Chicken And Dumpling Soup Pillsbury Recipe

Chicken and Dumpling Soup is one of those classic comfort foods that’s perfect for chilly nights or when you’re craving something homey and filling. The richness of the chicken broth, the tender chicken, and the fluffy dumplings all come together in a magical way, making every bite satisfying. But what if you could streamline the process without sacrificing the flavors that make this dish so irresistible? That’s where the Pillsbury recipe comes in.

Pillsbury, known for its easy-to-use dough products, adds a convenient yet tasty twist to the traditional dumplings, making it a perfect recipe for busy weeknights. The result is a dish that’s still packed with comforting flavor but is much easier to prepare than traditional recipes that might take hours.

Let’s dive into the details of this recipe, covering everything you need to know to make the best Chicken and Dumpling Soup with Pillsbury.

Chicken And Dumpling Soup Pillsbury Recipe

This Pillsbury Chicken and Dumpling Soup recipe takes the traditional comfort dish and gives it a modern, efficient spin. By using Pillsbury refrigerated biscuit dough for the dumplings, you save time without compromising on texture or flavor. You get tender, pillowy dumplings that soak up all the rich, savory broth.

The broth is full of seasoned chicken, vegetables, and the perfect balance of herbs. When paired with the dumplings, the result is a comforting, satisfying dish that feels like a hug in a bowl.

Ingredients Needed

Here’s everything you’ll need for this easy, satisfying meal:

For The Soup Base

• Chicken breast or thighs – About 1 pound, cut into bite-sized pieces. Chicken thighs are great for a richer, juicier result, while chicken breasts are leaner.
• Carrots – 2 medium, peeled and chopped. Adds sweetness and texture.
• Celery – 2 stalks, chopped. For that classic vegetable combo.
• Onion – 1 medium, diced. Adds flavor and depth.
• Garlic – 3 cloves, minced. For an aromatic base.
• Chicken broth – 6 cups. The main liquid of the soup, giving it a hearty, rich flavor.
• Heavy cream – 1 cup. This makes the soup creamy and velvety.
• Herbs and seasonings – A mix of thyme, bay leaves, parsley, salt, and pepper. These create a flavorful backbone for the soup.

For The Dumplings

• Pillsbury refrigerated biscuit dough – 1 can (about 8 biscuits). This is your shortcut for light, fluffy dumplings.
• Milk – 1/4 cup, to help bind the dough.
• Parsley or chives – A small handful, finely chopped, for garnish and a burst of color.

Cooking Instructions

Now that we have everything ready, it’s time to cook! Here’s how to bring everything together in a simple yet delicious way.

1. Prepare The Soup Base

   • In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
   • Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
   • Add the garlic and sauté for another minute until fragrant.
   • Pour in the chicken broth, add the chicken, and bring the mixture to a simmer. Add your thyme, bay leaves, salt, and pepper. Let the soup simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.

2. Make The Dumplings

   • While the soup is simmering, prepare the dumplings. In a separate bowl, mix the Pillsbury biscuit dough with milk to form a slightly sticky dough.
   • Using a spoon, scoop out portions of the dough and gently drop them into the simmering soup. Be careful not to overcrowd the pot – the dumplings need room to expand as they cook.
   • Cover the pot with a lid and let the dumplings cook for 10-12 minutes. They should puff up and become tender. Don’t lift the lid while cooking, or the dumplings may not rise properly!

3. Finish The Soup

   • After the dumplings are cooked, stir in the heavy cream and let the soup simmer for another 5 minutes. Taste and adjust seasoning if needed. Remove the bay leaves before serving.
   • Garnish with freshly chopped parsley or chives.

Ingredient Insights

Each ingredient in this recipe plays a crucial role in contributing to the depth and richness of the final dish.

• Chicken: Using boneless, skinless chicken breast or thighs provides the bulk of the protein. Thighs are ideal for juiciness and flavor, but chicken breasts keep it lighter.
• Pillsbury biscuit dough: This is the secret weapon for achieving fluffy dumplings in a fraction of the time it would take to make them from scratch. The biscuits’ lightness and doughy texture make them ideal for soaking up the soup without falling apart.
• Chicken broth: Acts as the base for the soup, giving it that savory depth. Homemade broth will enhance the flavor, but store-bought works perfectly for a quicker option.
• Heavy cream: This ingredient elevates the texture of the soup, turning it from just a broth into a rich, comforting bowl of indulgence.
• Carrots, celery, and onion: These vegetables add flavor, texture, and nutrition. The combination of these three (the “mirepoix”) is a foundational flavor profile in many soups.

Expert Tips

To take this Chicken and Dumpling Soup to the next level, here are a few tips from the pros:

• Use a Dutch oven: A heavy-bottomed pot like a Dutch oven helps evenly distribute heat and prevents the soup from scorching.
• Don’t overwork the dumpling dough: Gently stir the dough and drop it in spoonfuls. Overmixing or compacting the dough will lead to dense dumplings, not fluffy ones.
• Customize the broth: Add a splash of white wine or lemon juice to brighten the broth or use garlic powder and onion powder for an extra punch of flavor.
• Add frozen peas: For a pop of color and extra sweetness, add frozen peas towards the end of the cooking process. They cook quickly and add a nice contrast to the savory broth.
• Make ahead and freeze: This soup freezes well! Just make sure to store the soup and dumplings separately. When reheating, gently warm the soup and add fresh dumplings.

Recipe Variations

If you’re feeling a bit adventurous, here are some variations to switch things up:

• Vegetarian Version: Replace the chicken with tofu or vegetarian protein, and use vegetable broth. The dumplings will be just as comforting with the veggie base.
• Spicy Chicken and Dumplings: Add some cayenne pepper or hot sauce to give the soup a spicy kick. You can also throw in some jalapeños for extra heat.
• Slow Cooker Version: If you want to make this dish in the slow cooker, add everything except the biscuit dough and cream. Let it cook on low for 6-7 hours, then drop the dough in 30 minutes before serving and stir in the cream before serving.
• Herbed Dumplings: Add fresh herbs like rosemary or basil to the biscuit dough for an aromatic twist on the classic.

Final Words

Chicken and Dumpling Soup is such a cozy dish that can bring your whole family together, whether you’re making it on a rainy day or for a weekend comfort meal. The Pillsbury twist makes it more accessible, and you’ll still enjoy all the flavors of the traditional recipe.

With a few simple ingredients and a little bit of patience, you’ll have a bowl of this comforting soup that’s full of tender chicken, fluffy dumplings, and a rich, savory broth.