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Creamy chicken and dumplings soup with shredded chicken, carrots, fresh rosemary, and fluffy biscuit dumplings.

Chicken & Dumplings Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: dinner, Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 onion chopped
  • 3 carrots chopped
  • 1 tbsp fresh rosemary minced
  • 3 tbsp olive oil
  • 8 cloves garlic minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 12 oz evaporated milk
  • 6 cups chicken broth
  • 3 stalks fresh rosemary
  • 2 chicken breasts cooked and shredded
  • 1 tsp chicken bouillon
  • 1 tsp black pepper
  • 1 tsp paprika
  • 8 Pillsbury butter biscuits quartered

Method
 

  1. Heat the olive oil in a large saucepan over medium heat. Add the minced rosemary and stir for 30 seconds before adding the onion and carrots.
  2. Once the onion is translucent, add the garlic, salt, and pepper. Cook and stir until the garlic is fragrant.
  3. Add the butter. Once melted, stir in the flour. Continue stirring until the flour turns golden brown and the mixture has thickened.
  4. Slowly pour in the evaporated milk and stir to combine. Once thickened, pour in the chicken broth. Add the shredded chicken, chicken bouillon, black pepper, paprika, and rosemary stalks. Cover and simmer for 10 minutes.
  5. Remove the rosemary stalks and add the quartered biscuits. Cover and simmer for 10 minutes, or until the biscuits are fully cooked.