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Crowd-Pleasing Southern Chicken and Dumplings Soup

Crowd-Pleasing Southern Chicken and Dumplings Soup - featured image
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This rich and creamy chicken and dumplings soup uses refrigerated biscuit dough for light, fluffy dumplings that soak up the broth without turning pasty. It’s a quick and easy crowd-pleaser perfect for gatherings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 can (16.3 ounces) refrigerated buttermilk biscuits (e.g., Pillsbury Grands!)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened and onions are translucent.
  2. Add the minced garlic and stir for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the chicken broth while stirring to prevent lumps. Add the dried thyme, rosemary, bay leaf, and a generous pinch of salt and pepper. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
  4. While the soup simmers, shred the chicken if not already done.
  5. After 15 minutes, stir in the shredded chicken and heavy cream. Let the soup return to a gentle simmer. Taste and adjust seasoning.
  6. Open the can of refrigerated biscuits. Separate the biscuits and cut each into 6-8 pieces (stack 2-3 biscuits at a time for efficiency).
  7. Drop the biscuit pieces into the simmering soup one at a time, stirring gently after each addition. Do not dump them all in at once.
  8. Cover the pot with a tight-fitting lid and reduce heat to medium-low. Cook for 15-18 minutes without lifting the lid.
  9. After 15-18 minutes, carefully remove the lid. The dumplings should be puffed and tender. Give the soup a gentle stir and remove the bay leaf.
  10. Let the soup rest for 5 minutes before serving. Serve hot, garnished with fresh parsley if desired.

Notes

Don’t lift the lid during the dumpling cooking time; the steam is essential. For a thicker soup, mash a few dumplings against the pot and stir. Leftovers keep for up to 4 days in the refrigerator; the soup thickens as dumplings absorb broth. To freeze, make the base without dumplings and add fresh biscuits when reheating.

Nutrition

Keywords: chicken and dumplings, southern soup, comfort food, easy chicken soup, crowd-pleasing, biscuit dumplings

Find it online: https://bakebelle.com/crowd-pleasing-southern-chicken-and-dumplings-soup/