Crockpot Chicken Dumpling Soup with Biscuits
Chicken dumpling soup in the crockpot gets its fluffy dumplings from canned biscuits, which makes it very easy. Chicken, carrots and celery simmer in a creamy broth all day, then the biscuit pieces cook right on top. It is a warm, filling soup with almost no work.
8
servings15
minutes7
hoursChicken, carrots and celery simmer in a creamy broth. Cut-up canned biscuits steam on top into soft, fluffy dumplings.
Ingredients
1 1/2 lb boneless skinless chicken breasts
4 carrots, peeled and sliced
3 stalks celery, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 can (10.5 oz) condensed cream of chicken soup
1 tsp dried thyme
1 tsp poultry seasoning
1 tsp kosher salt
1/2 tsp black pepper
1 bay leaf
1 cup frozen peas
1 can (16 oz) refrigerated biscuit dough, 8 biscuits
1/2 cup heavy cream
2 tbsp chopped fresh parsley
Directions
- Add the carrots, celery, onion and garlic to a 6-quart slow cooker.
- Lay the chicken breasts on top of the vegetables.
- Whisk the broth and cream of chicken soup together and pour it over the chicken.
- Add the thyme, poultry seasoning, salt, pepper and bay leaf.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
- Remove the chicken, shred it with two forks and return it to the pot. Discard the bay leaf.
- Stir in the peas and the cream. Turn the slow cooker to HIGH.
- Cut each biscuit into 4 pieces and drop them on top of the soup in a single layer.
- Cover and cook 45 to 60 minutes without lifting the lid, until the dumplings are puffed and cooked through in the center.
- Sprinkle with parsley and serve right away.
Notes
- Do not stir after adding the biscuits or they will break apart. Use rotisserie chicken for a faster soup, adding it with the peas. Leftover soup keeps 3 days, but the dumplings soften. Freeze the soup without dumplings.
Why biscuit dumplings are the easy way
Classic dumplings need flour, butter and buttermilk, and they like a careful hand. Canned biscuit dough does the same job in seconds. The pieces puff in the steam above the soup, soft inside with a lightly chewy top.
The slow cooker is also a natural home for chicken soup. Breasts stay tender because the temperature stays low, and the vegetables turn sweet. By the time the dumplings go in, the broth is full-bodied and ready. The dumplings also give the soup its heartiness, so you do not need noodles or potatoes. It is a complete meal in a single pot. Nothing here needs special skill, and kids tend to love the soft, pillowy dumplings. It is a good dish to make on a cold afternoon.
Ingredient notes
Chicken breasts: Boneless breasts are quick to shred and stay juicy in broth. Thighs are richer, if you prefer them.
Cream of chicken soup: It thickens the broth and gives it a creamy base. Add the cream at the end for extra richness.
Poultry seasoning: A blend of sage, thyme and marjoram. It gives the soup its familiar taste.
Refrigerated biscuit dough: Use the plain flaky kind, not the buttery layered kind. The flaky ones hold their shape better when steamed.
Frozen peas: Add them at the end. They only need a few minutes and stay bright green.
Heavy cream: A half cup stirred in with the peas makes the broth silky. Half and half works if you want it lighter.
Tips for fluffy, not gummy, dumplings
Keep the lid on: Steam is what cooks the dumplings. Every time you lift the lid, the temperature drops and the dough turns gummy.
Work in a single layer: Spread the biscuit pieces so they sit on top of the soup, not buried. Piled-up pieces stay raw in the middle.
Avoid the most common mistake: Adding the biscuits to a pot that is not hot enough. Turn it to HIGH and make sure the soup is bubbling first. A lukewarm broth turns the dough into paste. Season the broth after the chicken is shredded. The canned soup and broth carry salt, so taste before you add more. A squeeze of lemon at the end brightens everything.
Swaps and variations
For a lighter soup, use half and half instead of cream and low-fat cream of chicken soup. Add diced potatoes for a heartier pot, or a handful of spinach with the peas. Rotisserie chicken saves time and works well.
Do not use homemade dumpling dough with a long cook. It turns tough and dense after hours in the pot. If you want from-scratch dumplings, add them for the last hour only. A spoon of Dijon mustard in the broth gives it a deeper flavor, and fresh dill makes it feel lighter.
What to serve with it
This soup is a full meal in a bowl. A green salad with a sharp vinaigrette or a plate of steamed broccoli goes well beside it. Pass black pepper and a bottle of hot sauce for anyone who wants more kick. Pour a glass of cold milk or sweet tea alongside and the meal feels complete.
Storing, freezing and reheating
Store the soup in the fridge for up to 3 days. The dumplings absorb broth and soften, so they are best eaten the day they are made.
For freezing, make the soup without the dumplings and freeze for up to 3 months. Reheat on the stove, then add fresh biscuit pieces and simmer for 20 minutes covered.
Crockpot Chicken Dumpling Soup with Biscuits at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 8 servings
- Ingredients: 16, led by boneless skinless chicken breasts, carrots, stalks celery, yellow onion
Tips for Crockpot Chicken Dumpling Soup with Biscuits
Do not stir after adding the biscuits or they will break apart. Use rotisserie chicken for a faster soup, adding it with the peas. Leftover soup keeps 3 days, but the dumplings soften. Freeze the soup without dumplings.
Crockpot Chicken Dumpling Soup with Biscuits FAQ
How long does Crockpot Chicken Dumpling Soup with Biscuits take?
Crockpot Chicken Dumpling Soup with Biscuits takes 7 hours of cooking after 15 minutes of prep.
How many people does Crockpot Chicken Dumpling Soup with Biscuits serve?
This recipe makes 8 servings.
What do I need to make Crockpot Chicken Dumpling Soup with Biscuits?
16 ingredients, led by boneless skinless chicken breasts, carrots, stalks celery, yellow onion. Amounts are in the recipe card above.
