Dumpling Soup (with refrigerated biscuit dough!) is the kind of hearty, soul-warming meal that makes everyone gather around the table a little quicker. With fluffy biscuit dumplings bobbing in a creamy, herb-scented broth packed with tender rotisserie chicken and bright vegetables, this soup feels like a culinary hug. The magic here is in the shortcut — that refrigerated biscuit dough delivers pillowy, crave-worthy dumplings with next to no effort. Whether you’re feeding a family or entertaining friends, Dumpling Soup (with refrigerated biscuit dough!) will quickly become your go-to comfort food favorite.

Dumpling Soup (with refrigerated biscuit dough!) Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Dumpling Soup (with refrigerated biscuit dough!) serves a special purpose, building layers of flavor and texture without any fuss. These everyday staples deliver big on taste, so don’t skip a single one!

Butter: Adds rich flavor as the base for sautéing your vegetables.
Yellow onion: Sweet and aromatic, diced onion forms the foundation of the broth.
Carrots: Bring pop of color and natural sweetness to the soup.
Celery: Lends an earthy crunch and elevates the soup’s aroma.
Garlic: Six cloves might sound like a lot, but it infuses every bite with savory depth.
Italian seasoning: A favorite blend for earthy, familiar notes.
Dried sage leaves: A little goes a long way for cozy, autumnal undertones.
Fresh thyme leaves (optional): Brings a burst of herbal freshness if you have it.
Flour: Thickens the broth and helps biscuit pieces puff up just right.
Chicken broth: Forms the soup’s savory base, holding everything together.
Shredded rotisserie chicken: Tender and flavorful, it’s a clever shortcut for busy cooks.
Heavy cream: Adds irresistibly silky richness to each spoonful.
Frozen peas: Pop them in straight from the freezer for bright color and sweetness.
Bay leaves: Simmered for subtle warmth in the background.
Refrigerated biscuit dough: This store-bought hero turns into the fluffiest, most lovable dumplings!
Kosher salt: Essential for balancing flavors throughout.
Fresh cracked pepper: For a gentle heat and peppery finish.
Fresh chopped parsley: The final fresh, green touch.

How to Make Dumpling Soup (with refrigerated biscuit dough!)

Step 1: Sauté Your Veggies

Begin by melting butter in a large pot over medium-high heat. Toss in the diced onion, carrots, and celery with a couple of generous pinches of salt and pepper. Let everything sweat and mingle for about 8 minutes, stirring occasionally. This kickstarts the soup with a gloriously fragrant foundation and brings out the sweetness in your veggies.

Step 2: Prepare the Biscuits

While your veggies are softening, grab your refrigerated biscuit dough. Cut each biscuit into six pieces (kitchen shears make quick work here!), then toss the pieces gently in a little flour. This prevents sticking and helps the dumplings puff up beautifully in the soup later.

Step 3: Spice It Up

Reduce the heat to medium and add in your garlic, Italian seasoning, dried sage, and fresh thyme if you’re using it. Season with another couple pinches of salt and pepper. Let the herbs bloom for about a minute — you’ll smell their magic immediately!

Step 4: Add Flour for Body

Sprinkle 3 tablespoons of flour into the pot, stirring well so it coats all the veggies. Cook this for about a minute, which helps the flour lose any raw edge and gets it ready to nicely thicken the broth.

Step 5: Deglaze and Build Your Broth

Pour in just enough chicken broth to cover the bottom and use your spoon to scrape up every bit of caramelized flavor from the pan. Once all those yummy bits are loosened, add the rest of the chicken broth and stir well to combine.

Step 6: Add the Creamy Goodness

Stir in the shredded rotisserie chicken, heavy cream, frozen peas, and two bay leaves. Every ingredient melds together now, making that signature Dumpling Soup (with refrigerated biscuit dough!) base you’ll crave all winter long.

Step 7: Simmer and Add Dumplings

Bring the soup up to a gentle simmer over medium-high heat. Arrange your floured biscuit dough pieces right on top of the simmering soup — let them float without pushing them down, just like little dumpling rafts.

Step 8: Cover and Steam

Pop on a lid and drop the heat to low. Let everything gently bubble for about 15 minutes. Resist the urge to peek! After 15 minutes, check a dumpling with a toothpick; when it slides out clean, your biscuit dumplings are perfectly steamed and ready to enjoy.

Step 9: Season and Finish

Taste the soup and don’t be shy with the kosher salt and cracked pepper. Sprinkle chopped fresh parsley all over, then ladle up big, steaming bowls for everyone at the table!

How to Serve Dumpling Soup (with refrigerated biscuit dough!)

Garnishes

For a restaurant-worthy finish, shower the soup with a little extra fresh chopped parsley or even chives. A light dusting of fresh cracked pepper on top adds a pretty speckled look and that final peppery aroma. Some folks love a pinch of grated Parmesan just before serving for even more richness.

Side Dishes

Dumpling Soup (with refrigerated biscuit dough!) is a meal in itself, but a fresh salad with a zesty vinaigrette or a simple green bean side will keep things beautifully balanced. If you’re feeling extra cozy, serve with a wedge of buttery cornbread or a crusty roll for dipping into the creamy broth.

Creative Ways to Present

For a fun twist, ladle the soup into mini cocottes or individual ovenproof bowls and top each with an extra biscuit dumpling, then broil for a minute or two for a golden top. If you’re feeding kids or a crowd, serve the soup in wide mugs so everyone can sip (and dunk) as they wish. The rustic look of a big Dutch oven right on the table is always a showstopper too.

Make Ahead and Storage

Storing Leftovers

Once everyone’s had their fill, cool the leftover Dumpling Soup (with refrigerated biscuit dough!) completely before transferring it to an airtight container. Store in the refrigerator for up to three days. The dumplings might absorb more broth over time, thickening the soup, but the flavor only gets better!

Freezing

You can absolutely freeze this soup — though the dumplings may soften a bit upon thawing, they’ll still taste great. Divide into freezer-safe containers, leaving some space for expansion. Store for up to three months, and thaw overnight in the fridge before reheating.

Reheating

To bring leftovers back to life, gently reheat the soup on the stovetop over medium heat, stirring occasionally so nothing sticks. If the soup looks too thick, just add a splash of chicken broth or water until you reach your desired consistency. Avoid boiling so the cream stays silky and the dumplings stay pillowy.

FAQs

Can I use homemade biscuit dough instead of refrigerated?

Absolutely! Homemade biscuit dough works perfectly if you have a favorite recipe on hand. The refrigerated version simply cuts down prep time and guarantees fluffy, uniform dumplings every time.

What can I do if my soup is too thick?

If Dumpling Soup (with refrigerated biscuit dough!) gets thicker than you’d like (especially after chilling), just stir in extra chicken broth or even a bit of milk as you reheat it until you have your ideal texture.

Can I make this soup vegetarian?

Definitely! Omit the chicken and use vegetable broth. Toss in extra veggies like mushrooms or diced potatoes for even more heartiness. You can also use plant-based cream if you want to keep it dairy-free.

Is this recipe kid-friendly?

Kids absolutely love Dumpling Soup (with refrigerated biscuit dough!) because it’s warm and creamy with pillowy bites of dumplings throughout. You can reduce the herbs or chop the veggies finer if you need to sneak them past a picky eater!

Can I prep the biscuit dumplings ahead of time?

You can absolutely cut and flour the biscuit dough pieces a few hours in advance. Keep them covered in the fridge until you’re ready to float them on top of your simmering soup.

Final Thoughts

I hope this Dumpling Soup (with refrigerated biscuit dough!) finds a spot in your weekly meal rotation and brings as much comfort and delight to your home as it does to mine. There’s just something special about sharing a steamy bowl of this soup with the people you love, so grab your pot and give it a try — you’re going to love every cozy spoonful!