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One Pot Chicken Dumpling Soup (with Refrigerated Biscuit Dough)

One Pot Chicken Dumpling Soup (with Refrigerated Biscuit Dough)
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This One Pot Chicken Dumpling Soup is classic comfort food made easy. Thanks to rotisserie chicken and refrigerated biscuit dough, you get tender chicken, fluffy dumplings, and hearty vegetables in a creamy, herby broth—all in about 40 minutes. Everything cooks in one pot, making it perfect for cozy weeknight dinners, family meals, or when you need something warm and satisfying without a lot of work.

Ingredients

Scale

  • 4 tablespoons butter

  • 1 small yellow onion, diced

  • 1 cup carrots, sliced

  • 1 cup celery, sliced

  • 6 cloves garlic, minced

  • 1 tablespoon Italian seasoning

  • 2 teaspoons dried sage leaves

  • 1 teaspoon fresh thyme leaves (optional)

  • 3 tablespoons all-purpose flour (plus more for tossing 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, to taste

  • Fresh cracked black pepper, to taste

  • Fresh chopped parsley, for garnish

Instructions

  • Melt the butter in a large pot or Dutch oven over medium-high heat.

  • Add the onion, carrots, celery, and a few generous pinches of salt and pepper. Cook, stirring often, for about 8 minutes, until softened.

  • Cut each biscuit into 6 pieces using a sharp knife or kitchen shears. Lightly toss the pieces in flour and set aside.

  • Reduce heat to medium. Add garlic, Italian seasoning, dried sage, thyme (if using), and another pinch of salt and pepper. Cook for 30 seconds, until fragrant.

  • Sprinkle in the flour and stir well. Cook for 1 minute, stirring constantly.

  • Slowly pour in a bit of the chicken broth to deglaze the pot, scraping up any browned bits. Then add the remaining broth and stir to combine.

  • Add the shredded chicken, heavy cream, frozen peas, and bay leaves. Stir gently and bring the soup to a simmer.

  • Place the floured biscuit dough pieces on top of the soup, letting them float—do not submerge them.

  • Cover the pot, reduce heat to low, and gently simmer for about 15 minutes, without lifting the lid, until dumplings are cooked through.

  • Check doneness with a toothpick—it should come out clean. Season generously with salt and pepper to taste.

  • Garnish with fresh parsley and serve hot.

Notes

  • Don’t Peek: Keep the lid on while the dumplings cook so they steam properly.

  • Well-Seasoned Soup: Dumplings absorb flavor, so taste and season generously at the end.

  • Shortcut Win: Rotisserie chicken saves time and adds great flavor.

  • Veggie Swaps: Green beans or corn work well if you don’t have peas.

  • Thicker Soup: Let the soup rest for 5 minutes after cooking—it thickens naturally.

Find it online: https://biteseason.com/one-pot-chicken-dumpling-soup-with-refrigerated-biscuit-dough/