If you’re looking for the best homemade recipe for Chicken and Dumplings, you’ve come to the right place. This thick and creamy chicken soup is loaded with so much cozy flavor, and it’s topped with perfectly cooked, light and airy dumplings.
Trust me when I say, this is the most flavorful recipe for Chicken and Dumplings! This recipe is made from scratch and uses techniques to ensure the juiciest chicken, most flavorful homemade soup, and airy, fluffy dumplings that steam to perfection.
Season the chicken with salt and pepper, and sear it in olive oil for 3 minutes per side. Set aside and let rest for 10 minutes, then dice and set aside.
Melt butter in the same pot and use a silicone spatula to clean the “fond” from the bottom of the pot. This will give lots of great flavor to the broth.
Add onions, carrots, and celery and stir to combine. Sauté for 5 minutes. Add the minced garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 more minute. Add the flour and cook for 2 minutes.
Add the half and half in small splashes, stirring continuously. Add the frozen peas. Simmer while you make the dumplings. Once the dumpling dough is ready, add the chicken back to the pot and stir to combine.
Add the dumpling dough to the soup. Cover tightly and bring to a gentle simmer for 15 minutes, do not lift the lid. Insert a toothpick to ensure the middle of the dumplings are set, then garnish with parsley and serve.
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Chicken and Dumplings
This Chicken and Dumplings recipe is easy to make with homemade dumplings or refrigerated biscuits right on the stove top. Your family will love this simple comfort food dinner!
Prep: 20min
Total: 60min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 657 kcal, Carbohydrate 50 g, Protein 29 g, Fat 38 g, Saturated Fat 20 g, Trans Fat 1 g, Cholesterol 136 mg, Sodium 1410 mg, Fiber 3 g, Sugar 6 g, unSaturated Fat 15 g, servingSize 1 serving
Ingredients:
- 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 (I use Franks hot sauce )
- 1/3 cup flour
- 4 ½ cups chicken broth
- 1 chicken bouillon (optional)
- 1 ½ cups half and half
- ¾ cup frozen peas
- 1 teaspoon onion powder
- ½ teaspoon EACH: dried basil, parsley, thyme, rosemary, mustard powder
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
- 2 cups cake flour (or regular 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)
Instruction:
- Add the chicken and cook for 3 minutes per side, until a little bit of a brown color has developed. The middle will still be uncooked. Let the chicken rest for 10 minutes, then dice into bite-sized pieces.
- Add frozen peas. Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.
- Once the middle is set, garnish with parsley and serve!
