Chicken Dumpling Soup
Hola! If there’s one dish that instantly wraps you in comfort, it’s a steaming bowl of creamy chicken dumpling soup. Growing up in Orlando, some of my best memories were in the kitchen with my mama and abuela, learning how food connects us through love and tradition. While this recipe isn’t Mexican, it brings that same warmth to the table. Using rotisserie chicken and refrigerated biscuit dough, this one pot chicken dumpling soup is a cozy, creamy shortcut meal that tastes like it simmered all day. With every bite, you’ll get tender chicken, fluffy dumplings, and a herby broth that feels like home. This creamy chicken soup with dumplings is perfect for chilly nights, busy weeknights, or anytime you crave a hug in a bowl.
Quick Recipe Overview
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 8–10 |
| Difficulty | Easy |
| Cuisine | American |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Comfort food made easy: With rotisserie chicken and refrigerated biscuit dough, you get all the cozy flavors without hours of work.
- One pot wonder: Everything cooks in one large pot, which means easy prep and even easier cleanup.
- Fluffy dumplings: Tossing the biscuit dough in flour ensures perfectly cooked, fluffy dumplings that won’t stick together.
- Creamy, herby broth: A mix of Italian seasoning, sage, thyme, and cream creates a broth that’s rich and deeply flavorful.
- Family-friendly: Kids love the pillowy dumplings and creamy texture, while adults enjoy the hearty and filling balance.
One Pot Chicken Dumpling Soup With Biscuit Dough
- Total Time: 40 minutes
- Yield: 8–10 1x
Description
A cozy, creamy one pot chicken dumpling soup made with rotisserie chicken and biscuit dough for an easy comfort food dinner. Tender dumplings float in a rich herby broth—perfect for chilly nights!
Ingredients
- 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
- 1 teaspoon fresh thyme leaves (optional)
- 3 tablespoons 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
- 16.3 oz refrigerated biscuit dough
- Kosher salt
- Fresh cracked pepper
- Fresh chopped parsley
Instructions
1. Melt butter in a large pot over medium-high heat. Add onion, celery, and carrot with salt and pepper, cooking about 8 minutes until softened.
2. Cut biscuit dough into 6 pieces each. Toss pieces lightly in flour so they don’t stick together.
3. Reduce heat to medium. Stir in garlic, Italian seasoning, sage, thyme, salt, and pepper. Cook 1 minute.
4. Add flour and stir well, cooking for another minute to eliminate raw flour taste.
5. Pour in a splash of broth to deglaze, scraping up any browned bits. Add remaining broth.
6. Stir in shredded chicken, heavy cream, peas, and bay leaves. Mix gently.
7. Bring soup to a gentle simmer. Place biscuit dough pieces on top of soup, floating rather than submerging.
8. Cover pot and reduce heat to low. Simmer 15 minutes, without peeking, until dumplings are cooked through (a toothpick should come out clean).
9. Season generously with salt and pepper. Garnish with chopped parsley before serving.
Notes
Use kitchen shears to cut biscuits quickly and evenly.
Always flour biscuit dough so dumplings don’t clump while cooking.
Don’t lift the lid while dumplings cook, steam ensures fluffy results.
Season as you go for the best balanced flavor throughout.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1/10 of soup
- Calories: 371
- Sugar: 5.4 g
- Sodium: 1020.7 mg
- Fat: 21.8 g
- Carbohydrates: 31.5 g
- Fiber: 2.5 g
- Protein: 13.2 g
- Cholesterol: 62.3 mg
Ingredients
- 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
- 1 teaspoon fresh thyme leaves (optional)
- 3 tablespoons 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
- 16.3 oz refrigerated biscuit dough
- Kosher salt
- Fresh cracked pepper
- Fresh chopped parsley
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Rotisserie chicken | Save time by buying a pre-cooked chicken, just shred and use. |
| Biscuit dough | Use refrigerated dough for quick dumplings, cut into small pieces for even cooking. |
| Heavy cream | Adds richness, substitute half-and-half for a lighter version. |
| Italian seasoning | A pantry-friendly spice mix that blends well with chicken broth. |
| Sage | Dried sage works beautifully here, though fresh can be used too. |
| Carrots & celery | Slice evenly so they cook at the same speed and give balanced texture. |
| Bay leaves | Remember to remove before serving, they add depth but aren’t edible. |
| Peas | Frozen peas keep their bright color and sweetness even in a creamy broth. |
Step-by-Step Instructions
- Melt butter in a large pot over medium-high heat. Add onion, celery, and carrot with salt and pepper, cooking about 8 minutes until softened.
- Cut biscuit dough into 6 pieces each. Toss pieces lightly in flour so they don’t stick together.
- Reduce heat to medium. Stir in garlic, Italian seasoning, sage, thyme, salt, and pepper. Cook 1 minute.
- Add flour and stir well, cooking for another minute to eliminate raw flour taste.
- Pour in a splash of broth to deglaze, scraping up any browned bits. Add remaining broth.
- Stir in shredded chicken, heavy cream, peas, and bay leaves. Mix gently.
- Bring soup to a gentle simmer. Place biscuit dough pieces on top of soup, floating rather than submerging.
- Cover pot and reduce heat to low. Simmer 15 minutes, without peeking, until dumplings are cooked through (a toothpick should come out clean).
- Season generously with salt and pepper. Garnish with chopped parsley before serving.
Helpful Tips
- Use kitchen shears to cut biscuits quickly and evenly.
- Always flour biscuit dough so dumplings don’t clump while cooking.
- Don’t lift the lid while dumplings cook, steam ensures fluffy results.
- Season as you go for the best balanced flavor throughout.
Expert Tips for the Best Results
- Cut biscuits small: Smaller dumplings cook evenly and stay tender.
- Shake off excess flour: Too much flour thickens the broth more than needed.
- Use fresh herbs if available: Fresh thyme and parsley brighten the soup beautifully.
- Serve hot: Dumplings are best enjoyed straight from the pot while fluffy.
Recipe Variations
- Chicken Pot Pie Dumpling Soup: Add corn and green beans for that classic pot pie flavor.
- Spicy twist: Stir in a pinch of red pepper flakes for gentle heat.
- Lighter version: Use half-and-half instead of cream and less butter for a lighter broth.
- Turkey dumpling soup: Swap in shredded turkey for a great post-Thanksgiving meal.
Make Ahead & Freezer Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. You can also freeze the soup without dumplings for up to 2 months. When reheating frozen soup, add fresh biscuit dough during cooking so dumplings stay tender.
Serving Suggestions
Serve this creamy chicken and dumplings soup in wide bowls with plenty of fresh parsley sprinkled on top. Add warm crusty bread or a side salad for balance. A sprinkle of Parmesan cheese also complements the creamy broth beautifully.
Pairing Ideas
Pair with a crisp Chardonnay or a light Pinot Noir for adults. For non-alcoholic options, serve with iced tea or sparkling water with lemon. Garlic bread or a fresh garden salad makes an excellent side.
Storage and Reheating Tips
Refrigerate soup in an airtight container for 3 days. Reheat on the stovetop over medium-low heat until hot, adding a splash of broth if needed. Microwave in short bursts, stirring often to avoid overcooking the dumplings.
Frequently Asked Questions (FAQs)
Can I use homemade biscuit dough?
Yes, but keep pieces small so they cook evenly. Homemade dough may need a bit longer cooking.
Can I make this gluten-free?
Yes, use a gluten-free flour blend and gluten-free biscuit dough for dumplings.
What vegetables can I substitute?
Green beans, corn, or parsnips work well in place of peas and carrots.
Can I use leftover chicken?
Absolutely, any cooked chicken works as long as it’s shredded.
Do dumplings reheat well?
They soften a bit but still taste delicious. If freezing, add fresh dumplings when reheating.
Can I thin the soup if it’s too thick?
Yes, just add more chicken broth until you reach your desired consistency.
What’s the best pot to use?
A large, heavy-bottomed Dutch oven holds heat well and ensures even cooking.
Nutrition Information
| Serving Size | 1/10 of soup |
| Calories | 371 |
| Protein | 13.2 g |
| Carbohydrates | 31.5 g |
| Fat | 21.8 g |
| Fiber | 2.5 g |
| Sugar | 5.4 g |
| Cholesterol | 62.3 mg |
| Sodium | 1020.7 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This one pot chicken dumpling soup with biscuit dough is pure comfort in a bowl. Quick, creamy, and deeply satisfying, it’s a recipe that will warm your home and your heart. Try it once and it’ll become a family favorite on chilly evenings.
