Description
Hearty, comforting chicken dumpling soup made in one pot using refrigerated biscuit dough for easy, fluffy dumplings. A weeknight-friendly comfort food recipe.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds (about 1 cup)
- 3 celery stalks, chopped (about 3/4 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 bay leaf
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1 tube (16.3 oz) refrigerated buttermilk biscuits
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Heat olive oil in large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until vegetables soften.
- 2. Add garlic, thyme, and rosemary. Stir constantly for 30 seconds until fragrant.
- 3. Sprinkle flour over vegetables and stir to coat. Cook 2-3 minutes, stirring frequently.
- 4. Gradually add chicken broth, stirring constantly. Add bay leaf and bring to gentle boil.
- 5. Add chicken pieces and reduce heat to medium-low. Simmer 15-20 minutes until chicken is cooked through.
- 6. Cut biscuits into quarters while soup simmers.
- 7. Remove bay leaf and stir in peas and cream.
- 8. Bring to gentle boil and drop in biscuit pieces. Cover with tight-fitting lid.
- 9. Reduce heat to low and cook 12-15 minutes without lifting lid.
- 10. Remove lid and gently stir. Season with salt and pepper.
- 11. Serve in bowls garnished with fresh parsley.
Notes
Store leftovers in refrigerator up to 3 days. Soup will thicken when cold – add broth when reheating. Don’t lift lid while dumplings cook to ensure proper steaming.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g