Name: Quick Chicken Dumpling Soup with Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 lb boneless, skinless chicken breasts; 1 medium onion, diced; 3 carrots, sliced; 3 celery stalks, sliced; 3 garlic cloves, minced; 6 cups chicken broth; 1 cup heavy cream (or half-and-half); 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt (for dumplings); 2/3 cup milk; 2 tbsp melted butter; Fresh parsley, chopped (for garnish)

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🥣 Creamy, Comforting Quick Chicken Dumpling Soup with Biscuits — Ready in Under 40 Minutes!

1. Introduction

There’s nothing quite like a steaming bowl of quick chicken dumpling soup to wrap your senses in pure comfort—especially when the biscuits are tender, flaky, and dropped right on top like little clouds of warmth. This recipe delivers all the cozy vibes of a slow-simmered homemade classic, but in a fraction of the time. With tender shredded chicken, tender vegetables, and a rich, velvety broth, this easy weeknight soup proves that simplicity and flavor go hand-in-hand. Bonus? The homemade dumplings are made with a simple biscuit-style dough—no rolling, no extra steps. Just drop, simmer, and enjoy!

2. Why You’ll Love This Recipe

Ready in under 40 minutes — perfect for busy weeknights when you crave comfort but don’t have hours to spare.

One-pot meal — minimal cleanup, maximum flavor.
Biscuit dumplings add a buttery, southern-style twist that’s surprisingly easy to pull off.
Meal-prep friendly — keep leftovers refrigerated for up to 4 days or freeze for quick future meals.
Versatile base — easily swaps in leftover rotisserie chicken or frozen veggies if fresh ones aren’t on hand.

3. Ingredient Notes

Chicken: I recommend using skinless, boneless chicken breasts or thighs—thighs add extra richness, but breasts keep it lean. For speed, a_rotisserie chicken works wonders; just shred it and add it at the end. No need to boil from scratch!

Vegetables: Carrots, celery, and onions form the holy trinity of soup flavor. I chop them small so they cook quickly in the broth. For extra convenience, you can use frozen mixed veggies—but be sure to add them later to avoid overcooking.

Broth & Cream: Use high-quality chicken broth—low-sodium so you can control the salt level. Half-and-half or heavy cream adds luxurious creaminess, but full-fat coconut milk makes a great dairy-free alternative.

Dumpling Dough: All-purpose flour, baking powder, and a touch of salt are all you need for puffiness. Real unsalted butter (cold and cubed!) gives thatflaky, tender texture you crave. Don’t skip the fresh parsley—it brightens the whole bowl.

4. Kitchen Tools You Need

While this recipe is forgiving and simple, having the right tools makes it even better—especially when time is tight.

For versatile, space-savvy cooking, the Compact 6-in-1 Digital Air Fryer by Amazon Basics doubles as a toaster oven and dehydrator—perfect for reheating leftover dumplings without sogginess. Or upgrade with the Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo for even more multi-functional power without sacrificing counter space.

A good nonstick pot is essential for easy cleanup and preventing sticking. The T-fal 14-Piece Hard Anodized Nonstick Cookware Set includes a heavy-bottomed pot ideal for soups, and the nonstick surface lets you gently fry veggies without oil first, if desired.

If you love baking your own biscuits separately to drop in (my weekend luxury!), the KitchenAid Artisan 5-Quart Stand Mixer in Scorched Orange makes short work of the dumpling dough—just pulse the cold butter into the flour for perfect flaky texture every time.

For smart storage, the JoyJolt Airtight Glass Food Storage Set keeps soup fresh for days and goes straight from fridge to microwave—no transfer needed. Pair it with the Clever Fox DIY Family Recipe Journal to preserve this version (with your custom tweaks!) for future nights like magic.

5. How to Make Quick Chicken Dumpling Soup with Biscuits

Phase 1: Sauté & Simmer (10 minutes)

In a large Dutch oven or heavy-bottomed pot over medium heat, melt 2 tablespoons of butter or warm 2 tablespoons of olive oil. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté until softened and fragrant—about 5 minutes. You’ll know they’re ready when the onions turn translucent and the carrots soften slightly at the edges.

Stir in 3 cloves of minced garlic and cook for 30 seconds more—just until golden, not browned. Then add 4 cups of low-sodium chicken broth and 1 cup of half-and-half (or milk for lighter soup). Bring to a gentle simmer over medium-high heat.

Pro visual cue: The broth should bubble softly around the edges—not a rolling boil—or the dumplings may fall apart later.

Phase 2: Cook the Chicken (10 minutes)

Nestle 2 boneless, skinless chicken breasts (about 1 lb) into the simmering liquid. Cover and reduce heat to medium-low. Simmer for 10 minutes, or until the chicken reaches 165°F internally. Remove chicken with tongs, let rest 5 minutes, then shred with two forks.

Return the shredded chicken to the pot and stir in ½ cup frozen peas (optional, for color and sweetness). Season with salt and pepper to taste—start with ½ tsp salt and ¼ tsp black pepper, adjusting later.

Phase 3: Make & Add Biscuit Dumplings (15 minutes)

While the chicken simmers, make the dumplings: In a bowl, whisk 1½ cups all-purpose flour, 1½ tsp baking powder, ½ tsp salt, and 1 tbsp granulated sugar (yes—it enhances browning!). Cut in 4 tbsp cold unsalted butter (cubed) using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in ½ cup buttermilk (or whole milk + ½ tsp vinegar, rested 5 mins) until just combined—don’t overmix!

Drop tablespoon-sized portions of dough evenly over the simmering soup. Cover the pot tightly—and do not lift the lid for the full 12 minutes of steaming. This traps steam, helping the dumplings puff and cook through. After 12 minutes, uncover and check: dumplings should be golden on top and cooked through (a toothpick should come out clean).

Garnish with fresh chopped parsley and a splash of hot sauce, if desired. Servings yield rich, comforting soup with 6 fluffy dumplings—just enough for two generous bowls.

6. Expert Tips for Success

Don’t boil the dumplings! Keep heat at a steady simmer—not a rolling boil—to prevent them from dissolving. A tight-fitting lid is key to steaming them properly.

Use cold butter for dumplings: Cold butter creates steam pockets as it melts, giving your dumplings that desirable flakiness.
Shred chicken while warm: It shreds more easily and absorbs more broth flavor when added back to the hot soup.
Thicken soup naturally: If your soup feels too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 2 minutes of simmering.

For deeper flavor: Add a Parmesan rind while simmering the broth—it infuses a savory, umami boost without extra salt.

7. Variations & Substitutions

Gluten-free: Swap the all-purpose flour in dumplings for a 1:1 GF blend (like Bob’s Red Mill) and use GF baking powder. Use GF broth.
Dairy-free: Replace butter with vegan margarine and swap half-and-half for full-fat coconut milk or oat creamer.

Herb variations: Stir fresh thyme or sage into the dumpling dough—1 tsp dried, 1 tbsp fresh. Adds earthy warmth.
Low-carb: Skip the Dumplings and add riced cauliflower to the soup instead. Top with crumbled bacon and green onions.
Slow Cooker version: Sauté veggies and browning chicken first, then transfer to slow cooker. Cook on Low 4 hours. Shred chicken, add cream, and make dumplings on the stovetop to drop in just before serving.

8. Storage & Reheating

Cool completely before storing. Keep in an airtight container in the fridge for up to 4 days. The dumplings absorb broth over time, so add a splash of broth or water when reheating.

For longer storage: Freeze soup (without dumplings) in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Make fresh dumplings and add just before serving.

Reheating tip: Warm individual bowls in the microwave for 1½–2 minutes, or reheat in a saucepan over low heat with a splash of broth—stir often.

9. FAQ

Can I use leftover roasted chicken? Absolutely! Just add 2–3 cups shredded rotisserie chicken near the end (after seasoning). Since it’s already cooked, avoid boiling to keep it tender.

Why did my dumplings sink? Likely because the broth wasn’t hot enough when added, or the lid wasn’t sealed tightly during steaming. The dumplings need consistent steam to puff.

Can I make this ahead? Prep veggies and shred chicken in advance, but assemble and simmer the soup the day you serve it for best texture.

How do I make this spicier? Add ½ tsp smoked paprika with the garlic, or stir in 1 tsp hot sauce (like Crystal or Cholula) just before serving.

10. Conclusion

This quick chicken dumpling soup is comfort food perfected for real life—no fuss, no fancy techniques, just hearty, homey goodness in every bite. With tender dumplings, creamy broth, and tender chicken, it’s the kind of meal that says “I’m taken care of” without demanding hours in the kitchen. Serve it with a side of Ultimate Moist Chocolate Banana Bread for sweetness, or pair with a crisp green salad for balance. And if you love this one-pot magic, explore more comforting favorites like the Fall-Apart Tender Dump-and-Go Smothered Pork Chops or the Sweet and Spicy Honey Pepper Chicken for another quick weeknight win.

Quick Chicken Dumpling Soup with Biscuits