Description
A comforting chicken dumpling soup that combines shredded rotisserie chicken, fluffy dumplings, and vibrant vegetables in a rich, creamy broth, perfect for cozy nights.
Ingredients
- 1 rotisserie chicken, shredded
- 1 can refrigerated biscuit dough
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat. Add the diced onion and minced garlic and sauté until the onions become translucent.
- Add the diced carrots and celery; stir and cook until softened, about 5-7 minutes.
- Incorporate the shredded rotisserie chicken, followed by the chicken broth and heavy cream. Stir to combine.
- Add the dried thyme, salt, and pepper, then bring the mixture to a gentle boil and allow it to simmer.
- Cut the refrigerated biscuit dough into small, bite-sized pieces.
- Drop the biscuit pieces into the soup and cook for 10-15 minutes until they become fluffy and cooked through.
- Serve the soup hot, garnished with fresh parsley.
Notes
Use fresh ingredients for better flavor and adjust seasoning as per taste. For a spicier kick, consider adding cayenne pepper or red pepper flakes.
