Description
A comforting and hearty Chicken and Dumplings recipe made on the stovetop featuring tender bone-in skinless chicken, a rich vegetable and herb-infused broth, and fluffy homemade dumplings. Perfect for a family-friendly meal that warms the soul.
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 (such as 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 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 1 tablespoon of olive oil in a large pot over medium heat. Season the 2 lbs. of bone-in skinless chicken breasts or thighs with salt and pepper. Add chicken to the pot and brown lightly on both sides, about 3-4 minutes per side. Remove chicken and set aside.
- Sauté Vegetables: In the same pot, add 5 tablespoons butter. Once melted, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until vegetables soften. Add minced garlic and cook for an additional 1 minute until fragrant.
- Create the Roux and Broth: Stir in 1/3 cup flour, cooking for 2 minutes to form a roux. Slowly whisk in 4 ½ cups of chicken broth and add the optional chicken bouillon cube. Stir well to combine and avoid lumps.
- Add Seasonings and Simmer: Add Worcestershire sauce, hot sauce, onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and pepper to the broth. Return the browned chicken to the pot. Bring to a simmer and cook, covered, for about 25 minutes until the chicken is cooked through and vegetables are tender.
- Make the Dumplings Dough: While chicken simmers, in a mixing bowl combine 2 cups cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream and milk; mix until just combined. Stir in melted butter. The dough will be thick.
- Finish the Soup: Remove chicken from pot and shred meat off the bones. Discard bones and return shredded chicken to the pot. Stir in 1 ½ cups half and half and ¾ cup frozen peas.
- Cook the Dumplings: Drop spoonfuls of dumpling dough onto the simmering soup, making about 6-8 dumplings. Cover and cook for 12-15 minutes until dumplings are puffed and cooked through. Avoid lifting the lid while cooking to ensure fluffy dumplings.
- Serve: Stir once more to mix dumplings gently. Serve hot and enjoy your comforting chicken and dumplings meal.
Notes
- This recipe is easily adaptable to use either homemade dumplings or store-bought refrigerated biscuits for convenience.
- Bone-in skinless chicken adds richness and flavor, but you can substitute boneless chicken if preferred.
- The dish is best served fresh but can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use half and half for creamy richness or substitute with milk for a lighter version.
- Adjust the level of hot sauce based on your heat preference or omit if desired.
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
