Description
One Pot Chicken Dumpling Soup is a warm, comforting, and easy-to-make chicken soup featuring tender shredded chicken, flavorful broth, and fluffy refrigerated biscuit dumplings. Perfect for cozy nights and quick weeknight dinners, this one-pot recipe combines rich flavors and hearty textures for a satisfying meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded (or rotisserie chicken)
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Refrigerated biscuit dough (about 1 package)
- Fresh parsley for garnish (optional)
Instructions
- Start by heating a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
- Pour in the chicken broth and bring to a simmer.
- Stir in the shredded chicken, Cream of Chicken Soup, garlic powder, thyme, salt, and black pepper. Let simmer for about 10 minutes to blend flavors.
- While simmering, open the refrigerated biscuit dough. Cut each biscuit into quarters or small pieces to create dumplings.
- Add the biscuit pieces into the simmering soup, spreading evenly on the surface.
- Cover the pot and cook for an additional 10-12 minutes, or until the dumplings are cooked through and fluffy.
Notes
- Use rotisserie chicken for quick and flavorful shredded meat.
- Don’t overmix the biscuit pieces—they’ll fluff up better when gently stirred in.
- Adjust seasoning, adding paprika or cayenne for spice if desired.
- Ensure dumplings are fully cooked before serving to avoid raw dough.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Soup, Chicken Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg