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
- 16.3 oz refrigerated biscuit dough
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium-high heat.
- Add diced onion, carrots, and celery; season with salt and pepper. Sauté until softened, about 8 minutes.
- Stir in minced garlic and herbs; cook for another minute.
- Sprinkle flour over vegetables; stir to combine and cook for 1 minute.
- Deglaze the pot with chicken broth, scraping any bits off the bottom.
- Add shredded chicken and bring to a simmer.
- Cut biscuit dough into quarters, toss in flour, then gently place on top of the soup.
- Cover and simmer on low heat for about 15 minutes until dumplings are cooked through.
- Season with salt and pepper to taste; garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 490
- Sugar: 3g
- Sodium: 880mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg