Go Back
One Pot Chicken Dumpling Soup

One Pot Chicken Dumpling Soup

This One Pot Chicken Dumpling Soup is your answer, offering a hearty and satisfying dish with minimal fuss. Perfect for busy weeknights, this recipe delivers classic flavors without the cleanup.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 medium yellow onion finely chopped
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 cup refrigerated biscuit dough cut into ½-inch pieces (from a 10-ounce tube)
  • 2 tablespoons fresh parsley chopped (for garnish, optional)

Equipment

  • Large Dutch oven or heavy-bottomed pot

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5–7 minutes. You don’t need to cook it through at this stage, just get a nice sear. Remove the chicken from the pot and set it aside on a plate.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
  2. Add the chopped onion, diced carrots, and diced celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes. This process helps to build a flavorful base for your soup.
    1 medium yellow onion, 2 carrots, 2 stalks celery
  3. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the dried thyme and rosemary, stirring them into the vegetables.
    2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor! Return the browned chicken to the pot.
    6 cups low-sodium chicken broth, 1 pound boneless, skinless chicken breasts or thighs
  5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through and tender. This slow simmer allows the flavors to meld beautifully.
  6. Uncover the pot. Carefully drop the biscuit pieces into the simmering soup, spacing them out slightly. They will expand and cook in the broth.
    1 cup refrigerated biscuit dough
  7. Cover the pot again and simmer for another 8–10 minutes, or until the dumplings are cooked through and fluffy. They should be tender and easily pierced with a fork.
  8. Remove the pot from the heat. Taste the soup and adjust salt and pepper as needed. Ladle the hot One Pot Chicken Dumpling Soup into bowls, making sure each serving gets plenty of chicken, vegetables, and fluffy dumplings. Garnish with fresh chopped parsley, if desired.
    1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. For longer storage, consider freezing for up to 2–3 months. Reheat gently on the stovetop, adding a splash of broth or water if needed.