Ingredients
Equipment
Method
- In a large pot or Dutch oven, combine chicken broth, condensed cream of chicken soup, onion powder, garlic powder, thyme, and black pepper. Whisk well to combine and eliminate lumps.
- Bring mixture to a gentle boil over medium-high heat.
- Stir in shredded rotisserie chicken and frozen peas and carrots. Return to a simmer.
- Open can of biscuits and cut each biscuit into 4-6 small pieces using kitchen shears or a knife.
- Once soup is simmering, drop biscuit pieces one by one into the pot. Gently press them down with a spoon to submerge, but avoid vigorous stirring.
- Reduce heat to medium-low. Cover pot with a tight-fitting lid and simmer for 12-15 minutes without lifting the lid. The steam cooks the biscuits into fluffy dumplings.
- After 12-15 minutes, check that dumplings are cooked through with no raw dough in the center. Give the pot a gentle stir—the biscuit starch will thicken the sauce.
- Let stand 2-3 minutes, then serve in deep bowls garnished with fresh parsley.
Notes
Storage: Best eaten fresh, but can be refrigerated for up to 2 days. Biscuits will absorb liquid over time—add broth when reheating.
Reheating: Add 1/4 cup broth or water per serving and reheat gently on stovetop or in microwave, stirring frequently.
Soup Variations: Use cream of mushroom or cream of celery soup for different flavor profiles.
Add Vegetables: Stir in diced potatoes or use frozen mixed vegetables instead of peas and carrots.
Pro Tip: Make sure soup is at a full simmer before adding biscuit pieces. Cold liquid will cause biscuits to dissolve instead of puffing into dumplings.
Critical Step: Do not lift the lid during the 12-15 minute simmer time. The trapped steam is essential for cooking the dumplings properly.
Not Freezer-Friendly: This dish doesn't freeze well as the biscuit dumplings become mushy when thawed.