Description
This classic Chicken and Dumplings recipe combines tender chicken simmered in a flavorful broth with fluffy, soft dumplings. The dish is enriched with aromatic vegetables and a blend of herbs and spices, making it a comforting and satisfying meal perfect for any day. The dumplings steam atop the simmering soup, absorbing all the savory goodness for a hearty, homestyle dish.
Ingredients
Scale
Chicken and 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., Frank’s 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
Seasonings
- 1 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- 1/8 teaspoon black pepper
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
- Sear the chicken: Season each side of the chicken with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for 3 minutes per side until browned but still uncooked inside. Let rest 10 minutes, then cut into bite-sized pieces and discard bones.
- Make the soup base: Combine all the seasonings and set aside. Melt the butter in the same pot over medium heat, scraping the bottom with a silicone spatula. Add diced onion, carrots, and celery; cook for 5 minutes. Stir in minced garlic, Worcestershire sauce, hot sauce, and seasonings, cooking an additional minute.
- Thicken the soup: Add flour and toss to coat the vegetables. Cook for 2 minutes, stirring constantly to avoid lumps. Gradually add chicken broth in small splashes while stirring, scraping up any browned bits from the pot’s bottom. Add half and half in the same manner. Optionally add bouillon cube for extra flavor. Stir in frozen peas and bring to a gentle boil.
- Prepare the dumplings: In a medium bowl, mix flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, cold milk, and melted butter. Fold ingredients gently to form a dough without overmixing, to keep dumplings tender and light.
- Add chicken and cook dumplings: Return chopped chicken and any collected juices to the soup. Stir to combine and reduce heat to low. Using a small cookie scoop, carefully drop dumplings evenly over the simmering soup. Spoon a little liquid over each dumpling.
- Simmer covered: Cover the pot tightly and increase heat slightly to reach a gentle simmer. Cook dumplings for 15 minutes without lifting the lid as they steam and set. Check doneness by inserting a toothpick into a dumpling; if it comes out clean, dumplings are cooked through.
- Serve: Once dumplings are set, garnish the soup with fresh parsley if desired and serve hot.
Notes
- Chicken choice: Bone-in chicken breast or thighs provide best broth flavor. Boneless/skinless chicken breast (about 1.25 lbs) or 3 cups cooked/leftover chicken may be used, added when dumplings are placed.
- Flavor enhancers: Mustard powder and Worcestershire sauce enhance flavor subtly without overpowering the soup.
- Sodium control: Omit bouillon, use unsalted butter and low/no sodium chicken broth to reduce sodium content.
- Cooking tip: Do not lift the lid while dumplings cook to ensure proper steaming and fluffiness.
- Related recipe: Try Chicken Stew with potatoes for a hearty alternative to dumplings.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
