Chicken and Dumplings Recipe

Introduction

Chicken and dumplings is a comforting classic that combines tender chicken and fluffy dumplings in a rich, flavorful broth. This hearty dish is perfect for cozy nights when you want a warm, satisfying meal made from scratch.

Ingredients

• 1 tbsp olive oil
• 2 lbs bone-in, skinless chicken breasts or thighs
• Salt and pepper, to taste
• 5 tbsp butter
• 1 small yellow onion, diced
• 1 cup carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (like Frank’s)
• 1/3 cup flour
• 4 ½ cups chicken broth
• 1 chicken bouillon cube (optional)
• 1 ½ cups half and half
• ¾ cup frozen peas
• Seasonings:
  • 1 tsp onion powder
  • ½ tsp each: dried basil, parsley, thyme, rosemary, mustard powder
  • ¼ tsp ground sage
  • 1/8 tsp black pepper
• For the dumplings:
  • 2 cups cake flour or all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ tsp garlic powder
  • 2 tsp sugar
  • ¾ cup cold sour cream
  • ¼ cup cold milk
  • 4 tbsp butter, melted

Instructions

1. Step 1: Season chicken with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Sear chicken for 3 minutes per side until lightly browned but not cooked through. Remove from pot, let rest 10 minutes, then dice and discard bones.
2. Step 2: In the same pot, melt butter and scrape up browned bits with a spatula. Add onion, carrots, and celery, cooking for 5 minutes until softened. Stir in garlic, Worcestershire sauce, hot sauce, and the seasoning blend. Cook for 1 more minute.
3. Step 3: Sprinkle flour over the vegetables, stir to coat, and cook for 2 minutes. Slowly add chicken broth while stirring constantly. Then gradually add half and half. Add the bouillon cube (if using) and peas. Bring to a gentle simmer.
4. Step 4: In a bowl, mix flour, baking powder, baking soda, salt, garlic powder, and sugar. Add sour cream, milk, and melted butter. Fold together gently without overmixing to form the dumpling dough.
5. Step 5: Return diced chicken to the pot and reduce heat to low. Drop spoonfuls of dumpling dough evenly over the soup’s surface. Spoon a little broth over each dumpling to moisten. Cover the pot tightly and increase heat slightly. Simmer for 15 minutes without lifting the lid.
6. Step 6: Check dumpling doneness by inserting a toothpick; it should come out clean. Garnish with fresh parsley if desired and serve warm.

Tips & Variations

• For extra flavor, sear the chicken to develop a deeper taste before simmering.
• You can substitute half and half with whole milk or cream depending on how rich you want the soup.
• Feel free to add other vegetables like corn or green beans for more texture and color.
• Use store-bought biscuit dough as a quick dumpling alternative if short on time.

Storage

Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the dumplings. This dish does not freeze well, as the dumplings tend to become mushy after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used for convenience. Simply cook and dice it before adding to the soup, but using bone-in chicken adds extra flavor to the broth.

How do I know when dumplings are fully cooked?

Dumplings are ready when they have puffed up and a toothpick inserted into one comes out clean without any wet batter.

Chicken and Dumplings Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

This classic Chicken and Dumplings recipe offers a comforting, hearty soup featuring tender chicken simmered with flavorful vegetables and topped with soft, fluffy dumplings made from a simple sour cream batter. It’s perfect for cozy dinners and showcases a rich blend of herbs and spices, creating a deliciously satisfying homemade meal.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup:

• 1 tbsp olive oil
• 2 lbs bone-in, skinless chicken breasts or thighs
• Salt and pepper, to taste
• 5 tbsp butter
• 1 small yellow onion, diced
• 1 cup carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (like Frank’s)
• 1/3 cup flour
• 4 ½ cups chicken broth
• 1 chicken bouillon cube (optional)
• 1 ½ cups half and half
• ¾ cup frozen peas
• Seasonings:
• 1 tsp onion powder
• ½ tsp dried basil
• ½ tsp dried parsley
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp mustard powder
• ¼ tsp ground sage
• 1/8 tsp black pepper

For the Dumplings:

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

Instructions

1. Sear the Chicken (Optional): Season the chicken breasts or thighs with salt and pepper. Heat olive oil in a large soup pot over medium-high heat, then sear the chicken for about 3 minutes per side until lightly browned but not cooked through. Remove from the pot and let rest for 10 minutes, then dice and discard the bones.
2. Make the Soup: In the same pot, melt 5 tablespoons of butter and scrape up the browned bits from the bottom using a spatula. Add the diced onion, carrots, and celery to the pot and cook for 5 minutes until they begin to soften. Stir in minced garlic, Worcestershire sauce, hot sauce, and the combined seasonings (onion powder, dried basil, parsley, thyme, rosemary, mustard powder, sage, and black pepper). Cook for an additional minute. Sprinkle in the flour, stirring to coat the vegetables, and cook for 2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while stirring constantly to prevent lumps, then slowly add the half and half. Add the optional bouillon cube and frozen peas. Bring the mixture to a gentle simmer while preparing the dumplings.
3. Make the Dumplings: In a separate bowl, combine the flour, baking powder, baking soda, salt, garlic powder, and sugar. Add the cold sour cream, cold milk, and melted butter, folding gently until just combined. Avoid overmixing to keep dumplings tender.
4. Finish the Dish: Add the diced chicken back into the soup and reduce the heat to low. Drop spoonfuls of the dumpling dough evenly over the surface of the soup. Spoon a little broth over each dumpling to moisten them. Cover the pot tightly and increase the heat slightly to maintain a gentle simmer. Cook for 15 minutes without lifting the lid to prevent steam escape. Check dumpling doneness by inserting a toothpick; it should come out clean. Garnish with fresh parsley if desired and serve the soup warm.

Notes

• The initial searing of the chicken is optional but adds extra flavor through caramelization.
• Use bone-in chicken for more flavorful broth, but be sure to dice and discard the bones after resting the meat.
• Cover the pot tightly while simmering dumplings to ensure they cook properly through steam.
• Do not overmix the dumpling dough to keep it light and fluffy.
• Adjust seasoning according to taste, especially salt, since broth and bouillon can add saltiness.
• For a thicker soup, allow it to simmer uncovered for a few minutes before adding dumplings.

Keywords: Chicken and Dumplings, Comfort Food, Chicken Soup, Homestyle Dinner, Dumplings, Hearty Soup