Chicken Dumpling Soup
This Chicken Dumpling Soup is creamy, hearty, and easy to make in just one pot, providing a warm and comforting meal for the whole family.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, shredded
- 1 can refrigerated biscuit dough Cut into quarters
- 4 cups chicken broth Low sodium recommended
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups heavy cream
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the chicken broth over medium heat.
- Add the carrots, celery, and onion, then cook until softened.
- Stir in the shredded rotisserie chicken, heavy cream, garlic powder, thyme, salt, and pepper. Bring it to a simmer.
- While it’s simmering, cut the biscuit dough into quarters.
- Drop the dough pieces into the soup, covering the top.
- Allow to simmer for about 10-15 minutes, or until the dumplings are cooked through.
- Serve hot, garnished with fresh parsley.
Notes
This soup can be stored in the fridge for about 3-4 days. If freezing, it should keep well for up to 3 months. Dumplings may lose some fluffiness when reheated.