Great-Grandma's Chicken and Dumplings
Great-Grandma's Chicken and Dumplings
Ingredients
For the Chicken and Soup Base
- 1 1/2 pounds chicken breast, or thighs
- 3 carrots, medium, diced
- 3 celery stalks, diced
- 1 onion, medium, diced
- 5 garlic cloves, minced
- 2 rosemary sprigs, chopped
- 3 teaspoons garlic powder
- 3 teaspoons salt
- 3 teaspoons black pepper
- 3 teaspoons smoked paprika
- 3 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper, or to taste
- 2 tablespoons cooking oil
- 6 cups chicken broth
- 2 cups heavy cream
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
For the Dumplings
- 1 package Red Lobster Cheddar Bay Biscuit Mix, including seasoning packet
- 2/3 cup water, or as directed on biscuit mix package
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Season the chicken breast or thighs generously with 1 teaspoon of dried oregano, 1/2 teaspoon of cayenne pepper, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of salt. Ensure all sides of the chicken are coated.
⏱️ 5 min
- 2
Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
⏱️ 2 min
- 3
Carefully add the seasoned chicken to the hot pot. Sear the chicken for 3-4 minutes per side, until a beautiful golden-brown crust forms. Do not cook through completely.
⏱️ 8 min
- 4
Remove the seared chicken from the pot and set it aside on a plate. Reduce the heat to medium.
⏱️ 1 min
- 5
Add the diced celery, carrots, and onions to the same pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften and become fragrant.
⏱️ 7 min
- 6
Stir in the chopped rosemary and minced garlic. Cook for another 1 minute until the garlic is fragrant, being careful not to burn it.
⏱️ 1 min
- 7
Add 2 tablespoons of butter to the pot with the vegetables, allowing it to melt completely.
⏱️ 1 min
- 8
Sprinkle 1 1/2 tablespoons of all-purpose flour over the vegetables and butter. Stir continuously for 1-2 minutes to cook out the raw flour taste and create a roux.
⏱️ 2 min
- 9
Gradually pour in 6 cups of chicken broth, whisking constantly to prevent lumps and deglaze the bottom of the pot. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 10
Stir in 2 cups of heavy cream. Add the remaining 2 teaspoons of garlic powder, 2 teaspoons of salt, 2 teaspoons of black pepper, 2 teaspoons of smoked paprika, and 2 teaspoons of dried oregano. Taste and adjust seasonings as needed.
⏱️ 2 min
- 11
Return the seared chicken to the pot. Cover the pot and let the chicken cook in the simmering broth for 10-12 minutes, or until cooked through.
⏱️ 12 min
- 12
While the chicken cooks, prepare the dumplings. In a separate bowl, combine the Red Lobster Cheddar Bay Biscuit Mix with its seasoning packet. Add 2/3 cup of water (or the amount specified on the biscuit mix package) and stir until just combined to form a thick batter. Do not overmix.
⏱️ 3 min
- 13
Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the pot.
⏱️ 3 min
- 14
Using an ice cream scoop or two spoons, dollop spoonfuls of the prepared biscuit mix batter directly into the simmering soup mixture. Leave a little space between each dumpling as they will expand.
⏱️ 3 min
- 15
Cover the pot again and let it simmer for 10-15 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid too often to allow the dumplings to steam properly.
⏱️ 15 min
- 16
Serve the chicken and dumplings warm, garnished with fresh chopped parsley, if desired. Enjoy this comforting meal!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Great-Grandma's Chicken and Dumplings
For the Chicken and Soup Base
- 1 1/2 pounds chicken breast, or thighs
- 3 carrots, medium, diced
- 3 celery stalks, diced
- 1 onion, medium, diced
- 5 garlic cloves, minced
- 2 rosemary sprigs, chopped
- 3 teaspoons garlic powder
- 3 teaspoons salt
- 3 teaspoons black pepper
- 3 teaspoons smoked paprika
- 3 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper, or to taste
- 2 tablespoons cooking oil
- 6 cups chicken broth
- 2 cups heavy cream
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
For the Dumplings
- 1 package Red Lobster Cheddar Bay Biscuit Mix, including seasoning packet
- 2/3 cup water, or as directed on biscuit mix package
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Season the chicken breast or thighs generously with 1 teaspoon of dried oregano, 1/2 teaspoon of cayenne pepper, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, and 1 teaspoon of salt. Ensure all sides of the chicken are coated.
⏱️ 5 min - 2
Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
⏱️ 2 min - 3
Carefully add the seasoned chicken to the hot pot. Sear the chicken for 3-4 minutes per side, until a beautiful golden-brown crust forms. Do not cook through completely.
⏱️ 8 min - 4
Remove the seared chicken from the pot and set it aside on a plate. Reduce the heat to medium.
⏱️ 1 min - 5
Add the diced celery, carrots, and onions to the same pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften and become fragrant.
⏱️ 7 min - 6
Stir in the chopped rosemary and minced garlic. Cook for another 1 minute until the garlic is fragrant, being careful not to burn it.
⏱️ 1 min - 7
Add 2 tablespoons of butter to the pot with the vegetables, allowing it to melt completely.
⏱️ 1 min - 8
Sprinkle 1 1/2 tablespoons of all-purpose flour over the vegetables and butter. Stir continuously for 1-2 minutes to cook out the raw flour taste and create a roux.
⏱️ 2 min - 9
Gradually pour in 6 cups of chicken broth, whisking constantly to prevent lumps and deglaze the bottom of the pot. Bring the mixture to a gentle simmer.
⏱️ 3 min - 10
Stir in 2 cups of heavy cream. Add the remaining 2 teaspoons of garlic powder, 2 teaspoons of salt, 2 teaspoons of black pepper, 2 teaspoons of smoked paprika, and 2 teaspoons of dried oregano. Taste and adjust seasonings as needed.
⏱️ 2 min - 11
Return the seared chicken to the pot. Cover the pot and let the chicken cook in the simmering broth for 10-12 minutes, or until cooked through.
⏱️ 12 min - 12
While the chicken cooks, prepare the dumplings. In a separate bowl, combine the Red Lobster Cheddar Bay Biscuit Mix with its seasoning packet. Add 2/3 cup of water (or the amount specified on the biscuit mix package) and stir until just combined to form a thick batter. Do not overmix.
⏱️ 3 min - 13
Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the pot.
⏱️ 3 min - 14
Using an ice cream scoop or two spoons, dollop spoonfuls of the prepared biscuit mix batter directly into the simmering soup mixture. Leave a little space between each dumpling as they will expand.
⏱️ 3 min - 15
Cover the pot again and let it simmer for 10-15 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid too often to allow the dumplings to steam properly.
⏱️ 15 min - 16
Serve the chicken and dumplings warm, garnished with fresh chopped parsley, if desired. Enjoy this comforting meal!
⏱️ 1 min