One Pot Chicken Dumpling Soup with Refrigerated Biscuit Dough
A cozy dish combining tender chicken and fluffy dumplings in a rich broth, perfect for busy evenings or comforting weekends.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stewing
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 lb chicken breast (boneless, skinless)
- 4 cups chicken broth (low-sodium)
- 1 cup mixed vegetables (like carrots, celery, and onions)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough (the flaky kind)
- Fresh parsley for garnish
Instructions
- Combine ingredients: In a large pot, add the chicken, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
- Boil: Bring the mixture to a boil over medium-high heat.
- Simmer the chicken: Reduce the heat to a simmer, cover the pot, and cook until the chicken is cooked through, about 15-20 minutes.
- Shred chicken: Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot.
- Add dumplings: Cut the biscuit dough into quarters. Drop the pieces into the simmering soup. Let them cook until they are fluffy and cooked through, about 10 minutes.
- Serve: Ladle the soup into bowls and garnish with fresh parsley before serving hot.
Notes
Feel free to customize with your favorite vegetables and seasonings to suit your family’s taste.