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Chicken and Dumplings

Homemade Chicken and Dumplings

Delicious Homemade Chicken and Dumplings recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 3000 kcal

Ingredients
  

For the soup base:

  • 5 tbsp butter (I like Kerrygold butter for this)
  • 1 1/2 cups half and half (for best flavor)
  • 2 stalks celery (finely chopped)
  • pepper
  • 1 small yellow onion (finely diced)
  • salt
  • 1 tsp hot sauce
  • 2 lb bone-in skinless chicken breast or thighs (gives better flavor)
  • 1 tsp Worcestershire sauce
  • 4 1/2 cups chicken broth
  • 1 cup diced carrots
  • 3 garlic cloves (minced)
  • 1/3 cup flour
  • 3/4 cup frozen peas
  • 1 tbsp olive oil
  • 1 chicken bouillon cube

For the soup seasoning mix:

  • 1/4 tsp ground sage
  • 1 tsp onion powder
  • 1/2 tsp mustard powder
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/8 tsp pepper

For the dumplings:

  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 3/4 cup cold sour cream (makes it extra creamy)
  • 2 cups cake flour (I use King Arthur flour)
  • 1/4 cup cold milk
  • 2 tsp baking powder
  • 4 tbsp melted butter
  • 2 tsp sugar

Instructions
 

  • Season both sides of the chicken with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for about 3 minutes per side, until browned but not cooked through. Transfer the chicken to a plate and let it rest for 10 minutes, then cut it into bite-sized pieces and discard the bones. Searing is optional, but I like to do it for extra flavor and color.
  • Combine dried rosemary, dried basil, dried thyme, ground sage, onion powder, mustard powder, dried parsley, pepper, and salt in a small bowl and set aside. Melt butter in the same pot over medium heat, scraping up the brown bits. Add diced onions, carrots, and celery, cooking for about 5 minutes until softened. Stir in minced garlic, Worcestershire sauce, hot sauce, and the prepared seasoning mix, and cook for 1 minute until fragrant.
  • Add the flour to the pot and toss with the vegetables to coat. Cook, stirring, for about 2 minutes. Gradually pour in the chicken broth, stirring continuously and scraping up any bits from the bottom. Slowly add the half and half in the same way, continuing to stir. Add the chicken bouillon cube and bring everything to a gentle simmer. Stir in the frozen peas and continue to simmer uncovered. Meanwhile, prepare the dumplings.
  • In a medium bowl, combine cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold milk, sour cream, and melted butter, then gently fold everything together just until a dough forms—don't overmix to keep the dumplings light and fluffy. I find cold milk and sour cream really make the dumplings tender.
  • Return the cut chicken (from Step 1) and any juices to the soup, then gently stir. Scoop small portions of the dumpling dough and place them over the simmering soup in an even layer. Spoon a little soup broth over each dumpling. Cover the pot tightly and simmer gently for 15 minutes without lifting the lid, allowing the dumplings to steam. Test doneness with a toothpick; simmer a few more minutes if needed.
  • Once the dumplings are cooked and set, remove the lid. Garnish the soup with extra dried parsley for freshness and serve hot. For a brighter touch, I sometimes like to add a sprinkle of freshly chopped parsley just before serving.