Chicken and Dumplings
A comforting one-pot dish featuring creamy chicken soup topped with soft, fluffy dumplings—perfect for cozy nights.
Equipment
- - Dutch oven or soup pot
- - Mixing bowls
- - Cookie scoop (optional)
- - Measuring spoons
Ingredients
- **For the Soup:**
- - 2 tbsp olive oil
- - 2 lbs chicken thighs or breasts
- - Salt and pepper
- - 4 tbsp butter
- - 1 onion diced
- - 2 carrots diced
- - 2 celery stalks diced
- - 3 garlic cloves minced
- - 1 tsp Worcestershire sauce
- - 1 tsp hot sauce optional
- - ⅓ cup flour
- - 4 ½ cups chicken broth
- - 1 ½ cups half-and-half
- - ¾ cup frozen peas
- **Seasonings:**
- - 1 tsp onion powder
- - ½ tsp each: basil parsley, thyme, rosemary, mustard powder
- - ¼ tsp ground sage
- **For the Dumplings:**
- - 2 cups flour
- - 2 tsp baking powder
- - ½ tsp baking soda
- - 1 tsp salt
- - ½ tsp garlic powder
- - 2 tsp sugar
- - ¾ cup sour cream
- - ¼ cup milk
- - 4 tbsp butter melted
Instructions
- Season and sear chicken; rest and dice.
- Sauté vegetables in butter. Add garlic, sauces, and seasonings.
- Stir in flour, then broth and half-and-half. Add peas.
- Mix dumpling dough; don’t overwork.
- Return chicken to pot.
- Drop dumplings over soup. Cover and simmer for 15 mins.
- Check for doneness, garnish with parsley, and serve!
Notes
- Use rotisserie chicken to save time
- For dairy-free, sub with plant-based cream and butter
- Don’t lift the lid while steaming dumplings
- For dairy-free, sub with plant-based cream and butter
- Don’t lift the lid while steaming dumplings