Chicken and dumpling soup with biscuits is made with rotisserie chicken, classic vegetables, and tender canned biscuit dumplings simmered right in the broth.

From the recipe collection of Tara Ippolito

Chicken and dumpling soup with biscuits is the ultimate cold weather comfort food. This version uses rotisserie chicken and canned biscuits, so you get all the nostalgic flavor without any of the extra work.

It’s hearty and filling without being heavy and the biscuit dumplings cook right in the pot, soaking up all that rich chicken flavor. This is the kind of recipe that feels old-school but fits perfectly into real life.

Ingredients

Here’s everything you need to make this delicious soup. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Olive Oil- Used to sauté the vegetables and build the first layer of flavor. I use Graza.
Carrots- Add natural sweetness and color that balances the savory broth.
Celery- Brings a subtle earthiness and classic soup backbone.
Onion- Adds depth and a savory base once softened.
Fresh Garlic- Boosts overall flavor and warmth throughout the soup.
Chicken Broth- Forms the flavorful liquid base of the soup.
Heavy Cream- Adds creaminess and richness.
Cream Of Chicken Soup- Brings body and an added layer of chicken flavor.
Frozen Peas- Add a pop of color and sweetness that balances the creamy broth. I use BirdsEye.
Rotisserie Chicken- Provides tender, seasoned chicken with minimal effort.
Pillsbury Grands Southern Homestyle Biscuits- Act as quick dumplings, cooking up soft and fluffy right in the soup.
Poultry Seasoning– A small amount adds instant chicken and dumplings flavor. I highly recommend Bells Poultry Seasoning. Its the best!
Garlic Powder- Adds an overal garlicy falvor throughout the soup.
Onion Powder– Enhances savory depth without overpowering.
Salt- Enhances all the other ingredients.
Pepper- Cuts the richness of the soup.

How To Make It

Here’s how to make this delicious chicken and dumplings soup. You can find the full ingredients list along with instructions on the recipe card below.

First, heat olive oil in a large pot over medium heat. Add the carrots, celery, and onion and sauté until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant. 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 and bring it to a gentle simmer.

PRO TIP: Heat the heavy cream in the microwave for about 15 seconds before adding it to the soup. It will incorporate easily that way.

Now, 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 it rest for 10 minutes and enjoy!

PRO TIP: Keep the soup at a steady simmer, not a rolling boil. If it’s too hot it can break apart the biscuits and too low can leave them doughy.

NOTE: Letting the soup rest allows the steam to redistribute in the biscuits so the centers finish cooking and firm up instead of seeming doughy.

finished chicken and dumpling soup with biscuits

Can I Make This Ahead Of Time?

Yes you can, but it’s best eaten the same day. Biscuits will continue to absorb liquid as it sits.

Storage

Let the soup cool completely and place it into an air tight container. It will last in the fridge for up to three days.