Description
A warm, comforting chicken dumpling soup made with tender dumplings and rich broth, perfect for chilly evenings.
Ingredients
- 1 rotisserie chicken, shredded
- 1 can refrigerated biscuit dough
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or milk
- Fresh herbs (thyme, parsley)
- Salt and pepper to taste
Instructions
- In a large pot, heat a bit of oil over medium heat. Sauté the chopped onions, carrots, and celery until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring it to a gentle simmer.
- Shred the rotisserie chicken and add it to the pot.
- Stir in the heavy cream or milk, along with herbs, salt, and pepper to taste.
- Cut the refrigerated biscuit dough into small pieces and drop them into the simmering soup.
- Cook for about 10-15 minutes until the dumplings are fluffy and cooked through.
- Serve hot and enjoy!
Notes
For a lighter option, substitute chicken broth with vegetable broth. You can also use non-dairy milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American