Ingredients
- Chicken broth: 6 cups
- Cooked chicken (shredded or diced): 2 cups
- Refrigerated biscuit dough: 1 can (16 oz)
- Carrots (diced): 1 cup
- Celery (diced): 1/2 cup
- Onion (diced): 1/2 cup
- Dried thyme: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: In a large pot or Dutch oven, combine the chicken broth, carrots, celery, onion, thyme, salt, and pepper. Bring to a boil over medium-high heat.
- Step 2: Reduce the heat to a simmer and add the shredded or diced cooked chicken to the pot.
- Step 3: While the soup is simmering, open the can of refrigerated biscuit dough. Cut each biscuit into quarters.
- Step 4: Drop the biscuit pieces, one at a time, into the simmering soup. Do not overcrowd the pot.
- Step 5: Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and no longer doughy in the center. Stir occasionally to prevent sticking.
- Step 6: Serve hot and enjoy!
Notes
- For easier reheating, store leftover soup separately from any remaining uncooked biscuit dough, adding fresh biscuit dumplings when you reheat a portion.
- When reheating, add a splash of chicken broth if the dumplings have absorbed too much liquid.
- Garnish with fresh parsley or chives for a pop of color and added flavor.
- To prevent overly soggy dumplings, avoid stirring too vigorously during the last few minutes of cooking; gentle stirring is key!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American