Save This cozy chicken and dumpling soup is the answer when you crave homemade comfort but only have thirty minutes and a pack of biscuit dough in the fridge. It is filled with juicy chicken, soft veggies, and cloud-like dumplings that soak up all the goodness—just right for busy nights or when you need a quick bowl of warmth.
I first whipped this up after a long winter day when hours of simmering just was not an option. Now it is my go-to for last-minute guests or cold nights when everyone needs something filling and familiar.
Ingredients
- Olive oil: adds richness and helps sauté the veggies Look for extra virgin for the best flavor
- Frozen mixed vegetables: mean less chopping and waste Choose a blend with carrots peas corn and green beans for classic taste
- Chicken broth: builds a savory flavorful base Go for low sodium if you want to control salt
- Cooked chicken: provides protein and heartiness Rotisserie or leftover roast chicken work beautifully
- Refrigerated biscuit dough: gives you fluffy dumplings in minutes Stick with classic styles avoid sweet or dessert versions and check the ingredient label for quality
Instructions
- Heat the Pot:
- Pour olive oil into a large pot and set over medium heat Let it warm for about one minute until it shimmers
- Sauté the Vegetables:
- Toss in the frozen vegetables Stir and cook for five minutes until softened and glistening This step coaxes out sweet flavor from even frozen blends
- Simmer the Soup:
- Add the chicken broth and bring it to a lively boil Drop to a simmer as soon as it bubbles Part in the cooked chicken so it heats through without drying
- Make and Drop Dumplings:
- Pinch biscuit dough into small pieces walnut sized bits work best Gently drop them into the bubbling soup space them apart some biscuits will float others may sink
- Cook the Dumplings:
- Clamp on the lid and reduce heat to maintain a gentle simmer Let the soup bubble away for ten to twelve minutes Resist lifting the lid until time is up to let steam bake the dumplings fluffy
- Finish and Serve:
- Open the lid The dumplings should look puffed and pillowy Stir the soup gently to avoid breaking the dumplings Serve piping hot with a sprinkle of fresh herbs if you like
Save My favorite part is watching the biscuit dough transform into plush dumplings I remember my kids crowding around the pot eager to sneak a bite as soon as the lid came off This recipe always reminds me how great shortcuts can still bring out nostalgic flavors
Storing Your Soup
Let your soup cool slightly then transfer to airtight containers and refrigerate for up to three days The dumplings may absorb more broth overnight so add extra broth or a splash of water when reheating Warm on the stove over gentle heat until steaming hot
Ingredient Swaps and Variations
You can use leftover turkey or even cooked ham in place of chicken For a lighter version select reduced fat biscuit dough and toss in extra leafy greens Add a pinch of dried rosemary or sage to echo classic pot pie flavors
Serving Suggestions
Ladle this soup into wide bowls and top with chopped parsley cracked black pepper or a spoonful of heavy cream Serve with a crisp green salad or roasted vegetables for a full meal My family loves it alongside warm rolls or even a handful of oyster crackers
A Bit of History
Chicken and dumplings is a beloved dish in American Southern kitchens traditionally made with hand rolled dough and long simmered stock This semi homemade spin makes those comforting textures and flavors reachable in a fraction of the time
Seasonal Adaptations
In summer try adding fresh green beans or zucchini For fall toss in diced butternut squash or sweet potatoes with the vegetables Use turkey and fresh thyme during the holidays for a festive twist
Success Stories
One friend doubled the recipe to feed a crowd on a rainy weekend everyone had second helpings Another baked the dumplings directly in the oven with the soup for a golden crust Either way it has won fans for its simplicity and big comfort factor
Freezer Meal Version
This soup base freezes well So make the chicken vegetable and broth portion in advance and freeze in sturdy containers When ready to serve thaw gently and finish by simmering with biscuit dough for fresh dumplings on the spot
Save Make this soup whenever you need quick soul food with minimal fuss. Each bowl proves shortcuts can still bring delicious, homey comfort.
Recipe FAQs
- → Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time. Simply shred and add to the broth before the dumplings.
- → How do I keep dumplings from getting dense?
Drop biscuit pieces gently into simmering liquid, avoid over-mixing, and cover the pot as they cook until puffed.
- → Can I add extra vegetables?
Absolutely. Try carrots, peas, or celery. Add them with the frozen vegetable mix for more flavor and nutrition.
- → What flour alternatives can I use for gluten-free?
Look for gluten-free biscuit dough or make simple gluten-free dumplings using GF baking mix.
- → How can I make the soup creamier?
Stir in a half cup of heavy cream or milk after simmering for a richer, silkier broth.