Chicken Dumpling Biscuits Bowl

This chicken and dumpling soup with biscuits delivers cozy comfort with minimal effort. Juicy rotisserie chicken mingles with a creamy broth, tender vegetables, and fluffy biscuit dumplings that cook right in the pot. It’s a perfect weeknight dinner when you crave something warm and satisfying but need to get food on the table fast. Using store-bought biscuits as dumplings adds a delightful pillowy texture without any fuss.

I first made this on a snowy night needing something quick and filling. Now my whole family asks for it whenever the weather gets chilly, loving how the biscuits puff up so perfectly.

Ingredients

• Olive oil: Brings richness when sautéing the vegetables. Choose extra virgin if you want a more vibrant flavor
• Large carrots: Add sweetness and bright color. Look for firm carrots without spots or cracks
• Small onion: Builds a natural sweet foundation for the soup
• Ribs of celery: Lend fresh aroma and classic soup flavor
• Minced garlic: Adds depth and complexity. Always better fresh than jarred
• Chicken broth: Forms the savory soul of this soup. Low sodium lets you control the seasoning better
• Cream of chicken soup: Thickens the broth and boosts richness. High-quality canned versions work best
• Heavy cream: For a velvety smooth texture without heaviness. Avoid additives for the purest taste
• Frozen peas: Contribute subtle sweetness and bright pops of green. Choose peas that look fresh and vibrant
• Rotisserie chicken: Saves time and brings deep roasted flavor throughout the soup
• Pillsbury Grands Southern Homestyle Biscuits: Create quick and tender dumplings. Keep the dough cold for easier cutting
• Salt and pepper: Essential for balancing flavors to taste
• Onion powder: Adds a reinforcing savory note
• Garlic powder: Brightens the broth alongside fresh garlic
• Poultry seasoning: Crucial for a warm, herbaceous undertone. Make sure it’s fragrant and fresh

Instructions

Heat the Aromatics:

Start by warming olive oil in a large stock pot over medium heat. Add diced carrots, celery, and onion. Cook gently for five to seven minutes until the onions turn translucent and the vegetables release sweet aromas. This slow cooking builds the flavorful base your soup will shine on.

Bloom the Garlic:

Stir in the minced garlic and cook for about thirty seconds just until it releases its fragrance. This step adds depth without risking burnt garlic that would turn bitter.

Build the Broth:

Pour in the chicken broth, cream of chicken soup, and heavy cream. Stir thoroughly until the mixture becomes smooth with no lumps. Season generously with salt, pepper, onion powder, garlic powder, and poultry seasoning. Bring everything to a gentle simmer so the flavors meld beautifully.

Add Chicken and Biscuits:

Stir frozen peas and shredded rotisserie chicken into the soup to warm through. Quarter the biscuit dough and add pieces directly into the simmering broth. Use your spoon to gently push the dough beneath the surface ensuring they soak up the savory liquid.

Cook the Dumplings:

Let the biscuit pieces simmer uncovered. Watch for them to puff up, float, and look tender which takes about ten to fifteen minutes. Avoid stirring too much during this time to keep the dumplings fluffy and intact.

Finish and Rest:

Turn off the heat and let the soup rest for a good ten minutes. This extra time thickens the broth slightly and allows those dumplings to finish cooking to pillowy perfection.

The rotisserie chicken is my favorite ingredient. Its roasted flavor infuses the whole pot and is a serious time saver. Watching my kids drop biscuit pieces in and see them puff up is a small, joyful kitchen tradition we now cherish.

Storage Tips

This soup keeps well for up to three days refrigerated in an airtight container. Since the dumplings continue soaking up broth over time, add a splash of cream or stock when reheating to refresh the texture. Avoid freezing with the biscuits as they can get soggy.

Ingredient Substitutions

No rotisserie chicken Use cooked shredded breasts or thighs instead. For a lighter feel replace heavy cream with half and half. Mix in other vegetables like baby spinach, corn, or diced potatoes for variety.

Serving Suggestions

A sprinkle of fresh parsley adds a pop of color and brightness. Freshly cracked black pepper enhances the warm flavors. Pair with crusty bread or a simple side salad to round out the meal.

This quick chicken and dumpling soup with biscuits is cozy, fast, and family approved. It’s a dependable weeknight dinner that still feels special.

Common Questions About the Recipe

→ How do biscuit dumplings maintain their shape?

Quartered biscuit dough pieces are gently simmered in the broth, allowing them to puff up tenderly while holding their form without becoming mushy.

→ Can fresh chicken substitute rotisserie?

Yes, cooked shredded chicken breasts or thighs can be used instead, adding a fresh, personal touch without sacrificing flavor.

→ What vegetables work well in this dish?

Carrots, celery, and peas are classic choices, but diced potatoes, green beans, or corn can be excellent alternatives for variety.

→ How to prevent dumplings from sticking together?

Gently stir the biscuit pieces when adding them, ensuring they are well separated to cook evenly and retain individual texture.

→ Is it possible to prepare this dish ahead of time?

Yes, but for best results, add and simmer the biscuit dumplings just before serving to keep them fluffy and tender.