One Pot Chicken Dumpling Soup
A comforting and easy chicken dumpling soup made with rotisserie chicken and refrigerated biscuit dough, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Ingredients
- 1 rotisserie chicken, shredded
- 1 can refrigerated biscuit dough
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup heavy cream
- 2 tablespoons fresh herbs (such as parsley or thyme)
- Salt and pepper to taste
Instructions
- Prepare the broth: In a large pot, combine chicken broth, carrots, celery, and onion. Bring to a boil and let simmer for 10 minutes until the vegetables soften.
- Add chicken and cream: Stir in the shredded rotisserie chicken and heavy cream, mixing thoroughly to combine.
- Prepare dumplings: Cut the biscuit dough into small pieces and drop them into the simmering soup. Make sure they float on top for even cooking.
- Cook the dumplings: Allow the soup to cook for an additional 10-15 minutes, until the dumplings are puffed and cooked through, appearing lightly golden.
- Finish up: Stir in the fresh herbs and season with salt and pepper according to your taste.
- Serve: Ladle the soup into bowls while hot, ensuring each serving has plenty of dumplings and greens.
Notes
For a dairy-free option, replace heavy cream with coconut milk. Adjust ingredients based on preferences; great for meal prep.