One Pot Chicken Dumpling Soup

Are you looking for an easy, comforting meal? This one pot chicken dumpling soup is packed with flavor, featuring tender rotisserie chicken, creamy broth, and fluffy biscuit dumplings. Perfect for a quick weeknight dinner or when you want something warm and hearty. Ready in under an hour, it’s the ultimate go-to recipe for a satisfying, homemade meal.

Here are some helpful tips and answers to common questions about chicken and dumpling soup:

How to Know When Dumplings are Cooked:

• Toothpick Test: Insert a toothpick into the center of a dumpling. If it comes out clean, they are fully cooked.
• Texture: The dumplings should be light and fluffy on the inside, not doughy. They should also hold their shape and not feel too dense when you press them lightly.
• Cooking Time: Dumplings typically take about 15 minutes to cook in a simmering soup with the lid on. Avoid peeking too often, as letting the steam escape may lengthen the cooking time.

What is Chicken and Dumpling Soup Made Of?

Chicken and dumpling soup typically combines tender pieces of chicken, vegetables like onions, carrots, and celery, a flavorful broth, and biscuit-style dumplings. The broth can be creamy or clear, depending on the recipe, and is often seasoned with herbs like thyme, sage, and Italian seasoning.

What Are Dumplings Made Of in Soup?

Dumplings in soup are usually made from a simple biscuit dough. The dough is often composed of flour, baking powder, butter, and milk, or sometimes pre-made refrigerated biscuit dough is used for convenience. They are added to the soup to cook directly on top of the broth, absorbing flavors as they steam.

How Do You Thicken Chicken and Dumplings?

To thicken chicken and dumpling soup:

• Roux Method: Cook some flour with butter before adding the broth. This creates a roux that will naturally thicken the soup.
• Cornstarch Slurry: Mix 1-2 tablespoons of cornstarch with cold water and slowly stir it into the simmering soup until it reaches the desired consistency.
• Extra Biscuits: The flour coating from the biscuit dough will also help thicken the broth as they cook.

Storage and Reheating:

• Storage: Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 3-4 days.
• Freezing: This soup can be frozen, but the texture of the dumplings may change slightly. If freezing, consider making the dumplings fresh when reheating.
• Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally to avoid the cream curdling. Add a splash of broth or water if it becomes too thick.

One Pot Chicken Dumpling Soup

Recipe by 50KrecipesCourse: MainCuisine: American

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Looking for an easy, comforting dinner? This one pot chicken dumpling soup is loaded with tender chicken, fluffy biscuit dumplings, and a rich, creamy broth. It’s a perfect weeknight meal that’s quick to prepare and packed with flavor. Ideal for cozy evenings or when you need a warm, satisfying dish the whole family will love.

Ingredients

• 4 tbsp butter

• 1 small yellow onion, diced

• 1 cup carrots, sliced

• 1 cup celery, sliced

• 6 garlic cloves, minced

• 1 tbsp Italian seasoning

• 2 tsp dried sage leaves

• 1 tsp fresh thyme leaves (optional)

• 3 tbsp flour (plus extra for coating 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)

Directions

• Start by melting the butter in a large pot over medium-high heat. Once melted, add the diced onion, sliced celery, and carrots. Sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, for about 8 minutes until softened.
• Prepare the biscuit dough by cutting each piece into 6 portions using sharp kitchen shears. Lightly coat the dough pieces in flour and set aside.
• Reduce the heat to medium and stir in the minced garlic, Italian seasoning, dried sage, fresh thyme (if using), and another pinch of salt and pepper. Cook for about 1 minute, stirring frequently, until fragrant.
• Add the flour to the pot, stirring to combine. Let the mixture cook for 1 more minute to form a light roux.
• Deglaze the pot by gradually pouring in enough chicken broth to scrape up any browned bits from the bottom. Once deglazed, stir in the remaining broth.
• Mix in the shredded chicken, heavy cream, frozen peas, and bay leaves. Stir gently to incorporate all ingredients evenly.
• Bring the soup to a simmer over medium-high heat, then carefully place the floured biscuit pieces on top of the soup. Don’t submerge them—just let them float.
• Cover the pot and reduce the heat to low. Allow the soup to simmer for about 15 minutes without lifting the lid. The dumplings are ready when a toothpick inserted in the center comes out clean.
• Season the soup with additional salt and pepper to taste. Remember, a good amount of seasoning enhances the flavors.
• Garnish with fresh chopped parsley and serve your delicious one-pot chicken dumpling soup hot!