Easy One Pot Chicken Dumpling Soup with Biscuit Dough

When chilly evenings call for something warm and comforting, this chicken dumpling soup is exactly what you want simmering on your stove. Using refrigerated biscuit dough makes it incredibly easy to create fluffy, tender dumplings without the fuss of making dough from scratch. You’ll love how this one pot chicken dumpling soup comes together quickly with minimal cleanup.

this Recipe

This recipe combines hearty chicken, fresh vegetables, and pillowy biscuit dumplings in a savory broth that’s perfect for any night of the week. Let’s dive into why this chicken dumpling soup should be your new go-to comfort meal.

Why You’ll Love This Recipe

• Super simple with refrigerated biscuit dough for quick dumplings
• One pot cooking means easy prep and less cleanup
• Hearty and filling, perfect for cold weather or anytime you want cozy
• Uses pantry staples and common ingredients you likely have on hand
• Ready in under an hour, great for busy weeknights

Ingredients

Gather these ingredients to make your delicious chicken dumpling soup with biscuit dough. You’ll find everything you need below to create a flavorful broth, tender chicken, and fluffy dumplings.

• 1 pound boneless, skinless chicken breasts or thighs, diced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 6 cups chicken broth (low sodium preferred)
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, plus more to taste
• 1 can (16.3 ounces) refrigerated biscuit dough (about 8 biscuits)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 320 per serving

How to Make One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced chicken and cook until lightly browned and no longer pink inside, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes, then stir in minced garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth and add thyme, parsley, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
4. Return cooked chicken to the pot along with frozen peas. Tear refrigerated biscuit dough into bite-sized pieces and drop them gently into the simmering soup. Cover and cook for 12-15 minutes until dumplings are puffed and cooked through.
5. Give the soup a gentle stir to coat the dumplings in broth. Taste and adjust seasoning with extra salt and pepper if needed. Serve warm garnished with fresh parsley if desired.

Tips for the Best Results

• Use fresh vegetables for the best flavor and texture in your soup.
• Don’t stir the soup after adding dumplings to keep them tender and fluffy.
• If you prefer thicker broth, stir in 1 tablespoon of cornstarch mixed with cold water before adding dumplings.
• Leftover soup can thicken as it cools; add a splash of broth or water when reheating.
• For extra flavor, sauté veggies in a bit of butter instead of olive oil.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb broth and become softer, but the soup will still taste delicious. To keep dumplings from getting too mushy, store broth separately if possible.

For freezing, place soup in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop over low heat. Add extra broth or water if the soup thickens too much during storage.

Frequently Asked Questions

Can I use homemade biscuit dough instead of refrigerated?

Absolutely! Homemade biscuit dough works great in this soup. Just make sure to cut it into small pieces and adjust cooking time slightly if your dough is thicker or denser.

What type of chicken is best for this soup?

Boneless, skinless chicken breasts or thighs both work well. Thighs stay juicier and add richer flavor, but breasts are leaner and cook quickly.

Can I make this soup in advance?

Yes, you can prepare the soup base ahead and add the biscuit dough just before serving to keep dumplings fresh and fluffy.

How do I keep the dumplings from sticking together?

Drop the biscuit pieces into gently simmering soup spaced apart and avoid stirring once they start cooking. This helps keep them separate and fluffy.