Description
A hearty and comforting chicken soup topped with fluffy biscuit dumplings.
Ingredients
Scale
- 2 pounds skinless chicken thighs or breasts
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon ground oregano
- salt and pepper to taste
- 2 tablespoons butter
- ½ cup diced onions
- ½ cup diced carrots
- ½ cup diced celery
- 6–7 garlic cloves
- ¼ cup all-purpose flour
- 5–6 cups chicken broth
- 1 teaspoon dried basil
- 8 canned or frozen biscuits
- 2–3 tablespoons chopped parsley
- ½ cup half and half or heavy whipping cream (optional)
Instructions
- Season both sides of the chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon ground oregano, salt, and pepper to taste. Rub the spices into the chicken breasts.
- Heat 1 tablespoon of butter in a large soup pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes. Remove the chicken and set aside.
- In the same pot, add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.
- Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon. Add the chicken back to the pot.
- Bring the mixture to a rolling boil and add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1/4 teaspoon ground oregano, salt, and pepper to taste. Cover the pot with the lid and lower the heat to low to let the soup simmer for 15 minutes.
- While the soup cooks, prepare the dumplings. Cut the dumplings into 4 pieces per biscuit. Melt 1 tablespoon of butter and combine the remaining minced garlic cloves and optional parsley. Glaze the top of each biscuit with the melted garlic butter.
- Open the pot and remove the chicken and shred it using 2 forks. Return the chicken to the pot along with 1/2 cup of optional half and half. Stir. Taste repeatedly and adjust the spices, salt, and pepper if needed to suit your taste.
- Drop the biscuit chunks right on top of the simmering chicken mixture in a single layer. Don’t stir them in, let them sit on top like a lid so they steam and puff up.
- Put a lid on the pot and let the biscuit pieces cook for 15-20 minutes, or until they’re fluffy and cooked through in the center.
- Once the biscuits are done, remove the lid and check for doneness by cutting into the thickest piece. If it’s no longer doughy inside, you’re good to go. Serve hot with the dumplings floating right on top.
Notes
- You can use fully cooked chicken or rotisserie chicken for a quicker preparation.
- Make sure to not lift the lid too often while the dumplings are cooking to maintain steam.
- Feel free to adjust seasonings according to your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg