Chicken Dumpling Soup

I made this comforting soup last March when my family vacationed in the Tennessee mountains. It was VERY cold while we were there around Spring Break time. We had a condo with a full kitchen and a fireplace, so we spent a day or two relaxing in front of the fire. On one of those days, I made this Chicken Dumpling Soup. It was incredibly delicious! I am just now getting around to posting it because I needed some photographic footage, so I had to make it again. Awe…how out-of-season for me to do that. Not really because it is equally comforting at the beginning of the summer. You can make it now or tuck this recipe away for the Fall. Either way, you won’t regret it.

Ingredients

Instructions

In a pot with the vegetable oil, saute the carrots, celery, green pepper and onion until the vegetables are soft.

Add the chicken thighs, skin side down, until the chicken is browned. Remove and set aside.

Add the chicken broth to the pot and scrape the bottom of the pot to deglaze the pan. Add the thyme, sage, salt and pepper and stir. Allow to simmer.

Debone the chicken and cut up the biscuits into quarters.

Add the chicken and the frozen peas to the soup and bring to a rolling boil. Drop in the biscuit quarters and push the biscuit down into the broth. Continue to boil for about 5 minutes until the biscuits are done. To determine if the biscuits are done, take a quarter piece out and taste. If it is cold or seems doughy on the inside, continue to boil for a few more minutes.

To serve, ladle the soup into bowls and garnish with some fresh chopped parsley.

Chicken Dumpling Soup

Comfort food in a bowl all year round.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Equipment

• 1 knife
• Measuring spoons
• 1 soup pot
• tongs
• 1 Large spoon
• 1 fork

Ingredients

  

• 1 carrot, diced
• 2 ribs celery, diced
• 1 green pepper, chopped
• 1 onion, chopped
• 4 chicken thighs, cooked and deboned
• 4 Tbsp. vegetable oil
• 2 32-oz. cartons chicken broth
• 1 tsp. thyme
• 1 tsp. sage
• Salt and pepper to taste
• 1 bag. frozen peas
• 1 can refrigerated biscuits, cup up

Instructions

 

• In a pot with the vegetable oil, saute the carrots, celery, green pepper and onion until the vegetables are soft.
• Add the chicken thighs, skin side down, until the chicken is browned. Remove and set aside.
• Add the chicken broth to the pot and scrape the bottom of the pot to deglaze the pan.
• Add the thyme, sage, salt and pepper and stir. Allow to simmer.
• Debone the chicken and cut up the biscuits into quarters.
• Add the chicken and the frozen peas to the soup and bring to a rolling boil.
• Drop in the biscuit quarters and push the biscuit down into the broth with a spoon or spatula.
• Continue to boil for about 5 minutes until the biscuits are done. To determine if the biscuits are done, take a quarter piece out and taste. If it is cold or seems doughy on the inside, continue to boil for a few more minutes and test again.
• To serve, ladle the soup into bowls and garnish with some fresh chopped parsley.