One-Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough

Chicken dumpling soup is comforting, hearty, and simple to make. This streamlined version comes together in about 40 minutes by using shredded rotisserie chicken and refrigerated biscuit dough. The result is a creamy, herb-scented broth filled with vegetables and tender dumplings—everything you want from a classic bowl of chicken and dumplings with far less effort.

The coziest bowl of chicken dumpling soup

This recipe keeps the traditional flavors—onion, carrot, celery, garlic and warm herbs—but saves time by using pre-cooked rotisserie chicken and biscuit dough for the dumplings. It’s a one-pot dinner that’s perfect for busy weeknights or any time you want comfort food without hours in the kitchen.

What you’ll need

• 4 tablespoons butter
• 1 small yellow onion, diced
• 1 cup sliced carrots
• 1 cup sliced celery
• 6 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 2 teaspoons dried sage
• 1 teaspoon fresh thyme leaves (optional)
• 3 tablespoons flour, plus extra for dusting the biscuit pieces
• 4 cups chicken broth
• 2 cups shredded rotisserie chicken
• 2 cups heavy cream
• 1 cup frozen peas
• 2 bay leaves
• About 16 oz refrigerated biscuit dough (roughly one can)
• Kosher salt and freshly cracked black pepper
• Fresh chopped parsley for garnish

How it all comes together

Prepare the dumplings. Trim each biscuit into six small pieces—cut in half, then cut each half into thirds. Lightly toss the pieces in flour so they don’t stick together while cooking.

Sauté the aromatics. Melt butter in a large pot over medium-high heat. Add the diced onion, carrots and celery with a couple large pinches of salt and pepper. Cook, stirring often, until the vegetables are softened, about 6–8 minutes. Add the garlic, Italian seasoning, dried sage and thyme; stir and cook briefly until fragrant.

Make a roux and add broth. Sprinkle in the flour and cook for about one minute, stirring constantly. Pour in a splash of chicken broth to deglaze the pan, scraping up any browned bits, then add the remaining broth and bring the mixture to a simmer.

Add the main ingredients. Stir in the shredded chicken, heavy cream, frozen peas and bay leaves. Taste and adjust seasoning with salt and pepper. Keep the pot at a gentle simmer.

Top with the dumplings. Gently float the floured biscuit pieces on top of the simmering soup—do not push them under the surface. Cover the pot and lower the heat so the soup simmers gently.

Cook until tender. Let the dumplings steam, covered, for about 15 minutes. Avoid lifting the lid while they cook—steam is what finishes them. The dumplings are done when a toothpick inserted in the center comes out clean or when they have puffed up and doubled or tripled in size.

Finish and serve. Remove the bay leaves, taste and add more salt and pepper if needed. Garnish with chopped parsley and serve hot.

Tips from testing

• Use sharp kitchen shears or a small knife to cut the biscuits cleanly into uniform pieces so they cook evenly.
• Flouring the biscuit pieces prevents them from sticking together in the pot—shake off excess flour before adding them.
• Keep the pot covered while the dumplings cook. The trapped steam cooks the dough; lifting the lid too often will lengthen cooking time and may cause uneven results.
• Season gradually and generously. Simple ingredients benefit from salt at several stages—while sautéing the vegetables and again after the soup finishes.

How to check dumpling doneness

• After about 15 minutes covered simmering, carefully lift the lid and test a dumpling with a toothpick; it should come out clean when fully cooked.
• If the toothpick shows raw dough, cover and simmer a few more minutes and test again.
• You can also judge visually: fully cooked dumplings will have expanded noticeably in size.

What to serve with this

• Simple house salad
• Air-fryer green beans
• Crispy garlic bread or cheesy bread
• Cornbread casserole

Storage and reheating

• Storage: Keep leftover soup in an airtight container in the refrigerator for up to one week. Dumplings will continue to soak up broth over time; for best texture, store dumplings separately and combine before reheating.
• Reheating: Warm leftover soup in a saucepan over medium heat, adding a splash of broth or heavy cream if it has thickened. Heat slowly, stirring occasionally. Reheat in a microwave in short bursts if preferred, then season to taste before serving.

Recipe details

• Prep time: about 10 minutes
• Cook time: about 30 minutes
• Total time: about 40 minutes
• Yield: 8–10 servings
• Method: Stove top
• Cuisine: American