Ingredients:

  • 2 tbsp Unsalted butter
  • 1 cup Onion, finely diced
  • 1 cup Carrots, peeled and sliced into rounds
  • 1 cup Celery, sliced
  • 3 cloves Garlic, minced
  • 4 cups Low-sodium chicken broth
  • 1 can (10.5 oz) Condensed cream of chicken soup
  • 1 tsp Dried thyme
  • 0.5 tsp Coarse black pepper
  • 3 cups Shredded rotisserie chicken
  • 1 can (16.3 oz) Refrigerated flaky layers biscuits
  • 0.25 cup Fresh parsley, finely chopped

Instructions:

  1. In a large Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and carrots have softened. Stir in the garlic and cook for 60 seconds until fragrant.
  2. Pour in the chicken broth, condensed cream of chicken soup, dried thyme, and black pepper. Whisk gently until the soup is fully incorporated and the liquid is smooth. Bring the mixture to a gentle boil.
  3. Stir in the shredded rotisserie chicken. Open the canned biscuits and use kitchen shears to cut each biscuit into 8 small pieces.
  4. Drop the biscuit pieces into the simmering broth. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15–20 minutes. Do not lift the lid during this time to ensure the dumplings steam properly.
  5. Remove the lid and gently stir. Garnish with fresh parsley before serving.