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Chicken and Dumplings Recipe

Chicken and Dumplings is a classic comfort food made with tender chicken, vegetables, a creamy broth, and fluffy homemade dumplings. This one-pot recipe is perfect for cozy family dinners and is ready in just over an hour.
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Prep Time 22 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Soup

  • 1 tablespoon olive oil
  • 2 pounds bone-in skinless chicken breasts or thighs
  • Salt and black pepper to taste
  • 5 tablespoons butter
  • 1 small yellow onion diced
  • 1 cup carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • ⅓ cup all-purpose flour
  • 4½ cups chicken broth
  • 1 chicken bouillon cube optional
  • 1½ 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 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 melted butter

Instructions
 

  • Season the chicken with salt and pepper.
  • Heat olive oil in a large soup pot over medium-high heat.
  • Sear the chicken for about 3 minutes per side until lightly browned. Remove and let rest for 10 minutes before cutting into bite-sized pieces.
  • In the same pot, melt the butter and sauté the onions, carrots, and celery for about 5 minutes.
  • Add the garlic, Worcestershire sauce, hot sauce, and all the seasonings. Cook for 1 minute until fragrant.
  • Sprinkle in the flour and stir continuously for 2 minutes.
  • Slowly pour in the chicken broth while stirring to create a smooth base.
  • Gradually stir in the half-and-half, then add the chicken bouillon cube if using.
  • Add the frozen peas and bring the soup to a gentle simmer.
  • In a mixing bowl, combine the flour, baking powder, baking soda, salt, garlic powder, and sugar.
  • Stir in the sour cream, milk, and melted butter until just combined. Do not overmix.
  • Return the chicken and any juices to the soup.
  • Drop spoonfuls of dumpling dough evenly across the surface of the Chicken and Dumplings soup.
  • Spoon a little broth over each dumpling.
  • Cover tightly and simmer gently for 15 minutes without lifting the lid.
  • Test a dumpling with a toothpick. If it comes out clean, the dumplings are done.
  • Garnish with fresh parsley and serve hot.

Notes

  • Boneless chicken breasts or thighs can be substituted for bone-in chicken.
  • Leftover rotisserie chicken works well for a quicker version.
  • Add extra broth if the soup thickens too much during reheating.
  • Serve with crusty bread or a fresh green salad.