Description
A hearty Chicken Dumpling Soup with fluffy biscuits, perfect for chilly nights.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 1 can refrigerated biscuit dough
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup heavy cream or milk (optional)
Instructions
- In a large pot, heat some oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until softened and fragrant.
- Add the shredded rotisserie chicken, chicken broth, thyme, parsley, salt, and pepper. Bring to a simmer for the flavors to develop.
- While the soup is simmering, cut the biscuit dough into quarters or your desired shapes.
- Add the biscuit pieces to the soup and cook for about 10-15 minutes, until the dumplings are cooked through and fluffy.
- If using, stir in the heavy cream or milk for a creamier broth, stirring gently.
- Adjust seasoning to taste and serve hot, with the dumplings rising softly in the broth.
Notes
Best eaten fresh, but reheats on the stove with a splash of broth if needed. For variations, try homemade dumplings or vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg