Description
This comforting Chicken and Dumplings recipe features tender chicken simmered in a flavorful broth loaded with aromatics and herbs, topped with fluffy, soft dumplings. The combination of seared chicken, creamy broth, and light sour cream dumplings creates a hearty, satisfying meal perfect for chilly days or cozy dinners.
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., Franks 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 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 lightly browned. The chicken will still be mostly uncooked inside. Remove and let rest for 10 minutes, then cut into bite-sized pieces, discarding bones.
- Prepare the soup base: Combine all the dry seasonings in a small bowl and set aside. In the same pot, melt butter over medium heat, scraping the bottom with a silicone spatula to loosen any browned bits. Add diced onion, carrots, and celery and cook for 5 minutes until softened. Stir in minced garlic, Worcestershire sauce, hot sauce, and the reserved seasonings and cook for 1 minute more.
- Make the roux and add liquids: Sprinkle flour over the vegetable mixture and toss to coat. Cook for 2 minutes, stirring continuously to cook out the raw flour taste. Gradually add chicken broth in small splashes while stirring constantly, scraping the bottom of the pot to deglaze. Stir in half and half similarly. Add the bouillon cube if using, then stir in frozen peas. Bring the soup to a gentle boil, then reduce heat to simmer uncovered.
- Prepare the dumplings: In a medium bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, cold milk, and melted butter. Fold gently with a spatula until combined, careful not to overmix to avoid dense dumplings.
- Add chicken and dumplings: Stir cut chicken and any juices back into the soup to warm through. Using a small cookie scoop or spoon, place dumplings gently over the simmering soup in an even layer. Spoon a little broth over each to moisten.
- Cook dumplings: Cover the pot tightly and increase heat slightly to bring soup to a gentle simmer. Set a timer for 15 minutes without lifting the lid, allowing dumplings to steam and cook through fully.
- Check and serve: Remove lid and test a dumpling by inserting a toothpick; if it comes out clean, dumplings are done. If not, cover and simmer a few more minutes. Garnish with fresh parsley and serve hot.
Notes
- Use bone-in chicken for more flavorful broth; boneless can be substituted but may reduce depth of flavor.
- If using leftover cooked chicken, add it with the dumplings at the end to heat through.
- Mustard powder and Worcestershire sauce add subtle complexity without overpowering taste.
- Control sodium by omitting bouillon and using low-sodium broth and unsalted butter if desired.
- For a variation, try substituting potatoes for dumplings to make a hearty chicken stew.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
