Go Back
For the soup, you need: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, sliced - 1 pound boneless, skinless chicken breasts - 6 cups chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - 1 cup frozen peas These ingredients build the base of your soup. The chicken adds protein, while the broth gives rich flavor. The herbs create a warm aroma that fills your kitchen. For the dumplings, gather: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup unsalted butter, cold and cubed - 1 cup whole milk These dumplings are light and fluffy. They soak up the soup’s goodness. The butter adds richness, while the baking powder helps them rise. For the biscuits, you will need: - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/4 cup cold butter, cubed - 3/4 cup milk These biscuits are the perfect side. They are buttery and flaky. You can dip them into your soup for an extra treat. {{ingredient_image_2}} To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté it for about 3 minutes. You want it to be soft and clear. Then, mix in 2 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks. Cook these for another 5 minutes until they are tender and fragrant. Next, add 1 pound of boneless, skinless chicken breasts into the pot. Pour in 6 cups of chicken broth. Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Season the mix with salt and pepper to taste. Bring everything to a gentle boil. Once boiling, lower the heat to a simmer. Cover the pot and let it cook for about 20 minutes. This lets the chicken cook through nicely. After 20 minutes, take the chicken out. Shred it into bite-sized pieces using two forks. Return the shredded chicken back to the pot. At this point, add 1 cup of frozen peas. Let the soup simmer on low heat while you move on to the dumplings. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cut in 1/4 cup of cold unsalted butter using a pastry cutter or two forks. You want the mixture to look like coarse crumbs. Then, pour in 1 cup of whole milk. Stir gently until everything just comes together. Be careful not to overmix. This is key to keeping your dumplings light and fluffy. With a spoon, drop dollops of the dumpling mixture into the simmering soup. Cover the pot and let the dumplings steam for 15 minutes. Avoid lifting the lid during this time to ensure they cook properly. While the dumplings cook, preheat your oven to 425°F (220°C). In a large bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Cut in 1/4 cup of cold butter until the mixture resembles coarse crumbs. Add 3/4 cup of milk and mix gently until combined. Transfer the dough to a floured surface and pat it down to about 1 inch thick. Use a biscuit cutter or a glass to cut out circular biscuits. Place them on a baking sheet lined with parchment paper. Finally, bake the biscuits in your preheated oven for 12-15 minutes. You want them to be golden brown and fluffy. Now, your soup and biscuits are ready to serve! To shred chicken well, let it cool for a few minutes. Use two forks to pull it apart. The chicken should fall into bite-sized pieces easily. This keeps your soup hearty. If the chicken is too hot, use gloves. It protects your hands and makes shredding easier. For fluffy dumplings, do not overmix the dough. Mix just until the ingredients blend. This keeps the dumplings light and airy. When you drop them into the soup, make sure they have space to expand. For biscuits, keep the butter cold. Cold butter creates steam, leading to a flaky texture. When cutting out biscuits, handle the dough gently. This will help them rise nicely in the oven. Serve the soup hot in deep bowls. Ladle plenty of dumplings in each bowl. This makes the meal filling and warm. Place the fluffy biscuits on a side plate. They are perfect for dipping. For a nice touch, sprinkle fresh parsley on the soup. It adds color and a fresh taste. You can also drizzle a little olive oil on top for extra flavor. Pro Tips Use Fresh Herbs: For the best flavor, use fresh thyme and rosemary instead of dried. Add them towards the end of cooking for a burst of freshness. Keep the Lid On: When cooking the dumplings, avoid lifting the lid for the first 15 minutes to ensure they steam properly and become fluffy. Make Ahead: You can prepare the soup base in advance and store it in the fridge. Just add the dumplings and reheat before serving. Perfect Biscuit Texture: For flaky biscuits, handle the dough as little as possible and use cold ingredients. This helps create a tender texture. {{image_4}} You can switch up the chicken in this soup. Try using turkey, which gives a delicious flavor. Cooked, shredded rotisserie chicken works well too. If you want more variety, use cooked sausage or even tofu for a vegetarian twist. Each protein adds its own unique taste and texture, making the soup special every time. For gluten-free dumplings and biscuits, swap the all-purpose flour for gluten-free flour blends. Many brands work well and give good results. You can also add a bit of xanthan gum for better texture. Check labels to ensure all other ingredients are gluten-free, like baking powder. This way, everyone can enjoy the comfort of this soup without worry. Add more veggies to boost flavor and nutrition. Try green beans, corn, or bell peppers for a color pop. Spinach or kale can add some green goodness, too. Just chop them into small pieces and add them during the soup's simmering phase. This way, they cook nicely and add extra taste to each bowl. To store leftover chicken dumpling soup, let it cool first. Transfer the soup to an airtight container. This will help keep it fresh. You can keep it in the fridge for up to three days. If you want to store it longer, consider freezing it. For freezing dumplings, first, let them cool completely. Place them in a single layer on a baking sheet. Freeze them for about an hour, then transfer them to a freezer bag. This keeps them from sticking together. You can freeze biscuits the same way. They last up to three months in the freezer. When reheating, do it gently to keep flavors intact. For soup, heat it on the stove over low heat. Stir occasionally to prevent sticking. If using frozen dumplings, add them directly to the soup as it heats. For biscuits, warm them in the oven at 350°F for about 10 minutes. This keeps them fluffy and fresh. Yes, you can make this recipe ahead of time. Cook the soup base and store it in the fridge. When you're ready to eat, reheat the soup on the stove. Prepare the dumplings fresh for the best texture. They cook quickly and will be fluffy and light. To keep your dumplings light, don’t overmix the dough. Mix until just combined. If you mix too much, they can become tough. Also, make sure your baking powder is fresh. This will help the dumplings rise and stay fluffy. You can use turkey or tofu as a substitute for chicken. Both options will taste great in the soup. Shredded rotisserie chicken works well too. Just add it at the end, so it warms up without cooking too much. You now have all you need to make a delicious chicken dumpling soup. We covered the key ingredients, step-by-step instructions, and handy tips. Variations like using different proteins or gluten-free options can brighten your dish. Plus, I shared how to store leftovers and reheat them for the best taste. This soup is warm, filling, and easy to make. Enjoy your cooking and the delicious meal ahead!

Cozy Chicken Dumpling Soup with Fluffy Biscuits

A comforting soup filled with tender chicken, dumplings, and fluffy biscuits, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 1 cup frozen peas
  • 2 cups all-purpose flour (for dumplings)
  • 1 tablespoon baking powder (for dumplings)
  • 1 teaspoon salt (for dumplings)
  • 1 teaspoon black pepper (for dumplings)
  • 1 4 cup unsalted butter, cold and cubed (for dumplings)
  • 1 cup whole milk (for dumplings)
  • 2 cups all-purpose flour (for biscuits)
  • 2 teaspoons baking powder (for biscuits)
  • 1 2 teaspoon salt (for biscuits)
  • 1 4 cup cold butter, cubed (for biscuits)
  • 3 4 cup milk (for biscuits)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes soft and translucent.
  • Stir in the minced garlic, sliced carrots, and celery. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables are tender.
  • Add the boneless chicken breasts to the pot, followed by the chicken broth. Then, stir in the dried thyme, dried rosemary, bay leaf, and season generously with salt and pepper.
  • Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the chicken is thoroughly cooked.
  • Once cooked, carefully remove the chicken from the pot. Shred it into bite-sized pieces using two forks and return the shredded chicken to the soup.
  • Stir in the frozen peas, allowing the soup to continue simmering on low heat while you prepare the dumplings.
  • In a medium mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Cut in the cold butter using a pastry cutter or two forks until the mixture looks like coarse crumbs.
  • Pour in the milk and gently stir until just combined; be careful not to overmix the dough.
  • With a spoon, drop dollops of the dumpling mixture into the simmering soup. Cover the pot and allow the dumplings to steam for 15 minutes without lifting the lid.
  • Set your oven to preheat at 425°F (220°C).
  • In a large bowl, sift together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  • Add the milk and mix gently until combined. Transfer the dough to a lightly floured surface, patting it down to a thickness of about 1 inch.
  • Use a biscuit cutter or a glass to cut out circular biscuits, placing them on a baking sheet lined with parchment paper.
  • Place the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown.
  • Ladle the hot soup into deep bowls, ensuring each serving has plenty of dumplings. Serve your fluffy biscuits warm on a side plate for dipping.

Notes

Garnish each bowl of soup with fresh parsley for a pop of color. Optionally, drizzle a little olive oil over the top for an added touch, and present the biscuits in a little basket for an inviting table setting.
Keyword biscuits, chicken soup, comfort food, dumplings