Nothing beats the cozy embrace of a warm bowl of chicken dumpling soup with biscuits on a chilly day. This comforting dish combines tender shredded chicken, fresh vegetables, and hearty biscuits simmered in a creamy seasoned broth, creating a rich and satisfying meal that feels like a loving hug in every spoonful.
Whether you’re seeking a quick weeknight dinner or a soothing dish to warm up your soul, this recipe is so simple and approachable that even beginner cooks will feel confident making it. From the golden sautéed veggies to the luscious cream-infused broth, every step brings you closer to a timeless American comfort food classic.
- Combines the convenience of rotisserie chicken with scratch-seasoned vegetables for quick prep.
- Pillowy canned biscuits add fluffy dumplings without extra dough-making effort.
- Creamy broth enriched with cream of chicken soup and heavy cream for indulgent comfort.
- Perfect one-pot meal that’s beginner-friendly and ready in just 35 minutes.
Ingredients
- Olive Oil: Smooth and heart-healthy oil used to gently sauté vegetables, enhancing flavor and aroma.
- Carrots: Peeled and diced to add natural sweetness and vibrant color to the soup base.
- Onion: Finely diced to provide depth and savory notes that enrich the broth.
- Celery: Diced crisp stalks contribute freshness and subtle bitterness for balanced flavor.
- Garlic Cloves: Minced to infuse the soup with fragrant, savory undertones and enhance complexity.
- Chicken Broth: The flavorful liquid foundation that forms a rich, hearty base for the soup.
- Cream of Chicken Soup: Adds creamy thickness and classic comfort taste to the broth.
- Heavy Cream: Provides silky richness that rounds out the soup’s texture and flavor.
- Frozen Peas: Brings bursts of sweetness and a pop of color, added for freshness and balance.
- Rotisserie Chicken: Pre-cooked shredded chicken makes the recipe quick and adds tender protein.
- Pillsbury Grands Southern Homestyle Biscuits: Quartered biscuit dough that cooks in the soup, creating soft, fluffy dumplings.
- Salt and Pepper: Essential seasonings used to enhance all flavors to taste.
- Onion Powder: Amplifies savory onion notes for a well-rounded depth.
- Garlic Powder: Boosts the garlic flavor, complementing the fresh minced garlic.
- Poultry Seasoning: Classic blend of herbs that elevates the chicken flavor with warmth and aroma.
Instructions
- Warm and Sauté the Vegetables
Heat olive oil in a large pot over medium heat until shimmering. Add diced carrots, celery, and onion, cooking until softened and fragrant, about 5-7 minutes. This step develops the flavor base by tenderizing the vegetables and releasing their natural sweetness to enhance the broth.
- Add Garlic and Build Aroma
Stir in minced garlic and cook for 30 seconds just until fragrant. Garlic burns quickly, so adding it last prevents bitterness while injecting the noodle with deep, savory aroma that melds perfectly with the veggies.
- Incorporate Liquids and Seasonings
Pour in chicken broth, cream of chicken soup, and heavy cream. Stir well until the cream of chicken soup dissolves seamlessly and the broth is smooth. Season with salt, pepper, garlic powder, onion powder, and poultry seasoning. Bringing this mixture to a gentle simmer fuses the flavors and forms a creamy, luscious base.
- Add Peas and Chicken
Mix in frozen peas and shredded rotisserie chicken, stirring to distribute evenly. The peas add vibrant color and subtle sweetness while the chicken enriches the soup with hearty protein and savory depth, making it satisfying and nourishing.
- Cook Biscuits as Dumplings
Add quartered canned biscuits gently into the simmering soup, stirring once but carefully to submerge them. Let the soup simmer uncovered until the biscuits puff up and cook through into tender, fluffy dumplings, absorbing the flavorful broth for a perfect bite.
- Rest and Serve
Once cooked, remove the pot from heat and let the soup rest for 10 minutes. This resting period lets the flavors meld together and allows the dumplings to finish setting, ensuring every spoonful is creamy, comforting, and deliciously satisfying.
- Use fresh rotisserie chicken for ease, or substitute with cooked shredded chicken breast or thighs.
- Do not over-stir after adding biscuits to prevent them from falling apart.
- Adjust cream and seasoning to your preference for a thicker or lighter soup.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. Biscuits may soften after refrigeration but remain delicious.
Serving Suggestions
Serve this comforting chicken dumpling soup warm garnished with fresh parsley or chives. Pair with a crisp green salad or crusty bread for a satisfying meal perfect for cold evenings.
- For a gluten-free option, substitute biscuit dough with gluten-free alternatives or homemade dumplings.
- Fresh herbs such as thyme or rosemary can be added for extra aroma and flavor complexity.
- Use low-sodium chicken broth to control salt levels, adjusting seasoning at the end.
FAQs
- Can I make this soup without canned biscuits?
Yes, you can use homemade biscuit dough or traditional dumpling dough. Adjust cooking time accordingly until dumplings are cooked through and tender.
- Is it possible to freeze this soup?
Freezing is not recommended due to the creamy base and biscuits, which may become soggy upon thawing. Instead, refrigerate for best quality.
- Can I use fresh peas instead of frozen?
Yes, fresh peas work great—add them at the same step and cook until tender to maintain their sweetness and texture.
- What if I don’t have cream of chicken soup?
Substitute with a homemade roux and chicken broth base, or use cream of mushroom soup if preferred for different flavor.
- How do I make this soup thicker?
Add a tablespoon of cornstarch mixed with cold water during the simmer step or reduce the broth slightly by simmering longer uncovered.
- Can I use raw chicken instead of rotisserie chicken?
Yes, but you’ll need to cook the raw chicken thoroughly in the broth before adding the biscuits and peas, increasing cooking time.
- Are there vegetarian alternatives?
Substitute vegetable broth and use plant-based cream and biscuit dough for a vegetarian adaptation, omitting the chicken.
Chicken Dumpling Soup Biscuits
Equipment
- 1 Large stock pot
Ingredients
- 2 tablespoons olive oil
- 3 large carrots peeled and diced
- 3-4 ribs celery diced
- 1 small onion diced
- 3 cloves garlic minced
- 32 ounces chicken broth
- 10.5 ounces cream of chicken soup
- 1 cup heavy cream
- 1 cup frozen peas
- 1 large rotisserie chicken shredded
- 1 can Pillsbury Grands Southern Homestyle Biscuits quartered
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large stock pot over medium heat. Add carrots, celery, and onion, and sauté until softened, about 5 to 7 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, cream of chicken soup, and heavy cream. Stir until smooth and combined.
- Season with salt, pepper, poultry seasoning, garlic powder, and onion powder. Bring the mixture to a gentle simmer.
- Stir in frozen peas and shredded rotisserie chicken.
- Add the quartered biscuits to the pot and gently stir once to submerge them.
- Simmer uncovered until dumplings are fully cooked and tender, then remove from heat and let rest for 10 minutes before serving.
Notes
- Use leftover rotisserie chicken for convenience.
- Biscuits act as dumplings; avoid stirring too much to keep them intact.
- Store leftovers in refrigerator for up to 3 days.
- For thicker soup, reduce broth to 24 ounces.
