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Chicken Dumpling Soup

A soul-soothing dish combining tender chicken, hearty veggies, and pillowy dumplings into a single pot, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded
  • 1 can refrigerated biscuit dough Cut into quarters before adding to the soup.
  • 4 cups chicken broth Use low-sodium for better control of seasoning.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 2 cups heavy cream
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. In a large pot, heat chicken broth over medium heat.
  2. Add carrots, celery, and onion, and cook until softened.
  3. Stir in shredded rotisserie chicken, heavy cream, garlic powder, thyme, salt, and pepper.
  4. Bring to a simmer.
  5. Cut the biscuit dough into quarters.
Cooking
  1. Drop the dough pieces into the soup, covering the top.
  2. Allow to simmer for about 10-15 minutes, or until the dumplings are cooked through.
  3. Serve hot, garnished with fresh parsley.

Notes

Make sure to keep the dumplings separate if making in advance. They’re best when fresh. Add a bay leaf for extra flavor during simmering but remember to remove it before serving.