Chicken and Dumpling Soup with Red Lobster Cheddar Bay Biscuits

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As the colder weather settles in and cozy sweaters make their debut, my beloved cast iron soup pot has found its permanent place on the stovetop. There’s nothing quite like a warm bowl of chicken and dumpling soup to embrace the season, but this year, I’m determined to elevate the dumplings. Enter the delightful Red Lobster Cheddar Bay Biscuits!

If you haven’t had the pleasure of tasting these cheesy wonders, you’re in for a real treat. And for those of you who have, you know exactly what I mean. The buttery, cheesy goodness of these biscuits takes the classic dumpling to a whole new level, adding a rich flavor and a satisfying texture that will leave you craving more.

Not sure where to find them? No worries! You can easily order a box from Amazon, ensuring you can whip up this comforting dish whenever the mood strikes. Get ready to elevate your soup game and warm up your kitchen with this delicious combination!

Ingredients:

For the Soup:

• 1 lb boneless, skinless chicken breasts (or thighs)

• 4 cups chicken broth

• 1 cup carrots, diced

• 1 cup celery, diced

• 1 onion, diced

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• Salt and pepper to taste

• 2 tablespoons olive oil

• 2 cups water

• 1 cup frozen peas (optional)

For the Dumplings:

• 1 package Red Lobster Cheddar Biscuit Mix

• 1/2 cup milk (or as directed on the mix)

Instructions:

1. Cook the Chicken:

   • In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

   • Add minced garlic and cook for another minute until fragrant.

   • Pour in the chicken broth and water, and bring to a boil.

   • Add the chicken breasts and reduce the heat to a simmer. Cook for about 15-20 minutes or until the chicken is cooked through. Remove the chicken, shred it, and set aside.

     
     

2. Prepare the Dumplings:

   • In a separate bowl, mix the Red Lobster Cheddar Biscuit Mix according to package instructions, adding the milk until just combined.

     
     

3. Combine:

   • Return the shredded chicken to the pot with the soup. If using, add the frozen peas.

   • Drop spoonfuls of the biscuit mixture on top of the simmering soup. Cover the pot with a lid and cook for about 10-15 minutes, or until the dumplings are cooked through and fluffy.

     
     

4. Serve:

   • Once the dumplings are ready, taste the soup and adjust seasoning if necessary. Ladle the soup into bowls, ensuring each serving has dumplings, chicken, and vegetables.

Enjoy your hearty Chicken and Dumpling Soup with cheesy, fluffy dumplings—perfect for cozy evenings!