Name: Quick Chicken Dumpling Soup with Easy Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 4 cups low-sodium chicken broth; 2 cups water; 1 cup diced carrots; 1 cup diced celery; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tbsp butter; 1 tsp dried thyme; ½ tsp salt; ¼ tsp black pepper; 2 cups all-purpose flour; 1 tbsp baking powder; ½ tsp salt (for dumplings); ¾ cup milk; Fresh parsley, chopped (for garnish)

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cozy, comforting quick chicken dumpling soup with tender biscuit dumplings & tender chicken 🍲✨

1. Introduction

There’s something deeply soothing about a steaming bowl of quick chicken dumpling soup on a chilly evening—rich broth, fall-off-the-bone chicken, fluffy biscuit dumplings, and just the right hint of herbs. This version cuts the usual simmering time dramatically without sacrificing flavor or texture, making it the ultimate easy weeknight soup for busy families or solo diners needing a little self-care. As soon as the dumplings float to the surface and fill the kitchen with a warm, buttery aroma, you’ll know—this is soul food, reimagined for speed.

2. Why You’ll Love This Recipe

Ready in under 35 minutes—faster than delivery, healthier than takeout

One-pot simplicity: No extra dishes beyond a soup pot and mixing bowl
Comfort-food升级 with handheld-style biscuit dumplings instead of traditional flour-only drop dumplings
Flexibly customizable: Swap in your favorite veggies or use store-bought rotisserie chicken for even faster prep

Freezer-friendly (dumplings best added fresh when reheating, though)

3. Ingredient Notes

Every ingredient here plays a purpose—not just flavor, but texture and balance.

Chicken: I prefer boneless, skinless thighs for richer flavor and juiciness, even after quick cooking. But shredded rotisserie chicken works beautifully if you’re short on time—just stir it in at the end.

Vegetables: Carrots and celery form the classic mirepoix base, but don’t skip the leek! Its subtle sweetness deepens the broth without overpowering. Frozen peas get added in at the end for a bright pop of color and sweetness.

Dumpling magic: The biscuit-style dumplings use baking powder (not yeast), which creates fluffiness in minutes. A touch of cheese (I love sharp cheddar) adds depth and helps golden browning. Craving more comfort? Try the ultra-moist banana bread for dessert.

Broth & seasoning: Low-sodium broth lets you control salt levels. A splash of heavy cream or half-and-half near the end gives it luxury without turning it into a heavy Alfredo-style soup.

4. Kitchen Tools You Need

You don’t need fancy gear—but these picks make the job smoother and more reliable:

Compact 6-in-1 Digital Air Fryer by Amazon Basics: Perfect for toasting leftover dumplings or crisping chicken skin before adding to the soup.
T-fal 14-Piece Hard Anodized Nonstick Cookware Set: The deep soup pot in this set has a thick bottom that prevents scorching, especially important when adding dairy later.
Ninja Foodi Smart XL Indoor Grill & Air Fryer Combo: Use the Air Fry function to quickly crisp leftover dumplings for garnish.

Deluxe 33-Piece Silicone Utensil Set:Heat-resistant spoons and whisks won’t scratch your pot, and the soft grips reduce hand fatigue.

5. How to Make Quick Chicken Dumpling Soup

Phase 1: Sauté the Aromatics (5 minutes)

Heat 2 tablespoons olive oil or butter in a large, deep pot over medium heat. Add diced carrots, celery, and a finely chopped leek. Sauté 4–5 minutes, until soft but not browned—this builds sweetness without bitterness.

Phase 2: Build the Soup Base (10 minutes)

Stir in minced garlic (1 minute), then pour in 4 cups low-sodium chicken broth, 1 cup shredded cooked chicken, and 1 teaspoon dried thyme. Bring to a gentle simmer. Stir in ½ cup frozen peas and ½ cup heavy cream (or whole milk for lighter version). Taste and season—start with ½ teaspoon salt and black pepper to taste.

Phase 3: Make & Add the Biscuit Dumplings (8 minutes)

While soup simmers, whisk 1½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and ¼ cup grated cheddar in a bowl. Cut in 3 tablespoons cold butter ( cubed) with a pastry cutter or fork until crumbly. Stir in ¾ cup milk until just combined—do not overmix.

Drop dough by heaping tablespoons into the simmering (not boiling) soup. Cover the pot tightly and steam for 7–8 minutes—do not peek! This creates steam, puffing the dumplings. They’re done when a toothpick inserted comes out clean and the dumplings have doubled in size and float slightly.

Phase 4: Finish & Serve (2 minutes)

Gently stir in a splash of fresh lemon juice (brightens everything) and chopped parsley. Serve immediately with crusty bread or over a scoop of mashed cauliflower for low-carb.

6. Expert Tips for Success

Simmer, don’t boil: Boiling breaks apart dumplings and makes chicken stringy.
Chill dough 10 minutes: Cold dough holds shape better in the hot broth.
Use room-temperature milk: Cold milk can curdle when added to hot broth—especially if using dairy near the end.

Double the dumplings: One batch is generous, but you’ll likely want seconds—even leftovers taste great the next day.
Don’t stir after adding dumplings: Let them steam undisturbed for maximum fluffiness.

7. Variations & Substitutions

Gluten-free: Use a 1:1 GF flour blend (like Bob’s Red Mill) + ¼ tsp xanthan gum if not included.

Vegetarian version: Swap chicken for white beans and use rich vegetable broth, add mushrooms for umami.
Spice it up: Add ¼ tsp smoked paprika or a pinch of red pepper flakes with the garlic.
Extra veggies: Stir in spinach or kale at the end—it wilts in the residual heat.

No cream? Use ½ cup evaporated milk or blend ¼ cup cashews with ½ cup broth for creaminess.

8. Storage & Reheating

Store cooled soup (without dumplings) in an airtight container up to 4 days. Dumplings absorb broth over time—best when fresh. To reheat: Warm soup base on the stove over medium-low. Add fresh dumplings and steam covered 6–7 minutes. Or microwave in a covered mug for 2 minutes (check doneness).

Pro tip: Freeze the broth and chicken separately (in portions), and make new dumplings when reheating for best texture.

9. FAQ

Q: Can I make this soup in a slow cooker?
A: Yes—but for fluffiest dumplings, cook broth & chicken on Low 4–6 hours, then make dumplings as directed and steam in a pot on the stove. Baking them directly in the slow cooker results in denser dumplings.

Q: Why are my dumplings gummy?
A: Overmixing the dough develops gluten, making them tough. Mix until *just* combined. Also, ensure your baking powder is fresh—stale leaveners won’t puff.

Q: Can I use whole wheat flour?
A: Yes, but replace no more than half the all-purpose flour with whole wheat—otherwise dumplings get dense. Add 1–2 tbsp extra milk to compensate for absorption.

Q: How do I prevent the cream from curdling?
A: Stir in off direct heat, and use full-fat dairy. Lower-fat milks split more easily when reheated.

10. Conclusion

This quick chicken dumpling soup proves that comfort doesn’t require hours in the kitchen. With tender chicken, savory veggies, and pillowy biscuit dumplings, it’s pure cozy satisfaction in a bowl—ready faster than you’d believe. Pair it with a crisp salad or serve straight from the pot with crusty bread. And if you love hearty weeknight dinners like this, don’t miss the dump-and-go pork chops or the sweet-and-spicy honey pepper chicken for more effortless excellence.

Quick Chicken Dumpling Soup with Easy Biscuits