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Soup (with refrigerated biscuit dough!) Recipe

Soup (with refrigerated biscuit dough!) Recipe
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★★★★★

4.9 from 22 reviews

A comforting and hearty One Pot Chicken Dumpling Soup made easy with refrigerated biscuit dough for fluffy dumplings. This creamy soup features tender rotisserie chicken, fresh vegetables, and fragrant herbs, perfect for a cozy meal any day.

Ingredients

Scale

Soup Base

  • 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 + more for tossing the biscuits
  • 4 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • 2 cups heavy cream
  • 1 cup frozen peas
  • 2 bay leaves
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chopped parsley, for garnish

Dumplings

  • 16.3 oz refrigerated biscuit dough

Instructions

  1. Prepare the base: Melt butter in a large pot over medium-high heat. Add diced onion, sliced celery, sliced carrots, and season with a couple large pinches of kosher salt and freshly cracked pepper. Cook, stirring frequently, for about 8 minutes until vegetables soften.
  2. Toss biscuit dough: Cut each refrigerated biscuit into 6 pieces using kitchen shears or a knife. Toss the pieces lightly in flour to prevent sticking.
  3. Add aromatics and herbs: Reduce heat to medium. Add minced garlic, Italian seasoning, dried sage, fresh thyme (if using), and season again with salt and pepper. Stir to combine.
  4. Make the roux: Sprinkle 3 tablespoons of flour over the vegetables and herbs. Stir constantly and cook for 1 minute to eliminate the raw flour taste.
  5. Deglaze the pot: Pour in enough chicken broth to deglaze the pan, scraping up any browned bits from the bottom to add flavor. Then add the remaining broth and stir well.
  6. Add main ingredients: Stir in shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves. Gently combine everything.
  7. Simmer: Bring the soup to a simmer over medium-high heat.
  8. Add dumplings: Carefully float the floured biscuit dough pieces on top of the simmering soup, ensuring they are not submerged.
  9. Cook dumplings: Cover the pot and reduce heat to low. Let the soup gently simmer for about 15 minutes, or until dumplings are cooked through. Test by inserting a toothpick into a dumpling; it should come out clean.
  10. Season and serve: Remove bay leaves, adjust seasoning with kosher salt and freshly cracked pepper to taste. Garnish with fresh chopped parsley and serve hot.

Notes

  • For an herb variation, substitute fresh thyme with rosemary or rosemary with sage depending on your preference.
  • Using refrigerated biscuit dough significantly cuts down prep time while still making fluffy dumplings.
  • Do not submerge the dumplings in the broth; they need to float on top to cook properly.
  • If you prefer a thicker soup, add an extra tablespoon of flour before adding the broth.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop to avoid breaking down the dumplings.

Nutrition

Keywords: one pot chicken dumpling soup, easy chicken soup, biscuit dough dumplings, comforting chicken soup, creamy chicken soup, quick chicken dumplings

Find it online: https://freshrecipehub.com/soup-with-refrigerated-biscuit-dough-recipe/