You know those nights when you’re craving something cozy but don’t want to fuss with a mountain of dishes? That’s exactly why my One Pot Chicken Dumpling Soup became a winter staple in our house. I discovered this gem during one particularly chaotic Tuesday when both kids had soccer practice and my husband was working late. The whole thing comes together in one pot (hence the name!) with minimal effort but delivers maximum comfort. Nothing beats tearing into those fluffy dumplings swimming in creamy broth after a long day. It’s become our family’s go-to “hug in a bowl” – the kind of meal that makes everyone gather around the table without being called twice.
Table of Contents
Table of Contents
Why You’ll Love This One Pot Chicken Dumpling Soup
Let me tell you why this soup has earned a permanent spot in my recipe rotation:
- One pot wonder: Minimal dishes means more time enjoying your meal (and less time scrubbing pans!)
- Weeknight lifesaver: Uses simple ingredients you probably already have in your fridge and pantry
- Comfort in every bite: That creamy broth with fluffy dumplings is pure nostalgia in a bowl
- Kid-approved magic: My picky eaters actually ask for seconds (and that’s saying something!)
- Leftovers shine: Tastes even better the next day as the flavors meld together
Trust me, once you try this soup, you’ll understand why it’s my most-requested cold weather meal.
Ingredients for One Pot Chicken Dumpling Soup
Here’s everything you’ll need to make this cozy soup – I promise it’s all simple stuff! The magic happens when these basic ingredients come together:
- 4 tablespoons butter: The rich base that makes everything taste better
- 1 small yellow onion, diced: Don’t skip this – it builds such depth of flavor
- 1 cup sliced carrots: I like them about 1/4-inch thick so they soften perfectly
- 1 cup sliced celery: Adds that classic soup flavor we all love
- 6 cloves garlic, minced: Yes, six! They mellow beautifully while cooking
- 1 tablespoon Italian seasoning: My secret weapon for instant flavor
- 2 teaspoons dried sage leaves: Gives that nostalgic chicken soup taste
- 1 teaspoon fresh thyme leaves (optional): Adds lovely herbal notes if you have it
- 3 tablespoons flour + more for tossing the biscuits: Helps thicken the broth just right
- 4 cups chicken broth: Use the good stuff – it makes all the difference
- 2 cups shredded rotisserie chicken: Such a time-saver! About 1/2 a chicken
- 2 cups heavy cream: Makes the broth luxuriously creamy
- 1 cup frozen peas: Adds pops of color and sweetness
- 2 bay leaves: Remove these before serving – they’re flavor boosters
- 16.3 oz. refrigerated biscuit dough: The shortcut to fluffy dumplings
- Kosher salt & fresh cracked pepper: Season generously at each step
- Fresh chopped parsley: For that pretty finishing touch
See? Nothing fancy – just good, honest ingredients that work together beautifully. Now let’s get cooking!
How to Make One Pot Chicken Dumpling Soup
Okay, let’s get to the good stuff – making this cozy soup come together in your pot! I’ll walk you through each step so you end up with perfect dumplings swimming in that creamy broth.
Preparing the Soup Base
First, grab your largest pot (I use my 6-quart Dutch oven) and melt the butter over medium-high heat. When it’s just starting to bubble, toss in your onion, carrots, and celery with a couple big pinches of salt and pepper. This is where the magic starts – you’ll want to cook these, stirring often, for about 8 minutes until they soften and the onions turn translucent.
Now for the flavor boosters! Reduce the heat to medium and add the garlic, Italian seasoning, sage, and thyme if using. The smell at this point is absolutely heavenly. Stir everything together and let those spices bloom for about 30 seconds – just until you can really smell them.
Sprinkle in the flour and stir until all the veggies are coated. This is going to help thicken our broth later. Cook for 1 minute, stirring constantly – you’re making a quick roux without even realizing it! Now comes the fun part: slowly pour in about 1 cup of chicken broth to deglaze the pot. Use your spoon to scrape up all those delicious browned bits from the bottom – that’s pure flavor gold!
Adding the Dumplings
While the soup base is coming together, let’s prep our dumplings. Grab your refrigerated biscuit dough and cut each biscuit into 6 pieces (kitchen shears make this super easy). Toss them lightly in some flour – this helps prevent them from getting too sticky.
Pour the remaining broth into your pot along with the shredded chicken, heavy cream, frozen peas, and bay leaves. Give it a gentle stir – you don’t want to break up the chicken too much. Bring everything to a simmer over medium-high heat.
Now for the dumplings! Carefully drop your floured biscuit pieces onto the surface of the soup. They’ll sink a bit at first – that’s totally normal. Cover the pot immediately and reduce the heat to low. Here’s the hard part: don’t peek for 15 minutes! I know it’s tempting, but lifting the lid lets out precious steam that cooks those dumplings to fluffy perfection.
After 15 minutes, remove the bay leaves and give the soup a taste. Add more salt and pepper if needed – I always end up adding another pinch or two. Ladle into bowls, sprinkle with fresh parsley, and enjoy your cozy masterpiece!
Tips for Perfect One Pot Chicken Dumpling Soup
After making this soup more times than I can count, here are my foolproof tips for dumpling success:
- Sharp shears are your friend: Cutting cold biscuit dough with a knife can smash them – kitchen shears give clean cuts
- Season as you go: Taste after adding broth and again before serving – soups need layers of seasoning
- Resist the stir: Once those dumplings go in, just walk away! Peeking = sad, dense dumplings
- Flour is key: A light dusting on biscuit pieces prevents them from dissolving into the broth
- Low and slow: Keep the heat gentle after adding dumplings – boiling makes them tough
Follow these simple tricks and you’ll have soup that tastes like it simmered all day (even though we know better!).
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1-Pot Chicken Dumpling Soup: The Cozy Weeknight Lifesaver
A comforting one-pot chicken dumpling soup with fluffy biscuit dumplings.
- Total Time: 45 minutes
- Yield: 6 servings 1x
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
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 bits off the bottom. Stir in the remaining broth.
- Add chicken breast, heavy cream, frozen peas, and bay leaves to the pot. Gently stir to combine.
- Bring to a simmer over medium-high heat.
- Add floured biscuit dough quarters to the pot, floating them on top of the soup.
- 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!
Notes
- Use sharp kitchen shears to cut biscuit dough easily.
- Avoid peeking while simmering to ensure dumplings cook evenly.
- Adjust seasoning generously for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95mg
Ingredient Substitutions & Variations
Don’t stress if you’re missing an ingredient – this soup is super flexible! Here are my favorite swaps and twists:
- Chicken alternatives: Leftover turkey works beautifully after Thanksgiving, or use canned chicken in a pinch
- Veggie boost: Toss in diced potatoes with the carrots for extra heartiness
- Herb options: No dried sage? Use poultry seasoning or extra thyme instead
- Cream swap: Whole milk works if you’re out of heavy cream (just add 1 extra tablespoon flour)
- Biscuit hack: No refrigerated dough? Drop spoonfuls of homemade biscuit batter instead
The beauty of this recipe? It welcomes whatever you’ve got on hand!
Serving Suggestions for One Pot Chicken Dumpling Soup
This soup is basically a meal in itself, but I love serving it with a crusty baguette for dipping (my kids fight over those last buttery pieces!). A simple green salad with vinaigrette makes it feel like a proper dinner, while extra fresh parsley or chives sprinkled on top add a pop of color. On really cold nights, I’ll sometimes add a sprinkle of grated Parmesan – because honestly, when is cheese ever a bad idea?
Storing and Reheating One Pot Chicken Dumpling Soup
Here’s the good news – this soup gets even better as leftovers! Store any extra in an airtight container in the fridge for 3-4 days. When reheating, do it gently on the stove over low heat with a splash of extra broth to loosen it up. The dumplings will soak up liquid as it sits, so don’t be surprised if you need to add more broth than you think. Pro tip: If the microwave’s calling your name, cover the bowl with a damp paper towel and heat in short bursts to prevent rubbery dumplings.
Nutritional Information
Just so you know what you’re diving into (not that you’ll care once you taste it!): Each hearty bowl of this soup clocks in around 420 calories, with 18g protein and 32g carbs. Of course, nutrition varies based on your exact ingredients – like if you go wild with the heavy cream or use low-sodium broth. But let’s be real – we’re here for comfort, not counting calories!
Frequently Asked Questions
Here are answers to the questions I get asked most about this cozy soup:
Can I use homemade dumplings instead of biscuit dough?
Absolutely! Just prepare your favorite drop biscuit dough and spoon small dollops (about 1 tablespoon each) onto the soup. They’ll take about the same time to cook – just peek under one to check doneness.
How do I prevent soggy dumplings?
The key is that light flour coating before adding them to the soup, and most importantly – don’t stir once they’re in! The flour creates a barrier while the steam works its magic.
Can I make this soup ahead of time?
You can prep the soup base (through adding the broth and chicken) up to 2 days ahead. Store it chilled, then reheat to simmering before adding fresh dumplings when ready to serve.
Why do my dumplings fall apart?
This usually means the soup was boiling too vigorously. Keep it at a gentle simmer after adding dumplings, and make sure your biscuit pieces aren’t too small – quartered works best.
Can I freeze this soup?
The soup base freezes beautifully, but the dumplings get mushy when thawed. I recommend freezing just the broth and veggies, then making fresh dumplings when reheating.
Final Thoughts
There you have it—my cozy, no-fuss One Pot Chicken Dumpling Soup that never fails to warm hearts (and bellies!). Give it a try and let me know how your family likes it—I bet they’ll be begging for seconds just like mine! You can also follow along for more cozy recipes on our Facebook page.
