Description
This classic Chicken and Dumplings recipe delivers a comforting bowl of tender chicken, flavorful vegetables, and fluffy dumplings simmered to perfection in a rich, savory broth. Perfect for cooler days, this hearty dish combines seared chicken, a velvety broth infused with aromatic herbs, and soft dumplings made from sour cream and cake flour, creating a satisfying one-pot meal.
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 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
- 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 the chicken pieces on all sides with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and sear for about 3 minutes per side until browned but not fully cooked. Remove and let rest for 10 minutes before cutting into bite-sized pieces, discarding bones.
- Prepare the Soup Base: In the same pot, melt butter over medium heat. Use a silicone spatula to scrape and clean the bottom of the pot to incorporate browned bits. Add diced onions, carrots, and celery, cooking for 5 minutes until softened. Stir in minced garlic, Worcestershire sauce, hot sauce, and the mixed seasonings; cook for an additional minute.
- Make the Roux and Broth: Sprinkle the flour over the vegetables and stir continuously for 2 minutes to form a roux. Gradually add chicken broth in small splashes, stirring constantly and scraping the pot's bottom. Slowly add half and half in the same manner. If using, add a chicken bouillon cube and stir to dissolve. Add frozen peas and bring the soup to a gentle boil, then reduce to a simmer, leaving the pot uncovered.
- Prepare the Dumpling Dough: In a medium bowl, combine cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Stir in cold sour cream, cold milk, and melted butter using a folding motion to form a dough, taking care not to overmix to avoid dense dumplings.
- Add Chicken and Form Dumplings: Return the cut chicken and any accumulated juices to the soup. Reduce the heat to low. Using a small cookie scoop or spoon, carefully place dumplings over the simmering soup in an even layer. Spoon a little broth over each dumpling.
- Steam the Dumplings: Cover the pot tightly and increase heat slightly to maintain a gentle simmer. Let the dumplings steam for 15 minutes without lifting the lid to retain steam.
- Check Doneness and Serve: After 15 minutes, lift the lid and insert a toothpick into the center of a dumpling; if it comes out clean, the dumplings are cooked through. If not, cover and simmer for a few more minutes. Garnish the finished dish with fresh parsley and serve hot.
Notes
- Searing the chicken before adding it to the soup is optional but enhances flavor and adds texture.
- You can use either bone-in skinless chicken breasts or thighs depending on preference.
- If you prefer a thicker broth, cook the roux slightly longer before adding liquids.
- Do not lift the lid while dumplings steam to ensure proper cooking.
- Leftover cooked chicken can be used by adding it in step 5 with the dumplings.
