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Soup (with refrigerated biscuit dough!) Recipe

Soup (with refrigerated biscuit dough!) Recipe
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★★★★★

5 from 15 reviews

A comforting and hearty One Pot Chicken Dumpling Soup made easy with refrigerated biscuit dough. This creamy soup combines tender shredded chicken, fresh vegetables, aromatic herbs, and fluffy biscuit dumplings for a perfect weeknight dinner that requires minimal effort but delivers maximum flavor.

Ingredients

Scale

Sauté Base

  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • Kosher salt
  • Fresh cracked pepper

Seasonings and Aromatics

  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried sage leaves
  • 1 teaspoon fresh thyme leaves (optional)
  • 2 bay leaves

Thickening Agents

  • 3 tablespoons flour + extra for tossing biscuit dough

Liquid Ingredients

  • 4 cups chicken broth
  • 2 cups heavy cream

Main Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 cup frozen peas
  • 16.3 oz refrigerated biscuit dough

Garnish

  • Fresh chopped parsley

Instructions

  1. Prepare the base: Melt butter in a large pot over medium-high heat. Add diced onion, sliced celery, sliced carrots, and season with a couple large pinches of kosher salt and fresh cracked pepper. Cook, stirring frequently, for about 8 minutes until vegetables are softened.
  2. Prepare biscuit dough: Using a sharp kitchen scissors or knife, cut each biscuit into 6 pieces. Toss the pieces lightly in a thin layer of flour and set aside for later use.
  3. Add aromatics and herbs: Reduce heat to medium and add minced garlic, Italian seasoning, dried sage, optional fresh thyme, and add additional salt and pepper to taste. Stir to combine and cook until fragrant.
  4. Make the roux: Sprinkle in 3 tablespoons of flour and stir constantly until well combined with the vegetables and butter mixture. Cook for 1 minute to remove raw flour taste.
  5. Deglaze and add liquids: Pour in a small amount of chicken broth to deglaze the pan, scraping up all the flavorful bits from the bottom. Then add the remaining broth and stir well.
  6. Add main ingredients: Stir in shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves. Gently mix everything together.
  7. Bring to simmer: Increase heat to medium-high and bring the soup to a gentle simmer.
  8. Add biscuit dough dumplings: Carefully float the floured biscuit dough pieces on top of the simmering soup, ensuring they sit on the surface and are not submerged.
  9. Cook dumplings: Cover the pot and reduce heat to low. Let the soup gently simmer for about 15 minutes, avoiding lifting the lid to trap steam. The dumplings are done when a toothpick inserted into one comes out clean.
  10. Finish and season: Remove bay leaves. Taste the soup and season generously with salt and fresh cracked pepper. Garnish with freshly chopped parsley before serving.

Notes

  • Using refrigerated biscuit dough saves time but you can use homemade dumpling dough if preferred.
  • Do not submerge the dumplings fully into the broth; they should float on top to cook properly.
  • Be sure to not lift the lid during the cooking time, as the steam is essential for baking the dumplings through.
  • If you want a lighter soup, substitute half-and-half for heavy cream or reduce cream amount.
  • Leftovers reheat well but dumplings may soften; reheat gently on the stove.

Nutrition

Keywords: chicken dumpling soup, one pot meals, easy chicken soup, biscuit dough dumplings, creamy chicken soup, rotisserie chicken recipes

Find it online: https://dailysimplerecipe.com/soup-with-refrigerated-biscuit-dough-recipe/