Description
This classic Chicken and Dumplings recipe is a comforting, hearty dish featuring tender chicken simmered with aromatic vegetables and herbs, topped with soft, fluffy homemade dumplings. Perfect for a cozy family dinner, this stovetop recipe blends savory flavors with a creamy broth that will warm you up on any day.
Ingredients
Scale
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 (I use Frank’s 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
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
- Prepare the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Season the chicken with salt and pepper, then brown it on all sides for about 5-7 minutes. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, add butter, diced onion, carrots, and celery. Cook until vegetables soften and onion is translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
- Add Flavorings and Flour: Stir in Worcestershire sauce, hot sauce, and 1/3 cup flour. Mix well to combine and cook the flour for about 1-2 minutes to eliminate the raw taste.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring to prevent lumps. Add the chicken bouillon cube if using. Return the chicken to the pot. Bring to a gentle boil, then reduce heat and simmer, covered, for 20-25 minutes until chicken is cooked through and tender.
- Remove Chicken and Shred: Carefully remove the chicken from the pot. Allow it to cool slightly, then shred the meat with two forks, discarding the bones.
- Add Remaining Ingredients to Broth: Stir in half and half, frozen peas, onion powder, dried herbs (basil, parsley, thyme, rosemary, mustard powder), ground sage, and pepper. Adjust seasoning with salt and pepper to taste.
- Make Dumpling Dough: In a mixing bowl, combine cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, cold milk, and melted butter. Mix gently until just combined; do not overmix.
- Add Dumplings to Simmering Broth: Drop spoonfuls of the dumpling dough onto the simmering stew. Cover the pot and cook for 15-20 minutes without lifting the lid, until dumplings are firm and cooked through.
- Combine Chicken and Dumplings: Return shredded chicken to the pot. Stir gently to mix everything together. Cook for a few more minutes to heat through.
- Serve: Ladle chicken and dumplings into bowls. Serve hot as a comforting meal your family will love.
Notes
- This recipe can be made using homemade dumplings or refrigerated biscuit dough.
- Bone-in chicken gives extra flavor to the broth, but boneless can be used for convenience.
- You can adjust the types and amounts of herbs based on your preference.
- Do not lift the lid while dumplings are cooking to ensure they rise properly.
Nutrition
- Serving Size: 1 serving
- Calories: 657 kcal
- Sugar: 6 g
- Sodium: 1410 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 136 mg
