Chicken and Dumplings made with Cheddar Bay Biscuits Recipe

Name: Chicken and Dumplings made with Cheddar Bay Biscuits Recipe
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 6 servings
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

6 servings

servings

10 minutes

active time

33 minutes

total time

Start Cooking

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

Directions

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.

Notes

Used white rice flour

Nutrition

Serving Size

1 /6th of the recipe

Calories

346 kcal

Total Fat

19 g

Saturated Fat

8 g

Unsaturated Fat

7 g

Trans Fat

0.2 g

Cholesterol

76 mg

Sodium

1364 mg

Total Carbohydrate

20 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

23 g