Chicken and Dumplings
This comforting bowl of chicken and dumplings is rich, creamy, and filled with soft, fluffy dumplings. Perfect for chilly nights and cozy dinners.
Equipment
- - Large soup pot or Dutch oven
- Mixing bowl
- - Measuring spoons and cups
- Cookie scoop (optional)
Ingredients
- #### For the Soup:
- - 2 lbs bone-in skinless chicken breasts or thighs
- - 1 tbsp olive oil
- - Salt and pepper to taste
- - 5 tbsp butter
- - 1 small yellow onion diced
- - 1 cup carrots diced
- - 2 celery stalks diced
- - 3 cloves garlic minced
- - 1 tsp Worcestershire sauce
- - 1 tsp hot sauce Frank’s RedHot
- - ⅓ cup flour
- - 4½ cups chicken broth
- - 1 chicken bouillon cube optional
- - 1½ 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
- - ¼ tsp ground sage
- - ½ tsp mustard powder
- - ⅛ tsp black pepper
- #### For the Dumplings:
- - 2 cups all-purpose or cake 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
- Season and sear chicken for 3 mins per side. Rest 10 mins, dice, and set aside.
- Sauté onions, carrots, and celery in butter for 5 mins.
- Stir in garlic, Worcestershire, hot sauce, and seasonings.
- Add flour and cook for 2 mins to form a roux.
- Gradually add broth and half and half, stirring.
- Add peas and simmer gently.
- Mix dumpling dough ingredients in a bowl.
- Return chicken to the pot and top soup with spoonfuls of dumpling dough.
- Cover and simmer (no peeking!) for 15 mins.
- Check doneness, garnish with parsley, and serve.
Notes
- Use leftover chicken to speed things up.
- Dumplings are best fresh but reheat well in the oven.
- Don’t overmix the dough to keep dumplings light.
- Dumplings are best fresh but reheat well in the oven.
- Don’t overmix the dough to keep dumplings light.