Pillsbury Biscuit Chicken and Dumpling Soup
A Cozy and Comforting Biscuit Dumpling Soup
This Pillsbury biscuit chicken and dumpling soup creates a warm and comforting meal that feels perfect for cold evenings, busy weeknights, or family dinners. The broth becomes rich and creamy, and the vegetables soften as they simmer. Because the dumplings come from canned biscuits, the recipe stays simple and approachable. The biscuits turn fluffy and tender as they cook, and they soak up the flavor of the broth. The final result tastes homemade, hearty, and full of classic chicken soup comfort.
Equipment
- Dutch oven
- Cutting board
- Knife
Ingredients
Soup
- 4 tbsp butter
- 1/2 large onion chopped
- 4 stalks celery chopped
- 4 large carrots sliced
- 1 garlic clove minced
- 1 tsp Italian seasoning
- 1/2 tsp Better Than Bouillon
- 2 tbsp all purpose flour
- 6 cups chicken broth or stock
- Salt and pepper to taste
- 2 lbs cooked chicken cubed
- 1 cup frozen peas
Dumplings
- 1 can Pillsbury buttermilk biscuits
Instructions
- Melt the butter in a Dutch oven over medium heat.
- Add onion, celery, and carrots. Cook until soft.
- Add garlic, Italian seasoning, and bouillon. Cook for 1 minute.
- Stir in flour and cook for 1 minute.
- Pour in chicken broth and simmer for 20 minutes until carrots are tender.
- Season with salt and pepper.
- Add chicken and peas and simmer for 5 minutes.
- Rip biscuit dough into small pieces and drop into the pot.
- Cover and cook for 15 minutes without lifting the lid.
Video
Nutrition
Calories: 310kcalCarbohydrates: 24gProtein: 22gFat: 14g
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