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
- Fresh chopped parsley for garnish
Instructions
- Melt butter in a large pot over medium-high heat.
- Sauté diced onion, carrots, and celery for about 8 minutes until softened.
- Cut biscuit dough into six pieces and toss lightly in flour.
- Add minced garlic and seasonings to the pot; stir well.
- Incorporate flour, then add chicken broth while scraping the bottom of the pot.
- Mix in shredded chicken, heavy cream, peas, and bay leaves; bring to a simmer.
- Gently place floured biscuit pieces on top of the soup without submerging.
- Cover and simmer on low for about 15 minutes until dumplings are cooked through.
- Adjust seasoning as needed before serving and garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg