Description
Chicken and Dumplings is a comforting, traditional dish featuring chicken in a flavorful broth with light, fluffy dumplings, often evoking nostalgia for family meals.
Ingredients
Scale
- 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
- 3/4 cup flour
- 4 1/2 cups chicken broth
- 1 chicken bouillon cube (optional)
- 1 1/2 cups half and half
- 3/4 cup frozen peas
- 1 teaspoon onion powder
- 1/2 teaspoon each of dried basil, parsley, thyme, rosemary, and mustard powder
- 1/4 teaspoon ground sage
- 1/8 teaspoon pepper
- 2 cups cake flour or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 teaspoons sugar
- 3/4 cup cold sour cream
- 1/4 cup cold milk
- 4 tablespoons butter, melted
Instructions
- Season the chicken pieces with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear the chicken for 3 minutes per side until golden brown. Remove the chicken and let it rest for 10 minutes, then dice it into bite-sized pieces.
- In the same pot, melt the butter and add the diced onion, carrots, and celery. Cook for 5 minutes until the vegetables are tender. Add garlic, Worcestershire sauce, hot sauce, and the prepared seasonings. Cook for 1 minute to blend the flavors.
- Sprinkle the flour over the vegetable mixture and cook for 2 minutes, stirring constantly to create a roux. Gradually add the chicken broth and half and half while stirring. If using chicken bouillon, add it now. Stir in the frozen peas and bring the mixture to a gentle boil, then reduce heat to a simmer.
- For the dumplings, combine the dry ingredients in a bowl: flour, baking powder, baking soda, salt, garlic powder, and sugar. Add the cold sour cream, milk, and melted butter. Stir gently until just combined (lumps are fine).
- Return the diced chicken to the soup and drop spoonfuls of dumpling dough over the simmering soup using a cookie scoop. Cover the pot and simmer for 15 minutes without lifting the lid. Test the dumplings with a toothpick to check for doneness.
- Serve hot, garnished with chopped parsley.
Notes
- Substitute boneless, skinless chicken thighs for more tenderness.
- For a creamier broth, use heavy cream instead of half and half.
- Feel free to add other vegetables like green beans or corn for more variety.
- If you prefer gluten-free dumplings, substitute the flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chicken and Dumplings, Southern Comfort Food, Chicken Soup, Homemade Dumplings, Chicken Dumplings Recipe