One Pot Chicken Dumpling Soup Recipe

This dreamy One Pot Chicken Dumpling Soup is the answer to every craving for soothing, nostalgic flavor without the hours spent at the stove. Each bite is filled with tender chicken, pillowy biscuit dumplings, and a creamy, herby broth brimming with veggies. This recipe is not only comforting, it’s gloriously fuss-free thanks to rotisserie chicken and biscuit dough, bringing cozy home-cooked magic to your table in under an hour. If you’re ready for the ultimate comfort food hug, you’ve found it—this One Pot Chicken Dumpling Soup is just the thing.

Ingredients You’ll Need

Part of the beauty of One Pot Chicken Dumpling Soup is how everyday ingredients are transformed into something extraordinary. Every component brings its own charm—don’t skip out on any of these little kitchen heroes!

• Butter: Delivers a rich base and silky finish to your broth; unsalted lets you control the seasoning.
• Yellow onion: Its sweetness deepens the flavor foundation—dice it for even cooking.
• Carrots: For touches of color and subtle sweetness (peeling optional, but scrub well).
• Celery: Classic for soups, it adds a refreshing note and beautiful aroma.
• Garlic: Six cloves give the soup irresistible depth; fresh always beats jarred here.
• Italian seasoning: A big pinch brings complexity and warmth to the mix.
• Dried sage leaves: This herb is the secret that makes the soup fragrant and comforting.
• Fresh thyme (optional): Picks up the flavors of the chicken beautifully—use more or less as you like.
• Flour: A must for thickening the broth and coating the biscuit dumplings.
• Chicken broth: Use a good quality, low-sodium broth for the richest base.
• Shredded rotisserie chicken: Rotisserie keeps this recipe speedy and ultra-flavorful.
• Heavy cream: For luscious creaminess you simply can’t skip.
• Frozen peas: Tossed in at the end for brightness and color; no need to thaw.
• Bay leaves: Add a subtle, herbal layer to the broth as it simmers.
• Refrigerated biscuit dough: Your shortcut to homemade-tasting dumplings; it’s practically magic.
• Kosher salt: Layered in at every stage, it lets the soup’s flavors truly shine.
• Fresh cracked pepper: Brings undertones of gentle warmth and bite.
• Fresh chopped parsley: Sprinkle on top for a pop of green and freshness.

How to Make One Pot Chicken Dumpling Soup

Step 1: Sauté Your Veggies

Melt the butter in a large heavy-bottomed pot over medium-high heat. Toss in the onion, celery, and carrots with a couple generous pinches of salt and pepper. Stir frequently for about eight minutes, until the veggies have softened and your kitchen starts to fill with the aromas of a classic soup base. This is the first layer of comforting flavor, so be patient and let them sweat!

Step 2: Prep Your Biscuit Dumplings

While the vegetables cook, grab your biscuit dough and cut each biscuit into six equal pieces—kitchen shears work brilliantly. Toss each dumpling piece lightly in flour; this keeps them separate and ensures they won’t clump together as they cook. Don’t be tempted to skip this small step—your future self will thank you for perfect, soft dumplings floating on your soup.

Step 3: Add Garlic & Herbs

Turn the heat down to medium and stir in the minced garlic, Italian seasoning, dried sage, fresh thyme (if using), and a couple more pinches of salt and pepper. Keep things moving for about a minute, letting the garlic and herbs bloom. Your One Pot Chicken Dumpling Soup is about to become fragrant and irresistible!

Step 4: Thicken the Base

Sprinkle in the flour, stirring constantly to make a quick roux. You want everything coated and smooth without browning—about one minute should do it. This is how your soup will get that delightful, just-thick-enough texture. Don’t worry if it looks a little pasty right now; the broth will smooth it all out.

Step 5: Add the Liquids and Chicken

Pour in a splash of the chicken broth to deglaze the pot, scraping up all the golden, caramelized bits from the bottom (pure flavor gold!). Add the rest of the broth, then stir in the shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves. Give everything a gentle stir to meld the goodness together.

Step 6: Bring to a Simmer

Let your pot come up to a gentle simmer over medium-high heat. This is where flavors start mingling and your soup base becomes dreamy and unified. The chicken gets even more tender, and the peas add a pop of brightness.

Step 7: Add the Dumplings

Now for the fun part—float those floured biscuit pieces on top of your simmering soup. Do not submerge them; just let them rest like fluffy clouds above the broth. Make sure to shake off any excess flour as you add them, dropping them in quickly, one by one.

Step 8: Simmer, Steam, and Finish

Cover your pot and turn the heat to low. Steam for about fifteen minutes without peeking (truly, don’t lift that lid!). The biscuit dumplings will become tender and cooked through, steamy and pillowy. When a toothpick comes out clean from the center of a dumpling, you’re done. Fish out the bay leaves, taste, and season generously with more salt and pepper. Shower with chopped parsley and savor your masterpiece!

How to Serve One Pot Chicken Dumpling Soup

Garnishes

Top your steaming bowl with a shower of fresh chopped parsley for color and a hint of brightness. If you want to really impress, a crack of black pepper or a swirl of extra cream makes each portion extra inviting. For a cozy finishing touch, a sprinkle of flaky sea salt just before serving is pure perfection.

Side Dishes

This soup is hearty enough to stand alone but welcomes a sidekick! Try serving One Pot Chicken Dumpling Soup with a simple crisp salad (think arugula, lemon, and shaved parmesan) or a slice of crusty baguette for serious dipping. Even a batch of roasted veggies or classic cornbread fits right in for a weeknight that feels special.

Creative Ways to Present

Ladle the soup into wide, shallow bowls to let those biscuit dumplings shine, or bring the whole steaming pot to the table for a serve-yourself, family-style approach. Individual ramekins with a dumpling in each are a fun twist for dinner parties. And for an extra cozy touch, serve alongside a small glass of apple cider or homemade lemonade—it’s a crowd-pleaser every time.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover One Pot Chicken Dumpling Soup (what luck!), let it cool to room temperature before transferring to airtight containers. Refrigerate for up to three days. The flavors deepen overnight, making leftovers even more delectable—just know the dumplings will soak up some broth, taking on extra flavor as they rest.

Freezing

Most creamy soups and dumplings don’t love the freezer, but it’s doable with a little care. For best texture, freeze the soup base before adding the biscuit dumplings (they can become mushy upon thawing). Defrost overnight in the fridge, then reheat and cook dumplings fresh before serving. If you do freeze it fully cooked, the soup will still taste great—just expect the dumplings to be very soft.

Reheating

Warm leftover One Pot Chicken Dumpling Soup on the stovetop over medium-low heat, adding a splash of broth or cream to loosen if it’s extra thick. Stir gently so the dumplings stay intact. You can also reheat individual bowls in the microwave on medium power, checking and stirring every minute or so until hot throughout.

FAQs

Can I make this soup dairy free?

Absolutely! Swap the butter for olive oil and the heavy cream for a quality unsweetened dairy-free milk or creamer—full-fat coconut milk, cashew cream, or even oat milk work well. The results are still cozy, creamy, and just as comforting.

Can I use leftover cooked chicken instead of rotisserie?

Yes, leftover cooked chicken (baked, grilled, or poached) is perfect in this recipe. Just shred or chop it into bite-size pieces. Rotisserie chicken lends extra flavor, but any tender, pre-cooked chicken works beautifully.

How can I make sure my dumplings don’t stick together?

Toss the cut biscuit pieces well in flour, making sure each piece is coated and there’s no big clump of extra flour. When adding them to the soup, drop them in one at a time, shaking off excess flour as you go. This little bit of effort guarantees separate, billowy dumplings every time.

Will the soup thicken as it sits?

Yes—the flour and biscuit dumplings naturally thicken the broth, and as the soup cools or sits overnight, it gets even creamier. If it’s a bit too thick when reheating, loosen with a splash of chicken broth or milk until you reach your desired consistency.

Can I make One Pot Chicken Dumpling Soup in advance for a party?

You sure can! For best results, prepare the soup base ahead and make the dumplings right before serving, so they’re soft and fluffy for guests. If prepping fully ahead, just know the dumplings will absorb broth, but the flavor is still crave-worthy.

Final Thoughts

If there’s one soup I hope you’ll try and keep coming back to, it’s this One Pot Chicken Dumpling Soup. It’s the kind of meal that feels like a warm embrace and brings everyone to the table. Don’t wait for a cold day—whip up this classic and taste just how delicious comfort can be!

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