Dumpling Soup with Refrigerated Biscuit Dough Recipe

Introduction

This comforting Dumpling Soup uses refrigerated biscuit dough for quick and easy dumplings that float atop a creamy, savory broth. Filled with tender chicken, fresh vegetables, and aromatic herbs, it’s a perfect warm meal year-round.

Ingredients

• 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, plus 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, for garnish

Instructions

1. Step 1: Melt the butter in a large pot over medium-high heat.
2. Step 2: Add the diced onion, sliced celery, and sliced carrots along with a couple large pinches of kosher salt and cracked pepper. Cook, stirring frequently, for about 8 minutes until the vegetables soften.
3. Step 3: Cut each biscuit into 6 pieces using kitchen shears or a sharp knife, then toss them lightly in flour to coat.
4. Step 4: Reduce the heat to medium. Add the minced garlic, Italian seasoning, dried sage, fresh thyme (if using), and another couple large pinches of salt and pepper. Stir to combine.
5. Step 5: Sprinkle in 3 tablespoons of flour and cook for 1 minute, stirring frequently to create a roux.
6. Step 6: Pour in enough chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the remaining broth afterward.
7. Step 7: Add the shredded chicken, heavy cream, frozen peas, and bay leaves to the pot. Gently stir to combine all ingredients.
8. Step 8: Bring the soup to a simmer over medium-high heat.
9. Step 9: Carefully add the floured biscuit dough pieces to the surface of the soup, letting them float without submerging.
10. Step 10: Cover the pot and reduce heat to low. Let the soup gently simmer for about 15 minutes until the dumplings are cooked through. Resist the urge to lift the lid; the dumplings are done when a toothpick inserted into one comes out clean.
11. Step 11: Taste and season the soup with additional salt and pepper as needed.
12. Step 12: Remove bay leaves, garnish with fresh chopped parsley, and serve warm.

Tips & Variations

• For a vegetarian option, substitute vegetable broth and omit the chicken, adding extra mushrooms or beans for protein.
• Use fresh herbs if available for a brighter flavor, or increase the dried herbs slightly if you prefer.
• Tossing the biscuit pieces in flour prevents them from sticking and helps create a better texture.
• If you want smaller dumplings, cut each biscuit into more pieces to suit your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking apart the dumplings. This soup is best enjoyed fresh, as the dumplings can become soggy after extended storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without rotisserie chicken?

Yes, you can cook and shred your own chicken breast or thighs, or use leftover cooked chicken. Just add it during the step specified for shredded chicken.

Can I freeze the dumpling soup?

Freezing is not recommended because the biscuit dumplings tend to lose their texture and become mushy upon thawing. It’s best to freeze the soup base without dumplings and add fresh biscuit dough when reheating.

Dumpling Soup with Refrigerated Biscuit Dough Recipe

---

★★★★★

4.7 from 103 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

A comforting and hearty Dumpling Soup made easy with refrigerated biscuit dough. This soup features tender vegetables, shredded rotisserie chicken, and fluffy biscuit dumplings simmered in a creamy, flavorful broth seasoned with Italian herbs and fresh thyme. Perfect for a cozy meal any day of the week.

---

Ingredients

Scale 1x2x3x

Savory 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, plus more for tossing the biscuits
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Soup Liquids and Protein

• 4 cups chicken broth
• 2 cups shredded rotisserie chicken
• 2 cups heavy cream
• 1 cup frozen peas
• 2 bay leaves

Dumplings

• 16.3 oz refrigerated biscuit dough

Garnish

• Fresh chopped parsley

---

Instructions

1. Melt Butter and Cook Vegetables: In a large pot over medium-high heat, melt the butter. Add the diced onion, sliced celery, and sliced carrots along with a couple of large pinches of salt and pepper. Stir frequently and cook for about 8 minutes until the vegetables begin to soften.
2. Prepare Biscuit Dough: While the vegetables cook, cut each refrigerated biscuit into 6 pieces using a sharp kitchen scissors or knife. Toss these pieces lightly in flour to coat them evenly. Set aside.
3. Add Herbs and Garlic: Reduce the heat to medium. Add the minced garlic, Italian seasoning, dried sage, fresh thyme if using, and additional salt and pepper to the pot. Stir to combine.
4. Create Roux: Sprinkle the 3 tablespoons of flour over the vegetable mixture and stir well to coat. Cook for about 1 minute, stirring frequently to remove the raw flour taste.
5. Deglaze and Add Broth: Pour in enough chicken broth to deglaze the pot, scraping all the flavorful bits off the bottom. Once deglazed, incorporate the remaining broth and stir thoroughly.
6. Add Chicken, Cream, Peas, and Bay Leaves: Stir in the shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves. Combine the ingredients gently but thoroughly.
7. Simmer Soup: Bring the soup to a simmer over medium-high heat to meld flavors.
8. Add Dumplings: Carefully add the floured biscuit dough pieces onto the surface of the simmering soup so they float on top rather than submerging fully.
9. Cook Dumplings: Cover the pot tightly and reduce heat to low. Simmer gently for about 15 minutes without lifting the lid to ensure the dumplings cook through. Test doneness by inserting a toothpick into the center of a dumpling; it should come out clean.
10. Adjust Seasoning: Season the soup with additional salt and freshly cracked pepper to taste, being generous to enhance the flavors.
11. Garnish and Serve: Remove bay leaves, sprinkle fresh chopped parsley on top, and serve the soup hot, enjoying the delicious dumplings and creamy broth.

Notes

• Use sharp kitchen scissors to cut the biscuit dough easily and evenly.
• Try not to lift the lid when simmering the dumplings to ensure proper cooking.
• You can substitute heavy cream with half-and-half or whole milk for a lighter version, but the soup will be less rich.
• Frozen peas add sweetness, but you can omit if desired or substitute with fresh peas.
• Enjoy leftovers refrigerated for up to 3 days; the dumplings will absorb more liquid and soften over time.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: dumpling soup, biscuit dough dumplings, chicken dumpling soup, creamy chicken soup, easy dinner soup, comfort food