Ingredients:

  • 1 tbsp (14g) Unsalted butter
  • 1 cup (150g) Yellow onion, finely diced
  • 1 cup (125g) Carrots, peeled and sliced into rounds
  • 1/2 cup (60g) Celery, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 4 cups (960ml) Low-sodium chicken bone broth
  • 1 can (10.5 oz) Condensed cream of chicken soup
  • 3 cups (450g) Cooked chicken breast, shredded
  • 1 cup (150g) Frozen peas
  • 1 tube (16.3 oz) Refrigerated flaky layers biscuits
  • 1 tsp Dried parsley
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. In a large Dutch oven over medium heat, melt the unsalted butter. Add the diced onion, sliced carrots, and celery. Sauté for 5–7 minutes until onions are translucent and carrots have softened.
  2. Add the minced garlic and dried thyme. Cook for 60 seconds until fragrant, ensuring the garlic does not brown.
  3. Whisk in the low-sodium chicken bone broth and the condensed cream of chicken soup. Stir until the mixture is completely smooth and no lumps remain.
  4. Stir in the shredded cooked chicken and frozen peas. Season with salt and black pepper to taste. Bring the liquid to a gentle boil.
  5. Using kitchen shears or a knife, cut each refrigerated biscuit into 8 small pieces to increase surface area and ensure even cooking. If using, sprinkle with dried parsley.
  6. Reduce the heat to low. Gently drop the biscuit pieces onto the surface of the simmering soup. Cover with a tight-fitting lid and steam for 10-12 minutes without lifting the lid until the dumplings are airy and cooked through.