Chicken And Dumpling Soup With Red Lobster Biscuits Recipe

This creamy, warming Chicken And Dumpling Soup With Red Lobster Biscuits is made with tender shredded chicken, a rich vegetable broth, and cheesy garlic-herb dumplings, ready in just 45 minutes. The cheddar-flecked dough puffs up beautifully in the simmering liquid, absorbing flavor while staying fluffy inside. I love how this simple box mix hack transforms a standard weeknight soup into something special.

Restaurant-Quality At Home

I always loved the convenience of box mixes, but using the cheddar bay biscuit mix for dumplings was a total revelation. The garlic-herb seasoning packet infuses the dumplings with that signature restaurant flavor without any extra effort on my part.

My first attempt failed because I made the dumplings too large, leaving them raw in the middle while the bottom scorched. Now I use a small cookie scoop to ensure they cook through evenly and soak up just the right amount of broth.

Chicken And Dumpling Soup With Red Lobster Biscuits Ingredients

• 2 tablespoons olive oil
• 1 cup onion, diced
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 3 cups cooked chicken, shredded
• 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
• 1/2 cup sharp cheddar cheese, shredded (for the mix)
• 3/4 cup water (for the mix)
• Fresh parsley, chopped (for garnish)

How To Make Chicken And Dumpling Soup With Red Lobster Biscuits

1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until they begin to soften.
2. Simmer Base: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
3. Prepare Dough: While the soup simmers, combine the biscuit mix, seasoning packet from the box, shredded cheddar cheese, and water in a medium bowl. Stir until a sticky dough forms, being careful not to overmix.
4. Cook Dumplings: Drop tablespoon-sized scoops of dough directly into the simmering soup, spacing them out slightly. Cover the pot with a tight-fitting lid and reduce heat to low, cooking for 15 minutes without lifting the lid.
5. Finish Soup: Gently stir in the cooked shredded chicken and heat through for 2-3 minutes. Garnish with fresh parsley before serving hot.

Recipe Tips

• Resist Peeking: Lifting the lid releases the steam needed to cook the tops of the dumplings. Keep it closed for the full 15 minutes to ensure they fluff up properly.
• Scoop Size: Use a small cookie scoop or two teaspoons to form the dumplings. Smaller dumplings cook more evenly and are easier to eat than large, dense ones.
• Seasoning Packet: Don’t forget to add the garlic-herb packet directly into the dough mix. This gives the dumplings that authentic biscuit flavor rather than just tasting like plain flour.

What To Serve With Chicken And Dumpling Soup

Serve this rich soup with a crisp green salad tossed in a vinaigrette to cut through the creaminess. If you are feeding a crowd, roasted green beans or garlic butter broccoli make excellent vegetable sides that balance the meal.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the dumplings will absorb more liquid as they sit, so you may need to add a splash of broth when reheating on the stove.

FAQs

• Can I use raw chicken? Yes, you can dice raw chicken breast and brown it with the vegetables in the first step. Just ensure it is fully cooked through before adding the dumplings.
• Why did my dumplings dissolve? The soup might have been boiling too vigorously. Keep the liquid at a gentle simmer so the agitation doesn’t break the dumplings apart before they set.
• Can I freeze this soup? Dairy-based soups and dumplings don’t freeze particularly well, as the texture changes. It is best enjoyed fresh or from the fridge within a few days.

Nutrition

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 35g
• Protein: 28g

Chicken And Dumpling Soup With Red Lobster Biscuits

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Chicken And Dumpling Soup With Red Lobster Biscuits combines fluffy, cheesy herb dumplings with tender chicken and veggies, ready in 45 minutes. This comforting hack uses the famous biscuit mix for an easy weeknight dinner.

Ingredients

• 2 tablespoons olive oil

• 1 cup onion, diced

• 1 cup carrots, sliced

• 1 cup celery, sliced

• 2 cloves garlic, minced

• 6 cups chicken broth

• 1 cup heavy cream

• 3 cups cooked chicken, shredded

• 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix

• 1/2 cup sharp cheddar cheese, shredded (for the mix)

• 3/4 cup water (for the mix)

• Fresh parsley, chopped (for garnish)

Directions

• Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until they begin to soften.
• Simmer Base: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
• Prepare Dough: While the soup simmers, combine the biscuit mix, seasoning packet from the box, shredded cheddar cheese, and water in a medium bowl. Stir until a sticky dough forms, being careful not to overmix.
• Cook Dumplings: Drop tablespoon-sized scoops of dough directly into the simmering soup, spacing them out slightly. Cover the pot with a tight-fitting lid and reduce heat to low, cooking for 15 minutes without lifting the lid.
• Finish Soup: Gently stir in the cooked shredded chicken and heat through for 2-3 minutes. Garnish with fresh parsley before serving hot.