“Just when you think summer meals mean endless salads, I found a way to cozy up the season!” This Hearty Summer Chicken Soup with Fluffy Biscuit Dumplings turns the notion of traditional soup on its head. Imagine a vibrant broth filled with tender chicken and an array of fresh veggies, all crowned with light, airy dumplings. Not only is this dish a quick weeknight dinner solution, but it also doubles as a family-friendly crowd-pleaser—ready in under an hour! Perfect for those evenings when you crave warmth without a lot of fuss, this recipe checks all the boxes for comfort food and simplicity. Are you ready to bring a little heartiness to your summer kitchen? Why is this soup a summer must-have? Quick Preparation: Ready in under an hour, this soup is your go-to for those busy weeknights. Flavorful Base: The rich chicken broth, mixed with fresh veggies, creates a deliciously satisfying flavor profile. Dumpling Delight: Fluffy biscuit dumplings float atop the soup, offering a unique twist that contrasts beautifully with the broth. Family-Friendly: Packed with nutritious ingredients, this dish brings smiles to the table and is sure to be a crowd pleaser for all ages. Versatile Veggies: Feel free to personalize with seasonal veggies or try variations like Grilled Chicken Broccoli for even more options. Storage-Friendly: Leftovers hold up well for 3-4 days or can be frozen—perfect for meal prepping! Summer Chicken Soup Ingredients • This is your guide to crafting the perfect Summer Chicken Soup with Biscuit Dumplings. For the Soup Vegetable Oil – Enhances flavor and facilitates sautéing onions and garlic; substitute with olive oil for a healthier option. Onion (1 medium, chopped) – Adds depth of flavor to the soup base; use shallots for a milder taste. Garlic (2 cloves, finely chopped) – Provides aromatic warmth; garlic powder can be used in a pinch. Progresso™ Chicken Broth (1 carton, 32 oz) – The soup’s foundation offering rich flavor; swap with low-sodium broth to reduce salt. Baby-cut Carrots (12 pieces, cut in half lengthwise) – Introduces sweetness and color; use sliced regular carrots if unavailable. Shredded Cooked Chicken (4 cups) – Adds protein and heartiness; rotisserie chicken is a great time-saver. Zucchini (1 medium, cubed) – Provides a fresh, slightly sweet flavor and texture; substitute with yellow squash if desired. Yellow Squash (1 medium, cubed) – Similar role as zucchini; can be omitted if unavailable. Frozen Baby Sweet Peas (1 box, 9 oz, thawed) – Adds sweetness and a pop of color; fresh peas can work, but cooking times may vary. Salt (1/2 teaspoon) – Enhances all flavors; adjust to taste, especially if using salted broth. Pepper (1/4 teaspoon) – Adds spice; white pepper can be used for a milder flavor. Fresh Dill Weed (1/4 cup, chopped) – Introduces bright, herbaceous notes; substitute with dried dill (1 tablespoon) if fresh isn’t available. For the Dumplings Pillsbury™ Grands!™ Flaky Layers Original Biscuits (1 can, 10.2 oz) – For the dumpling part of the dish; can use homemade biscuit dough if preferred. Fresh Parsley (1/4 cup, chopped) – For garnish and added flavor; swap with chives or cilantro for a different taste. Prepare for a delightful culinary experience with these simple ingredients as you explore the warmth of Summer Chicken Soup with Biscuit Dumplings! Step‑by‑Step Instructions for Summer Chicken Soup with Biscuit Dumplings Step 1: Sauté Aromatics In a 4-quart saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add 1 chopped medium onion and 2 finely chopped garlic cloves, sautéing for about 2 minutes, or until the onions become translucent and fragrant. This step creates a flavorful base for your Summer Chicken Soup. Step 2: Add Broth and Carrots Pour in 32 ounces of Progresso™ chicken broth, bringing it to a gentle boil. Then, add 12 baby-cut carrots, cut in half lengthwise, and reduce the heat to medium. Allow the mixture to simmer for about 5 minutes until the carrots are tender but still vibrant, filling your kitchen with a warm aroma. Step 3: Incorporate Chicken and Vegetables Next, stir in 4 cups of shredded cooked chicken, 1 cubed zucchini, and 1 cubed yellow squash into the pot. Add 9 ounces of thawed frozen baby sweet peas, along with ½ teaspoon of salt and ¼ teaspoon of pepper. Increase the heat to bring it back to a simmer, and then cover, cooking for an additional 2-3 minutes until all vegetables are crisp-tender. Step 4: Prepare Biscuit Dumplings While the soup is simmering, take 1 can of Pillsbury™ Grands!™ Flaky Layers Original Biscuits and cut each biscuit into quarters. Dip one side of the biscuit pieces into ¼ cup of chopped fresh parsley for a fresh herb flavor, preparing them to float atop the soup. Step 5: Cook the Dumplings Carefully place the biscuit pieces, parsley side up, into the hot soup. Cover the pot and cook for 10-15 minutes over low heat, allowing the dumplings to steam until they are cooked through and fluffy. The soup will bubble gently, signaling that the biscuit dumplings are rising beautifully to the occasion. Step 6: Serve and Garnish Once the biscuit dumplings are fluffy and the soup is aromatic, ladle generous portions into bowls. Sprinkle with additional chopped fresh parsley for an inviting finish. Now you can enjoy the hearty flavors of your Summer Chicken Soup with Biscuit Dumplings, a comforting meal perfect for any summer day! Summer Chicken Soup with Biscuits Variations Feel free to put your own spin on this delightful Summer Chicken Soup with Biscuit Dumplings and let your creativity shine in the kitchen! Turkey Swap: Use shredded turkey instead of chicken for a lighter, delicious alternative. It’s a great way to repurpose holiday leftovers! Herb Explosion: Incorporate fresh herbs like thyme or basil for a unique flavor twist that elevates the dish to new heights. A sprinkle of fresh oregano can also add an Italian flair! Gluten-Free: Opt for gluten-free biscuits and ensure your broth is certified gluten-free for a variant that everyone can enjoy without worry. Your gluten-sensitive friends will thank you! Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes to spice things up a bit. The warmth will create a comforting contrast to the cool summer evenings. Creamy Upgrade: Stir in a splash of heavy cream or a dollop of sour cream right before serving for a rich, indulgent twist that adds depth to the broth. Cheesy Finish: Top the soup with shredded cheese, like cheddar or mozzarella, for a gooey, melty finish. Pair it with the Chicken Ramen Garlic for a fun flavor mix. Vegetable Medley: Throw in seasonal vegetables like corn, green beans, or even bell peppers to add more crunch and color. This twist ensures you’re using what’s fresh and in-season! With all these variations, your Summer Chicken Soup will remain a staple dish, keeping meals exciting and inviting for family and friends! Make Ahead Options These Hearty Summer Chicken Soup with Fluffy Biscuit Dumplings are perfect for meal prep aficionados! You can chop the vegetables and store them in an airtight container in the refrigerator up to 24 hours in advance, ensuring they stay fresh and ready to go. Additionally, you can prepare the soup base (without the dumplings) and refrigerate it for up to 3 days. To reheat, simply warm the soup on the stove, then add the biscuit dumplings and steam for 10-15 minutes before serving. This time-saving approach means you can enjoy delicious, homemade comfort food with minimal effort on those busy weeknights! Expert Tips for Summer Chicken Soup Perfect Dumplings: Ensure your dumplings aren’t overcrowded in the pot; this allows them to rise properly and cook evenly. Maintain Steam: Keep the pot covered while cooking the dumplings to trap steam and heat, ensuring a fluffy texture. Season to Taste: Always adjust the salt level based on the broth you use. If your chicken broth is salted, you may not need the full amount. Variety is Key: Don’t hesitate to add any seasonal vegetables you have on hand, such as corn or green beans, to create a unique twist on this Summer Chicken Soup. Timing is Everything: Monitor the cooking time for the biscuit dumplings; overcooking can lead to a dense texture instead of the desired light, fluffy result. Fresh Herb Boost: Add fresh herbs like dill or parsley right before serving for an extra burst of flavor that complements the soup beautifully. What to Serve with Summer Chicken Soup with Biscuit Dumplings Discover delicious accompaniments that enhance this comforting bowl of warm soup! Crusty Bread: A slice of buttery, crusty bread is perfect for dipping into the savory broth, adding texture and richness to each bite. Simple Green Salad: A light salad with mixed greens and a tangy vinaigrette will brighten up the meal, balancing the warmth of the soup. Garlic Toast: The crunchy, buttery notes of garlic toast provide a delightful contrast to the fluffy dumplings, making it hard to resist. Corn on the Cob: Fresh, sweet corn brings a burst of sweetness that complements the medley of flavors in the soup while keeping it seasonal. Steamed Asparagus: Lightly steamed asparagus adds a fresh, vibrant splash of green and pairs beautifully with the heartiness of the chicken soup. Fruit Salad: A refreshing fruit salad with seasonal berries or melon offers a sweet and juicy contrast to the savory elements on your plate. Iced Tea: A glass of refreshing iced tea, whether sweetened or unsweetened, provides a cool sip alongside the warm soup, creating perfect harmony. Lemonade: The bright, zesty flavors of a chilled lemonade can cut through the richness of the soup, making for a revitalizing beverage. Vanilla Ice Cream: For dessert, a scoop of vanilla ice cream is a sweet, creamy finish that keeps the summer vibes alive, allowing for a delightful contrast after a savory meal. How to Store and Freeze Summer Chicken Soup Fridge: Store your Summer Chicken Soup in an airtight container for up to 3-4 days. Allow it to cool before refrigerating to maintain freshness. Freezer: Freeze the soup in a freezer-safe container for up to 3 months. Ensure it’s completely cooled and leave some space at the top for expansion. Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat on the stovetop or microwave until hot. For added freshness, stir in a sprinkle of chopped herbs before serving. Dumpling Notes: Keep in mind that biscuit dumplings may lose their texture when frozen. Consider storing them separately if you plan to freeze leftovers. Summer Chicken Soup with Biscuit Dumplings Recipe FAQs What kind of chicken should I use for the soup? I recommend using shredded cooked chicken for this dish, as it adds heartiness to the soup. A rotisserie chicken is a fantastic time-saver—you can simply shred the meat for faster preparation! How fresh should my vegetables be for this soup? Using fresh, vibrant vegetables makes a big difference in flavor and texture. Look for zucchini and yellow squash that are firm and free of dark spots. Baby carrots should be bright orange without any wilting. Fresh is always best, but if you find yourself with slightly wilted veggies, don’t hesitate to use those too—they’ll still work in the soup. How should I store the leftover Summer Chicken Soup? Absolutely! Store your soup in an airtight container in the refrigerator for 3-4 days. Make sure to let it cool down to room temperature before sealing it up. If you want to keep it longer, freezing is a great option! Can I freeze the biscuit dumplings with the soup? It’s best to store the biscuit dumplings separately if you plan to freeze the soup. They can lose their texture when frozen. For freezing, let the soup cool completely and transfer it to a freezer-safe container for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stovetop! What can I do if my soup is too salty? If your Summer Chicken Soup turns out too salty, don’t worry! You can add additional vegetables like potatoes or cooked rice to help absorb some of the saltiness. You can also add a splash of water or low-sodium broth to balance the flavors. Remember, always taste as you go! Are there any dietary considerations for this recipe? This recipe is quite versatile; for gluten sensitivity, use gluten-free biscuits and check that your broth is certified gluten-free. If you’re cooking for children or specific allergies, consider omitting the dill or substituting herbs based on personal preferences. Enjoying this meal with family and friends is always best when everyone can partook! Savory Summer Chicken Soup with Biscuit Dumplings Delight This Summer Chicken Soup with Biscuit Dumplings is a hearty, comforting dish perfect for warm evenings, combining tender chicken, fresh vegetables, and light dumplings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 6 servingsCourse: SoupCuisine: AmericanCalories: 280 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Soup Ingredients2 tablespoons Vegetable Oil Can substitute with olive oil1 medium Onion, chopped Use shallots for a milder taste2 cloves Garlic, finely chopped Garlic powder can be used1 carton Progresso™ Chicken Broth 32 oz, can use low-sodium broth12 pieces Baby-cut Carrots, cut in half Can use regular sliced carrots4 cups Shredded Cooked Chicken Rotisserie chicken recommended1 medium Zucchini, cubed Can substitute with yellow squash1 medium Yellow Squash, cubed Can be omitted if unavailable9 oz Frozen Baby Sweet Peas, thawed Fresh peas are an option1/2 teaspoon Salt Adjust according to taste1/4 teaspoon Pepper Milder flavor with white pepper1/4 cup Fresh Dill Weed, chopped Can substitute with 1 tablespoon dried dillDumpling Ingredients1 can Pillsbury™ Grands!™ Flaky Layers Original Biscuits 10.2 oz, can use homemade dough1/4 cup Fresh Parsley, chopped Can swap with chives or cilantro Equipment 4-quart saucepan Method Cooking InstructionsIn a 4-quart saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add 1 chopped medium onion and 2 finely chopped garlic cloves, sautéing for about 2 minutes until translucent.Pour in 32 ounces of Progresso™ chicken broth and bring to a gentle boil. Add 12 baby-cut carrots and reduce heat to medium, simmer for about 5 minutes.Stir in 4 cups of shredded cooked chicken, 1 cubed zucchini, and 1 cubed yellow squash into the pot. Add 9 ounces of thawed sweet peas, ½ teaspoon of salt, and ¼ teaspoon of pepper. Increase heat to simmer, cover, and cook for 2-3 minutes.Take 1 can of biscuits and cut each biscuit into quarters. Dip one side into ¼ cup of chopped parsley.Place biscuit pieces, parsley side up, into the hot soup. Cover and cook for 10-15 minutes over low heat.Once the dumplings are fluffy, ladle portions into bowls and serve garnished with additional chopped parsley. Nutrition Serving: 1bowlCalories: 280kcalCarbohydrates: 32gProtein: 28gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 2mg NotesStore leftovers in an airtight container for up to 3-4 days in the fridge. The dumplings may lose texture if frozen. Consider storing separately if freezing. Tried this recipe?Let us know how it was!
