Description
This classic Chicken and Dumplings recipe offers a comforting, hearty dish perfect for chilly days. Succulent seared chicken is simmered with vegetables in a creamy, flavorful broth infused with herbs and spices. Fluffy, tender sour cream dumplings steam on top, soaking up the rich flavors for a soul-warming meal the whole family will love.
Ingredients
Chicken and Broth
- 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)
- 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 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 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 chicken pieces with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Cook chicken 3 minutes per side until lightly browned, but still uncooked inside. Rest chicken 10 minutes, then cut into bite-sized pieces, discarding bones.
- Prepare the soup base: Mix all dried herbs and spices (onion powder, basil, parsley, thyme, rosemary, mustard powder, sage, and pepper) and set aside. Melt butter in the same pot over medium heat, scraping the bottom with a silicone spatula to release browned bits. Add diced onion, carrots, and celery; cook for 5 minutes until softened. Stir in minced garlic, Worcestershire sauce, hot sauce, and seasonings; cook 1 minute more.
- Make roux and add liquids: Sprinkle flour over vegetables, stirring constantly and cooking for 2 minutes to form a roux. Slowly whisk in chicken broth in small increments, scraping the pot bottom to loosen any bits. Add half and half similarly, then stir in bouillon cube if using. Add frozen peas and bring mixture to a gentle boil, then reduce heat and let simmer uncovered while making dumplings.
- Make the dumplings: In a medium bowl, combine flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, milk, and melted butter, folding gently until dough forms; avoid overmixing to keep dumplings tender.
- Combine and cook dumplings: Add cut chicken and any accumulated juices back into the soup. Stir, reduce heat to low. Using a small cookie scoop, drop dumpling dough evenly over soup surface. Spoon some liquid over each dumpling. Cover pot tightly and increase heat slightly to reach a gentle simmer. Cook covered 15 minutes without lifting lid to allow dumplings to steam.
- Check and serve: Remove lid and test dumplings by inserting a toothpick; it should come out clean when fully cooked. If needed, cover and simmer a few more minutes. Garnish with fresh parsley and serve warm.
Notes
- Searing the chicken is optional but enhances flavor by adding a browned, rich taste to the broth.
- You can use either bone-in skinless chicken breast or thighs depending on preference.
- If using leftover cooked chicken, add it with the dumplings instead of searing.
- Do not lift the lid during dumpling cooking to ensure proper steaming and fluffiness.
- Substitute half and half with whole milk or cream for richer texture if desired.
- Adjust hot sauce amount to taste or omit for milder flavor.
