One Pot Chicken Dumpling Soup (with refrigerated biscuit dough)
Enjoy cozy flavors with this One Pot Chicken Dumpling Soup (with refrigerated biscuit dough) that’s ready in just 40 minutes. Try it today!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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
- 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
- 16.3 oz. refrigerated biscuit dough
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley
Instructions
- In a large pot, melt the butter over medium-high heat. Add onion, carrot, celery, salt, and pepper; sauté for about 8 minutes until soft.
- Stir in minced garlic, Italian seasoning, sage, and another pinch of salt and pepper.
- Sprinkle in flour; mix well and cook for about 1 minute.
- Pour in chicken broth while scraping the bottom of the pot to deglaze. Stir in shredded chicken, heavy cream, frozen peas, and bay leaves.
- Bring to a gentle simmer; float biscuit pieces on top without submerging them.
- Cover and simmer on low heat for about 15 minutes or until dumplings are cooked through.
- Season with salt and pepper; garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg