Ingredients
Scale
- 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