Description
This classic Chicken and Dumplings recipe features tender bone-in skinless chicken simmered in a flavorful broth loaded with aromatic vegetables and herbs, topped with light and fluffy sour cream dumplings steamed to perfection. The searing of the chicken adds richness to the soup, making it comforting and satisfying for any occasion.
Ingredients
For the Soup
- 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 (Franks 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 each: dried basil, parsley, thyme, rosemary, mustard powder
- ¼ teaspoon ground sage
- 1/8 teaspoon pepper
For the 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 breasts or thighs with salt and pepper. Heat 1 tablespoon olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for about 3 minutes per side until browned but not fully cooked. Remove from heat and let rest for 10 minutes, then cut into bite-sized pieces, discarding bones.
- Prepare the seasonings: Combine onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and pepper in a small bowl and set aside.
- Sauté the vegetables: In the same pot, melt 5 tablespoons butter over medium heat. Use a silicone spatula to scrape and clean the bottom of the pot to loosen browned bits. Add diced onions, carrots, and celery, cooking for about 5 minutes until slightly softened.
- Add aromatics and seasonings: Stir in minced garlic, Worcestershire sauce, hot sauce, and the prepared seasoning mixture. Cook for 1 minute to release flavors.
- Make the roux and thicken broth: Sprinkle 1/3 cup flour over the vegetables, tossing to coat evenly and cook for 2 minutes, stirring continuously to prevent lumps.
- Add liquids: Gradually add the chicken broth in small splashes, stirring constantly to scrape up any stuck bits from the pot bottom. Follow by adding the half and half the same way. Stir in the chicken bouillon cube if using.
- Add peas and simmer: Stir in ¾ cup frozen peas. Bring the soup to a gentle boil then reduce heat to simmer uncovered while you prepare the dumplings.
- Make the dumpling dough: In a medium bowl, combine 2 cups flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, cold milk, and melted butter. Fold the ingredients gently to form a dough without overmixing to keep dumplings light.
- Add chicken to soup: Return the cut chicken pieces along with any resting juices back into the soup. Stir gently and reduce heat to low.
- Add dumplings: Using a small cookie scoop, carefully drop dumplings over the soup surface in an even layer. Spoon a little broth over each dumpling to moisten.
- Steam dumplings: Cover the pot tightly and slightly increase heat to bring to a gentle simmer. Cook for 15 minutes without lifting the lid to ensure the dumplings steam properly.
- Check doneness: Lift the lid and insert a toothpick into the center of a dumpling; if it comes out clean, dumplings are done. If not, cover and simmer a few more minutes.
- Serve: Once dumplings are cooked through, garnish with chopped parsley and serve hot for a hearty comforting meal.
Notes
- Searing the chicken is optional but adds significant flavor and color to the broth.
- You can use bone-in skinless chicken thighs or breasts depending on preference.
- Chicken bouillon cube enhances flavor but can be omitted for lower sodium.
- Do not overmix dumpling dough to avoid dense dumplings.
- Use a gentle simmer to cook dumplings and avoid them falling apart.
- Leftover cooked chicken can be added instead of raw if desired.
- For thicker soup, increase flour slightly or simmer longer before adding dumplings.
