Can I use homemade dumplings instead of biscuit dough in Chicken Dumpling Soup?

Yes, you can use homemade dumplings in Chicken Dumpling Soup. However, refrigerated biscuit dough keeps the recipe quick and allows you to prepare this comfort food bowl in about 40 minutes.

Why are my dumplings undercooked in the center?

Dumplings may remain undercooked if steam escapes during cooking. Keep the lid closed and maintain a gentle simmer so the biscuit dough dumplings cook evenly in the Chicken Dumpling Soup.

Can I make Chicken Dumpling Soup without heavy cream?

Yes, you can substitute half-and-half or whole milk. However, heavy cream gives Chicken Dumpling Soup its rich, creamy texture and classic comfort food flavor.

How do I thicken Chicken Dumpling Soup?

To thicken Chicken Dumpling Soup, mix one tablespoon of flour with a small amount of cold broth. Stir it into the soup and let it simmer gently until the broth reaches your desired consistency.

Can I freeze Chicken Dumpling Soup?

You can freeze the soup base without the dumplings. For the best texture, prepare fresh biscuit dough dumplings when reheating the Chicken Dumpling Soup.

Chicken Dumpling Soup: Ultimate 40-Minute Comfort Secret

Name: Chicken Dumpling Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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 biscuits; 4 cups chicken broth; 2 cups shredded rotisserie chicken; 2 cups heavy cream; 1 cup frozen peas; 2 bay leaves; 16.3 ounces refrigerated biscuit dough; Kosher salt to taste; Fresh cracked pepper to taste; Fresh chopped parsley for garnish

Description

Chicken Dumpling Soup is a creamy one pot comfort food bowl made with rotisserie chicken, tender vegetables, and fluffy biscuit dough dumplings ready in just 40 minutes.

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 biscuits
4 cups chicken broth
2 cups shredded rotisserie chicken
2 cups heavy cream
1 cup frozen peas
2 bay leaves
16.3 ounces refrigerated biscuit dough
Kosher salt to taste
Fresh cracked pepper to taste
Fresh chopped parsley for garnish

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Instructions

Melt butter in a large pot over medium-high heat.
Add diced onion, sliced carrots, sliced celery, salt, and pepper and cook for about 8 minutes while stirring frequently.
Cut each biscuit into 6 pieces and toss lightly in flour.
Reduce heat to medium and add garlic, Italian seasoning, dried sage, fresh thyme, salt, and pepper.
Stir in flour and cook for 1 minute while stirring.
Deglaze the pot with a splash of chicken broth, scraping up any browned bits, then add remaining broth.
Stir in shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves.
Bring the soup to a gentle simmer over medium-high heat.
Place floured biscuit pieces on top of the soup without submerging them.
Cover the pot and reduce heat to low. Simmer for about 15 minutes without lifting the lid.
Check dumplings with a toothpick to ensure they are cooked through.
Season to taste with additional salt and pepper and garnish with fresh parsley before serving.

Notes

Keep the lid closed while dumplings cook to trap steam.
Add a splash of broth or milk when reheating to loosen thickened soup.
For best texture, freeze only the soup base and prepare fresh dumplings when reheating.

Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 420
Sugar: 6g
Sodium: 820mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 2g
Protein: 16g
Cholesterol: 95mg