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A cozy and comforting chicken dumpling soup made easy with shredded rotisserie chicken and refrigerated biscuit dough, featuring a creamy, herb-scented broth and tender veggies, ready in about 40 minutes.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 1 can refrigerated biscuit dough (cut each biscuit into 6 pieces and toss lightly in flour)
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 medium carrot, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried sage
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons all-purpose flour (for roux and tossing biscuit pieces)
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cut each refrigerated biscuit into six pieces using sharp kitchen shears.
  2. Lightly toss biscuit pieces in flour, shaking off excess to prevent sticking.
  3. In a large pot, sauté the chopped onion, celery, and carrot over medium heat until softened, about 5-7 minutes.
  4. Add minced garlic, Italian seasoning, dried sage, and fresh thyme; cook until fragrant, about 1 minute.
  5. Sprinkle 3 tablespoons of flour over the vegetables and stir to form a roux; cook for 1-2 minutes.
  6. Gradually pour in the chicken broth while scraping up any browned bits from the bottom of the pot to deglaze.
  7. Add shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves; stir to combine.
  8. Bring the soup to a gentle simmer.
  9. Carefully drop the floured biscuit pieces on top of the simmering broth without pushing them under so they float and steam.
  10. Cover and simmer gently for about 15 minutes, until dumplings have puffed and cooked through.
  11. Test a dumpling with a toothpick; if it doesn’t come out clean, cover and simmer a few more minutes.
  12. Season the soup with salt and black pepper to taste.
  13. Remove bay leaves and garnish with fresh parsley before serving.

Notes

Use sharp kitchen shears to cut biscuits quickly and evenly., Tossing dumplings in flour prevents sticking and helps create a light crust., Resist lifting the lid while dumplings cook to keep steam trapped for perfect cooking., Season generously with salt to enhance flavors., Dumplings should swell two to three times their original size when done., Leftover soup can be stored up to a week in the fridge; keep dumplings separate for best texture., Reheat gently on stove or microwave, adding broth or cream if soup thickens too much., For gluten-free, use gluten-free biscuit dough or dumpling batter with gluten-free flour blends., Dairy alternatives like half-and-half, milk, or coconut milk can be used with flavor adjustments., Optional additions include mushrooms, leeks, diced potatoes, or spinach added at appropriate stages.

Nutrition

Find it online: https://mamapantry.com/rotisserie-chicken-dumpling-soup/