Chicken And Dumpling Soup With Biscuits Recipe
Chicken and dumpling soup with biscuits is made with rotisserie chicken, classic vegetables, and tender canned biscuit dumplings simmered right in the broth.
Equipment
- Large Stock Pot
Ingredients
- 2 Tbs Olive Oil
- 3 Large Carrots, peeled and diced
- 1 Small Onion, diced
- 3-4 Ribs Celery, diced
- 3 Cloves Garlic, minced
- 32 Oz Chicken Broth
- 10.5 Oz Cream Of Chicken Soup
- 1 Cup Heavy Cream
- 1 Cup Frozen Peas
- 1 Large Rotisserie Chicken, shredded
- 1 Can Pillsbury Grands Southern Homestyle Biscuits, cut into quartered
- Salt and Pepper to taste
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Poultry Seasoning
Instructions
- 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.
- 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.
- 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!