Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely diced
  • 1 cup Carrots, peeled and sliced into rounds
  • 1/2 cup Celery, sliced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Cracked Black Pepper
  • 4 cups Low-Sodium Chicken Broth
  • 1 can (10.5 oz) Condensed Cream of Chicken Soup
  • 3 cups Shredded Rotisserie Chicken
  • 1/2 cup Heavy Cream
  • 1 tube (16.3 oz) Refrigerated Flaky Layers Biscuits

Instructions:

  1. In a large Dutch oven, melt 2 tbsp butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until onions are translucent and carrots have softened slightly.
  2. Stir in minced garlic, dried thyme, and black pepper. Cook for 1 minute until fragrant.
  3. Pour in 4 cups of chicken broth and the condensed cream of chicken soup. Whisk gently to combine until smooth. Bring the mixture to a gentle boil, then stir in the 3 cups of shredded rotisserie chicken.
  4. Using kitchen shears or a knife, cut each refrigerated biscuit into 6 or 8 small pieces. Gently drop the biscuit pieces into the simmering broth.
  5. Reduce heat to low, cover the pot tightly, and simmer for 12 minutes. Do not lift the lid; the steam is essential for the dumplings to rise and stay pillowy.
  6. Remove the lid and gently stir in 1/2 cup of heavy cream. Let sit for 3 minutes to thicken further before serving. Garnish with fresh parsley if desired.