Ingredients

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 (such as Frank’s)

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 black 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

Step 1: Season the chicken with salt and pepper on all sides. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.

Step 2: Add the chicken and sear for about 3 minutes per side until browned but not fully cooked. Remove and let rest for 10 minutes, then cut into bite-sized pieces, discarding bones.

Step 3: In the same pot, melt 5 tablespoons butter over medium heat. Scrape the bottom with a spatula, then add diced onions, carrots, and celery. Cook for 5 minutes until softened.

Step 4: Stir in minced garlic, Worcestershire sauce, hot sauce, and the combined dried seasonings. Cook for 1 minute more.

Step 5: Add 1/3 cup flour, toss to coat the vegetables, and cook for 2 minutes, stirring continuously to avoid lumps.

Step 6: Gradually pour in the chicken broth in small splashes, stirring and scraping the pot to loosen any browned bits. Add the half and half similarly, and stir in bouillon cube if using.

Step 7: Add frozen peas and bring the mixture to a gentle boil. Let it simmer uncovered while preparing the dumplings.

Step 8: In a medium bowl, combine 2 cups flour, baking powder, baking soda, salt, garlic powder, and sugar.

Step 9: Add cold sour cream, cold milk, and melted butter. Fold gently to combine into a dough, being careful not to overmix to keep dumplings light.

Step 10: Return the chicken pieces and any accumulated juices to the soup. Stir gently and reduce heat to low.

Step 11: Using a small cookie scoop or spoon, carefully drop dumplings evenly over the surface of the soup. Spoon a little broth over each dumpling.

Step 12: Cover the pot tightly and increase heat slightly to maintain a gentle simmer. Cook undisturbed for 15 minutes to steam the dumplings.

Step 13: Check dumplings’ doneness by inserting a toothpick into the center of one; it should come out clean. If not, cover and simmer a few more minutes.

Step 14: Once dumplings are cooked, garnish with fresh parsley if desired, and serve hot.

Tips & Variations

For richer flavor, sear the chicken before adding to the soup. Raw chicken can be added directly but searing adds depth.

Use bone-in chicken for more flavorful broth, but boneless works for convenience.

Feel free to substitute half and half with whole milk or heavy cream depending on desired creaminess.

Fresh herbs like thyme or parsley make a nice garnish to brighten the dish.

For a spicier kick, add more hot sauce or a pinch of cayenne pepper.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken works fine, but bone-in adds extra flavor to the broth during cooking.

How do I know when the dumplings are fully cooked?

Insert a toothpick into the center of a dumpling; if it comes out clean and the dumpling feels firm but tender, they are done.

Dinner

Hearty Chicken and Dumplings Soup Recipe

Introduction