Ingredients
Scale
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 2 cups heavy cream
- 16.3 oz refrigerated biscuit dough
Instructions
- Melt the butter in a large pot over medium-high heat.
- Sauté the onion, celery, carrots, salt, and pepper for about 8 minutes until softened.
- Cut the biscuit dough into six pieces each and toss lightly in flour.
- Stir in garlic and herbs, cooking for another minute.
- Add flour to the mixture and stir well; cook for one more minute.
- Deglaze with chicken broth, scraping any bits from the pot.
- Stir in shredded chicken, cream, frozen peas, and bay leaves.
- Bring the soup to a simmer over medium-high heat.
- Carefully place biscuit pieces on top without submerging them.
- Cover and let simmer on low for about 15 minutes until dumplings are cooked through.
- Season to taste with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg