Ingredients

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 (such as Frank’s)

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 each: dried basil, parsley, thyme, rosemary, mustard powder

¼ teaspoon ground sage

1/8 teaspoon pepper

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

Step 1: Season both sides of the chicken with salt and pepper. Heat the olive oil in a 4 ½-quart soup pot over medium-high heat.

Step 2: Add the chicken and sear for about 3 minutes per side until lightly browned. The chicken will not be fully cooked. Remove and let rest for 10 minutes, then cut into bite-sized pieces, discarding the bones.

Step 3: In the same pot, melt 5 tablespoons of butter over medium heat, scraping the bottom to get all the browned bits.

Step 4: Add the diced onion, carrots, and celery. Cook for 5 minutes until softened. Then stir in the minced garlic, Worcestershire sauce, hot sauce, and all the dried seasonings. Cook for 1 minute more.

Step 5: Sprinkle in 1/3 cup flour, tossing to coat the vegetables. Cook, stirring constantly, for 2 minutes.

Step 6: Slowly add the chicken broth in small splashes while stirring, scraping up the browned bits from the pot bottom. Follow with the half and half in the same manner. Add the chicken bouillon cube if using.

Step 7: Stir in the frozen peas. Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered while you prepare the dumplings.

Step 8: In a separate bowl, combine the cake flour, baking powder, baking soda, salt, garlic powder, and sugar.

Step 9: Add the cold sour cream, cold milk, and melted butter. Gently fold these together until a dough forms—avoid overmixing to keep dumplings light.

Step 10: Return the cut chicken and any juices to the soup. Stir and reduce heat to low.

Step 11: Use a small cookie scoop or spoon to place the dumplings evenly over the soup surface. Spoon a little liquid over each dumpling.

Step 12: Cover the pot tightly and increase the heat slightly to maintain a gentle simmer. Cook undisturbed for 15 minutes to let the dumplings steam.

Step 13: Remove the lid and test a dumpling with a toothpick; if it comes out clean, they are done. If not, cover and simmer a few minutes longer.

Step 14: Garnish with fresh parsley if desired, and serve warm for a comforting meal.

Tips & Variations

Searing the chicken is optional but adds rich flavor and color to the broth.

For a lighter version, use half-and-half or whole milk instead of cream.

Leftover cooked chicken can be used instead of raw; add it with the dumplings.

Try adding other vegetables such as mushrooms or corn for extra texture.

Use fresh herbs like thyme or parsley for a brighter taste.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken can be used for convenience. Bone-in adds more flavor to the broth, but the dish will still be delicious without it.

How do I know when the dumplings are cooked?

Insert a toothpick into the center of a dumpling; if it comes out clean, the dumplings are cooked through. The texture should be soft and fluffy.

Dinner

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Introduction