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Chicken and Dumplings

Chicken and Dumplings - Easy Meals To Cook

Every family has its treasured recipes, keeping traditions alive through the simple act of cooking. Chicken and dumplings is one such dish cherished in many homes. For me, it's more than a meal; it's a warm hug on a chilly day. The aroma wafting from the kitchen transports me back to my grandmother’s home, where laughter mixed with the scent of chicken simmering on the stove.
This dish is a medley of tender chicken, fluffy dumplings, and rich broth. But let’s be clear—chicken and dumplings are not all created equal. My version brings a twist, ensuring you relish every comforting bite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 2 lbs. bone-in skinless chicken breast or thighs
  • 4 1/2 cups chicken broth
  • 3/4 cup frozen peas
  • 1 1/2 cups half and half
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1/3 cup flour
  • 5 tablespoons butter
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup carrots, diced
  • 2 sticks celery, diced
  • 1 teaspoon Worcestershire sauce
  • 1 chicken bouillon cube optional
  • 1 teaspoon hot sauce I use Frank’s hot sauce
Seasonings:
  • 1/2 teaspoon each of dried basil, parsley, thyme, rosemary, and mustard powder
  • 1/8 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground sage
Dumplings:
  • 2 cups cake or all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 4 tablespoons butter, melted
  • 3/4 cup cold sour cream
  • 1/4 cup cold milk
  • 2 teaspoons sugar
  • 1/2 teaspoon garlic powder

Method
 

Step 1: Prepare the Chicken
  1. Start by heating a large pot or Dutch oven over medium heat. Add the olive oil and butter. Once melted, toss in the diced onions and sauté until they become translucent. Add the minced garlic and sauté for another minute.
    Next, add the chicken pieces. Season with salt, pepper, and Worcestershire sauce. Brown the chicken for about 5 minutes on each side. This extra step builds flavor that infuses throughout the dish.
Step 2: Create the Broth
  1. Pour in the chicken broth, making sure to scrape any brown bits off the bottom of the pot. These bits pack a lot of flavor! Add in the carrots and celery, along with your choice of herbs. Bring the mixture to a gentle boil.
    Once boiling, reduce the heat and cover. Let it simmer for 30-40 minutes. The chicken will become fork-tender. You can check if the chicken is ready by pulling on it. If it falls apart, it’s done.
Step 3: Prepare the Dumpling Batter
  1. While the chicken simmers, let’s whip up those dumplings. In a mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and garlic powder. In a separate bowl, mix the melted butter with the sour cream and milk.
    Pour the wet ingredients into the dry ingredients. Stir until just combined. The dough should be thick, so don’t over-mix.
Step 4: Shred the Chicken
  1. Once the chicken is cooked, it’s time to take it out. Use tongs to remove the chicken from the pot and set it on a cutting board. Using two forks, shred the chicken into bite-sized pieces before returning it to the broth.
Step 5: Add the Dumplings
  1. With the broth still simmering, scoop spoonfuls of the dumpling batter right into the pot. Do not overcrowd. Leave space for the dumplings to expand as they cook. Cover the pot tightly, and let the dumplings steam for 15 minutes. Avoid lifting the lid during this time.
Step 6: Add Finishing Touches
  1. In the last few minutes of cooking, stir in the frozen peas and half and half. For the final flavor boost, add a splash of hot sauce if desired. Adjust seasoning with salt and pepper.
Step 7: Serve and Enjoy!
  1. Once the dumplings are fluffy and cooked through, it's time to serve. Ladle generous portions into a bowl, making sure to get plenty of broth and dumplings. Garnish with freshly chopped parsley if desired.

Notes

  • Use Fresh Herbs: Fresh herbs add a vibrancy that dried herbs can’t replicate. If available, use fresh instead of dried for the best flavor.
  • Adjust Thickness: If you prefer a thicker broth, whisk in more flour or cornstarch mixed with a bit of water. Allow it to simmer until it thickens.
  • Don’t Overmix Dumpling Batter: A few lumps are perfectly fine. Overmixing creates dense dumplings.
  • Leftover Chicken? Roast or grilled chicken works fantastic as a shortcut in this recipe.
  • Make-Ahead Option: You can prepare the chicken and broth a day in advance. Just add the dumplings and heat through when ready to serve.