Description
This comforting Cheddar Bay Chicken and Dumplings recipe combines tender chunks of chicken and flavorful vegetables in a creamy broth topped with cheesy, fluffy dumplings made from Red Lobster’s Cheddar Bay Biscuit mix. Perfect for a hearty dinner that brings all the cozy flavors together in one pot.
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 soup will be thinner)
- 1-2 tsps Kinder's Buttery Steakhouse seasoning (or substitute with garlic powder, onion powder, and a small bit of poultry seasoning)
- 1-2 tsps Kinder's Roast Chicken Seasoning (same substitution as above)
- 1-2 tsps Dried Parsley Flakes
- Salt and Pepper to taste
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. Add the chicken and cook for 5-6 minutes until cooked through. Remove from the pot and set aside.
- Sauté vegetables: In the same pot, add butter. Once melted, add diced onions, carrots, and celery. Cook for 8-10 minutes until the vegetables are soft.
- Add garlic: Stir in minced garlic and cook for an additional 2 minutes until fragrant.
- Make the roux: Sprinkle the flour over the vegetables and cook for 3-4 minutes, stirring constantly to eliminate raw flour taste.
- Add liquids: Slowly add chicken broth and heavy cream while stirring continuously to avoid lumps.
- Season the soup: Stir in Kinder’s Buttery Steakhouse seasoning, Kinder’s Roast Chicken seasoning, dried parsley flakes, and adjust salt and pepper to taste. Return the cooked chicken to the pot. Reduce heat and let the soup simmer while preparing dumplings.
- Prepare dumplings: In a mixing bowl, combine the Cheddar Bay Biscuit mix, seasoning packet, cold water, and grated cheddar cheese. Mix gently to avoid overworking the batter.
- Add dumplings to soup: Drop spoonfuls of the dumpling batter into the simmering soup, spacing them apart as much as possible. Cover with a lid and cook for 20 minutes without opening the lid.
- Finish and serve: After 20 minutes, use a spoon to gently separate the dumplings if stuck together. Let the soup sit for 10 minutes to thicken fully. Serve hot and enjoy.
Notes
- Store any leftovers in a sealed container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove.
- Freezing is not recommended as it alters the texture of the soup and dumplings significantly.
- You may double the chicken and vegetable ingredients but still use only one box of biscuit mix to maintain proper dumpling texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
