit dough, and a creamy, herb-infused broth, this soup delivers all the cozy, homemade flavors you crave—without spending hours in the kitchen.

Ingredients

Scale

  • 4 tablespoons butter

  • 1 small yellow onion, diced

  • 1 cup carrots, sliced

  • 1 cup celery, sliced

  • 6 cloves garlic, minced

  • 1 tablespoon Italian seasoning

  • 2 teaspoons dried sage

  • 1 teaspoon fresh thyme leaves (optional)

  • 3 tablespoons all-purpose flour (plus more for tossing biscuits)

  • 4 cups chicken broth

  • 2 cups shredded rotisserie chicken

  • 2 cups heavy cream

  • 1 cup frozen peas

  • 2 bay leaves

  • 1 (16.3 oz) can refrigerated biscuit dough

  • Kosher salt, to taste

  • Freshly cracked black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  • Sauté the Vegetables
    Melt the butter in a large pot over medium-high heat. Add onion, carrots, celery, and a generous pinch of salt and pepper. Cook for about 8 minutes, stirring often, until softened.

  • Prepare the Dumplings
    Cut each biscuit into 6 pieces using a sharp knife or kitchen shears. Toss lightly in flour and set aside.

  • Build the Flavor Base
    Reduce heat to medium. Add garlic, Italian seasoning, sage, thyme, and another pinch of salt and pepper. Stir for 30 seconds until fragrant.

  • Thicken the Soup
    Sprinkle flour over the vegetables and stir well. Cook for 1 minute, stirring constantly.

  • Add Liquids & Chicken
    Slowly pour in a small amount of chicken broth to deglaze the pot, scraping up browned bits. Stir in remaining broth, shredded chicken, heavy cream, frozen peas, and bay leaves.

  • Simmer
    Bring the soup to a gentle simmer over medium-high heat.

  • Cook the Dumplings
    Gently place the floured biscuit pieces on top of the soup—do not submerge. Cover, reduce heat to low, and simmer for 15 minutes without lifting the lid.

  • Finish & Serve
    Check dumplings for doneness with a toothpick. Season generously with salt and pepper. Garnish with fresh parsley and serve warm.

Notes

  • Don’t lift the lid while dumplings cook—steam is essential

  • Season generously at the end for best flavor

  • Use rotisserie chicken to save time

  • Cut dumplings evenly so they cook at the same rate

  • Simmer gently to keep dumplings fluffy

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