Name: Soup (with refrigerated biscuit dough!) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 leaves; 1 teaspoon fresh thyme leaves, optional; 3 tablespoons flour + more for tossing the biscuits; 4 cups chicken broth; 2 cups shredded rotisserie chicken; 2 cups heavy cream; 1 cup frozen peas; 2 bay leaves; 16.3 oz. refrigerated biscuit dough; Kosher salt; fresh cracked pepper; fresh chopped parsley

Jump to Recipe

If there’s one dish that feels like a warm kitchen hug on a chilly night, it’s Soup (with refrigerated biscuit dough!). Imagine a bubbling pot brimming with tender chicken, vibrant veggies, and the softest, pillowy dumplings you’ve ever tasted, all swimming in a creamy broth that begs for another spoonful. The magic trick? Pre-made biscuit dough, which transforms classic chicken and dumplings into a one-pot wonder that’s as easy as it is soul-soothing. Whether you’re feeding a hungry family or looking to impress friends with your culinary cleverness, this hearty soup will win hearts with every savory bite.

Soup (with refrigerated biscuit dough!) Recipe - Recipe Image

Ingredients You’ll Need

What I love about this Soup (with refrigerated biscuit dough!) is just how easy the ingredient list is to gather, yet how much each item genuinely matters. Every piece adds its own personality — from the onions and carrots’ gentle sweetness to the luxurious finish of cream — making the final pot comforting, colorful, and loaded with flavor.

Butter: Lends lovely richness and helps soften and flavor the vegetables from the get-go.
Yellow Onion: Adds a sweet and savory base to the soup; dice it nice and small for the best texture.
Carrots: For beautiful color and a gentle natural sweetness with every spoonful.
Celery: Balances out the sweetness of carrots and supplies a subtle, aromatic crunch.
Garlic: Mince it fresh, and enjoy how it perfumes the entire pot — it’s essential for depth.
Italian Seasoning: This blend brings in herbaceous notes and a comforting aroma that make all the difference.
Dried Sage Leaves: Their earthy flavor is a must for any chicken and dumpling situation!
Fresh Thyme (optional): If you have it, some fresh thyme leaves lift the soup’s flavor to new heights.
Flour: Don’t skip this! It thickens the broth beautifully and also coats the biscuit pieces for perfect dumplings.
Chicken Broth: Use a good-quality broth for a deeply flavorful base.
Shredded Rotisserie Chicken: Rotisserie chicken keeps prep quick, plus it stays super moist and packed with flavor.
Heavy Cream: Gives the soup a luxuriously creamy texture you’ll crave all winter.
Frozen Peas: Just toss them in straight from the freezer for a pop of green and a little sweetness.
Bay Leaves: For subtle depth and that “secret something” flavor in the background.
Refrigerated Biscuit Dough: The shortcut hero — turns into the softest dumplings with almost zero effort.
Kosher Salt: Use a generous sprinkle to build flavor in every layer.
Fresh Cracked Pepper: Adds a gentle heat and brightness that balances the creaminess perfectly.
Fresh Chopped Parsley: For that vivid final flourish of color and freshness.

How to Make Soup (with refrigerated biscuit dough!)

Step 1: Sauté the Aromatics

Melt the butter in a large, heavy-bottomed pot over medium-high heat. Toss in the onion, carrot, and celery, along with a couple of big pinches of salt and pepper. Let everything cook, stirring frequently, for about 8 minutes until the veggies start softening and the kitchen starts to smell invitingly homey.

Step 2: Prep the Biscuits

While your aromatics are getting cozy, grab that can of refrigerated biscuit dough. Cut each biscuit into six equal pieces. (Kitchen shears make this so easy and quick!) Toss those biscuit bites in a thin coat of flour — this helps keep them from sticking together and gives your dumplings a lovely texture once they cook in the soup.

Step 3: Add Garlic and Herbs

Reduce the heat to medium. Add the minced garlic, Italian seasoning, dried sage, fresh thyme (if you’re using it), and another pinch of salt and pepper. Stir everything for 1-2 minutes until the garlic is fragrant and the herbs awaken in the bubbling butter.

Step 4: Build the Broth

Sprinkle those 3 tablespoons of flour into the pot and stir constantly. After about a minute, slowly pour in just enough chicken broth to deglaze the bottom of your pot — scraping up all those delicious browned bits (that’s pure flavor right there!). Add the rest of the chicken broth, and give it a good stir.

Step 5: Bring in Chicken and Cream

Add the shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves right into the pot. Gently stir to combine, then bring the heat up so things start to simmer. This is the point where it starts smelling irresistible!

Step 6: Add the Biscuit Dumplings

Float your flour-coated biscuit pieces right on top of the simmering soup. Don’t push them down or stir them in – let them rest gently on the surface! Cover with a lid, reduce the heat to low, and let the Soup (with refrigerated biscuit dough!) simmer gently for around 15 minutes. Try to avoid lifting the lid — the steam is what cooks the dumplings perfectly soft and fluffy.

Step 7: Season and Serve

Carefully take a peek and test a dumpling with a toothpick; if it comes out clean, they’re ready! Finish with more salt and plenty of pepper to taste, and shower the top with fresh chopped parsley for a flash of color. Now all that’s left is to ladle out generous bowls and dig in.

How to Serve Soup (with refrigerated biscuit dough!)

Garnishes

This soup loves a little visual (and flavor) pop. Try garnishing with a sprinkle of vibrant chopped parsley, extra cracked black pepper, or even a little lemon zest for brightness. Fancy things up even further with some shaved Parmesan or a drizzle of good olive oil if you’re feeling indulgent.

Side Dishes

Soup (with refrigerated biscuit dough!) is a meal in itself, but I love serving it with a crisp green salad or some roasted vegetables for contrast. If you’re in for the ultimate cozy night, add a side of warm, buttery rolls or a slice of crusty bread to mop up every last drop of that silky broth.

Creative Ways to Present

For a fun twist, serve the soup in individual oven-safe bowls and finish under the broiler with a little cheese on top until bubbly and golden. Or turn it into a comforting dinner party centerpiece by serving from a big Dutch oven right at the table. Tiny bowls or cups work beautifully for parties — let guests sample this delightful Soup (with refrigerated biscuit dough!) as part of a soup bar or as a hearty appetizer course.

Make Ahead and Storage

Storing Leftovers

Leftover Soup (with refrigerated biscuit dough!) keeps well in the fridge for up to 3 days. Let the soup cool to room temperature before sealing it in an airtight container. The dumplings will soften a bit as they sit, but that’s part of the charm — they soak up more flavor each day!

Freezing

While more traditional dumpling soups can get tricky in the freezer, this version using refrigerated biscuit dough holds up surprisingly well if you follow a couple of tips. Freeze the cooled soup in freezer-safe containers, but be prepared for the dumplings to become a little softer upon thawing. For best results, you can freeze the soup base and add fresh biscuit dumplings when reheating.

Reheating

Place the soup in a pot over medium-low heat, stirring gently until everything is heated through. If the broth has thickened too much overnight, splash in a little extra chicken broth or water to loosen things up. The dumplings rewarm nicely, keeping their pillowy texture as long as the soup isn’t boiled aggressively.

FAQs

Can I make Soup (with refrigerated biscuit dough!) ahead of time?

Absolutely! You can make the soup a day ahead and gently reheat it the next day — the flavors actually deepen as it sits. Just keep in mind the dumplings will soften after storing, but they’ll be delicious all the same.

Can I use homemade biscuit dough instead of refrigerated?

Definitely! If you have a favorite biscuit recipe, feel free to use that for ultra-homemade vibes. Just cut into small pieces and proceed as written; it may take a few extra minutes to cook through.

What’s the best way to check if the dumplings are cooked?

Insert a toothpick or the tip of a knife into the center of one dumpling. If it comes out clean — with no sticky raw dough — they’re ready! Don’t be tempted to stir the pot or remove the lid too often, as the steam is key for perfect dumplings.

Can I make this soup vegetarian?

Sure can! Swap in vegetable broth and add more hearty vegetables (like diced potatoes, mushrooms, or extra carrots), or try using a plant-based “chicken” substitute. The creamy base and biscuit dumplings are still every bit as comforting.

What else can I add for extra flavor?

Feel free to mix in chopped cooked bacon, a splash of hot sauce, or even a handful of shredded cheese for a little twist. Play with your favorite herbs, too — rosemary or tarragon are especially lovely with chicken.

Final Thoughts

If you’re craving something that delivers maximum coziness with minimal fuss, Soup (with refrigerated biscuit dough!) is exactly what you need. It’s quick, it’s comforting, and honestly, it never fails to make an ordinary evening feel special. Give it a try, and I promise there won’t be a single spoonful left!

Soup (with refrigerated biscuit dough!) Recipe

★★★★★

4.8 from 24 reviews

Author: lina
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This comforting One Pot Chicken Dumpling Soup is a hearty and delicious meal that comes together quickly with the help of refrigerated biscuit dough. Perfect for a cozy night in!

Instructions

Melt butter in a large pot over medium-high heat.
Add onion, celery, carrot, and a couple large pinches of salt and pepper. Cook, stirring frequently for about 8 minutes.
Cut each biscuit into 6 pieces and toss them in a thin layer of flour.
Reduce heat to medium. Add garlic, Italian seasoning, dried sage, fresh thyme, and a couple large pinches of salt and pepper.
Add flour and stir until well combined. Cook for 1 minute, stirring frequently.
Pour in enough broth to deglaze the pan until you can scrape all the yummy bits off the bottom. Then stir in the remaining broth.
Add chicken breast, heavy cream, frozen peas, and bay leaves to the pot. Gently stir to combine all ingredients.
Bring to a simmer over medium-high heat.
Add floured biscuit dough quarters to the pot, floating them on top of the soup, not submerging them.
Cover and reduce heat to low. Gently simmer for about 15 minutes or until the biscuit dough is cooked through.
Season to taste with salt and pepper.
Garnish and enjoy!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Simmering
Cuisine: American