Chicken and Dumplings
This classic chicken and dumplings recipe is rich, creamy, and topped with light, fluffy dumplings. A one-pot comfort food that feeds a crowd.
Equipment
- - Dutch oven or soup pot
- Mixing bowls
- Measuring spoons
- Cookie scoop (optional)
Ingredients
- #### For the Soup:
- - 1 tbsp olive oil
- - 2 lbs bone-in skinless chicken or 3 cups cooked
- - Salt and pepper
- - 5 tbsp butter
- - 1 small yellow onion diced
- - 1 cup carrots diced
- - 2 celery stalks diced
- - 3 garlic cloves minced
- - 1 tsp Worcestershire sauce
- - 1 tsp hot sauce
- - ⅓ cup flour
- - 4½ cups chicken broth
- - 1 bouillon cube optional
- - 1½ cups half and half
- - ¾ cup frozen peas
- #### Seasonings:
- - 1 tsp onion powder
- - ½ tsp each: parsley basil, thyme, rosemary, mustard powder
- - ¼ tsp sage
- - ⅛ tsp pepper
- #### For the Dumplings:
- - 2 cups cake or all-purpose flour
- - 2 tsp baking powder
- - ½ tsp baking soda
- - 1 tsp salt
- - ½ tsp garlic powder
- - 2 tsp sugar
- - ¾ cup sour cream cold
- - ¼ cup milk cold
- - 4 tbsp melted butter
Instructions
- Sear chicken in olive oil. Rest, then dice.
- Sauté onion, carrot, celery in butter. Add garlic, sauces, seasonings.
- Stir in flour; cook 2 min. Slowly add broth, then half and half.
- Add peas and simmer.
- Mix dumpling dough. Drop over soup.
- Cover tightly and steam 15 min.
- Check doneness, garnish, and serve hot.
Notes
- Dumplings steam—not boil—keep lid on.
- Can use leftover or rotisserie chicken.
- Best enjoyed fresh; store dumplings separately.
- Can use leftover or rotisserie chicken.
- Best enjoyed fresh; store dumplings separately.