Broccoli Cheddar Chicken and Dumplings
Broccoli Cheddar Chicken & Dumplings
Cozy, creamy, and everything we love about comfort food in one pot.
There’s nothing quite like a warm, creamy bowl of soup on a cold day — especially one that combines two all-time favorites. This Broccoli Cheddar Chicken & Dumplings is my own little mash-up of the comforting chicken and dumplings I grew up on and the beloved Broccoli Cheddar Soup that’s already a favorite on my website.
It’s rich, cheesy, packed with vegetables, and loaded with fluffy biscuit-style dumplings that steam right on top of the soup. And even though it tastes like something you simmered all day, it’s surprisingly easy to make with simple ingredients and pantry staples. If you need a cozy dinner that warms you from the inside out and feeds the whole family, this one is a guaranteed win.
And check out these other great recipes while you are here!
Easy Chicken and Dumplings in the Crockpot
Marry Me Chicken and Gnocchi Soup
Creamy Italian Sausage and Gnocchi Soup
Table of contents
Why You’ll Love This Recipe
- It’s comfort food perfection. Creamy broth, tender chicken, cheddar cheese, vegetables, and pillow-soft dumplings — all in one pot.
- Easy, simple ingredients. Nothing fancy here. Everything comes from the grocery store staples you already buy.
- No need to make homemade dumplings. Using biscuit dough keeps this recipe beginner-friendly while still giving that classic dumpling texture.
- Hearty enough to be a full meal. You don’t need sides — this soup stands on its own.
- Family-friendly. It’s warm, cheesy, and filling… even picky eaters love this one.
- Perfect cold-weather dinner. This is the kind of recipe that makes your whole kitchen smell incredible.
Ingredients
- Boneless Skinless Chicken (1 lb) – Breasts or thighs work great. I used breast tenderloins because that is what I had on hand. They cook quickly and add protein that keeps the soup hearty.
- Olive Oil + Butter – Using both gives the chicken a golden sear while building a rich base for your broth.
- Onion, Carrots & Celery – The classic “soup trio” that adds sweetness, flavor, and body to the broth.
- Garlic (6–7 cloves) – Adds depth and balances all the creamy, cheesy flavors.
- Lawry’s Seasoned Salt – Brings savory flavor and warmth that pairs perfectly with cheddar.
- Paprika – Adds color and a subtle smokiness.
- Herbs De Provence – adds an herby warmth and depth that pairs beautifully with creamy soups
- Nutmeg (pinch) – A traditional addition in creamy cheese sauces that enhances the cheddar without tasting like dessert.
- All-Purpose Flour (¼ cup) – Thickens the broth and creates the creamy base for the sauce.
- Chicken Broth (4 cups) – Adds savory flavor and thins the roux into a silky soup.
- Heavy Cream (2 cups) – Makes the soup extra rich and velvety.
- Freshly Shredded Sharp Cheddar (3 cups) – Melts smoother than pre-shredded cheese and gives that classic tangy cheddar flavor.
- Fresh Broccoli (3 cups, chopped) – Softens perfectly while simmering and adds texture and color.
- Pillsbury Grands Homestyle Biscuits (5-count) – Cut into pieces, these become fluffy, tender dumplings.
- Dried Parsley – Adds a little color and a cozy finishing touch.
How to Make Broccoli Cheddar Chicken & Dumplings
Season the chicken generously with a salt-free garlic herb seasoning blend. In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chicken and cook until fully done. Remove and chop or shred — whichever texture you prefer. Set aside.
In the same pot, add 4 tablespoons of butter along with the diced onion, carrots, and celery. Season with Lawry’s seasoning salt, paprika, black pepper, herbs de Provence, and a pinch of nutmeg. Cook 8–10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add the minced garlic and cook for 1 minute. Sprinkle in the flour and stir well, letting it cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Then add the heavy cream. Let the mixture simmer until it begins to thicken slightly.
Reduce the heat to low and add the freshly shredded cheddar cheese about 1 cup at a time. Stir gently and let it melt fully before adding the next handful. Low and slow gives you the smoothest, creamiest result.
Return the chopped chicken to the pot, then stir in the fresh chopped broccoli. Let the soup come back to a gentle simmer.
Cut each biscuit into 9 small pieces (about the size of a large marble). Drop them on top of the simmering soup. Cover with a lid and let them steam for 15 minutes. Avoid lifting the lid while they cook.
After 15 minutes, gently stir the dumplings to separate them and distribute them throughout the soup. Garnish with dried parsley and serve warm.
These are definitely hearty enough to serve on their own. But a nice side salad would be nice to round it out and add a few more veggies!
Tips for Success
- Cut the biscuits small. Nine pieces per biscuit gives you the perfect fluffy bite.
- Shred the cheese right before using. It melts smoother and blends into the broth beautifully.
- Use a heavy-bottomed pot. Helps prevent scorching on the bottom during simmering.
- Stir gently. Rough stirring can break dumplings apart.
- Keep heat low when adding cheese. This prevents separation or graininess.
- Let the broccoli simmer in the broth. It softens naturally without turning mushy.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Broccoli Cheddar Chicken and Dumplings
Ingredients
- 1 lb Boneless, Skinless chicken breasts or thighs
- 1-2 tbsp Dash Garlic and Herb Garlic Blend or any salt free blend that you like
- 1 tbsp Olive Oil
- 5 tbsp Butter, divided
- 1 Yellow Onion, Diced
- 2 Diced Carrots
- 2 Celery Ribs, diced
- 6-7 Garlic Cloves, minced
- 2 tsp Lawry's Seasoning Salt
- 1/2 tsp Black pepper
- 1 tsp Paprika
- 1 tsp Herbs De Provence or Italian seasoning
- Pinch of Nutmeg
- 1/4 Cup All Purpose Flour
- 4 Cups Chicken Broth
- 2 Cups Heavy Cream
- 3 Cups Freshly Shredded Sharp Cheddar Cheese
- 3 Cups Fresh Broccoli, chopped
- 5 Count Pillsbury Grands Homestyle Biscuits cut into 9 pieces each
- Dried Parsley optional for garnish
Instructions
- Season the chicken with the Dash garlic herb seasoning. Heat olive oil and butter in a large pot over medium heat. Cook chicken through, remove, and chop or shred.
- Add remaining 4 tbsp butter, onion, carrots, and celery. Season with Lawry’s, paprika, black pepper, and nutmeg. Cook 8–10 minutes.
- Add garlic and cook 1 minute. Stir in flour and cook 1–2 minutes.
- Slowly add broth and then heavy cream. Simmer until slightly thickened.
- Reduce heat to low and melt in cheddar, 1 cup at a time.
- Add chicken and broccoli. Bring back to a gentle simmer.
- Drop biscuit pieces on top, cover, and simmer 15 minutes.
- Gently stir to separate dumplings. Garnish and serve.
Notes
Notes
- Keep heat low when adding cheese.
- Do not uncover the pot while dumplings steam.
- Thin with extra broth if needed.
Where can I find the nutrition facts?
I am sorry, I do not provide nutrition facts on my recipes.