Chicken Dumpling Soup
Chicken dumpling soup is made with simple ingredients, easy to make, and full of flavor. Made all in one pot, the whole family is sure to love this savory, satisfying soup!
Chicken dumpling soup is the definition of comfort food! The warm, creamy base is full of savory seasonings, some veggies, and tender chicken. Topped with soft and cheesy biscuits, it doesn’t get any better than this. I love that this soup is made in one pot because that means less cleaning up.
When it comes to busy weeknights, this is one of my family’s favorite meals. From start to finish, this soup is ready to go in just 40 minutes and is packed full of rich, savory, hearty flavors. The soup is great on its own, but the cheddar bay biscuits are the cherry on top. The buttery biscuits tie all the flavors of the dish together and add a little extra texture.
Reasons We Love This Recipe
- The dumplings add an excellent flavor and texture to the soup.
- You can make everything right in one pot.
- It is a hearty and filling comfort food; perfect for cooler weather.
Ingredient Notes
Chicken Dumpling Soup Ingredients
- Chicken breast— Cubed. As the hearty protein of the soup.
- Butter— To cook the chicken and the veggies.
- Veggies— A mix of diced carrots and celery for texture and mild flavor.
- Chicken broth— Or chicken stock, for a flavorful base.
- Water— To add volume to the soup.
- Heavy cream— This will help to thicken up the soup.
- Seasonings— Italian seasoning, garlic powder, and dried minced onion for a bold, savory flavor.
- Salt and pepper— As a final seasoning to enhance the soup!
For the Dumplings
- Red lobster cheddar bay biscuit mix— With the seasoning packet.
- Cheddar cheese— For an extra cheesy and tasty biscuit!
- Water— To mix everything together.
How to Make Chicken Dumpling Soup
- Melt your butter in a large pot over heat. Add the diced chicken and cook until it is no longer pink.
- Add the diced veggies, Italian seasoning, minced onion, and garlic to the pot. Cook until the veggies start to soften.
- Once they have softened, whisk in the flour until it evenly coats the veggies.
- Add the chicken broth and water. Cover the pot with a lid and allow it to simmer.
- Preheat your oven. Make the biscuit dough by whisking together the biscuit mix, water, seasoning packet, and cheddar cheese until just combined. Set aside.
- Add the heavy cream to the pot and allow it to simmer with the lid off.
- Break the biscuit dough into large balls and drop them into the pot. Place the whole pot in the oven uncovered and allow it to cook.
- Salt and pepper the soup to taste once the biscuits are done cooking.
- Serve immediately and enjoy!
Frequently Asked Questions
Can I use rotisserie chicken in this soup?
Absolutely! Using rotisserie chicken instead of cooking the chicken is a great way to cut down on the prep and cook time for this recipe. Grab a rotisserie chicken from the local grocery store and shred it up until you have about 3-4 cups of chicken. Start the recipe by softening the veggies first, and then add the chicken in along with the chicken broth. Continue the rest of the recipe from there.
What kind of cheese should I use for the dumplings?
Any type of cheese will work great for the dumplings! We add it so that there is a little extra rich flavor and soft texture. It won’t matter if you use freshly shredded or bagged cheddar in the dumpling dough because it will all cook down the same in this recipe. We typically use sharp cheddar, but you can instead use medium or mild cheese depending on what you prefer!
How can I tell when the dumplings are done cooking?
These biscuits will cook nicely in the soup in about 15 minutes, depending on the size. It will be pretty easy to tell when the biscuits are done because they will look firm, and have a beautiful golden brown color. If you want to be sure, you can do a toothpick test to see if they are cooked all the way throughout.
How to Serve and Store Chicken Dumpling Soup
This chicken dumpling soup has enough hearty and filling ingredients to be served on its own. I like to serve the soup with a side of steamed vegetables such as broccoli, green beans, or cauliflower, or a fresh garden salad to lighten the meal. Whether you add a side or call it good with the soup alone, you can’t go wrong!
If you have any leftovers then you can store them in the fridge for up to 5 days. Just make sure you keep your soup in an airtight container to maximize its freshness. To reheat, place a bowl of soup in the microwave for about a minute, stirring halfway through. If the soup is not warm throughout, continue reheating for 20 seconds at a time as needed!
Expert Tips and Tricks
- Instead of the dried minced onion, you can use ½ of a white onion finely diced if you’d like.
- You can use salted or unsalted butter for this recipe. With the amount of salt in the chicken broth and seasoning at the end, the limited amount of salt in the butter won’t make a large difference.
- Red Lobster cheddar bay biscuit mix can be found at most major grocery stores like Walmart, Kroger, Smith’s, and Target! You can also make your from scratch HERE
- Be sure to make this soup in an oven-safe pot or Dutch oven!
- As you cook the chicken, make sure you stir it often so that it cooks evenly on all sides.
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Chicken Dumpling Soup
Ingredients
- 2 Pounds Diced Chicken or Rotisserie Chicken
- 4 Cups Chicken Broth or Stock
- 3 Cups Water
- 1 Cup Heavy Cream
- 2 Large Carrots Diced
- 2 Large Celery Stalks Diced
- 2 tbsp Butter
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Dried Minced Onion
- Pinch Salt & Pepper to taste
Dumplings
- 1 Box Red Lobster Cheddar Bay Bisuit mix w/ seasoning packet
- 1/2 Cup Cheddar Cheese Shredded
- 1 Cup Water
Equipment
- Oven Safe Pot
Instructions
- Melt your butter in a large pot over medium heat. Once the butter is melted add in the diced chicken and cook for 5 min, or until the chicken is no longer pink stirring frequently.
- Add the diced veggies, italian seasoning, minced onion, and garlic to the pot for 5 min or until they start to soften
- Once the veggies have softened, whisk in the flour until evenly coated and then add the chicken broth and water. Cover the pot with a lid and let simmer for 10 minutes over low to medium heat.
- While the soup is simmering, preheat your oven to 375°F. Make your dumplings by whisking together the biscuit mix, water, seasoning packet, and shredded cheese until just combined and set aside.
- Add the heavy cream and simmer for an additonal 5 minutes with the lid off. After 5 minutes break the biscuit dough into large balls and drop them into the pot spread apart
- Place the entire pot in the oven uncovered and let cook for 15 minutes
- Salt and pepper the soup to taste once the biscuits have finished cooking. Serve and enjoy!
Notes
- Feel free to use salted or unsalted butter. You are going to salt this dish to taste and there is a good amount of salt in the chicken broth, so the limited amount of salt in the butter won’t make much of a difference.
- Red Lobster cheddar bay biscuit mix can be found at most major grocery stores like Walmart, Kroger, Smith’s, and Target.
- You can use freshly shredded or bagged cheddar in the biscuit dough. You can also use sharp, medium, or mild cheese.
- You can use ½ of a white onion (finely diced) instead of dried minced onion if you’d like.
- If you want to cook down on your prep/ cook time for this recipe then you can grab a rotisserie chicken from your local grocery store and use shredded rotisserie chicken instead. Simply start by softening your veggies and throw the chicken in along with the chicken broth.
- Any leftover soup can be stored in the fridge for up to 5 days in an airtight container. Reheat a bowl of soup in the microwave for about a minute, stirring halfway through. You can continue reheating the soup for 20 seconds at a time as needed until it is warm.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.