chicken dumpling recipe with biscuits
The Best chicken dumpling recipe with biscuits
Oh, this chicken and dumpling recipe with biscuits is one of those comfort foods that just makes everything better. I’ve been making it since I was a young mom, and it’s always been a go-to for busy weeknights or special occasions when I want something hearty and simple. The way the biscuits soak up the broth, tenderizing the chicken and making the dumplings soft and pillowy, is just pure magic. My kids—now grown but still picky eaters—used to beg for it every time I served it. They’d say it was the best thing they’d ever tasted, and honestly, it’s the kind of dish that makes even the pickiest eaters want seconds. It’s not just a meal; it’s a hug in a bowl.
I love this recipe because it’s versatile—you can make it for a family dinner, a potluck, or even just a cozy night in. The biscuits are easy to make from scratch, and the dumplings rise beautifully when you let them sit for a few minutes before boiling. It’s comforting in a way that feels like home, but it’s also a little healthier than some of those heavy creamy soups. The chicken is leaner than in some versions, and the dumplings are light yet filling. Plus, it’s a one-pot dish most of the time, so cleanup is a breeze. My husband always says it’s the only recipe he can’t resist, and honestly, I don’t blame him. It’s that kind of dish that just makes everything feel right.
Chicken Dumpling Biscuit Soup
A comforting bowl of creamy chicken dumpling soup made with flaky biscuit dough, tender chicken, and savory tomato-based sauce. Perfect for a cozy meal!
🥘Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- ½ cup unsalted butter, melted
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp paprika
- 1 cup crushed tomatoes
- 1 cup chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tbsp butter
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold water
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a large bowl, mix flour, baking powder, and salt. Stir in buttermilk, egg, and melted butter until a dough forms. Chill for 15 minutes.
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2 In a skillet, heat olive oil over medium heat. Add diced onion and sauté until soft. Add minced garlic, thyme, garlic powder, and paprika; cook for 1 minute. Add chicken pieces and cook until no longer pink (~5 mins). Remove from heat and set aside.
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3 In a large pot, combine crushed tomatoes, chicken broth, and sautéed onion-garlic mixture. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in heavy cream and butter; season with salt and pepper.
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4 For the dumplings, combine flour, baking powder, and salt in a bowl. Add cold water, mixing just until a dough forms (do not overmix). Roll dough into 1-inch balls.
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5 Place dumpling balls in the pot of soup, ensuring they float. Cover and cook on low heat for 15 minutes. Remove lid and cook for another 5 minutes until biscuits are golden brown.
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6 Serve hot soup with the biscuit dumplings on top. Garnish with fresh parsley if desired.
🔧Equipment
- Mixing bowls
- Large pot
- Skillet
- Baking sheet
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Dumpling Biscuit Soup Works
This chicken dumpling recipe with biscuits is always a crowd-pleaser because it’s hearty, comforting, and easy to share—perfect for any family gathering. Whether it’s a casual weeknight dinner or a cozy holiday meal, the tender chicken and creamy biscuit dumplings make it feel special without needing extra fuss. It’s a recipe that brings people together, and the biscuit dough adds just the right amount of richness and texture that makes it feel like a true home-cooked treat.
❓ Frequently Asked Questions About Chicken Dumpling Biscuit Soup
What is the best way to prepare the biscuit dough for chicken dumplings?
To make the perfect biscuit dough for chicken dumplings, start by mixing 1 cup all-purpose flour, 1 tbsp baking powder, ½ tsp salt, and ½ cup cold butter (cut into small cubes) in a food processor or by hand until it resembles coarse crumbs. Gradually add ½ cup cold water while processing until the dough just comes together. Chill the dough for at least 30 minutes before rolling it out thinly (about ¼-inch thick) and cutting into small circles.
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How do I ensure the dumplings don’t stick to the pot while cooking?
To prevent sticking, preheat your pot on medium-high heat and lightly grease it with neutral oil (like vegetable or canola) or use a non-stick spray. If using a wooden spoon for folding, lightly coat it in oil to avoid tearing the dough. Stirring gently with a wooden spoon or spooning the dumplings into the pot in batches also helps maintain separation.
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What’s the secret to achieving fluffy chicken dumplings?
For ultra-fluffy dumplings, fold the dough gently—only press the edges together, not flattening it. Avoid overmixing the dough, as this makes the biscuits tough. Use chilled dough for better texture, and ensure your chicken broth is hot (not boiling) when adding the dumplings to prevent sogginess. Steaming for 10–12 minutes (or simmering on low heat) ensures even cooking without drying out.
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Why are my chicken dumplings turning out dense instead of light?
Dense dumplings often result from overworking the dough or using warm ingredients. Check if your butter or water was too warm—it should be cold. Also, avoid pressing the dough too hard when folding; let the steam rise naturally. If the broth isn’t hot enough, the dumplings may absorb too much liquid. For extra fluffiness, try adding 1 tsp baking powder to the dough or steaming instead of boiling.
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Can I substitute any ingredients in the biscuit dough recipe?
Yes, but keep texture in mind: – Flour: Replace ½ cup all-purpose with whole wheat flour for a nuttier taste but slightly denser biscuits. – Butter: Use margarine (for a slightly richer flavor) or shortening (for crispier edges). – Water: Substitute with buttermilk (adds tang) or milk (lighter texture). – Salt: Reduce to ¼ tsp if using salted butter, but avoid overdoing it—it can make the dumplings salty.
