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Creamy Chicken and Biscuits Soup with Fluffy Dumplings Recipe

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4.1 from 64 reviews

This comforting chicken and biscuit soup combines savory chicken broth, tender rotisserie chicken, fresh vegetables, and fluffy refrigerated biscuit dough dumplings. The soup is flavored with Italian seasoning, sage, thyme, and garlic, then finished with cream and peas for a rich and hearty meal perfect for a cozy dinner. The biscuit dough dumplings cook gently on top of the simmering soup, absorbing all the delicious flavors while remaining light and fluffy.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Sauce and Soup Base

  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried sage leaves
  • 1 teaspoon fresh thyme leaves (optional)
  • 3 tablespoons flour (+ more for tossing the biscuits)
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 2 bay leaves
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chopped parsley for garnish

Chicken and Vegetables

  • 2 cups shredded rotisserie chicken
  • 1 cup frozen peas

Dumplings

  • 16.3 oz refrigerated biscuit dough

Instructions

  1. Melt Butter and Cook Vegetables: In a large pot over medium-high heat, melt the butter. Add the diced onion, sliced celery and carrots, along with a couple large pinches of kosher salt and freshly cracked pepper. Cook, stirring frequently, for about 8 minutes until the vegetables are softened.
  2. Prepare Biscuit Dough: While the vegetables cook, cut each biscuit into 6 pieces using kitchen shears or a sharp knife. Toss the biscuit pieces lightly in a thin layer of flour to prevent sticking.
  3. Add Garlic and Herbs: Reduce heat to medium. Add minced garlic, Italian seasoning, dried sage, fresh thyme (if using), and additional salt and pepper to taste. Stir well to combine and cook for about 1 minute.
  4. Add Flour and Cook Roux: Sprinkle in 3 tablespoons of flour and stir continuously until it is fully absorbed and combined with the butter and vegetables. Cook for 1 minute more to cook out the raw flour taste.
  5. Deglaze and Add Broth: Pour in enough chicken broth to deglaze the pan, scraping up all the browned bits from the bottom. Then add the remaining broth and stir well.
  6. Add Chicken, Cream, Peas, and Bay Leaves: Stir in the shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves to the pot. Mix gently to combine all ingredients.
  7. Simmer Soup: Bring the soup to a simmer over medium-high heat.
  8. Add Biscuit Dough Dumplings: Gently float the floured biscuit dough pieces on top of the simmering soup, ensuring they are not submerged.
  9. Cook Dumplings: Cover the pot and reduce heat to low. Let the soup gently simmer for about 15 minutes, avoiding lifting the lid, until the biscuit dough dumplings are cooked through. Test by inserting a toothpick into a biscuit piece; it should come out clean.
  10. Adjust Seasonings and Garnish: Remove bay leaves, then season the soup generously with additional kosher salt and freshly cracked pepper to taste. Garnish with fresh chopped parsley before serving.

Notes

  • Use kitchen shears to cut biscuit dough easily and uniformly.
  • Do not submerge biscuit dough pieces in the soup; they must float on top to cook properly.
  • Resist the urge to lift the lid while simmering dumplings to ensure even cooking.
  • Rotisserie chicken adds great flavor and saves cooking time, but shredded cooked chicken breast can be substituted.
  • Fresh thyme is optional but adds a nice herbal note to the soup.
  • This soup is best served hot and enjoyed immediately, though leftovers can be reheated gently on the stovetop.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-chicken-and-biscuits-soup-with-fluffy-dumplings-recipe/