Soup (with refrigerated biscuit dough!) Recipe

If you are craving comfort in a bowl that hugs you from the inside out, this One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!) is exactly what you need. Imagine tender chicken and vibrant vegetables swimming in a rich, creamy broth while fluffy dumplings made from refrigerated biscuit dough float on top, soaking up all those savory flavors. It’s a cozy, soul-satisfying dish that comes together in just one pot, making dinner both easy and incredibly delicious. Every spoonful is a delightful contrast of textures and the kind of home-cooked magic that warms your heart and kitchen alike.

Ingredients You’ll Need

These ingredients are straightforward and pantry-friendly, yet each plays a crucial role in building the depth, texture, and color that make this soup truly unforgettable. From butter for richness to fresh herbs for brightness, every bite comes alive because of their perfect balance.

• Butter: Provides a luscious base and a touch of richness to cook the veggies in.
• Yellow onion: Adds sweetness and a savory foundation when sautéed.
• Carrots: Give gentle sweetness and brightness with their vibrant color.
• Celery: Brings aromatic freshness and a slight crunch.
• Garlic: Infuses warm, pungent flavor essential to any good chicken soup.
• Italian seasoning: Offers a harmonious blend of herbs that elevate the soup’s profile.
• Dried sage and fresh thyme: Earthy and fragrant notes that complement chicken perfectly.
• Flour: Thickens the soup while helping the dumplings hold their shape.
• Chicken broth: The savory liquid heart of this soup, rich and comforting.
• Shredded rotisserie chicken: Saves time and adds tender, flavorful protein.
• Heavy cream: Makes the broth luxuriously creamy and smooth.
• Frozen peas: Bursts of sweet freshness frozen at peak flavor.
• Bay leaves: Impart subtle herbal depth during simmering.
• Refrigerated biscuit dough: The star ingredient that transforms this soup into a hearty, flaky, and foolproof meal.
• Kosher salt and cracked pepper: Essential seasonings that bring all flavors into perfect harmony.
• Fresh chopped parsley: Adds a bright, fresh finish and a splash of green color.

How to Make Soup (with refrigerated biscuit dough!)

Step 1: Sauté the Vegetables

Start by melting butter in a large pot over medium-high heat, then add diced onion, sliced carrots, and celery. Season with salt and pepper to build layers of flavor from the very beginning. Cook while stirring frequently until the veggies are softened and fragrant—about 8 minutes. This step is critical for developing the base of your soup.

Step 2: Prepare and Flour the Biscuit Dough

Cut each refrigerated biscuit into six pieces. Using kitchen shears works wonderfully here for a clean cut. Toss the biscuit pieces lightly in flour, which helps give the dumplings a slight crust and keeps them from sticking together once added. This is one of the easiest ways to make luscious dumplings without any extra fuss.

Step 3: Add Herbs, Flour, and Garlic

Reduce the heat to medium before tossing in garlic, Italian seasoning, dried sage, fresh thyme, and a bit more salt and pepper. Stir everything for a moment, then sprinkle in flour, mixing it through the vegetables to cook the flour taste out. This step thickens the soup and ensures the flavors meld beautifully.

Step 4: Deglaze and Build the Soup Base

Pour in some chicken broth to deglaze the pot, scraping up all the golden bits from the bottom—they’re full of flavor. Slowly add the remaining broth and bring everything together. These bits are like a secret ingredient adding richness and depth to your soup.

Step 5: Add Chicken, Cream, Peas, and Bay Leaves

Stir in shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves. The cream adds silkiness, peas add bursts of sweetness, and the bay leaves deepen the aromatics. Gently combine to keep pieces of chicken tender and peas intact.

Step 6: Simmer and Add the Biscuit Dumplings

Bring the soup to a simmer over medium-high heat, then carefully add the floured biscuit dough pieces on top, letting them float rather than submerge. Cover the pot, reduce heat to low, and let them cook gently for about 15 minutes. Resist the urge to lift the lid too often—you want the dumplings to steam perfectly. They’re done when a toothpick comes out clean.

Step 7: Season and Finish

Give the soup a final taste and season generously with salt and cracked pepper, making sure every bite bursts with balanced flavor. Sprinkle fresh parsley over the top for a bright, fresh pop before serving. Your cozy, comforting soup (with refrigerated biscuit dough!) is now ready to delight!

How to Serve Soup (with refrigerated biscuit dough!)

Garnishes

A sprinkle of fresh parsley is simple yet transformative, adding a fresh, herby finish. If you’re feeling extra indulgent, a small drizzle of olive oil or a sprinkle of Parmesan can also enrich the flavors and add a lovely texture contrast.

Side Dishes

This soup shines on its own, but if you want to go the extra mile, crusty bread or a crisp green salad with a zesty vinaigrette pairs beautifully to balance richness. Roasted vegetables or a light fruit salad also make lovely companions without overwhelming the soup’s delicate notes.

Creative Ways to Present

Serve the soup in deep bowls with an extra biscuit dumpling perched on the side for dipping. You could also ladle the soup into hollowed-out bread bowls for added rustic charm. For gatherings, a large, pretty crockpot display invites everyone to help themselves, making the experience as warm and inviting as the soup itself.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring to airtight containers. Stored in the fridge, it will keep fresh for up to 3 days. The biscuit dumplings may soften but will remain tasty—give the soup a gentle stir before reheating to blend the flavors again.

Freezing

Freezing soup with dumplings can affect their texture, so it’s best to freeze the soup and biscuit dough separately, if possible. Freeze the soup without dumplings for up to 3 months in a freezer-safe container. When ready to enjoy, thaw overnight and cook fresh biscuit dough on the stovetop or bake them separately.

Reheating

Warm your soup gently over medium-low heat, stirring occasionally. Avoid boiling once the cream is added to prevent curdling. If leftover dumplings are soft, freshen them up in the oven or toast them lightly on a pan before adding to the soup for serving.

FAQs

Can I use homemade biscuit dough instead of refrigerated?

Absolutely! Homemade biscuit dough will bring more personal flair and you can tweak the seasoning as you like. Just make sure the dough is firm enough to hold shape while simmering in the soup.

Is it possible to make this soup vegetarian?

Yes! Swap chicken broth for vegetable broth and omit the chicken, or replace it with hearty mushrooms or beans. The dumplings still work wonderfully and the creamy base remains comforting without meat.

How do I prevent the dumplings from sticking together in the pot?

Tossing the biscuit dough pieces lightly in flour helps keep them separate. Adding them gently so they float rather than sink also gives them room to puff up individually.

Can I prepare this soup without heavy cream?

You can substitute heavy cream with half-and-half or a non-dairy milk like coconut cream, but be aware it might slightly change the soup’s richness and texture. Adjust seasoning accordingly.

What is the best way to reheat the soup without losing dumpling texture?

Reheat gently over low heat and avoid prolonged boiling, which can turn dumplings gummy. If dumplings soften too much, consider baking or toasting new biscuits to add as dumpling alternatives.

Final Thoughts

This Soup (with refrigerated biscuit dough!) is pure comfort that never fails to impress with its simplicity and heartwarming flavor. It’s an ideal meal for those chilly evenings when you want something easy yet substantial and utterly satisfying. I wholeheartedly encourage you to give it a try—you just might find your new favorite weeknight dinner that feels like a warm hug in a bowl.

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