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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Simmer Soup: Bring the soup to a simmer over medium-high heat to meld flavors.
- 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.
- 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.
- Adjust Seasoning: Season the soup with additional salt and freshly cracked pepper to taste, being generous to enhance the flavors.
- 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
