Easy Chicken & Dumpling Soup with Biscuits

This Chicken & Dumpling Soup with Biscuits is warm, creamy, and packed with tender chicken, vegetables, and fluffy biscuit dumplings. Using refrigerated biscuits makes the dumplings SO much easier, which is exactly what I want on a busy weeknight.

Chicken and dumplings can sound like one of those recipes that’s going to have you in the kitchen making homemade dough and dirtying every dish you own. 😂 This version gives you all that cozy comfort-food flavor without nearly as much work.

Why You’ll Love This Recipe

This is such a good dinner when you want something warm and homemade without spending hours making it.

• Refrigerated biscuits make the dumplings super easy.
• Everything cooks in one pot.
• It’s creamy without being overly heavy.
• Chicken and vegetables make it a full dinner.
• It uses simple, inexpensive ingredients you can find at pretty much any grocery store.

And don’t be alarmed if the broth looks a little beige after adding the milk. 😂 Once everything comes together with the chicken, vegetables, and fluffy dumplings, it looks exactly like the cozy chicken and dumpling soup we’re going for.

Ingredients

• 1½ lbs boneless, skinless chicken breasts
• 2 tbsp butter
• 1 small yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 6 cups chicken broth
• 1 cup milk
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 1 cup frozen peas
• 1 (16 oz) can refrigerated biscuits

Optional: ½ tsp poultry seasoning if you have it.

How to Make Chicken & Dumpling Soup with Biscuits

1. Cook the vegetables

Melt the butter in a large pot or Dutch oven over medium heat.

Add the onion, carrots, and celery and cook for about 5 minutes, until they begin to soften.

Add the minced garlic and cook for another 30 seconds.

2. Thicken the soup

Sprinkle the flour over the vegetables and stir until everything is coated.

Cook for about 1 minute, stirring frequently. This helps get rid of the raw flour taste.

Slowly pour in the chicken broth while stirring so the flour incorporates smoothly into the broth.

3. Cook the chicken

Add the chicken breasts, garlic powder, onion powder, salt, black pepper, and poultry seasoning if you’re using it.

Bring the soup to a gentle boil, then reduce the heat. Cover and simmer for about 15–20 minutes, or until the chicken reaches an internal temperature of 165°F.

Remove the chicken from the pot and shred or chop it into bite-sized pieces.

Return the chicken to the soup.

4. Make it creamy

Stir in the milk and frozen peas.

Bring everything back to a gentle simmer.

5. Add the biscuit dumplings

Separate the refrigerated biscuits and cut each one into about 4–6 smaller pieces.

Drop the biscuit pieces over the top of the simmering soup, leaving a little room between them.

Cover the pot and simmer for approximately 12–15 minutes, or until the biscuit dumplings are cooked through.

Try not to keep opening the lid while they’re cooking!

Before serving, cut into one of the larger dumplings to make sure there isn’t any raw dough remaining in the center.

Taylor’s Tips

Cut the biscuits into smaller pieces. This is probably my biggest tip. Smaller pieces cook much more evenly and you’re less likely to end up with cooked dough on the outside and raw biscuit in the middle.

Keep the soup at a gentle simmer. You don’t want the soup violently boiling while the dumplings cook.

1% milk works! That’s what I used when I made mine. The soup may look more beige than white when you first add it, but don’t panic. 😂

Don’t skip the flour. It helps thicken the chicken broth and gives the soup that creamy chicken-and-dumplings consistency.

No thyme? No problem. I originally planned to use thyme and realized I was out, so I made mine without it. If you have poultry seasoning, you can add ½ teaspoon, but it’s also completely fine without it.

Can I Use Refrigerated Biscuits for Chicken and Dumplings?

Yes! That’s what makes this recipe so easy.

Instead of making dumpling dough from scratch, refrigerated biscuit dough gets cut into small pieces and cooked right on top of the soup.

The biggest thing is making sure the biscuit pieces are small enough to cook completely through.

How Do I Know When Biscuit Dumplings Are Done?

The outside should look fluffy and cooked rather than shiny or doughy.

Since the dumplings cook in liquid, they won’t look exactly like biscuits baked in the oven. The easiest way to check is to remove one of the larger dumplings and cut it open.

If the center still looks like raw biscuit dough, cover the pot and give them a few more minutes.

Can I Use Rotisserie Chicken?

Yes. Rotisserie chicken is an easy shortcut.

If using already-cooked chicken, you can skip simmering the raw chicken breasts. Prepare the soup base first, then add about 3 cups of shredded cooked chicken along with the milk and peas.

How to Store Leftovers

Store leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 3–4 days.

The soup will continue to thicken as it sits because the biscuits and flour absorb some of the liquid.

When reheating, add a splash of chicken broth or milk until it reaches the consistency you like.