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–+ servings
Isabella

One Pot Chicken Dumpling Soup: Your Comfort Food Awaits!

A comforting and hearty One Pot Chicken Dumpling Soup that is perfect for chilly days.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 cup frozen peas
  • 1 can 16.3 oz refrigerated biscuit dough
  • 1 cup heavy cream
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
  2. Stir in minced garlic, thyme, rosemary, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
  3. Pour in the chicken broth and bring the mixture to a boil.
  4. Once boiling, reduce the heat to a simmer and add the shredded chicken and frozen peas.
  5. While the soup simmers, open the can of biscuit dough and cut each biscuit into quarters.
  6. Drop the biscuit pieces into the simmering soup, making sure they are evenly distributed.
  7. Cover the pot and let the dumplings cook for about 10-12 minutes, or until they are fluffy and cooked through.
  8. Stir in the heavy cream and let the soup heat through for another 2-3 minutes.
  9. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 20gProtein: 24gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk.
  • Add additional vegetables like corn or green beans for extra flavor and nutrition.

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