Need a cozy and comforting dinner? Chicken and dumplings with biscuits is what you need for a deliciously satisfying and stick to your ribs kind of meal!
There is nothing truly more comforting on a chilly Fall or Winter night than chicken and dumplings with biscuits. This creamy chicken soup with biscuits has all the right ingredients to satisfy everyone at your dinner table.
Tender and juicy chicken thighs, a medley of fresh vegetables, and a thick and creamy soup base coats everything in the most comforting of ways. Topped with cheddar bay biscuits (yes, you read that correctly), this stovetop chicken and dumpling soup has everything you could ever want in a cozy and balanced weeknight meal.
In this recipe, we’ll be using a biscuit mix and dropping it into the creamy soup base to steam and cook to create our chicken and dumplings. There are a couple other versions of this where the traditional chicken and dumplings uses a rolled out dough and placed into the soup and there is also another easy shortcut one with tortillas. I may be biased but I think this biscuit version is the best because it uses a famous biscuit recipe!
Ingredients You’ll Need
- Cooking oil – I like using avocado or olive oil.
- Boneless, skinless chicken thighs – you may swap for chicken breast but chicken thighs stay juicy and tender and don’t dry out as easily. You’ll want to cut the chicken into cubes.
- Poultry seasoning
- Salt and pepper
- Half and half
- Chicken stock – have you tried making your own? It’s so tasty.
- Frozen peas
- Fresh or dried parsley
- Chicken boullion cube – this is optional but it really makes the chicken flavor more pronounced.
- Biscuit mix – I used Red Lobster’s famous cheddar bay biscuit mix because I knew it would send this chicken and dumplings over the top and when you’re already ready for a cozy meal, this biscuit is the perfect companion!
Recipe Tips, Substitutions, and Variations
- Don’t lift the lid while the biscuits are cooking. You’re going to let all the steam out and that’s what is cooking your biscuits!
- Make sure you don’t overcook the biscuits. Overcooking biscuits can be bad because they’ll disintegrate right into the soup and you won’t get dumplings! Make sure to set a kitchen timer and follow the instructions on the biscuit packaging.
- Use shredded chicken. If you have leftover chicken, shred it and toss it into this soup before you add the biscuits on top.
- Leftover Thanksgiving turkey? You know what would a resourceful way to use your leftover Thanksgiving turkey? Making this soup! Chop into chunks or shred the turkey and toss it in the soup before you add the biscuits on top. File this away for your post-Thanksgiving feast!
- Frozen vegetables can be used in a pinch. If you find yourself not having all the vegetables, totally fine! Use frozen and they don’t have to be thawed. Just throw them into the soup and the heat will take care of the rest.
Storage and Reheating Instructions
Allow soup to cool to room temperature then ladle the soup into airtight containers. Place the biscuits into a separate container. Store both in the refrigerator for up to 3 days. To reheat, portion out how much soup you want and the biscuit(s) in a microwave-safe bowl. Reheat in the microwave until warmed through, or alternatively, use a pot on the stovetop.
Make ahead: you can certainly make this soup ahead of time, however, only the soup part. When ready to eat, heat the soup back up on a gentle simmer then mix the biscuit mix and drop the biscuits in the soup.
To freeze: allow soup to cool to room temperature then ladle the soup into airtight freezer-safe containers. Place the biscuits into a separate container. Store both in the freezer for up to 3 months. To reheat, reheat the soup and biscuits together on the stovetop until warmed through. You may need to add more liquid to thin out the mixture.
More cozy and comforting meals
- Slow Cooker Guinness Beef Stew
- Creamy Lion’s Mane Mushroom Pasta
- Mushroom Risotto
- Creamy Chicken Tortilla Soup
- Beef Ramen Noodle Soup
- Leftover Turkey and Dumpling Soup
Stovetop Chicken and Dumplings with Biscuits
- 2 tablespoons cooking oil, avocado oil or olive oil
- 23 ounces (652 g) boneless skinless chicken thighs, cubed
- 3 tablespoons (42 g) butter, divided
- 1 large onion, finely diced
- 4 stalks celery, chopped
- 4 carrots, peeled and chopped into rounds
- 4 cloves garlic, finely minced
- 2 teaspoons poultry seasoning
- Salt and pepper, to taste
- ⅓ cup (42 g) all-purpose flour
- ⅔ cup (158 ml) half and half
- 4 cups (946 ml) chicken stock, plus more for thinning out the soup if needed
- ⅔ cup (97 g) frozen peas
- 1 chicken bouillon cube
- Handful of finely chopped fresh parsley
- 11.36 ounce (322 g) boxed biscuit mix
- In a 6 quart dutch oven, allow to heat up over medium-high heat then add 2 tablespoons of cooking oil. Add the cubed chicken to the hot oil. Let cook until chicken is mostly cooked through and browned on the exterior. It’s okay if it doesn’t cook through completely because it will finish later. Remove the chicken from the pot and set aside in a bowl.
- Melt 1 tablespoon of butter then add the vegetables: onion, garlic, carrots, and celery. Cook until softened then add the poultry seasoning, salt, and pepper.
- Sprinkle flour on top of the vegetables then stir to incorporate. It will get thick and pasty, it’s okay.
- Add the remaining butter, half and half, and chicken stock. Add the peas, parsley, and chicken bouillon cube. Add the chicken thighs back in. Bring the mixture to a boil and allow to thicken. Cover and simmer for 15 minutes. Add more chicken stock if it gets too thick.
- While the soup is thickening and simmering, make the biscuit dough according to the packaging on the biscuit mix. Do not bake them!
- Using a large cookie scoop, carefully drop the biscuit dough into the soup then reduce heat to low and cover and let cook for an additional 15 minutes, or until the biscuits are cooked through.
- Remove soup from heat and let cool, uncovered, for 20 minutes, then serve!
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