Description
Cheddar Bay Chicken and Dumplings is a creamy, comforting soup featuring tender chicken, flavorful vegetables, and cheesy dumplings made from Red Lobster Cheddar Bay Biscuit Mix. This hearty one-pot meal combines classic Southern-inspired flavors with an easy homemade touch, perfect for family dinners or cozy nights.
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 Rotisserie chicken
- Salt and Pepper to season the chicken
- 1 tbsp Olive Oil or any 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 less thick)
- 1-2 tsps Kinder's Buttery Steakhouse seasoning (or garlic powder and onion powder and a small amount of poultry seasoning)
- 1-2 tsps Kinder's Roast Chicken Seasoning (or garlic powder and onion powder and a small amount of poultry seasoning)
- 1-2 tsps 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 oil in a large pot over medium-high heat and cook the chicken for 5-6 minutes until cooked through. Remove the chicken and set aside.
- Sauté vegetables: In the same pot, add the butter, then add diced onions, carrots, and celery. Cook for 8-10 minutes until vegetables are soft.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Make the roux and add liquids: Stir in the flour and cook for 3-4 minutes to remove the raw flour taste. Slowly add the chicken broth and heavy cream while stirring continuously to avoid lumps.
- Season and combine chicken: Add the Kinder’s Buttery Steakhouse seasoning, Kinder’s Roast Chicken seasoning, dried parsley, and salt and pepper to taste. Return the cooked chicken to the pot. Reduce heat and let simmer while preparing the dumplings.
- Prepare the dumpling batter: In a bowl, mix the biscuit seasoning packet into the cold water, then add the biscuit mix and grated cheddar cheese. Stir gently to combine without overmixing to avoid tough dumplings.
- Add dumplings to soup: Drop spoonfuls of the dumpling batter into the simmering soup, spacing them so they don’t touch if possible. Cover with a lid and cook for 20 minutes without opening the lid.
- Final thickening and serving: After cooking, gently separate the dumplings with a spoon. Let the soup sit off heat for about 10 minutes to thicken fully. Serve hot and enjoy.
Notes
- Store leftovers in a sealed container in the fridge for up to 4 days. Reheat in microwave or on stove.
- Freezing is not recommended as the texture of the soup and dumplings will change significantly.
- You can double the recipe but still only use one box of biscuit mix to maintain proper dumpling consistency.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
