Description

Cozy Chicken and Dumpling Soup is the the one-pot wonder my husband requests all winter long! Loaded with fresh veggies, frozen peas, and immune-boosting turmeric in an herby broth, it's equal parts healing and hearty. Potato thickens the broth--no flour or milk needed! We cook the chicken breast right in the soup then dot with refrigerated biscuit dough for that classic fluffy topping made super easy. Done in under an hour!

To speed this up, you can use 3-4 cups shredded rotisserie chicken in step 3 and skip the 20 minute simmer--just go right to adding biscuits in step 4.

Ingredients

Units Scale

2 tbsp extra virgin olive oil
1 small yellow onion, diced
3 large carrots, peeled and diced small
3 stalks celery, diced small
1 1/2 tsp kosher salt, more to taste
3/4 tsp ground black pepper
4 cloves garlic, minced (or 1 1/2 tsp garlic powder)
1 medium russet potato, peeled and chopped
1 tsp oregano
1 tsp thyme
1/2 tsp turmeric
5 cups chicken broth (or 4 for thicker)
1 1/2 lbs raw chicken breast
1 large sprig rosemary
5-6 refrigerated biscuits (the raw dough from can), chopped into pieces
1 cup frozen peas

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Instructions

Warm olive oil in a large pot or Dutch oven over medium heat. Once hot, add onion, carrots, celery, salt and pepper. Cook for about 7 minutes, or until veggies start to brown, stirring often. (For creamier soup, you can sprinkle on 2 tbsp all purpose flour and cook for 2 more minutes.)
Add garlic, potato, oregano, thyme, and turmeric and cook 1 more minute.
Add broth, chicken, and rosemary sprig. Bring to a boil then reduce to a gentle simmer and cook, covered, for 20 minutes.
Sprinkle on biscuit pieces in an even layer so they're covering the surface. Lightly press them into the broth. Simmer for about 15 minutes, or until biscuits are cooked through (a toothpick should come out clean). Make sure it's gently bubbling when you start, but don't lift the lid while they cook the steam is key for proper cooking.
Remove lid and transfer chicken to a bowl. Cool enough to handle then use 2 forks to shred. Add back to soup and stir in peas. Taste broth to taste (I always add another good pinch of salt to make the flavor really pop--this recipe needs LOTS of salt and pepper). Once peas are warmed through, serve hot!

Notes

Storage: Store cooled soup in the fridge for up to 3 days. You can store dumplings separately if you want so they don't soak up too much broth bur I usually just store it all together. Lightly adapted from this recipe.

I used flaky layer biscuits (why you can see the layers), but you can always use a buttermilk or classic biscuit dough instead!

Instant Pot: Add all ingredients to pot except peas and cook on "manual" for 7 minutes. Let pressure release naturally for 10 minutes. Remove chicken and shred it, then add back to pot with peas. Season to taste and serve!