Chicken and Dumplings

This Chicken and Dumplings recipe is the ultimate comfort food, packed with tender chicken, flavorful vegetables, and fluffy homemade dumplings. With a rich, creamy broth made from chicken broth, Worcestershire sauce, and hot sauce, this dish is the perfect family meal for chilly nights. Whether you’re craving a cozy dinner or looking for an easy, one-pot meal, this chicken and dumplings recipe is sure to satisfy. The savory broth and soft dumplings make this a comforting classic that will become a favorite in your recipe rotation.

Ingredients:

For the Soup:

• 1 tablespoon olive oil
• 2 lbs. bone-in skinless chicken breast or thighs (see notes)
• 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., Frank’s 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

Seasonings:

• 1 teaspoon onion powder
• ½ teaspoon each: dried basil, parsley, thyme, rosemary, mustard powder
• ¼ teaspoon ground sage
• ⅛ teaspoon pepper

For the Dumplings:

• 2 cups cake flour (or regular flour, see notes)
• 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:

1. Sear the Chicken (Optional):
   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 lightly browned. The center will still be uncooked. Let the chicken rest for 10 minutes, then dice it into bite-sized pieces, discarding the bones.
2. Make the Soup:
   Combine the seasonings and set aside. In the same pot, melt the butter over medium heat. Use a silicone spatula to scrape up any flavorful bits from the bottom of the pot. Add the diced onion, carrots, and celery. Cook for 5 minutes, then add minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for another minute. Add flour and toss to coat the vegetables. Let it cook for 2 minutes, stirring constantly.
3. Gradually add chicken broth and stir continuously to combine, scraping up any remaining bits from the pot. Add half-and-half and continue stirring. Add chicken bouillon, if using, and frozen peas. Bring the soup to a gentle boil, then reduce heat and simmer uncovered while you make the dumplings.
4. Make the Dumplings:
   In a medium bowl, combine flour, baking powder, baking soda, salt, garlic powder, and sugar. Add sour cream, milk, and melted butter, and stir gently to form a dough. Be careful not to overmix to avoid dense dumplings.
5. Assemble the Dish:
   Add the diced chicken back to the soup, along with any juices from the plate. Stir to combine and reduce the heat to low. (If using leftover chicken, add it now.) Use a small cookie scoop to place dumplings evenly over the soup, spooning a little liquid over each one. Cover the pot tightly and bring it to a gentle simmer. Set a timer for 15 minutes, without lifting the lid during this time to allow the dumplings to steam.
6. Check for Doneness:
   After 15 minutes, open the lid and check the dumplings by inserting a toothpick into the center. If it comes out clean, the dumplings are ready. If not, cover and simmer for a few more minutes. Once done, garnish with parsley and serve.

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Why You’ll Love This Recipe

This hearty and comforting Chicken and Dumplings recipe is the perfect balance of tender chicken, flavorful broth, and fluffy, buttery dumplings. It’s an all-in-one dish that’s both satisfying and easy to make, bringing warmth and deliciousness to your table. The combination of fresh vegetables, savory seasonings, and creamy broth makes it a family favorite.

Tips

• Searing the Chicken: Searing adds extra flavor to the broth, but you can skip this step if you prefer a quicker prep or if you’re using leftover chicken.
• Thicker Broth: If you prefer a thicker soup, cook it for a bit longer before adding the dumplings to reduce the broth slightly.
• Avoid Overmixing Dumplings: Be gentle when mixing the dumpling dough. Overmixing can lead to dense dumplings.

Variations and Substitutions

• Vegetarian Option: Replace the chicken with tofu or other plant-based protein, and use vegetable broth.
• Spice Level: Adjust the amount of hot sauce to your preference, or use a milder hot sauce for less heat.
• Dairy-Free: Substitute dairy ingredients with plant-based options like coconut cream, almond milk, and dairy-free sour cream.

FAQs

Can I make this recipe ahead of time?
Yes, you can make the soup and store it in the refrigerator for up to 3 days. However, it’s best to add the dumplings right before reheating to ensure they stay fluffy.

Can I freeze this dish?
You can freeze the soup (without the dumplings) for up to 3 months. When reheating, cook fresh dumplings for the best texture.

What can I use instead of cake flour?
You can use regular all-purpose flour in place of cake flour if you don’t have it on hand. For lighter dumplings, you can sift the flour to incorporate more air.

Serving Suggestions

• Serve this Chicken and Dumplings with a side of crusty bread or a light green salad for a balanced meal.
• Garnish with fresh herbs like parsley or thyme to add a burst of freshness and color.
• Pair with a crisp white wine or warm apple cider for a comforting, cozy meal.