Chicken Dumpling Soup Biscuits
A comforting American classic featuring tender chicken and soft biscuits simmered together in a rich, creamy broth with vegetables and savory seasonings for a hearty meal.
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.