Description

A creamy, hearty one-pot soup made with rotisserie chicken, fresh vegetables, herbs, and fluffy biscuit dough dumplings. This cozy comfort food is quick to prepare, full of flavor, and perfect for busy weeknights or chilly evenings.

Ingredients

Scale

4 tbsp (56 g) butter
1 small yellow onion, diced
1 cup (120 g) sliced carrots
1 cup (100 g) sliced celery
6 cloves garlic, minced
1 tbsp (6 g) Italian seasoning
2 tsp (2 g) dried sage leaves
1 tsp (1 g) fresh thyme leaves, optional
3 tbsp (24 g) flour, plus extra for tossing biscuit dough
4 cups (960 ml) chicken broth
2 cups (250 g) shredded rotisserie chicken
2 cups (480 ml) heavy cream
1 cup (130 g) frozen peas
2 bay leaves
16.3 oz (460 g) 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 onion, carrots, and celery. Season with salt and pepper and cook for 8 minutes until softened.
Cut biscuit dough into small pieces, tossing lightly in flour. Set aside.
Add garlic, Italian seasoning, sage, and thyme to the pot. Cook 1 minute, then stir in flour and cook 1 more minute.
Deglaze with a splash of chicken broth, scraping up browned bits. Add the rest of the broth.
Stir in chicken, cream, peas, and bay leaves. Bring to a gentle simmer.
Place biscuit dough pieces on top of the soup. Cover and simmer on low for 15 minutes without lifting the lid.
Check dumplings for doneness with a toothpick. Season with additional salt and pepper. Garnish with parsley and serve hot.

Notes

Keep the lid closed while dumplings steam—no peeking!

Cold biscuit dough works best; warm dough can turn gummy.

Space dumplings evenly so they have room to puff up.

For extra flavor, brush raw dough with melted butter and herbs before cooking.

Freezing tip: make soup without dumplings, then add fresh dough when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American