Ingredients
- 1 Rotisserie Chicken
- 4 Cups Chicken Broth
- 22 oz Cream of Chicken Soup
- 16 oz Biscuits
- 3 Tbsps Butter
- 1 Tbsp All-Purpose Flour
- 1 Cup Frozen Peas and Carrots
- 2 Celery
- 1 Cup Onion
- 2 cloves Garlic
- 1/2 tsp Thyme
- 1 Bay Leaf
- 1 tsp Black Pepper
- 1 tsp Salt
Method
- Heat a Dutch oven over medium heat. Melt the butter in the Dutch oven. Add the chopped onion and celery, sautéing for 2 minutes until they begin to soften. Add the minced garlic and sauté for an additional minute, stirring frequently to avoid burning.
- To make the roux, sprinkle the flour over the vegetables and stir constantly for about 1 minute until the mixture turns golden brown. This will help thicken the soup.
- Slowly add the chicken broth and cream of chicken soup, stirring to combine and avoid lumps.
- Stir in the shredded rotisserie chicken and add the bay leaf, thyme, salt, and pepper. Mix well to distribute the seasonings.
- Cover the Dutch oven and let the soup cook for 10 minutes, allowing the flavors to meld together. After 10 minutes, stir in the frozen peas and carrots.
- Add the biscuit pieces on top of the soup mixture.
- Let the soup simmer uncovered for about 5 more minutes, or until the biscuits are fully cooked and fluffy. Remove the bay leaf and serve hot.
Nutrition
Calories: 621kcal
Video
Notes
You can freeze the chicken and dumplings for up to 4 months when placed in a freezer safe container.