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Chicken and Dumplings: Easy Delicious Recipe Guide

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This chicken and dumplings recipe is a creamy homemade chicken dumplings comfort food perfect for any season. It offers an easy one pot chicken dumpling stew that your family will love. Try this cozy southern style drop dumplings chicken dish for a hearty meal.

Ingredients

Scale
  • 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
  • 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
  • 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

  1. Season the chicken with salt and pepper then heat olive oil in a large soup pot over medium-high heat. Add the chicken and cook for about 3 minutes on each side until it develops a light brown color. Remove and let it rest for 10 minutes before cutting into bite-sized pieces.
  2. In the same pot, melt butter over medium heat and stir to loosen any browned bits. Add diced onion carrots and celery and cook until softened for 5 minutes. Stir in garlic Worcestershire sauce hot sauce and the combined seasonings then cook for 1 minute.
  3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook the flour. Gradually pour in chicken broth stirring continuously and scrape up any bits stuck to the bottom. Add half and half in the same way and include bouillon cube if desired.
  4. Stir in the frozen peas and bring the mixture to a gentle boil then reduce heat to simmer uncovered while preparing dumplings.
  5. To make dumplings combine flour baking powder baking soda salt garlic powder and sugar in a bowl. Add milk sour cream and melted butter then fold together gently until dough forms but do not overmix.
  6. Return chicken and any juices to the soup and stir well. Lower heat to low then use a small scoop to drop dumplings evenly over the soup surface. Spoon a little liquid on top of each dumpling.
  7. Cover tightly and increase heat slightly to reach a gentle simmer. Cook with lid on for 15 minutes without lifting the lid so dumplings can steam.
  8. Check dumplings by inserting a toothpick into the center to test doneness. If it comes out clean the dumplings are done otherwise cover and simmer a few more minutes.
  9. When dumplings are fully cooked garnish with parsley and serve hot.

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 (when the freshly seared chicken is added back to the soup)
  • 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
  • Be sure to try my Chicken Stew recipe next It’s similar to this but with potatoes instead of dumplings! This recipe is on page 90 of my 2nd cookbook Lets Eat!

Nutrition

Find it online: https://www.amgroyal.com/chicken-and-dumplings-recipe/