Description

This comforting Chicken and Dumplings recipe features tender, seared chicken simmered in a rich, creamy broth filled with aromatic vegetables and herbs. Fluffy sour cream dumplings steam atop the soup, creating a hearty and satisfying meal perfect for chilly days or whenever you crave a classic Southern-style comfort food.

Ingredients

Scale

For the Chicken and Broth:

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 (e.g., 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 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 ground black 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 chicken with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add chicken and cook for 3 minutes per side until browned, though not fully cooked. Let rest 10 minutes, then cut into bite-sized pieces, discarding bones.
Make the soup base: Combine all dried seasonings in a small bowl and set aside. Melt butter in the same pot over medium heat, scraping the bottom with a silicone spatula. Add diced onions, carrots, and celery; cook for 5 minutes until softened. Stir in garlic, Worcestershire sauce, hot sauce, and seasonings; cook 1 more minute.
Create the roux and broth: Sprinkle flour over the vegetables, toss to coat, and cook for 2 minutes while stirring continuously. Gradually add chicken broth in small splashes, stirring constantly and scraping any browned bits off the pot’s bottom. Then add half and half the same way. Stir in chicken bouillon if using.
Add peas and simmer: Stir in frozen peas. Bring soup to a gentle boil, then reduce heat to a simmer uncovered as you prepare the dumplings.
Prepare the dumpling dough: In a medium bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and sugar. Add sour cream, cold milk, and melted butter. Fold gently to combine until a soft dough forms; avoid overmixing to keep dumplings tender.
Combine chicken and soup: Add the cut chicken along with any juices back into the soup pot. Stir to incorporate and reduce heat to low.
Add dumplings: Using a small cookie scoop or spoon, carefully place dumplings evenly over the surface of the simmering soup. Spoon a little broth over each dumpling to moisten.
Cook the dumplings: Cover the pot tightly, increase heat slightly to maintain a gentle simmer, and cook undisturbed for 15 minutes to steam the dumplings fully.
Check doneness: Remove lid and insert a toothpick into the center of a dumpling. If it comes out clean, dumplings are ready; if not, cover and simmer for a few additional minutes.
Serve: Once dumplings are cooked through, garnish soup with fresh parsley and serve hot.

Notes

Searing the chicken is optional but adds extra flavor and texture to the broth.
Bone-in chicken adds more flavor; use skinless for less fat.
Leftover cooked chicken can be added directly if preferred.
Do not lift the lid while dumplings steam to ensure proper cooking.
Adjust seasonings and hot sauce according to your heat preference.
Use cake flour for lighter dumplings; all-purpose flour works well too.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Southern American

Keywords: chicken and dumplings, comfort food, chicken soup, southern recipe, dumplings, creamy chicken soup