Ingredients:

  • 1 tbsp unsalted butter
  • 1 cup onion, finely diced
  • 1 cup carrots, peeled and sliced into rounds
  • 1 cup celery, diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp black pepper, freshly cracked
  • 4 cups low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup
  • 3 cups cooked chicken breast, shredded or cubed
  • 16.3 oz refrigerated flaky layers biscuits
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Sauté the aromatics. Melt 1 tbsp butter in your pot over medium heat, then toss in the 1 cup onion, 1 cup carrots, and 1 cup celery. Let them sweat for 5–7 minutes until the onions turn translucent and soft.
  2. Bloom the spices. Add the 2 cloves minced garlic and 1 tsp dried thyme, stirring for exactly 60 seconds until the fragrance hits your nose.
  3. Build the liquid base. Pour in the 4 cups chicken broth and use a whisk to blend in the 10.5 oz condensed soup.
  4. Bring to a boil. Turn the heat up just until you see a gentle boil, then immediately drop it back to low.
  5. Add the protein. Stir in your 3 cups cooked chicken so it has a chance to warm through.
  6. Prep the dough. Open the 16.3 oz biscuit tin and use kitchen shears to cut each biscuit into 4 to 6 bite-sized pieces.
  7. The dumpling drop. Drop the dough pieces one by one into the simmering liquid.
  8. Submerge the pieces. Gently press them down with a spoon until they are mostly covered by broth, but don't stir them too much or they'll break.
  9. The big simmer. Cover the pot tightly and wait 10–12 minutes until the dough is no longer tacky in the center.
  10. Final touch. Garnish with 1/4 cup fresh parsley and serve immediately while the dumplings are at their peak fluffiness. > Chef's Tip: If you want a deeper flavor, let the carrots and onions get the tiniest bit of brown fond on the bottom of the pot before adding the broth. That caramelization adds a level of complexity that tastes like you simmered the soup for hours.