Description
Classic Chicken and Dumplings is a comforting and hearty soup featuring tender chicken simmered in a flavorful broth with aromatic vegetables and herbs, topped with fluffy, soft dumplings steamed to perfection. This dish is perfect for warming up on chilly days and serves as a satisfying family meal.
Ingredients
Scale
Chicken and Soup Base
- 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 (Frank’s hot sauce recommended)
- 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 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 lightly browned but still mostly raw inside. Remove chicken and allow it to rest for 10 minutes before cutting into bite-sized pieces, discarding bones.
- Prepare the soup base: Combine all the dried seasonings (onion powder, basil, parsley, thyme, rosemary, mustard powder, sage, pepper) and set aside. In the same pot, melt butter over medium heat and use a silicone spatula to scrape up any browned bits from searing the chicken. Add onions, carrots, and celery and cook for 5 minutes until softened. Add minced garlic, Worcestershire sauce, hot sauce, and the mixed seasonings; cook for an additional 1 minute to release flavors.
- Create the roux and broth mixture: Sprinkle the flour over the vegetables and stir continuously for 2 minutes to remove raw flour taste and form a roux. Slowly add chicken broth in small splashes while stirring continuously, scraping up any browned bits from the bottom. Gradually add half and half in the same manner. Optionally, crumble in chicken bouillon cube for extra flavor. Add frozen peas and bring the mixture to a gentle boil, then reduce heat to maintain a simmer while preparing the dumplings.
- Make the dumplings: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and sugar. Add the cold sour cream, cold milk, and melted butter. Fold the wet ingredients into the dry just until combined to avoid dense dumplings.
- Combine chicken and soup: Add the chopped chicken along with any juices back into the soup pot and stir to incorporate. Reduce heat to low to maintain a gentle simmer.
- Cook the dumplings: Using a small cookie scoop or spoon, carefully place dumpling dough over the surface of the soup in an even layer, spacing slightly apart. Spoon a bit of liquid over each dumpling to keep them moist. Cover the pot tightly and increase heat slightly to bring the soup to a very gentle simmer. Set a timer for 15 minutes and do not remove the lid during this time to allow the dumplings to steam fully.
- Check dumpling doneness and serve: After 15 minutes, remove the lid and test a dumpling by inserting a toothpick; if it comes out clean, the dumplings are cooked through. If not, cover and simmer for a few more minutes. Once dumplings are set, garnish with fresh parsley and serve hot.
Notes
- Searing the chicken is optional but adds deeper flavor and color to the broth.
- You can use either bone-in skinless chicken breast or thighs depending on your preference.
- If using leftover cooked chicken, add it when combining chicken and soup before adding dumplings.
- Do not overmix dumpling dough to keep them light and fluffy.
- Do not lift lid while dumplings cook to ensure proper steaming.
- Chicken bouillon cube is optional but enhances the savory flavor of the broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Southern
