So, you’re thinking about chicken dumpling soup?

Oh buddy, let me tell you, I’ve tried all sorts of ways to warm up on a chilly afternoon, but nothing beats a big, steamy bowl of chicken dumpling soup. Especially when you only need one pot (less dishwashing is a real win in my book) and you can totally skip all the dough drama by grabbing a can of biscuit dough. Look, the first time I made this was after a spectacularly rainy soccer game where every towel in our house ended up muddy—you know the kind of day. I had a leftover rotisserie chicken and not enough energy to fuss. This recipe saved my sanity, and now whenever the rainclouds show up, my family’s already hovering near the stove.

One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)

Why you’ll come back to this one

I make this mostly when I’m feeling lazy, or when I’ve got one too many random veggies about to roll off the fridge shelves. My family goes bonkers for it because, honestly, those fluffy biscuit dumplings are like little clouds (I’ve had to fight my brother for the last one). And it’s all in just one pot! (Fewer dishes, more time to actually eat in peace). That said, I’ll admit I used to dread making dumplings from scratch—they’d be either dense as a brick or sink like stones. This shortcut with biscuit dough? Life-changing, I swear. Oh, and if you ever forget to thaw the chicken—been there, friend. Just shred whatever you have or skip altogether, and bob’s your uncle, it’s still good!

What you’ll need (and some swaps I’ve tried)

2 cups cooked chicken, shredded (leftover rotisserie, roasted, or poached all work; that time I grabbed some grilled chicken strips from the store? Fine, just different vibe)
1 yellow onion, diced (or sub with shallots or—don’t tell my gran—a splash of onion powder in a pinch)
3 carrots, peeled and sliced (or a couple handfuls of baby carrots if that’s what you have)
2 celery stalks, chopped (my neighbor uses fennel sometimes—I’ve tried, but not really for me!)
4 cups chicken broth (I usually just use the boxed stuff, though in my wild youth I might’ve made homemade; if desperate: water + bouillon cube!)
1 can (16 oz) refrigerated biscuit dough (any brand honestly—my grandmother swore by Pillsbury but cheaper ones work too)
2 cloves garlic, minced (or more—I won’t judge; sometimes I do lazy garlic paste from a tube)
1 teaspoon dried thyme (fresh looks fancy but honestly isn’t necessary)
Salt and pepper, to taste (don’t overthink it)
1 tablespoon olive oil or butter (either; whatever’s closest… I’ve even grabbed the spray oil in desperation)
Optional: frozen peas or corn, a splash of cream, parsley for serving (totally up to you)

The how-to (I promise it’s not fussy)

Heat things up: Set a big ol’ pot or Dutch oven over medium heat and pour in your olive oil or butter. Toss in onion, carrots, and celery. Stir ’em around till they’re starting to get soft, about 5 or 6 minutes—sometimes mine gets a little color (ok, dark at the edges) and honestly, it’s still fine.
Garlic & thyme time: Drop in the garlic and thyme, cook one minute. Here’s where I tend to get distracted and accidentally toast the garlic a bit longer, which is actually delicious.
Broth in: Pour in the chicken broth. If bits are stuck at the bottom, just scrape with a wooden spoon. (This is where I usually sneak a taste—yup, already comforting!)
Add the chicken: Toss in your shredded chicken and a good pinch of salt and pepper. If you’re adding peas, corn, or anything like that, now’s the time.
Bubble, bubble: Get it bubbling, then drop the heat so it’s just simmering. Lid on, let it cook about 10 minutes so everything gets to know each other (maybe longer if I forgot to thaw the chicken…)
Dumpling magic: Pop open that biscuit dough (the part where it explodes and scares you a bit—classic). Pinch or cut the biscuits into quarters (or smaller if you like more dumpling bits—I do).
Drop & simmer: Scatter the biscuit bits over the soup (if they stick together, don’t worry, they’ll separate as they puff up). Gently press them into the liquid with the spoon.
Now, hands off: Cover and simmer another 15-18 minutes, until the dumplings are puffy and cooked through—no peeking! (Seriously, I learned the hard way that opening the lid early means raw doughy middles. It’s rough.)
Last touches: Add a splash of cream or parsley if you feel fancy. Give a taste and add more salt or pepper if needed. Serve up hot—preferably with pajamas and socks.

Random notes from my kitchen

I used to think all biscuit dough worked the same, but actually, some store brands stay a bit dense—so aim for the ‘flaky’ style if you want extra puffy dumplings.
Soup too thick? Add a splash of water or broth at the end. Too thin? Simmer with the lid off a few minutes, but the dumplings might get a little tough if you overdo it.
Oh, and sometimes I add a splash of hot sauce right in my bowl. Not traditional, but who’s watching?

Some weird (and less weird) variations I’ve tried

Add a teaspoon of curry powder and coconut milk—makes it a totally different bowl! Bit odd, but my sister loved it.
Vegetarian one time: swapped chicken for mushrooms, extra peas, and veg broth (but honestly missed the chicken… I crave it for a reason!)
Worst attempt? I once tried with sweet biscuit dough (don’t do it, friend—not a biscuit cobbler situation).

Don’t sweat the equipment

I use my trusty Dutch oven (that heavy beast) but any big soup pot is fine. Even did it once in a big skillet with high sides because all my pots were MIA—minor chaos, but still got soup, so you do you.

How to keep it (if it lasts—big if)

It stores in the fridge fine for about 2 days—though honestly, in my house it never lasts more than a day! Dumplings get a bit soft if you reheat, but I think this tastes even better the next day (maybe it’s because you don’t have to cook…)

Serving up (family quirks included)

I serve it in those oversized mugs so you can just wrap your hands around it, and if I’m feeling like a proper host, sprinkle a bit of parsley and crack some pepper on top. On cold days? Garlic bread on the side, every time. My dad dunks saltine crackers like it’s a competitive sport.

Stuff I’ve learned the (slightly hard) way

Don’t rush the dumpling simmer time. I tried cranking up the heat to get it done faster and ended up with gummy, raw dough centers, ouch. Just let it be.
If it looks too runny after adding dumplings, resist adding flour. It’ll thicken up once the biscuits cook. Patience—it’s my nemesis, too.
Flaky biscuits break apart some, solid ones stay together. Decide which you like! Actually… on second thought, mix them and see what happens?

Friends’ and family’s most frequent questions (with my honest takes)

‘Do I have to use rotisserie chicken?’ Nah—use whatever’s cooked. Canned works in a pinch (not my fav, honestly), even leftover turkey if you’ve got that after a holiday binge.
‘Can I freeze it?’ You can, but dumplings get a bit funky in texture—sort of soggy and not in a good way. If you’re desperate, freeze just the soup, then add fresh biscuit dough when you reheat.
‘Why are my dumplings tough?’ Over mixing or lifting the lid too soon is usually the culprit. Trust, I do it all the time. Next time, just drop ’em in and step away.
‘How do I make this gluten free?’ Tried it once with gluten free biscuit dough—wasn’t bad, just a bit chewier. Worth a shot if you can find it in the shops near you.
‘Ever tried adding cheese?’ Not with the biscuits, but I’ve definitely tossed a bit of grated cheese in with the chicken and it was, uh, a solid 8/10 decision. Go for it if you’re a cheese lover.

So, if you found yourself with a can of biscuit dough and some leftover chicken and the weather’s gone all cold and soggy, you know what to do. Or just make it because you can’t be bothered with lots of dishes—no judgment here!

One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)