Name: Chicken And Dumplings
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 pounds bone-in skinless chicken breast or thighs; Salt and pepper, to taste; 5 tablespoons butter; 1 small yellow onion, diced; 1 cup carrots, diced; 1 cup celery, diced; 3 cloves garlic, minced; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce; 1/3 cup all-purpose 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 dried basil; 1/2 teaspoon dried parsley; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon mustard powder; 1/4 teaspoon ground sage; 1/8 teaspoon black 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

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I love making this chicken and dumplings recipe when I want a truly comforting, homemade meal. The soup turns out thick and creamy with deep, savory flavor, and the dumplings are soft, fluffy, and perfectly steamed right on top. Every bowl feels warm, cozy, and satisfying, which is exactly what I look for in a classic comfort dish. Chicken And Dumplings

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s made completely from scratch and the flavor is incredible. I like how searing the chicken first builds a rich base for the broth, and how the dumplings cook gently in the steam instead of boiling. I also enjoy how flexible this recipe is, since I can adjust the thickness, use leftover chicken, or make it ahead without losing that homemade taste.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
2 pounds bone-in skinless chicken breast or thighs
salt and pepper, to taste
5 tablespoons butter
1 small yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/3 cup all-purpose flour
4 1/2 cups chicken broth
1 chicken bouillon cube (optional)
1 1/2 cups half and half
3/4 cup frozen peas

Seasonings
1 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon mustard powder
1/4 teaspoon ground sage
1/8 teaspoon black pepper

Dumplings
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

Directions

I start by seasoning the chicken on both sides with salt and pepper. I heat the olive oil in a large pot over medium-high heat and sear the chicken for about 3 minutes per side until lightly browned. I remove it from the pot, let it rest for 10 minutes, then cut it into bite-sized pieces and set it aside.

In the same pot, I melt the butter and scrape up the browned bits from the bottom to build flavor. I add the onion, carrots, and celery and cook them for about 5 minutes until softened. Next, I stir in the garlic, Worcestershire sauce, hot sauce, and all the seasonings, letting everything cook for another minute.

I sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook out the raw flour taste. I slowly add the chicken broth while stirring, followed by the half and half, until the soup becomes thick and creamy. I add the peas and let the soup simmer gently while I prepare the dumplings.

To make the dumplings, I mix all the dry dumpling ingredients in a bowl. I gently fold in the milk, sour cream, and melted butter until a soft dough forms, being careful not to overmix. I add the chicken back into the soup, then drop spoonfuls of dumpling dough evenly over the surface. I spoon a little broth over each dumpling, cover the pot tightly, and let everything simmer gently for about 15 minutes until the dumplings are cooked through.

Servings And Timing

I usually make this recipe to serve 6 people.
Prep time is about 20 minutes, cook time is around 40 minutes, and the total time comes to approximately 1 hour.

Variations

I sometimes use boneless chicken breasts or thighs if that’s what I have available. When I want a quicker option, I replace the homemade dumplings with biscuit dough cut into small pieces. I also like adding extra vegetables such as corn or green beans to change things up.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. The soup thickens as it sits, so I add a splash of chicken broth or milk when reheating. I prefer reheating gently on the stove to maintain the best texture.

FAQs

Can I Make This Ahead Of Time

I like to prepare the soup base ahead of time and add the dumplings fresh just before serving.

Can I Use Leftover Cooked Chicken

I often use leftover cooked chicken and add it right before the dumplings go in so it stays tender.

Why Do The Dumplings Need To Steam

I keep the lid on while cooking because steady steam is what makes the dumplings light and fluffy.

Can I Freeze Chicken And Dumplings

I freeze the soup without the dumplings for best results, then make fresh dumplings when reheating.

How Do I Know When The Dumplings Are Done

I check doneness by inserting a toothpick into the center of a dumpling, and if it comes out clean, they’re ready.

Conclusion

I love this chicken and dumplings recipe because it’s rich, comforting, and full of homemade flavor. It’s a dish I enjoy making slowly and sharing with family, especially on days when I want something warm, filling, and deeply satisfying.