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Chicken and Dumplings Recipe

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★★★★★

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.

Ingredients

Scale

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

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