Description
Ingredients
Chicken & Base : • 1 lb boneless, skinless chicken breasts or thighs • 1–2 tbsp Dash Garlic and Herb Garlic Blend (or any salt-free seasoning) • 1 tbsp olive oil • 5 tbsp butter, divided • 1 yellow onion, diced • 2 carrots, diced • 2 celery ribs, diced • 6–7 garlic cloves, minced
Seasoning : • 2 tsp Lawry’s Seasoned Salt • ½ tsp black pepper • 1 tsp paprika • 1 tsp Herbs de Provence or Italian seasoning • Pinch of nutmeg
Thickening & Liquid : • ¼ cup all-purpose flour • 4 cups chicken broth • 2 cups heavy cream Cheese & Veggies • 3 cups sharp cheddar cheese, freshly shredded • 3 cups fresh broccoli, chopped
Dumplings : • 1 can (5 count) Pillsbury Grands Homestyle Biscuits, cut into 9 pieces each
Garnish (Optional) : • Dried parsley
Instructions
1. Cook Chicken:
Season chicken with garlic herb seasoning. In a large pot, heat olive oil and 1 tbsp butter over medium heat. Cook chicken until done, remove from pot, and chop or shred.
2. Sauté Veggies:
Add the remaining 4 tbsp of butter to the pot. Stir in diced onion, carrots, and celery. Season with Lawry’s, paprika, pepper, and nutmeg. Sauté for 8–10 minutes until softened.
3. Add Garlic & Flour:
Add minced garlic and cook for 1 minute. Stir in flour and cook for 1–2 minutes to create a roux.
4. Build the Soup Base:
Gradually pour in chicken broth while stirring. Add heavy cream and let the soup simmer gently until it begins to thicken.
5. Melt in Cheese:
Lower heat and stir in shredded cheddar cheese, 1 cup at a time, until fully melted and smooth.
6. Combine Chicken & Broccoli:
Return the shredded chicken to the pot along with the chopped broccoli. Bring everything to a gentle simmer.
7. Add Dumplings:
Drop biscuit dough pieces on top of the soup. Cover and let simmer for about 15 minutes, or until dumplings are cooked through.
8. Finish & Serve:
Gently stir to separate dumplings. Garnish with dried parsley if desired. Serve hot and enjoy!
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American