If you’ve ever longed for a cozy meal that feels like a warm hug on a chilly day, this Chicken and Dumplings Recipe is an absolute must-try. It’s a comforting classic that brings together tender chicken, hearty vegetables, and fluffy dumplings all swimming in a rich, flavorful broth. Every bite offers a perfect balance of creamy texture and savory goodness, making it a favorite for family dinners or anytime you want a satisfying, stick-to-your-ribs dish. I promise once you make this recipe, it will become one of your go-to comfort foods too!
Ingredients You’ll Need
For this Chicken and Dumplings Recipe, the ingredients are delightfully simple but essential—they build layers of flavor, texture, and color that truly make this dish pop. Each component plays a crucial role, whether it’s the fresh veggies for sweetness and crunch or the blend of herbs that give the broth its signature depth.
- Olive oil: Provides a smooth base for searing the chicken and developing flavor.
- Bone-in skinless chicken breast or thighs (2 lbs.): Keeps the chicken juicy and lends richness to the broth.
- Salt and pepper: Essential for seasoning chicken and soup to taste.
- Butter (5 tablespoons): Adds richness and helps soften the vegetables beautifully.
- Yellow onion (1 small, diced): Offers a mild sweetness and aromatic foundation.
- Carrots (1 cup, diced): Lends natural sweetness and a pop of color.
- Celery (2 sticks, diced): Brings a subtle earthiness and crunch to the base.
- Garlic (3 cloves, minced): Adds warmth and savory depth.
- Worcestershire sauce (1 teaspoon): A secret ingredient that boosts umami flavors.
- Hot sauce (1 teaspoon): Just a touch for gentle heat and complexity.
- Flour (1/3 cup): Thickens the soup into that perfect creamy texture.
- Chicken broth (4 ½ cups): The soul of the soup, bringing moisture and savory goodness.
- Chicken bouillon cube (optional): Extra flavor kick for a richer broth.
- Half and half (1 ½ cups): Creates a silky richness that’s utterly comforting.
- Frozen peas (¾ cup): Small bursts of sweetness and freshness.
- Onion powder (1 teaspoon): Enhances onion flavor without overpowering.
- Dried basil, parsley, thyme, rosemary, mustard powder (½ teaspoon each): These herbs make the broth fragrant and layered.
- Ground sage (¼ teaspoon): Adds a subtle earthy note.
- Pepper (â…› teaspoon): For seasoning and mild spice.
- Cake flour or all-purpose flour (2 cups): The base for light and fluffy dumplings.
- Baking powder (2 teaspoons) and baking soda (½ teaspoon): Leavening agents to make dumplings rise.
- Salt (1 teaspoon): Balances and enhances flavors in the dough.
- Garlic powder (½ teaspoon): A mild savory touch in the dumplings.
- Sugar (2 teaspoons): Just enough to bring a hint of sweetness to dumplings.
- Cold sour cream (¾ cup): Keeps dumplings tender and moist.
- Cold milk (¼ cup): Helps bring the dumpling dough together smoothly.
- Butter (4 tablespoons, melted): Adds richness and flavor to dumplings.
How to Make Chicken and Dumplings Recipe
Step 1: Sear the Chicken for Maximum Flavor
Searing the chicken is absolutely optional, but it transforms the dish in wonderful ways. When you season the chicken with salt and pepper and cook it in olive oil, the chicken develops a beautiful golden crust that infuses the broth with deep, savory notes. Even though the chicken won’t be fully cooked at this stage, resting it before cutting allows the juices to settle, keeping the pieces tender and juicy throughout the process.
Step 2: Build the Flavorful Soup Base
Next, use the same pot to melt butter and clean up any flavorful browned bits left from searing. Adding diced onions, carrots, and celery then sautéing them for a few minutes releases their natural sweetness, which balances the savory broth. Garlic, Worcestershire sauce, hot sauce, and an aromatic blend of herbs then join the party, layering complexity. Tossing in flour helps thicken things up for that signature creamy texture you love in chicken and dumplings.
Step 3: Turn the Base into a Creamy Broth
Gradually add the chicken broth to the pot, stirring as you go and scraping up all those flavorful bits stuck to the bottom—these bits are pure magic for the broth. Incorporating half and half softens the richness, making the soup luscious but not heavy. If you love an extra boost, dissolving a bouillon cube here adds more depth, and peas bring in a delightful sweetness and vibrant green color. Letting the soup gently simmer combines all those wonderful layers of flavor.
Step 4: Whip Up the Dumplings Dough
For the dumplings, mixing the dry ingredients thoroughly ensures even rising when cooked. Adding cold milk, sour cream, and melted butter creates a tender dough that’s just the right consistency—be sure not to overmix, or you’ll lose that perfect fluffiness. This light, tender dough floats beautifully in the broth, soaking up all those flavors as it cooks.
Step 5: Combine and Cook the Dumplings
Return the cut chicken pieces with any juices back to the pot, stirring gently to blend. Carefully place scoops of dumpling dough on top of the simmering soup using a small cookie scoop for even portions. Spoon a bit of broth over each to keep them moist. Cover the pot tightly because the dumplings steam as they cook, rising to fluffy perfection. Resist the urge to peek—the 15-minute cook time is crucial to achieving that perfect texture. A toothpick test helps confirm when they are done.
Step 6: Garnish and Serve Your Chicken and Dumplings Recipe
Once the dumplings are perfectly steamed through, a sprinkle of fresh parsley brightens the dish and adds a pop of color. At this moment, your kitchen will be filled with tantalizing aromas, and you’ll be ready to experience one of the most soulful dishes out there.
How to Serve Chicken and Dumplings Recipe
Garnishes
A handful of chopped fresh parsley not only adds vibrancy but a subtle freshness that balances the rich flavors of the broth and dumplings. You can also consider a light sprinkle of cracked black pepper or even a drizzle of extra virgin olive oil for an elegant finishing touch.
Side Dishes
Since this Chicken and Dumplings Recipe is hearty and filling, lighter side dishes pair beautifully. A crisp green salad with a tangy vinaigrette or roasted seasonal vegetables provides contrast and brightness. Warm, crusty bread can also be served alongside to soak up the creamy broth, making every bite even more satisfying.
Creative Ways to Present
Serve this meal family-style in a large rustic bowl for that comfort-food feel, or portion it into individual crock bowls to make it extra special. Garnishing each bowl with fresh herbs and a sprinkle of coarse sea salt elevates the presentation. If you’re feeling adventurous, a few crispy fried sage leaves on top add a delightful texture and flavor twist.
Make Ahead and Storage
Storing Leftovers
Chicken and dumplings keep wonderfully in the fridge for up to 3 days. Store the soup in an airtight container, and make sure to keep the dumplings submerged in the broth to prevent them from drying out. When it’s time for a quick meal, leftovers reheat beautifully without losing their soul-soothing essence.
Freezing
This Chicken and Dumplings Recipe freezes best when you separate the dumplings from the broth. Freeze the broth and chicken mixture alone, and store the dumplings in a separate airtight container or bag. This way, you maintain the dumplings’ texture better. When you’re ready to enjoy, thaw both, then gently reheat the broth and add the dumplings back in near the end.
Reheating
Gently reheat leftovers on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup is too thick, add a splash of broth or water to loosen it up. If the dumplings have lost some moisture, covering the pot while reheating helps them regain some fluffiness and warmth.
FAQs
Can I use cooked chicken instead of raw chicken for this recipe?
Absolutely! If you want to save time, using cooked chicken works perfectly. Just add the precooked chicken in step 5 when you combine everything. It won’t have that extra seared flavor, but your soup will still be delicious and comforting.
What’s the best chicken cut for this Chicken and Dumplings Recipe?
Bone-in skinless chicken thighs or breasts work best because they stay juicy during cooking and develop fantastic flavor when seared. You can use boneless too, but bone-in adds richness to the broth that makes the soup extra special.
Can I make the dumplings gluten-free?
You can definitely experiment with gluten-free flour blends for the dumplings, but results may vary since dumplings rely on certain flours to achieve their light texture. If you try a gluten-free option, consider adding a bit more baking powder or a xanthan gum substitute to help with structure.
Is it okay to skip the Worcestershire and hot sauce?
Yes! Those ingredients add subtle umami and heat, but if you prefer, you can omit or adjust them to your taste. The dish will still be flavorful thanks to the herbs and broth.
How thick should the dumpling dough be?
The dough should be soft enough to scoop but not runny—think thick and slightly sticky. Overmixing can make dumplings dense, so fold gently just until combined.
Final Thoughts
There’s something truly special about a bowl of homemade chicken and dumplings that just can’t be beat. This Chicken and Dumplings Recipe brings together simple ingredients and honest cooking techniques to create a meal that warms your heart and fills your belly. Whether you’re celebrating a family gathering or just craving some soul food, give this recipe a go—you might just end up cooking it again and again!
Print
Chicken and Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting classic Chicken and Dumplings recipe featuring tender seared chicken simmered in a flavorful broth with aromatic vegetables and fluffy sour cream dumplings steamed to perfection. This hearty dish is perfect for family dinners and showcases a rich blend of herbs and a creamy, satisfying texture.
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 (such as Franks)
- 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 breasts or thighs on both sides with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for approximately 3 minutes per side until some brown color develops, but the chicken remains mostly uncooked inside. Remove from heat and let rest for 10 minutes before cutting into bite-sized pieces, discarding bones.
- Prepare seasonings: Combine onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and black pepper in a small bowl and set aside.
- Cook aromatics: In the same soup pot, melt 5 tablespoons of butter over medium heat. Use a silicone spatula to scrape and clean the bottom of the pot to incorporate browned bits for flavor. Add diced onions, carrots, and celery and sauté for 5 minutes until softened. Stir in minced garlic, Worcestershire sauce, hot sauce, and the prepared seasoning mix, cooking for an additional minute until fragrant.
- Create the roux and broth: Sprinkle the 1/3 cup flour over the vegetables and toss to coat evenly. Cook for 2 minutes, stirring continuously to avoid lumps. Gradually add the chicken broth in small splashes while stirring to deglaze the pot, scraping up any bits stuck to the bottom. Add the half and half similarly, continuing to stir. If using, crumble in the chicken bouillon cube. Stir in frozen peas and bring the soup to a gentle boil. Reduce heat and simmer uncovered while preparing dumplings.
- Make the dumplings: 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 the ingredients into a dough; do not overmix to keep dumplings light and fluffy.
- Combine chicken and soup: Add the chopped chicken and any resting juices back into the soup pot. Stir to combine and reduce heat to low.
- Add dumplings and cook: Using a small cookie scoop or spoon, carefully drop dumpling dough evenly over the surface of the soup. Spoon a small amount of soup liquid over each dumpling to help them steam. Cover the pot tightly and increase heat slightly to maintain a gentle simmer. Cook undisturbed for 15 minutes to steam the dumplings fully.
- Check doneness and serve: After 15 minutes, lift the lid and insert a toothpick into a dumpling center. If it comes out clean, dumplings are done; if not, cover and cook a few more minutes. Garnish the finished dish with fresh parsley and serve hot.
Notes
- Searing chicken is optional but recommended to deepen flavor and color.
- Use bone-in chicken for more flavorful broth; discard bones after searing and resting.
- Do not overmix dumpling dough to prevent tough dumplings.
- Keeps soup covered during dumpling cooking to ensure proper steaming.
- Leftover cooked chicken can be used directly along with juices.
