I used a box of Red Lobster cheddar bay biscuits to make the dumplings in this savory, easy chicken and dumplings recipe.
This is episode three of my Fall soup series. Follow this series on my TikTok and/or Instagram.
How To Make Chicken and Dumplings
*Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add olive oil and butter to a large soup pot.
- Add chicken and onion.
- Stir until the chicken is well coated.
- Add salt, parsley, thyme, and pepper.
- Cook until the chicken is no longer pink and the onion is soft.
- Add garlic and flour.
- Cook, stirring often, for 1 minute.
- Add one cup of chicken broth. Stir until smooth.
- Add more broth, milk, peas and carrots.
- Stir well.
- Bring the liquid to a simmer.
- As the soup is coming to a simmer, make the dumplings.
- Add cheddar bay biscuit mix to a large mixing bowl.
- Add water, cheese, and the cheddar bay flavor packet.
- Stir to combine.
- Drop about 1 1/2 tablespoons worth of batter into the simmering liquid for each dumpling (I used a #40 scoop).
- Try to drop them so the dumplings are not touching.
- Use all the batter.
- Cover the pot and cook for 12-15 minutes.
- Do NOT stir. And, do not take the lid off, so the dumplings can steam.
- Break apart any dumplings that have stuck together.
- Gently stir to coat the dumplings in the soup.
- Test a dumpling by cutting it in half. If it is still doughy in the center, let the soup simmer another 2-3 minutes.
Store this soup in a sealed container in the refrigerator for up to 5 days.
Full Disclosure: These dumplings have an excellent texture and flavor so for that reason, I will definitely make this recipe again. However, the cheddar bay flavor is not as obvious in the chicken and dumplings as I hoped it would be.
More Easy Dinner Recipes
Chicken and Dumplings made with Cheddar Bay Biscuits Recipe
I used a box of Red Lobster cheddar bay biscuits to make the dumplings in this savory, easy chicken and dumplings recipe.
Servings: 6 servings
Calories: 346kcal
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Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 lb. boneless skinless chicken breast cut into bite-size chunks
- 1 medium yellow onion chopped
- 1 tsp salt
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/4 tsp ground black pepper
- 3 garlic cloves minced
- 2 Tbsp all-purpose flour
- 1 1/2 cups frozen peas and carrots
- 4 cups chicken broth
- 1 cup whole milk
- 11 oz. box Red Lobster cheddar bay biscuit mix
- 3/4 cup water
- 1/2 cup shredded cheddar cheese
Instructions
- Add the olive oil and butter to a large soup pot and place it over medium-high heat.
- Add the chicken and onion. Stir until the chicken is well coated.
- Add the salt, parsley, thyme, and pepper. Cook, stirring occasionally, until the chicken is no longer pink and the onion is soft, about five minutes.
- Add the garlic and flour. Cook, stirring often, for 1 minute.
- Add one cup of the broth. Stir until smooth. Add the remaining broth, milk, and the peas and carrots. Stir well. Bring the liquid to a simmer.
- As the soup is coming to a simmer, make the dumplings. Add the cheddar bay biscuit mix to a large mixing bowl. Add the water, cheese, and the cheddar bay flavor packet. Stir to combine.
- Drop about 1 1/2 tablespoons worth of batter into the simmering liquid for each dumpling (I used a #40 scoop). Try to drop them so the dumplings are not touching. Use all the batter.
- Cover the pot and cook for 12-15 minutes. Do NOT stir. And, do not take the lid off, so the dumplings can steam.
- Break apart any dumplings that have stuck together. Gently stir to coat the dumplings in the soup. Test a dumpling by cutting it in half. If it is still doughy in the center, let the soup simmer another 2-3 minutes.
Nutrition
Serving: 1/6th of the recipe | Calories: 346kcal | Carbohydrates: 20g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 1364mg | Potassium: 483mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3631IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 1mg
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