Description
A warm and comforting Chicken Dumpling Soup perfect for cold nights and family dinners, featuring fluffy dumplings and rich broth.
Ingredients
- 1 rotisserie chicken, shredded
- 1 can refrigerated biscuit dough
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot over medium heat, sauté the chopped onion, carrots, and celery until they start to soften, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Stir in the shredded rotisserie chicken, dried thyme, salt, and pepper.
- Lower the heat and gently mix in the heavy cream until well combined.
- Cut the biscuit dough into small pieces and drop them into the simmering soup.
- Cover the pot and let it simmer for 10-15 minutes, or until the dumplings are cooked through.
- Garnish with fresh parsley before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American