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–+ servings
Summer Chicken Soup with Biscuit Dumplings

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Ingredients
  • 2 tablespoons Vegetable Oil Can substitute with olive oil
  • 1 medium Onion, chopped Use shallots for a milder taste
  • 2 cloves Garlic, finely chopped Garlic powder can be used
  • 1 carton Progresso™ Chicken Broth 32 oz, can use low-sodium broth
  • 12 pieces Baby-cut Carrots, cut in half Can use regular sliced carrots
  • 4 cups Shredded Cooked Chicken Rotisserie chicken recommended
  • 1 medium Zucchini, cubed Can substitute with yellow squash
  • 1 medium Yellow Squash, cubed Can be omitted if unavailable
  • 9 oz Frozen Baby Sweet Peas, thawed Fresh peas are an option
  • 1/2 teaspoon Salt Adjust according to taste
  • 1/4 teaspoon Pepper Milder flavor with white pepper
  • 1/4 cup Fresh Dill Weed, chopped Can substitute with 1 tablespoon dried dill
Dumpling Ingredients
  • 1 can Pillsbury™ Grands!™ Flaky Layers Original Biscuits 10.2 oz, can use homemade dough
  • 1/4 cup Fresh Parsley, chopped Can swap with chives or cilantro

Equipment

  • 4-quart saucepan

Method
 

Cooking Instructions
  1. 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 until translucent.
  2. 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.
  3. 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.
  4. Take 1 can of biscuits and cut each biscuit into quarters. Dip one side into ¼ cup of chopped parsley.
  5. Place biscuit pieces, parsley side up, into the hot soup. Cover and cook for 10-15 minutes over low heat.
  6. 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

Notes

Store 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.

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