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–+ servings
Summer Chicken Soup with Biscuit Dumplings

Savory Summer Chicken Soup with Fluffy Biscuit Dumplings

Enjoy this comforting Summer Chicken Soup with Biscuit Dumplings, a quick dish that highlights vibrant summer produce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Vegetable Oil Can use olive oil for a different flavor.
  • 0.5 cups Medium Onion, chopped Shallots can be a milder substitute.
  • 2 cloves Garlic, finely chopped Garlic powder works in a pinch.
  • 32 ounces Progresso™ Chicken Broth Homemade or low-sodium broth can be used.
  • 12 pieces Baby-Cut Carrots, halved lengthwise Diced regular carrots can be used instead.
  • 4 cups Shredded Cooked Chicken Rotisserie or leftover chicken saves time.
  • 1 medium Zucchini, cubed Yellow squash makes a lovely swap.
  • 1 medium Yellow Squash, cubed Just add more zucchini if preferred.
  • 9 ounces Frozen Baby Sweet Peas, thawed Fresh peas are fantastic when in season.
  • 0.5 teaspoons Salt Adjust according to taste or dietary restrictions.
  • 0.25 teaspoons Pepper Can be adjusted or omitted if necessary.
  • 0.25 cups Chopped Fresh Dill Weed Use dried dill (1 tablespoon) if fresh isn't available.
For the Dumplings
  • 10.2 ounces Pillsbury™ Grands!™ Flaky Layers Original Biscuits Homemade biscuit dough can be a delightful alternative.
  • 0.25 cups Chopped Fresh Parsley Other fresh herbs like chives can also work well.

Equipment

  • 4-quart saucepan

Method
 

Step-by-Step Instructions
  1. In a 4-quart saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. Once shimmering, add ½ cup of chopped onion and 2 finely chopped garlic cloves, sautéing for about 2 minutes until they soften and become fragrant.
  2. Pour in 32 ounces of chicken broth and bring the mixture to a rolling boil. Add 12 halved baby carrots, then reduce the heat to medium. Cook for an additional 5 minutes until the carrots are tender but still bright in color.
  3. Stir in 4 cups of shredded cooked chicken, 1 cubed zucchini, 1 cubed yellow squash, and 9 ounces of thawed frozen sweet peas. Increase the heat back to high and allow the soup to boil again. Reduce to medium-high heat, cover, and let it cook for 2-3 minutes until the vegetables are crisp-tender.
  4. While the soup simmers, open a 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 added flavor.
  5. Carefully drop the biscuit pieces, parsley side up, onto the bubbling soup. Cover the pot and let the dumplings cook for 10-15 minutes. You’ll know they are done when they have puffed up and formed a light, fluffy texture, perfectly complementing your Summer Chicken Soup.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, use freezer-safe containers and seal tightly to prevent freezer burn.

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