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Chicken and Dumplings Recipe

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Comforting and hearty Chicken and Dumplings recipe featuring tender chicken simmered in a flavorful broth with savory vegetables and fluffy sour cream dumplings. This classic homestyle dish brings warmth and satisfying texture to your table, perfect for any cozy meal.

Ingredients

Chicken and Soup Base

  • 1 tablespoon olive oil
  • 2 lbs. bone-in skinless chicken breast or thighs (see notes)
  • 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 (Franks hot sauce recommended)
  • 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

  1. Sear the chicken: Season each side of the chicken breasts or thighs with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for about 3 minutes per side until golden brown on the outside but still raw inside. Remove and let rest for 10 minutes, then cut into bite-sized pieces, discarding bones.
  2. Prepare the soup base: Combine all the dried seasonings (onion powder, basil, parsley, thyme, rosemary, mustard powder, sage, and pepper) in a small bowl and set aside. Melt butter in the same pot used for chicken over medium heat, scraping the bottom with a silicone spatula to pick up browned bits. Add diced onions, carrots, and celery and cook for about 5 minutes until softened. Stir in minced garlic, Worcestershire sauce, hot sauce, and the combined seasonings; cook for an additional minute.
  3. Add flour and build the roux: Sprinkle the 1/3 cup flour over the vegetables and stir to coat. Cook for 2 minutes while stirring continuously to form a roux that will thicken the soup.
  4. Add liquids and simmer: Gradually add chicken broth in small splashes, stirring constantly and scraping up any browned bits on the bottom. Pour in half and half similarly, stirring to combine. If using, add the chicken bouillon cube to enrich the broth. Stir in frozen peas. Bring the soup to a gentle boil, then reduce heat to let it simmer uncovered while you prepare the dumplings.
  5. Make the dumpling dough: In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, cold milk, and melted butter. Use a folding motion to gently combine ingredients until just mixed; avoid overmixing to keep dumplings light and fluffy.
  6. Combine chicken and dumplings: Add the cut chicken pieces along with any accumulated juices back into the soup. Stir gently and reduce heat to low.
  7. Form and cook dumplings: Using a small cookie scoop, carefully place spoonfuls of dumpling dough evenly over the surface of the simmering soup. Spoon a little broth over each dumpling. Cover the pot tightly and increase heat slightly to bring to a gentle simmer. Do not lift the lid for 15 minutes to allow the dumplings to steam and cook through.
  8. 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 done. If not, cover and simmer for a few more minutes. Once cooked, garnish soup with fresh parsley if desired, and serve hot.

Notes

  • Searing the chicken before simmering is optional but recommended to enhance flavor and add color.
  • Bone-in chicken adds more flavor but discard bones before serving.
  • Using cake flour in dumplings yields a lighter texture compared to all-purpose flour.
  • Do not lift the lid during dumpling cooking time to ensure proper steaming and fluffiness.
  • Adjust hot sauce quantity based on preferred spice level.
  • Chicken bouillon cube is optional and can be omitted for lower sodium.

Find it online: https://simpleplatter.com/chicken-and-dumplings-recipe/