Description
Cheddar Bay Chicken and Dumplings is a comforting and hearty soup featuring tender chicken, rich and creamy broth, and fluffy cheddar bay biscuit dumplings made from Red Lobster’s famous biscuit mix. This recipe combines a flavorful blend of aromatics and seasonings with savory chicken, creating a satisfying one-pot meal perfect for a cozy dinner.
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 biscuit mix box
For The Soup
- 1 lb Boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces or use rotisserie chicken
- Salt and Pepper to season the chicken
- 1 tbsp Olive Oil or 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 soup will be thinner)
- 1-2 tsp Kinder's Buttery Steakhouse seasoning (or garlic powder as substitute)
- 1-2 tsp Kinder's Roast Chicken Seasoning (or onion powder and a pinch of poultry seasoning as substitute)
- 1-2 tsp Dried Parsley Flakes
- Salt and Pepper to taste if needed
Instructions
- Season Chicken: Season the chopped chicken pieces with salt and pepper thoroughly. If using rotisserie chicken, skip to step 3.
- Cook Chicken: Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until cooked through. Remove chicken from pot and set aside.
- Sauté Vegetables: In the same pot, melt butter then add diced onions, carrots, and celery. Cook for about 8-10 minutes until vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for another 2 minutes to release its aroma.
- Make Roux and Add Liquids: Sprinkle the flour over the vegetables and cook while stirring for 3-4 minutes to remove the raw flour taste. Slowly pour in chicken broth and heavy cream while stirring continuously to avoid lumps and to create a creamy base.
- Season and Simmer: Add the Kinder’s Buttery Steakhouse seasoning, Kinder’s Roast Chicken seasoning, dried parsley flakes, and season with salt and pepper as needed. Return the cooked chicken pieces to the pot. Reduce heat to low and let the soup simmer while preparing the dumplings.
- Prepare Dumpling Dough: In a bowl, combine the biscuit mix seasoning packet with cold water, then add the biscuit mix and grated sharp cheddar cheese. Mix gently until just combined; avoid overmixing to keep dumplings tender.
- Add Dumplings to Soup: Drop spoonfuls of the dumpling batter into the simmering soup, spacing them apart when possible. Cover the pot with a lid and cook undisturbed for 20 minutes. Do not lift the lid during cooking to ensure proper rising.
- Finish and Serve: After cooking, use a spoon to gently separate the dumplings. Allow the soup to sit for about 10 minutes to thicken fully. Serve hot and enjoy the comforting flavors.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat gently in microwave or on the stove.
- Freezing is not recommended as the texture of the soup and dumplings will change significantly upon thawing.
- You can double the soup ingredients but only use one box of biscuit mix to maintain proper dumpling texture.
Nutrition
- Serving Size: 1 cup
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 85 mg
