Description
This classic Chicken and Dumplings recipe combines tender seared chicken, a flavorful vegetable-rich broth, and soft, fluffy dumplings steamed to perfection. The comforting soup features a rich, creamy base enhanced with aromatic herbs and spices, making it a hearty and satisfying meal perfect for cozy days.
Ingredients
Scale
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
- ⅛ 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 both sides of the bone-in skinless chicken breasts or thighs with salt and pepper. Heat 1 tablespoon olive oil in a 4 ½-quart soup pot over medium-high heat. Add chicken and sear for about 3 minutes per side to develop a brown color, though the inside will remain uncooked. Remove the chicken and let it rest for 10 minutes, then cut into bite-sized pieces and discard the bones.
- Prepare the soup base: Combine all the dried seasonings (onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and pepper) and set aside. Melt 5 tablespoons butter in the same pot over medium heat. Use a silicone spatula to scrape and clean the bottom of the pot to loosen any browned bits. Add diced onion, carrots, and celery; cook for 5 minutes until slightly softened. Add minced garlic, Worcestershire sauce, hot sauce, and the seasoning mix. Sauté for another minute to release flavors.
- Create the roux and broth: Sprinkle in 1/3 cup flour over the vegetables and toss to coat well. Cook for 2 minutes, stirring continuously to cook out the raw flour taste. Gradually add chicken broth in small splashes while stirring, scraping any browned bits from the pot bottom. Then add half and half similarly. Stir in the chicken bouillon cube if using. Add frozen peas and bring to a gentle boil, then reduce heat to simmer uncovered while you prepare dumplings.
- Make the dumplings: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, cold milk, and melted butter. Use a gentle folding motion to mix until just combined to avoid overworking the dough which can cause dense dumplings.
- Combine chicken and soup: Add the cut chicken pieces along with any juices accumulated on the plate back into the soup. Stir gently to incorporate and reduce the heat to low.
- Form and steam dumplings: Using a small cookie scoop or spoon, carefully drop even portions of dumpling dough onto the surface of the simmering soup. Spoon a bit of broth over each dumpling to moisten. Cover the pot tightly and raise heat slightly to maintain a gentle simmer. Let the dumplings steam for 15 minutes without lifting the lid.
- Check for doneness and serve: After 15 minutes, uncover 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. Once done, garnish the soup with fresh parsley if desired, and serve hot.
Notes
- Searing the chicken is optional, but it adds extra flavor and color to the broth.
- Bone-in skinless chicken provides more flavor than boneless. You can use thighs or breasts depending on preference.
- Do not overmix the dumpling dough to keep it light and fluffy.
- Do not lift the lid during the dumpling steaming to ensure proper cooking.
- If you want a thicker soup, reduce some broth before adding dumplings or add a little more flour when making the roux.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Southern
Keywords: Chicken and Dumplings, Classic Chicken Soup, Comfort Food, Homemade Dumplings, Southern Cooking, Hearty Soup
