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Chicken and Dumplings

Chicken and Dumplings

This Chicken and Dumplings recipe is easy to make with homemade dumplings or refrigerated biscuits right on the stove top, featuring a comforting blend of flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Dumpling Steaming Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 people
Calories 657 kcal

Equipment

  • 4 ½-quart soup pot

Ingredients
  

  • 1 tablespoon olive oil
  • 2 lbs. bone-in skinless chicken breast or thighs see notes
  • 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 I use Franks hot sauce
  • ⅓ cup flour
  • 4 ½ cups chicken broth
  • 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
  • 1 teaspoon mustard powder
  • ¼ teaspoon ground sage
  • ⅛ 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 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 a little bit of a brown color has developed. The middle will still be uncooked. Let the chicken rest for 10 minutes, then cut into bite-sized pieces. (Discard the bones.)

Make the Soup

  • Combine the seasonings and set aside.
  • Melt the butter in the same pot over medium heat and use a silicone spatula to 'clean' the bottom of the pot. Add the diced onions, carrots, and celery and cook for 5 minutes.
  • Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.
  • Add the flour and toss to coat. Cook for 2 minutes, stirring continuously.
  • Add the chicken broth in small splashes, stirring continuously. Scrape up any remnants from the bottom of the pot as you do so.
  • Add the half and half in the same manner. Add the chicken bouillon, if using.
  • Add frozen peas. Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.

Make the Dumplings

  • Combine the flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl.
  • Add the milk, sour cream, and melted butter. Use a folding motion to combine and form a dough, but don’t overmix or they will be dense.
  • Add the chicken back to the soup along with any juices from the plate. Stir to combine and reduce heat to low. (If using leftover chicken, add it now.)
  • Use a small cookie scoop and carefully place the dumplings over the soup in an even layer. Spoon a little liquid over each one.
  • Cover tightly and increase heat slightly to bring it to a gentle simmer. Set a timer for 15 minutes, don’t lift the lid during this time, the dumplings need to steam.
  • Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it’s ready. If not, cover and simmer for a few more minutes.
  • Once the middle is set, garnish with parsley and serve!

Notes

Bone-in chicken breast or chicken thighs will add the most flavor to the broth. You can also use 2 large boneless/skinless chicken breasts or about 1.25 lbs. To control sodium, omit the bouillon cube and use unsalted butter or low/no sodium chicken broth.

Nutrition

Serving: 1bowlCalories: 657kcal
Keyword Chicken and Dumplings, comfort food, Dinner, Easy Recipe, family meal, homemade dumplings
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