Print

Chicken and Dumplings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 42 reviews

This classic Chicken and Dumplings recipe features tender, flavorful chicken simmered in a rich, creamy broth loaded with vegetables and aromatic herbs. Puffy, soft dumplings steam atop the soup to create a hearty, comforting meal perfect for year-round enjoyment. With a balance of simple ingredients and easy techniques, this recipe delivers a nostalgic homemade taste with layers of savory goodness.

Ingredients

For the Soup:

  • 1 tablespoon olive oil
  • 2 lbs. bone-in skinless chicken breast or thighs
  • Salt and Pepper, to taste
  • 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup carrots, diced
  • 2 sticks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (e.g., Franks hot sauce)
  • 1/3 cup flour
  • 4 ½ cups chicken broth
  • 1 chicken bouillon cube (optional)
  • 1 ½ cups half and half
  • ¾ cup frozen peas
  • 1 teaspoon onion powder
  • ½ teaspoon each: dried basil, parsley, thyme, rosemary, mustard powder
  • ¼ teaspoon ground sage
  • 1/8 teaspoon pepper

For the Dumplings:

  • 2 cups cake flour or all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 2 teaspoons sugar
  • ¾ cup cold sour cream
  • ¼ cup cold milk
  • 4 tablespoons butter, melted

Instructions

  1. Sear the Chicken: Season the chicken pieces on each side with salt and pepper. Heat the olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for about 3 minutes per side until browned but still slightly undercooked inside. Remove and let rest for 10 minutes before cutting into bite-sized pieces, discarding the bones.
  2. Prepare Seasonings: Combine onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and pepper in a small bowl; set aside.
  3. Sauté Vegetables: In the same pot, melt 5 tablespoons of butter over medium heat. Scrape the bottom of the pot with a silicone spatula to loosen browned bits. Add diced onions, carrots, and celery and cook for 5 minutes until softened. Stir in minced garlic, Worcestershire sauce, hot sauce, and the prepared seasoning mix; cook for another minute.
  4. Make the Roux: Sprinkle the 1/3 cup flour over the vegetables and toss to coat. Cook, stirring continuously, for 2 minutes to eliminate raw flour taste.
  5. Add Liquids: Gradually add chicken broth in small splashes, stirring continuously and scraping up any bits stuck to the bottom of the pot. Then add the half and half in the same manner. If using, crumble the bouillon cube into the pot and stir to dissolve.
  6. Add Peas and Simmer: Stir in frozen peas. Bring the mixture to a gentle boil, then reduce heat to low and let simmer uncovered while making the dumplings.
  7. Prepare Dumpling Dough: In a medium bowl, combine flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, cold milk, and melted butter. Use a folding motion to gently mix and form a dough, taking care not to overmix to avoid dense dumplings.
  8. Add Chicken Back: Return the cut chicken pieces along with any juices to the soup pot. Stir to incorporate and reduce heat to low.
  9. Drop Dumplings: Using a small cookie scoop or spoon, drop the dumpling dough evenly over the surface of the simmering soup. Spoon a little broth over each dumpling to keep them moist.
  10. Steam Dumplings: Cover the pot tightly with a lid. Increase the heat slightly to bring the soup to a gentle simmer, then set a timer for 15 minutes. Do not lift the lid during this time to allow the dumplings to steam properly.
  11. Check for Doneness: After 15 minutes, uncover and insert a toothpick into the center of a dumpling. If it comes out clean, dumplings are cooked; if not, cover again and simmer for a few more minutes.
  12. Serve: Once dumplings are cooked through, garnish the soup with fresh parsley and serve hot for a cozy, satisfying meal.

Notes

  • Searing the chicken is optional but adds depth of flavor and color to the broth.
  • You can use leftover cooked chicken if preferred; add it with the dumplings.
  • For a thicker broth, you can adjust the flour quantity slightly but be careful not to make it too thick.
  • Feel free to adjust the herbs and spices to your taste preferences.
  • Using bone-in chicken enhances flavor but remove bones before serving.

Find it online: https://recipethrive.com/chicken-and-dumplings-recipe/