Chicken and Cheddar Dumplings

Name: Chicken and Cheddar Dumplings Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 tbsp butter; 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 medium yellow onion, chopped; 1 tsp salt; 1 tsp dried parsley; 1/2 tsp dried thyme; 1/4 tsp black pepper; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 4 cups chicken broth, divided; 1 cup whole milk; 1 1/2 cups frozen peas and carrots; 1 box (11.36 oz) cheddar bay biscuit mix; 3/4 cup water; 1/2 cup shredded cheddar cheese; 1 seasoning packet (from biscuit mix)

This chicken and cheddar dumpling soup combines tender chicken and vegetables in a rich, savory broth topped with fluffy cheddar biscuit dumplings made from a convenient biscuit mix shortcut.

🌍American 🏷️Chicken and dumplings 🏷️Soup 🏷️Comfort food 🏷️Cheddar bay biscuits Easy recipe

🏷️

🏷️Weeknight dinner

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 tbsp olive oil
2 tbsp butter
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 medium yellow onion, chopped
1 tsp salt
1 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp black pepper
3 cloves garlic, minced
2 tbsp all-purpose flour
4 cups chicken broth, divided
1 cup whole milk
1 1/2 cups frozen peas and carrots
1 box (11.36 oz) cheddar bay biscuit mix
3/4 cup water
1/2 cup shredded cheddar cheese
1 seasoning packet (from biscuit mix)

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Instructions

1
In a large pot or Dutch oven over medium-high heat, add olive oil and butter.
2
Add the bite-sized chicken and chopped yellow onion. Sauté until the chicken is lightly browned.
3
Season with salt, dried parsley, dried thyme, and pepper. Continue to cook until the chicken is no longer pink.
4
Stir in the minced garlic and all-purpose flour. Cook for one minute, stirring constantly.
5
Gradually whisk in 1 cup of the chicken broth, stirring until the mixture is smooth.
6
Add the remaining 3 cups of chicken broth, whole milk, and the frozen peas and carrots. Stir to combine.
7
Bring the soup to a simmer.
8
While the soup simmers, prepare the dumplings. In a medium bowl, combine the biscuit mix, water, shredded cheddar cheese, and the seasoning packet from the mix.
9
Mix the dumpling batter with a fork until just combined. Do not overmix.
10
Drop spoonfuls of the batter into the simmering soup, trying not to let them touch.
11
Cover the pot, reduce heat to maintain a simmer, and cook for 12 minutes without stirring.
12
Uncover the pot. Gently break apart any dumplings that have stuck together and stir gently to coat all dumplings in the creamy broth.
13
Serve hot and enjoy.

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Tips & Notes

Pro tips

Sear the chicken pieces in olive oil and butter before simmering to build flavor depth in the broth.
Drop biscuit dough by small spoonfuls onto simmering broth; they will sink initially and float to the surface as they cook through.
Season the broth before adding dumplings so flavors develop; taste and adjust salt and herbs at the end.
Keep heat at a gentle simmer when dumplings are cooking—a rolling boil breaks them apart and makes them tough.

Substitutions

Cheddar bay biscuit mix → homemade biscuit dough (combine 1 cup flour, 1.5 tsp baking powder, 1/2 tsp salt, 4 tbsp cold butter, 1/2 cup milk, 1/2 cup shredded cheddar)
Boneless, skinless chicken breast → bone-in thighs or breasts (increase simmering time by 5–10 minutes for doneness)
Dried parsley and thyme → fresh herbs (double the amount, added near the end to preserve flavor)
All-purpose flour → cornstarch (use 1.5 tbsp, mixed with 2 tbsp cold water as a slurry to thicken)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat. Freeze the broth and chicken separately from dumplings for up to 2 months; thaw and reheat broth before making fresh dumplings.

Common Questions

Can I use rotisserie chicken instead of cooking chicken breast?

Yes. Shred 2–3 cups rotisserie chicken and add it in the last 5 minutes of simmering to heat through, skipping the initial chicken searing step.

What broth should I use?

Chicken broth is standard; use low-sodium for better seasoning control, and adjust salt to taste at the end.

How do I prevent dense, heavy dumplings?

Mix the biscuit dough just until combined—do not overmix. Drop spoonfuls gently and keep the broth at a gentle simmer, not a rolling boil.

Can I make this soup ahead?

Make the broth and chicken base up to 2 days ahead; refrigerate and reheat before adding dumplings fresh. Dumplings are best served immediately after cooking.