Soup (with refrigerated biscuit dough!) Recipe

If you’re craving ultimate comfort food that feels like a warm hug on a chilly day, this One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!) is the answer. It brings together tender shredded chicken, fresh veggies, and creamy broth all in one pot, topped off with fluffy, golden dumplings made from simple refrigerated biscuit dough. This soup isn’t just easy to make—it’s a game-changer for busy weeknights and those moments when you want a classic dish without the fuss. Trust me, once you try this twist on chicken and dumplings, it’ll become your favorite recipe to share.

Ingredients You’ll Need

These ingredients are staples that you might already have in your kitchen, each playing a vital role in building layers of flavor, texture, and color in this hearty soup.

• Butter: Creates a rich base that sautés the veggies perfectly and adds depth to the broth.
• Yellow onion: Adds sweetness and savory notes when caramelized just right.
• Carrots: Bring subtle sweetness and a lovely pop of orange that brightens the soup.
• Celery: Adds a fresh crunch and aromatic flavor to balance the creaminess.
• Garlic: Infuses the broth with a warm, inviting aroma.
• Italian seasoning: A blend that brings herby complexity and warmth.
• Dried sage leaves: Offers earthy, woodsy undertones that complement the chicken beautifully.
• Fresh thyme (optional): Adds a fragrant, fresh herbal lift to the dish.
• Flour: Acts as a thickener and helps form the perfect dumpling texture.
• Chicken broth: The flavorful liquid that unites all the ingredients.
• Shredded rotisserie chicken: Brings tenderness and convenience—perfect for busy days.
• Heavy cream: Gives the soup its luscious, creamy body that feels indulgent but comforting.
• Frozen peas: Add a sweet burst of green color and freshness.
• Bay leaves: Infuse subtle depth with their mildly floral, herbal aroma.
• Refrigerated biscuit dough: The star of the show for dumplings that are fluffy, quick, and utterly delicious.
• Kosher salt & fresh cracked pepper: Essential seasonings that elevate every flavor in the bowl.
• Fresh chopped parsley: Finishes the dish with brightness and a hint of color.

How to Make Soup (with refrigerated biscuit dough!)

Step 1: Preparing the Flavor Base

Start by melting butter in a large pot over medium-high heat. Toss in the diced onion, sliced celery, and carrots along with some salt and pepper. Let these veggies cook for about 8 minutes until they’re softened and fragrant, giving your soup a deep, comforting foundation.

Step 2: Season and Build Depth

Lower the heat to medium, then add in minced garlic, Italian seasoning, dried sage, and thyme if you’re using it. A couple generous pinches of salt and pepper go in here, too. Stir everything around as you sprinkle in flour to create a roux, cooking it for about a minute—this not only thickens the soup later but also melds the flavors beautifully.

Step 3: Deglaze and Add Liquids

Pour in enough chicken broth to scrape up all the delicious browned bits stuck to the bottom of the pot. This step is like magic for the flavor, so don’t rush! After that, stir in the rest of the broth.

Step 4: Add Chicken, Cream, and Peas

Stir in the shredded chicken, heavy cream, frozen peas, and bay leaves. Gently mix everything to combine while keeping the creamy, savory notes building. Bring this mixture up to a gentle simmer over medium-high heat.

Step 5: Adding the Biscuit Dumplings

Cut the refrigerated biscuit dough into smaller pieces—using kitchen shears makes this quick and easy. Toss these pieces lightly in flour to help them hold together, then carefully float them on top of the simmering soup without pushing them underwater. Cover the pot and turn the heat down low to let the dumplings steam and cook through for about 15 minutes. The dumplings will puff up into soft, golden pillows that are simply irresistible.

Step 6: Season and Finish

Once the dumplings are cooked (you can test by poking one with a toothpick—it should come out clean), taste the soup and add more salt and pepper if needed. Don’t be shy here; seasoning makes all the difference! Finally, sprinkle fresh parsley on top for a fresh herbal touch before serving.

How to Serve Soup (with refrigerated biscuit dough!)

Garnishes

Finishing your bowl with freshly chopped parsley is a classic touch that brightens flavors and adds a pop of color. For an extra boost, consider a sprinkle of grated Parmesan or a drizzle of melted butter on the dumplings to make them even more indulgent.

Side Dishes

This soup shines as a standalone meal, but if you want to add some sides, think simple and fresh—a crisp green salad with a tangy vinaigrette or crusty bread for dipping pairs beautifully without overpowering the soup’s delicate flavors.

Creative Ways to Present

For a fun twist, serve this soup in miniature bread bowls or wide-rimmed bowls to showcase those beautiful biscuit dumplings on top. You can also garnish individual bowls with a sprig of thyme or a swirl of cream for a cozy, restaurant-quality look right at home.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator. Because of the biscuit dumplings, the texture may soften over time, but reheating gently on the stove helps bring it back to life nicely. Consume within 2-3 days for the best taste and texture.

Freezing

This soup does not freeze particularly well once the biscuit dough has been added, as the dough changes texture. If you plan to freeze, consider freezing the soup base separately, then adding fresh biscuit dough when reheating.

Reheating

Warm leftover soup gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or cream while reheating can help restore the creamy consistency, and fresh herbs sprinkled on top after reheating will freshen the flavors nicely.

FAQs

Can I use homemade biscuit dough instead of refrigerated?

Absolutely! Using homemade biscuit dough works wonderfully and lets you customize flavors or textures. Just make sure your dough isn’t too wet so the dumplings stay fluffy and cook through evenly.

What type of chicken works best for this soup?

Rotisserie chicken is a fantastic shortcut here because it’s already cooked and flavorful. But shredded cooked chicken breast or thighs will also work beautifully for this recipe.

Can I make this soup dairy-free or lighter?

Yes! Use coconut milk or a dairy-free cream substitute instead of heavy cream. You can also try using less cream and more broth to keep it lighter without sacrificing flavor.

How do I know when the biscuit dumplings are fully cooked?

The best test is to gently poke a dumpling with a toothpick or skewer—if it comes out clean, the dumplings are done. Avoid lifting the lid too often as steam helps them cook properly.

Can I add more vegetables to this soup?

Definitely! Green beans, corn, or even mushrooms would be lovely additions. Just adjust cooking times so the veggies remain tender and flavorful without getting mushy.

Final Thoughts

This Soup (with refrigerated biscuit dough!) is a total crowd-pleaser that feels lovingly homemade even on your busiest days. It’s easy to prepare, comforting to eat, and offers that nostalgic chicken and dumplings goodness—but with an effortless twist that makes it accessible anytime. I hope you give this recipe a whirl and find yourself reaching for it again and again, just like I do when I need that perfect bowl of cozy happiness.

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