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Cozy Crockpot Chicken and Dumpling Soup with Easy Homemade Biscuits

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A warm, hearty crockpot chicken and dumpling soup paired with fluffy homemade biscuits, perfect for cozy nights and busy weeknights alike.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and freshly ground black pepper to taste
  • 1 cup all-purpose flour (for dumplings)
  • 2 tsp baking powder (for dumplings)
  • ½ tsp salt (for dumplings)
  • 3 tbsp cold unsalted butter, cubed (for dumplings)
  • ⅔ cup whole milk (room temperature) (for dumplings)
  • Freshly chopped chives or parsley (optional, for dumplings)
  • 2 cups all-purpose flour (for biscuits)
  • 1 tbsp baking powder (for biscuits)
  • ½ tsp baking soda (for biscuits)
  • 1 tsp salt (for biscuits)
  • 6 tbsp cold unsalted butter, cut into small pieces (for biscuits)
  • ¾ cup buttermilk (or milk with 1 tbsp lemon juice as a substitute) (for biscuits)

Instructions

  1. Place the chicken thighs in the bottom of your crockpot. Add the chopped carrots, celery, onion, and minced garlic on top. Pour in the chicken broth, then sprinkle thyme, parsley, salt, and pepper. Stir gently to combine.
  2. Cover and cook on low for 4 to 5 hours, or until the chicken is tender and vegetables are soft. Alternatively, cook on high for 2-3 hours if short on time.
  3. While the soup cooks, mix the flour, baking powder, and salt for dumplings in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add milk and fresh herbs, stirring just until combined. Do not overmix.
  4. Remove the chicken thighs from the crockpot and shred with two forks. Return shredded chicken to the crockpot.
  5. Drop spoonfuls of dumpling dough onto the surface of the simmering soup. Cover and cook on low for another 20-25 minutes without lifting the lid.
  6. Preheat oven to 425°F (220°C). In a bowl, mix flour, baking powder, baking soda, and salt for biscuits. Cut in cold butter until crumbly. Stir in buttermilk until dough just comes together.
  7. Turn biscuit dough onto a floured surface, pat gently to 1-inch thickness, and cut out biscuits with a round cutter. Place on a baking sheet lined with parchment paper.
  8. Bake biscuits for 12-15 minutes until golden.
  9. Taste the soup and adjust seasoning with salt and pepper if needed. Serve soup and dumplings hot with warm biscuits on the side, optionally with a pat of butter on the biscuits.

Notes

Keep butter cold for flaky dumplings and biscuits. Do not overmix dough to avoid toughness. Cook dumplings covered without lifting lid to allow steam to puff them up. Biscuits are best served fresh and warm. For gluten-free or dairy-free versions, substitute flours and milks as suggested.

Nutrition

Keywords: crockpot chicken soup, chicken and dumplings, homemade biscuits, slow cooker soup, comfort food, easy dinner, cozy soup

Find it online: https://jodierecipes.com/cozy-crockpot-chicken-and-dumpling-soup-recipe-easy-homemade-biscuits/