One Pot Chicken Dumpling Soup Recipe

I have a soft spot for chicken dumpling soup, especially on the kind of evening when I want dinner to feel cozy without turning my kitchen into a disaster zone. This version is one I make when I want that creamy, herby bowl of soup but absolutely do not feel like cooking raw chicken or making dumpling dough from scratch.

The shortcut is refrigerated biscuit dough, and honestly, I was a little skeptical the first time I tried it. I kept expecting the dumplings to turn into one giant biscuit situation. They did not. Once I figured out the flouring and the gentle simmer, the little pieces puffed up into soft, tender dumplings that soaked up just enough of the creamy broth.

I also use shredded rotisserie chicken here, which makes the whole thing come together in about 40 minutes. There is still plenty of chopping, stirring, and tasting, but it feels like actual dinner instead of an all-afternoon cooking project.

The little things I learned before making this soup

I learned pretty quickly that the biscuit dough needs some attention before it goes anywhere near the soup. I cut each biscuit into six pieces, then toss those pieces lightly in flour. It sounds like a tiny extra step, but skipping it once taught me exactly why it matters. The dough pieces stuck together more than I wanted, and separating them afterward was not fun.

I also used to lift the lid constantly to check the dumplings. I could not help myself. I wanted to know what was happening in there. But every time I opened the pot, I was letting out the steam the dumplings needed to cook. Now I leave the lid alone for the full 15 minutes.

Another thing I noticed is that the soup needs more seasoning than I first expected. There are simple ingredients in here, and the cream can soften the flavors quite a bit. I salt the vegetables while they cook, season the herbs, and then taste the finished soup before serving.

And I really like making this in one large pot. The vegetables, creamy broth, chicken, peas, and dumplings all end up together, and I only have one main pot to wash afterward. That alone makes this recipe feel like a win on a busy night.

Ingredients I Used for the Recipe

• 4 tablespoons butter: I use this to sauté the onion, carrots, and celery while giving the soup a rich starting flavor.
• 1 small yellow onion, diced: This adds a sweet, savory base to the broth.
• 1 cup sliced carrots: I like the little bit of sweetness and color they bring to the soup.
• 1 cup sliced celery: Celery gives the soup that familiar chicken soup flavor I always look for.
• 6 cloves garlic, minced: I use plenty because the garlic gets mellow and flavorful as it cooks with the vegetables and herbs.
• 1 tablespoon Italian seasoning: This gives the broth an easy blend of herby flavor without needing a long list of individual dried herbs.
• 2 teaspoons dried sage leaves: Sage makes the soup taste extra cozy and works especially well with the biscuit dumplings.
• 1 teaspoon fresh thyme leaves, optional: I add this when I have fresh thyme around because it gives the broth a fresh herbal note.
• 3 tablespoons flour, plus more for the biscuits: I use the flour to thicken the creamy broth and lightly coat the biscuit pieces so they do not stick together.
• 4 cups chicken broth: This forms the main liquid for the soup and carries all the chicken and herb flavor.
• 2 cups shredded rotisserie chicken: I use cooked chicken to save time while still getting plenty of hearty chicken in every bowl.
• 2 cups heavy cream: This turns the broth creamy and rich without requiring any complicated steps.
• 1 cup frozen peas: I stir these right into the pot for a little color, sweetness, and extra vegetables.
• 2 bay leaves: These add another layer of savory flavor while the soup simmers.
• 16.3-ounce package refrigerated biscuit dough: This is my shortcut for the dumplings. I cut each biscuit into six pieces before cooking.
• Kosher salt: I use it throughout the cooking process because the vegetables and broth really benefit from proper seasoning.
• Fresh cracked pepper: I add this along with the salt to keep the creamy soup from tasting flat.
• Fresh chopped parsley: I scatter this over the finished soup for a fresh finish.

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

Step 1 – Melt the Butter and Start the Vegetables

I start with a large pot over medium-high heat and melt the butter. Once it is melted, I add the diced onion, sliced carrots, and celery.

I add a couple of generous pinches of salt and pepper right away. Then I cook the vegetables for about 8 minutes, stirring often. I am looking for the onion to soften and the carrots and celery to start losing that raw crunch.

Step 2 – Cut the Biscuit Dough

While the vegetables cook, I prep the biscuits so they are ready when I need them. I use clean kitchen shears because they make this much easier than trying to slice sticky biscuit dough with a knife.

I cut each biscuit in half first, then cut each half into three pieces. That gives me six smaller pieces from each biscuit. The pieces look almost too small at this point, but I know they will puff up while they cook.

Step 3 – Toss the Dough Pieces in Flour

I put the biscuit pieces in a bowl and toss them with a thin layer of flour. I do not coat them heavily. I just want enough flour around each piece to keep the dough from sticking together.

When it is time to add them later, I shake off the extra flour before dropping each piece into the pot. I like having this done ahead of time because once the soup is simmering, things move pretty quickly.

Step 4 – Add the Garlic and Herbs

Once the vegetables have softened, I reduce the heat to medium. Then I add the minced garlic, Italian seasoning, dried sage, and fresh thyme if I am using it.

I add another couple of pinches of salt and pepper and stir everything together. I cook it briefly, just until the garlic becomes fragrant. This is usually the moment when my kitchen starts smelling like I have been cooking much longer than I actually have.

Step 5 – Stir in the Flour

I sprinkle in the 3 tablespoons of flour and stir until the vegetables are evenly coated. I let that cook for about 1 minute, stirring frequently.

I do not let the flour sit there too long. A minute is enough for me before I move on to the broth.

Step 6 – Deglaze the Pot with Chicken Broth

I pour in a little of the chicken broth first and immediately scrape the bottom of the pot with my spoon. Those little browned bits from the vegetables and butter are worth saving.

Once the bottom is clean, I pour in the rest of the broth and stir until everything is combined. The broth may look a little thin at this point, but that changes as the soup cooks.

Step 7 – Add the Chicken, Cream, Peas, and Bay Leaves

Now I add the shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves. I give everything a gentle stir so the ingredients are spread throughout the pot.

I let the soup come to a simmer over medium-high heat. I do not want a wild boil here because I still have the dumplings to cook, and gentle heat works much better for them.

Step 8 – Add the Biscuit Dumplings

This is the part where I slow down a little. I add the floured biscuit pieces one by one, shaking off excess flour as I go. I place them on top of the soup instead of pushing them underneath the liquid.

I try to work fairly quickly so the dumplings are added around the same time. They will float on the surface at first, and that is exactly where I want them.

Step 9 – Cover and Let the Dumplings Cook

I reduce the heat to low, cover the pot, and let everything gently simmer for about 15 minutes. This is where I have to practice patience.

I do not lift the lid. Even though I want to check on the dumplings, I leave the pot covered so the steam stays trapped inside. The biscuit dough needs that steam to cook through.

After about 15 minutes, I carefully remove the lid and check one dumpling by inserting a toothpick into the center. If the toothpick comes out clean without sticky dough clinging to it, I know the dumplings are done.

If I still see uncooked dough, I put the lid back on and let the soup simmer for another couple of minutes before testing again. I also notice that the dumplings usually double or even triple in size, which is another good visual clue.

Step 10 – Season and Serve

Once the dumplings are cooked, I remove the bay leaves and taste the soup. I add more salt and fresh cracked pepper as needed.

I finish each bowl with some chopped fresh parsley. The soup is thick, creamy, full of vegetables and chicken, and the biscuit dumplings make it feel like a complete meal without needing much else.

Tips I Actually Use

• I always flour the biscuit pieces. I learned this one through trial and error. A light coating keeps the pieces from clumping together while they cook.
• I use kitchen shears for the biscuits. Cutting each biscuit in half and then each half into thirds gives me six pieces without fighting with the dough.
• I keep the dumplings on top. I do not push them down into the broth. They cook from the heat and steam inside the covered pot.
• I resist opening the lid. Those 15 minutes feel longer than they are, but keeping the lid closed gives the dumplings the steam they need.
• I cut the biscuits smaller than I want them to look. They puff up quite a bit, so the smaller pieces turn into nicely sized dumplings after cooking.
• I season as I go. I do not wait until the very end to add all the salt. A little seasoning with the vegetables and herbs makes the final soup taste much fuller.
• I use rotisserie chicken when I want speed. I like having this shortcut because I can get dinner started without waiting for chicken to cook and cool enough to shred.
• I check one dumpling before serving. A toothpick inserted into the center gives me a much better answer than guessing from the outside.

What I Serve With It and How I Handle Leftovers

I usually keep the sides simple because this soup already has chicken, vegetables, creamy broth, and dumplings all in one bowl. A simple house salad is an easy choice when I want something fresh next to it.

I also like crispy garlic bread because there is always extra creamy broth that deserves to be scooped up. Air fryer green beans work nicely too, especially when I want another vegetable without adding much work.

For a more filling comfort-food dinner, I would go with cornbread casserole or cheesy olive garlic bread. I do not usually make both because the soup and dumplings are plenty hearty on their own.

When I have leftovers, I store the soup in an airtight container in the refrigerator for up to a week. The one thing I pay attention to is the dumplings because they keep absorbing broth as they sit.

Because of that, I prefer storing the biscuit dumplings separately from the soup when I know I will have leftovers. Then I combine them again when I am ready to reheat everything.

For reheating, I warm the soup gently in a saucepan over medium heat. The broth gets noticeably thicker after chilling, so I add a small splash of chicken broth or heavy cream to loosen it back up.

I can also reheat individual portions in the microwave. I heat them for 30 to 60 seconds at a time, stirring between rounds until everything is warmed through. I taste the soup again before eating because the seasoning can mellow after refrigeration.

This is one of those recipes I like having in my back pocket because it gives me the cozy feeling I want from homemade chicken dumpling soup without asking me to make every single part from scratch. The refrigerated biscuits do the heavy lifting on the dumpling side, the rotisserie chicken handles the chicken, and I still end up with a big pot of creamy, herby soup that tastes like I put much more effort into it than I actually did.

Print Recipe

One Pot Chicken Dumpling Soup Recipe

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American Courses: Dinner, Lunch

Difficulty: Easy Prep Time Cook Time Total Time 40 hrs

Cooking Temp: Medium-high, then low  C Servings: 8 Estimated Cost: $ 18 Calories: 605 kcal

Best Season: Fall, Winter

Description

I make this creamy chicken dumpling soup with rotisserie chicken and refrigerated biscuit dough for an easy, cozy dinner. The biscuit pieces puff into tender dumplings while the herby broth cooks gently underneath.

ingredients

Servings

• 4 tablespoons butter
• 1 small yellow onion (diced)
• 1 cup carrots (sliced)
• 1 cup celery (sliced)
• 6 cloves garlic (minced)
• 1 tablespoon Italian seasoning
• 2 teaspoons dried sage leaves
• 1 teaspoon fresh thyme leaves (optional)
• 3 tablespoons all-purpose flour (plus more for coating the biscuit pieces)
• 4 cups chicken broth
• 2 cups shredded rotisserie chicken (cooked)
• 2 cups heavy cream
• 1 cup frozen peas
• 2 leaves bay leaves
• 16.3 ounces refrigerated biscuit dough (cut each biscuit into six pieces)
• kosher salt (to taste)
• fresh cracked pepper (to taste)
• fresh chopped parsley (for serving)

Instructions

1. Melt the Butter and Start the Vegetables

   I melt the butter in a large pot over medium-high heat. I add the diced onion, carrots, and celery, then season with a couple of generous pinches of salt and pepper. I cook for about 8 minutes, stirring often, until the onion softens and the carrots and celery begin to lose their raw crunch.
   Use a large pot so there is plenty of room for the soup and dumplings.

2. Cut the Biscuit Dough

   While the vegetables cook, I cut each biscuit in half and then cut each half into three pieces, creating six smaller pieces per biscuit. I prefer using clean kitchen shears because the sticky dough is easier to handle this way.
   The pieces may look small, but they puff up substantially as they cook.

3. Flour the Biscuit Pieces

   I place the biscuit pieces in a bowl and toss them lightly with flour. I use only enough flour to give each piece a thin coating, then shake off the excess before adding them to the soup.
   The light flour coating helps keep the biscuit pieces from sticking together.

4. Add the Garlic and Herbs

   I reduce the heat to medium and add the minced garlic, Italian seasoning, dried sage, and fresh thyme if using. I season with another couple of pinches of salt and pepper and cook briefly, stirring, until the garlic is fragrant.
   Do not cook the garlic for too long or let it brown heavily.

5. Stir in the Flour

   I sprinkle the 3 tablespoons of flour over the vegetables and stir until everything is evenly coated. I cook the flour for about 1 minute, stirring frequently.
   Cooking the flour briefly helps it blend into the broth without leaving a raw flour taste.

6. Deglaze with Chicken Broth

   I pour in a small amount of chicken broth and immediately scrape the bottom of the pot with my spoon. Once the browned bits are loosened, I pour in the remaining broth and stir until combined.
   Scrape the bottom thoroughly to incorporate the flavorful bits from the vegetables and butter.

7. Add Chicken, Cream, Peas, and Bay Leaves

   I add the shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves. I stir gently to distribute everything, then bring the soup to a gentle simmer over medium-high heat.
   Avoid a vigorous boil, especially before adding the dumplings.

8. Add the Biscuit Dumplings

   I add the floured biscuit pieces one at a time, shaking off excess flour first. I place them on top of the simmering soup rather than pushing them underneath the liquid, working quickly so they are added around the same time.
   Keeping the dumplings on the surface allows them to cook with the trapped steam.

9. Cover and Cook

   I reduce the heat to low, cover the pot, and gently simmer for about 15 minutes without lifting the lid. After 15 minutes, I check one dumpling by inserting a toothpick into its center. If the toothpick comes out clean, the dumplings are cooked. If sticky dough remains, I cover the pot again and cook for another couple of minutes before checking again.
   Keeping the lid closed is important because the dumplings need the trapped steam to cook through.

10. Season and Serve

    I remove the bay leaves and taste the soup. I adjust the salt and fresh cracked pepper as needed, then finish each serving with chopped fresh parsley.
    The dumplings should be puffed and tender, with no sticky raw dough in the center.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 605kcal

% Daily Value *

Total Fat 40 gg62%

Saturated Fat 23 gg115%

Trans Fat 0.5 gg

Cholesterol 135 mgmg45%

Sodium 920 mgmg39%

Potassium 600 mgmg18%

Total Carbohydrate 43 gg15%

Dietary Fiber 3 gg12%

Sugars 7 gg

Protein 23 gg46%

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Calcium 105 mg mg

Iron 3 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For leftovers, store the soup in an airtight container in the refrigerator for up to a week. If possible, store the biscuit dumplings separately because they continue absorbing broth as they sit. Reheat the soup gently over medium heat and add a small splash of chicken broth or heavy cream if the chilled broth becomes too thick. Individual portions can be reheated in the microwave in 30 to 60 second intervals, stirring between rounds. Always check a dumpling to make sure it is heated through.

Keywords: one pot chicken dumpling soup, chicken dumpling soup, biscuit dumplings, refrigerated biscuit dough, creamy chicken soup, rotisserie chicken soup, easy chicken soup, one pot soup