Chicken Dumpling Soup With Biscuits
Ingredients:
- 2 tablespoons olive oil
- 3 large carrots, peeled and diced
- 1 small onion, diced
- 3 to 4 ribs celery, diced
- 3 cloves garlic, minced
- 32 oz chicken broth (4 cups)
- 10.5 oz can cream of chicken soup
- 1 cup heavy cream
- 1 cup frozen peas
- 1 large rotisserie chicken, shredded
- 1 can Pillsbury Grands Southern Homestyle Biscuits, quartered
- Salt to taste
- Black pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
Instructions:
1. Cook the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced carrots, celery, and onion and sauté until they're softened - about 5 to 7 minutes. Stir in the minced garlic and cook for just 30 seconds or so until it smells fragrant.
2. Add the Broth and Cream: Pour in the chicken broth, cream of chicken soup, and heavy cream. Stir everything together until it's fully combined and smooth. Season with salt, pepper, garlic powder, onion powder, and poultry seasoning. Bring the mixture to a gentle simmer.
3. Add Chicken and Peas: Stir in the frozen peas and shredded rotisserie chicken. Let everything heat through.
4. Add the Dumplings: Quarter the canned biscuits and add them to the pot. Give them one gentle stir to submerge them in the broth. Let the soup simmer gently, uncovered, until the dumplings are cooked through and tender - they'll puff up nicely.
5. Rest and Serve: Take the pot off the heat and let it rest for about 10 minutes before serving. This helps the soup thicken up a bit and lets the flavors come together. Ladle into bowls and enjoy this comforting meal!
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