Easy, comforting and delicious, this One Pot Chicken and Dumplings soup recipe is a classic favorite!
So, does anyone else feel like we basically just jumped straight from fall into winter? In NC, it’s freezing in my opinion lol so I feel like this soup is so fitting for this type of weather. Chicken and Dumplings is truly a classic recipe that tastes delicious! It’s honestly pretty simple to make using fresh ingredients to create layers of flavor in every spoonful.
DO I HAVE TO USE CREAM?
Nope! Although, I highly recommend it because who doesn’t love cream? LOL No but really, I do because the cream adds a wonderful texture to the soup and makes it that much more comforting.
CAN I USE ROTISSERIE CHICKEN?
Yes! I like to use Rotisserie pretty often actually because let’s face it, who really has time to always cook the chicken first? Keep in mind that if you do decide to use rotisserie chicken be sure to remove the skin then shred the chicken so that you don’t have chicken skin all up in your soup.
CAN I MAKE MY OWN DUMPLINGS INSTEAD OF USING RED LOBSTER CHEDDAR BAY BISCUITS?
Absolutely. If you have a homemade biscuit recipe that you love, by all means whip up a batch and drop them into the pot instead of using the biscuit mix.
CAN I FREEZE THIS SOUP?
You sure can. I just recommend cooling and freezing the soup separately, labeling and placing in ziplock bags to freeze for up to 2-3 months. I also recommend freezing the soup separately from the dumplings and when you’re ready to thaw and eat later, remake the dumplings.
Questions about this One Pot Chicken and Dumplings? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Check out a few more Soup Recipes below!
One Pot Chicken and Dumplings
- 2lbs Boneless Skinless Chicken Thighs
- 6 Cups Warm Chicken Broth
- 2 Cups Heavy Cream
- 1 Cup Whole Milk
- 1½ Cup Frozen Carrots, Sliced
- 1 Cup Fresh Diced Celery
- 1 Cup Diced Yellow Onion
- ½ Cup All Purpose Flour
- 1 Teaspoon Paprika
- 1 Teaspoon Herb de Provence
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Kosher Salt and Pepper, as needed
- 3-4 Tablespoons Butter
- 2 Tablespoons Boursin Cheese
- 2 Tablespoons Canola Oil
- 1 Box Red Lobster Cheddar Bay Biscuits(Including the ingredients needed)
For the Cornstarch Slurry
- 2 Tablespoons Cornstarch
- 3-5 Tablespoons Cold Water
- In a large pot like a Dutch Oven, melt 1 tablespoon of butter and 1 tablespoon of canola oil over medium heat.
- Season the chicken with herbs de provence, Italian seasoning, garlic powder, onion powder, salt and pepper.
- Sear the chicken on both sides until lightly brown, about 3 minutes on each side. Remove from the pot and keep warm.
- Add 1 more tablespoon of butter and canola oil Add onions, carrots and celery. Cook for 5 minutes, until the vegetables are tender. Add the flour and stir to combine. Cook for about 1-2 minutes.
- Stir in Boursin cheese then add the chicken broth. Add in the heavy cream and milk and stir to combine. Add your chicken back to the pot.
- Slightly cover the pot, leaving some of the top uncovered and let the soup simmer on low for about 20-25 minutes until the chicken is nice and tender. Once the chicken is tender, remove from the pot onto a cutting bored and shred.
- Prepare your cornstarch slurry and dumpling dough. Prepare the Red Lobster Cheddar Bay Biscuits per instructions and set aside. For your cornstarch slurry, mix the cold water and cornstarch together and pour into the soup. It will begin to thicken, continue stirring the soup. Once the soup reached your desired consistency add the shredded chicken to the pot. Taste test and add additional spices if necessary.
- Using a large cookie scoop, scoop biscuit dough and drop directly into the simmering soup (try to be careful not to plop it in so it doesn’t happen to sink to the bottom). Place the dough around the pot until you reach the center.
- Once all biscuit dumplings have been added, put the lid on the entire pot completely and lower the heat just a little more so that the bottom of your pot doesn’t burn.
- Cook for about 15ish minutes. Continuing to stir often, enjoy!
Sarah Treadway says
Chef Elizabeth Reese says
Thats great, you will love it! So yummy.