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Chicken and dumpling soup with biscuits is pure comfort in a bowl, combining tender rotisserie chicken, classic aromatics, and fluffy biscuit dumplings. This is my go-to dinner when I want something hearty but need it on the table fast, and nobody ever guesses it started with store-bought shortcuts.
My whole family loves how the biscuits turn pillowy and soft. I first made this soup on a snowy night when we needed something filling and fast, and it has been a cold-weather staple ever since.
Ingredients
- Olive oil: for sautéing and adds richness to the base. Use extra virgin if possible for the flavor
- Large carrots: for sweetness and color. Choose firm unblemished carrots for the freshest bite
- Small onion: lends natural sweetness and builds the soup foundation
- Ribs of celery: bring fresh aroma and classic flavor
- Garlic, minced: for more depth. Use fresh for superior taste
- Chicken broth: forms the soul of the soup. Opt for low-sodium for better control
- Cream of chicken soup: thickens and deepens the flavor. Go for a high-quality canned brand
- Heavy cream: brings velvety texture. Look for cream with no additives
- Frozen peas: for pops of color and slight sweetness. Always check for bright green peas as a quality sign
- Rotisserie chicken: saves serious time and gives extra flavor from the roast
- Pillsbury Grands Southern Homestyle Biscuits: give quick fluffy dumplings. Make sure they are cold for clean cuts
- Salt and pepper: allow you to season perfectly to taste
- Onion powder: reinforces the savory notes
- Garlic powder: brightens the broth
- Poultry seasoning: is crucial for a warm herbal undertone. Smell your spice first, it should be fragrant
Step-by-Step Instructions
- Heat the Aromatics:
- Start by heating olive oil in a large stock pot over medium heat. Add diced carrots, celery, and onion and cook gently for five to seven minutes. The onions should go translucent and everything should smell sweet and soft because this forms your flavor base.
- Bloom the Garlic:
- Add the minced garlic and keep stirring for about thirty seconds. The garlic should just begin to release its fragrance. This keeps it from burning and adds more depth.
- Build the Broth:
- Pour in the chicken broth cream of chicken soup and heavy cream. Stir everything together until the soup is smooth and there are no lumps. Season generously with salt pepper onion powder garlic powder and poultry seasoning. Bring the mixture to a gentle simmer so all the flavors meld.
- Add Chicken and Biscuits:
- Stir in frozen peas and the shredded rotisserie chicken. Place the quartered biscuit dough pieces straight into the simmering soup. Use your spoon to gently push them under so they soak up the flavors.
- Cook the Dumplings:
- Let the biscuit quarters simmer uncovered in the soup. Watch until they puff up and float and look tender which takes about ten to fifteen minutes. Avoid stirring too often so the dumplings hold their shape.
- Finish and Rest:
- Turn off the heat and let the soup rest for ten minutes. This helps thicken the broth slightly and lets the biscuits finish steaming to pillowy perfection.
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If I had to pick a favorite ingredient it would be the rotisserie chicken. Its roasted flavor infuses the entire soup and truly saves so much time. My kids love helping drop biscuit pieces into the pot and watching them puff up as they cook—it is one of our favorite kitchen memories.
Storage Tips
This soup keeps well in the fridge for up to three days. Make sure to store leftovers in an airtight container. The dumplings may continue to absorb broth as it sits so add a splash of cream or stock when reheating to bring it back to perfect consistency.
Ingredient Substitutions
No rotisserie chicken on hand Cook up a couple fresh chicken breasts or thighs and shred them. You can swap out heavy cream for half and half to lighten things up. If you want extra vegetables add a handful of baby spinach or corn with the peas.
Serving Suggestions
I love serving this soup with a sprinkle of fresh parsley for color and a crack of black pepper on top. Warm crusty bread or a simple lettuce salad makes a nice side. This soup is a meal on its own and perfect for busy weeknights or casual gatherings.
Cultural and Historical Context
Chicken and dumplings belong to classic Southern American comfort food tradition. Using biscuits as dumplings is a shortcut version that became popular in busy home kitchens in the mid-twentieth century. This recipe keeps those comforting roots but gets dinner to the table so much faster thanks to a few modern time-savers.
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Recipe FAQs
- → How do the biscuit dumplings hold their texture?
The biscuits, quartered and gently simmered in the broth, become tender yet retain their shape without becoming mushy.
- → Can I use homemade chicken instead of rotisserie?
Absolutely—cooked, shredded chicken breast or thighs work well and add a personal touch to the dish.
- → What vegetables can I substitute in this soup?
Carrots, celery, and peas are traditional, but diced potatoes, green beans, or corn can also be added for variety.
- → How do I keep the dumplings from sticking together?
Stir the biscuits in gently and ensure they're well separated when added to the pot so each piece cooks evenly.
- → Is it possible to make this dish ahead of time?
Yes, but for the best dumpling texture, add and simmer the biscuits just before serving rather than storing them in the soup overnight.