Description
Cheddar Bay Chicken and Dumplings is a comforting and creamy soup featuring tender chicken, hearty vegetables, and fluffy cheddar bay biscuit dumplings. This recipe combines flavorful spices and rich dairy to create a delicious homestyle meal perfect for cooler days or family dinners.
Ingredients
Units
Scale
For The Dumplings
- 11.36 oz Red Lobster Cheddar Bay Biscuit Mix
- 3/4 cup Cold Water
- 1/2 cup Grated Sharp Cheddar Cheese
- Seasoning Packet included in the box
For The Soup
- 1 lb Boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces or use a Rotisserie chicken
- Salt and Pepper to season the chicken
- 1 tbsp Olive Oil or any preferred cooking oil
- 4 tbsp Salted Butter
- 1 Yellow Onion, diced
- 1 Carrot, diced
- 1 Rib of Celery, diced
- 3-4 Garlic Cloves, minced
- 1/4 cup All Purpose Flour
- 4 cups Chicken Broth
- 2 cups Heavy Cream (can substitute half and half or whole milk, but consistency may be thinner)
- 1-2 tsp Kinder's Buttery Steakhouse seasoning (or garlic powder and onion powder as substitute)
- 1-2 tsp Kinder's Roast Chicken Seasoning (or a very small bit of poultry seasoning as substitute)
- 1-2 tsp Dried Parsley Flakes
- Salt and Pepper to taste if needed
Instructions
- Season the chicken: Season the chopped chicken pieces with salt and pepper. If using rotisserie chicken, skip to step 3.
- Cook the chicken: Heat the olive oil in a large pot over medium-high heat. Cook the chicken for 5-6 minutes until browned but not fully cooked through. Remove the chicken and set it aside.
- Sauté the vegetables: In the same pot, add the butter and melt it over medium heat. Add the diced onions, carrot, and celery. Cook for 8-10 minutes until the vegetables are soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Make the roux: Sprinkle the flour over the vegetables and stir continuously for 3-4 minutes to cook out the raw flour taste.
- Add liquids and seasonings: Slowly pour in the chicken broth and heavy cream while stirring to avoid lumps. Stir in the Kinder’s seasonings and dried parsley flakes. Return the chicken to the pot.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently while you prepare the dumplings.
- Prepare dumpling batter: In a separate bowl, mix the biscuit mix seasoning packet into the cold water. Add the seasoning water and biscuit mix to the bowl along with the grated cheddar cheese. Stir just until combined, being careful not to overmix.
- Add dumplings to soup: Drop spoonfuls of the dumpling batter gently onto the surface of the simmering soup, spacing them so they do not touch if possible.
- Cook dumplings: Cover the pot with a lid and cook undisturbed for 20 minutes. Do not open the lid during cooking to ensure fluffiness.
- Finish and serve: Once cooked, gently separate the dumplings with a spoon. Let the soup sit for about 10 minutes to thicken before serving hot. Enjoy your comforting meal!
Notes
- Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
- Freezing is not recommended as it will alter the texture of the soup and dumplings significantly.
- You can double the soup portion but still only use one box of biscuit mix to keep dumplings from becoming too dense.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg
