Chicken and Dumplings
This Chicken and Dumplings recipe is easy to make with homemade dumplings or refrigerated biscuits right on the stove top.
Equipment
- 4 ½-quart soup pot
Ingredients
- 1 tablespoon olive oil
- 2 lbs. bone-in skinless chicken breast or thighs see notes
- Salt/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 I use Franks hot sauce
- ⅓ cup flour
- 4 ½ cups chicken broth
- 1 cube chicken bouillon optional
- 1 ½ cups half and half
- ¾ cup frozen peas
Seasonings
- 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 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 each side of the chicken with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.
- Add the chicken and cook for 3 minutes per side, until a little bit of a brown color has developed. The middle will still be uncooked. Let the chicken rest for 10 minutes, then cut into bite-sized pieces. (Discard the bones.)
Make the Soup
- Combine the seasonings and set aside.
- Melt the butter in the same pot over medium heat and use a silicone spatula to 'clean' the bottom of the pot. Add the diced onions, carrots, and celery and cook for 5 minutes.
- Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.
- Add the flour and toss to coat. Cook for 2 minutes, stirring continuously.
- Add the chicken broth in small splashes, stirring continuously. Scrape up any remnants from the bottom of the pot as you do so.
- Add the half and half in the same manner. Add the chicken bouillon, if using.
- Add frozen peas. Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.
Make the Dumplings
- Combine the flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl.
- Add the milk, sour cream, and melted butter. Use a folding motion to combine and form a dough, but don’t overmix or they will be dense.
- Add the chicken back to the soup along with any juices from the plate. Stir to combine and reduce heat to low.
- Use a small cookie scoop and carefully place the dumplings over the soup in an even layer. Spoon a little liquid over each one.
- Cover tightly and increase heat slightly to bring it to a gentle simmer. Set a timer for 15 minutes, don’t lift the lid during this time, the dumplings need to steam.
- Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it’s ready. If not, cover and simmer for a few more minutes.
- Once the middle is set, garnish with parsley and serve!
Notes
Chicken: Bone-in chicken breast or chicken thighs will add the most flavor to the broth. You can also use 2 large boneless/skinless chicken breasts or about 1.25 lbs. You can also use 3 cups cooked/leftover chicken. Add it just before the dumplings are added. Flavor Enhancers: The mustard powder and Worcestershire sauce are flavor enhancers in this recipe and can’t be tasted outright. Sodium: To control the sodium in this recipe, you can omit the bouillon cube and use unsalted butter, and/or low or no sodium chicken broth.
Nutrition
Serving: 1servingCalories: 657kcalCarbohydrates: 50gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 30IUVitamin C: 7mgCalcium: 150mgIron: 3mg
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