Chicken Dumpling Soup With Biscuits (Print Format)
Hearty chicken and pillowy biscuits simmer in a creamy broth for classic comfort with every spoonful.
# Ingredients:
01 -
2 tablespoons olive oil
02 -
3 large carrots, peeled and diced
03 -
1 small onion, diced
04 -
3-4 ribs celery, diced
05 -
3 cloves garlic, minced
06 -
32 ounces chicken broth
07 -
10.5 ounces cream of chicken soup
08 -
1 cup heavy cream
09 -
1 cup frozen peas
10 -
1 large rotisserie chicken, shredded
11 -
1 can Pillsbury Grands Southern Homestyle Biscuits, quartered
12 -
Salt and pepper to taste
13 -
1 teaspoon onion powder
14 -
1 teaspoon garlic powder
15 -
1 teaspoon poultry seasoning
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add the carrots, celery, and onion, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.
02 -
Pour in the chicken broth, cream of chicken soup, and heavy cream, stirring until fully combined and smooth. Season with salt, pepper, garlic powder, onion powder, and poultry seasoning. Bring to a gentle simmer.
03 -
Stir in the frozen peas and shredded rotisserie chicken. Add the quartered canned biscuits (dumplings) and gently stir once to submerge them. Gently simmer, uncovered, until the dumplings are cooked through and tender. Let rest for 10 minutes before serving.