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–+ servings

One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)

A comforting and hearty chicken soup with fluffy dumplings made from refrigerated biscuit dough, all cooked in one pot for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots sliced
  • 2 stalks celery sliced
  • 4 cups chicken broth low sodium
  • 1 teaspoon dried thyme
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 2 cups cooked chicken shredded
Dumplings
  • 1 can refrigerated biscuit dough cut into quarters

Method
 

Prepare the Soup Base
  1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic, carrots, and celery. Cook for an additional 5 minutes until vegetables begin to soften.
  3. Pour in chicken broth, add thyme, salt, and pepper. Bring to a boil.
  4. Reduce heat and stir in shredded chicken. Simmer for 10 minutes.
Add Dumplings
  1. Drop the quartered biscuit dough into the simmering soup. Cover the pot and cook for 10-12 minutes until dumplings are fluffy and cooked through.
  2. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gFiber: 3gSugar: 2g

Notes

Feel free to add other vegetables like peas or corn for extra flavor and nutrition.

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