Description
A comforting Chicken Dumpling Soup with tender dumplings soaking in a rich broth made from rotisserie chicken and fresh vegetables.
Ingredients
- 1 rotisserie chicken, shredded
- 1 can refrigerated biscuit dough
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream or milk
- Fresh herbs (thyme and parsley)
- Salt to taste
- Pepper to taste
Instructions
- Heat a little oil in a large pot over medium heat.
- Add the chopped onions, carrots, and celery. Sauté until they soften, about 5 minutes.
- Stir in the minced garlic and let it cook for another minute.
- Pour in the chicken broth and bring everything to a gentle simmer.
- Shred the rotisserie chicken and stir it into the pot.
- Mix in the heavy cream or milk along with your choice of herbs, plus salt and pepper to taste.
- Cut the refrigerated biscuit dough into small pieces and drop them into the simmering soup.
- Allow the dumplings to cook for about 10-15 minutes until fluffy and cooked through.
- Serve hot and enjoy the cozy goodness!
Notes
For a lighter version, substitute heavy cream with milk or coconut milk. Leftovers can be stored for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American