Description

This cozy and comforting Chicken and Dumplings recipe features tender chicken, hearty vegetables, and fluffy homemade dumplings all simmered in a rich, creamy broth. Perfect for chilly nights or when you just need a big bowl of comfort food!

Ingredients

Scale

For the Chicken Stew:

1 tablespoon olive oil
2 lbs. bone-in skinless chicken breast or thighs (see notes)
Salt/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 Frank’s RedHot)
1/3 cup flour
4 ½ cups chicken broth
1 chicken bouillon cube (optional)
1 ½ cups half and half
¾ cup frozen peas

Seasonings:

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

For the Dumplings:

2 cups cake flour (or all-purpose flour, see notes)
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

Sear the Chicken:
Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, then sear until golden on both sides (it doesn’t need to cook through). Remove and set aside.
Sauté Veggies:
In the same pot, melt the butter. Add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for 1 more minute.
Build the Base:
Stir in Worcestershire sauce and hot sauce. Sprinkle in the flour and cook for 1-2 minutes to eliminate raw flour taste.
Simmer:
Slowly add chicken broth, scraping up any browned bits from the bottom. Add the bouillon cube if using. Return chicken to the pot. Bring to a gentle boil, cover, and simmer for 20 minutes or until chicken is cooked through.
Shred Chicken:
Remove the chicken, shred or chop, and return it to the pot. Stir in half and half, frozen peas, and all seasonings. Simmer gently while making dumplings.
Make the Dumplings:
In a bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and sugar. Stir in sour cream and milk until just combined. Add melted butter and mix until a thick dough forms.
Cook Dumplings:
Drop tablespoon-sized portions of dough onto the simmering soup. Cover and simmer for 15 minutes without lifting the lid. The dumplings should be light and fluffy.

Serve:
Taste and adjust seasoning if needed. Serve hot and enjoy!

Notes

You can use boneless chicken for convenience, but bone-in adds more flavor.

Cake flour yields lighter dumplings, but all-purpose flour works just fine.

Avoid overmixing the dumpling dough to keep them fluffy.

If the stew thickens too much, add a splash of broth or milk to thin it out.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop, Simmering
Cuisine: American, Southern

Keywords: Chicken and Dumplings, Homemade Dumplings, Comfort Food, Chicken Stew, Southern Recipe