Can I use frozen broccoli instead of fresh?

You can, but it’s best to thaw and drain it first. Frozen broccoli releases more water, and adding it straight in can thin out the soup more than you want.

Do the dumplings really cook through in the soup?

Yes, as long as the pot stays covered. The steam is what cooks them. If the lid comes off too often, they can stay a little doughy in the middle.

Can this be made ahead of time?

It can, but it’s best eaten fresh. The dumplings soften more as they sit. If you do make it ahead, reheat gently and avoid boiling.

Is this dish very heavy?

It’s filling, but not overly heavy. The broccoli and vegetables help balance the cream and cheese so it doesn’t feel like too much.

What’s the best way to reheat leftovers?

Low heat on the stove works best. Add a small splash of broth or cream if it thickened too much in the fridge.

Broccoli Cheddar Chicken And Dumplings

Description

A rich and creamy comfort dish loaded with tender chicken, cheddar cheese, and fluffy biscuit dumplings simmered in a savory broccoli-infused soup.

Ingredients

Scale

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
2 tsp Lawry’s Seasoned Salt
½ tsp black pepper
1 tsp paprika
1 tsp Herbs de Provence or Italian seasoning
Pinch of nutmeg
¼ cup all-purpose flour
4 cups chicken broth
2 cups heavy cream
3 cups sharp cheddar cheese, freshly shredded
3 cups fresh broccoli, chopped
1 can (5 count) Pillsbury Grands Homestyle Biscuits, cut into 9 pieces each
Dried parsley (optional)

Instructions

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.
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.
Add minced garlic and cook for 1 minute. Stir in flour and cook for 1–2 minutes to create a roux.
Gradually pour in chicken broth while stirring. Add heavy cream and let the soup simmer gently until it begins to thicken.
Lower heat and stir in shredded cheddar cheese, 1 cup at a time, until fully melted and smooth.
Return the shredded chicken to the pot along with the chopped broccoli. Bring everything to a gentle simmer.
Drop biscuit dough pieces on top of the soup. Cover and let simmer for about 15 minutes, or until dumplings are cooked through.
Gently stir to separate dumplings. Garnish with dried parsley if desired. Serve hot and enjoy!

Notes

Use freshly shredded cheddar for best melt and flavor. Don’t over-stir the dumplings while cooking to keep them light and fluffy.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 680
Sugar: 5g
Sodium: 1100mg
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 35g
Cholesterol: 165mg

Keywords: chicken and dumplings, broccoli cheddar, comfort food, one pot meal