Chicken and Dumplings

Chicken and Dumplings is a comforting, classic dish that brings warmth and satisfaction to any table. This recipe features tender, bone-in chicken simmered with fresh vegetables and aromatic herbs, creating a rich, flavorful broth. The fluffy dumplings, made with cake flour and sour cream, soak up the savory chicken broth, making every bite irresistibly cozy. Perfect for cooler days or whenever you crave a hearty meal, this dish combines simple ingredients into a deeply satisfying bowl of comfort.

This recipe is ideal for family dinners and gatherings, delivering a homemade taste that feels both nostalgic and fresh. The use of half and half adds a creamy texture without heaviness, while the mix of dried herbs and seasonings enhances the flavor complexity. The dumplings, light yet filling, provide a perfect balance to the rich chicken stew. Whether you’re a beginner or an experienced cook, this Chicken and Dumplings recipe is straightforward and rewarding, ensuring delicious results every time.

Why You’ll Love This Recipe

• Hearty and comforting, perfect for chilly days.
• Tender bone-in chicken for rich, flavorful broth.
• Creamy texture with half and half for indulgence.
• Fluffy homemade dumplings that soak up all the flavor.
• Balanced seasoning with herbs for a savory depth.

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Ingredients

• Olive oil
• Bone-in skinless chicken breast or thighs
• Salt and pepper
• Butter
• Yellow onion, diced
• Carrots, diced
• Celery, diced
• Garlic, minced
• Worcestershire sauce
• Hot sauce (such as Frank’s)
• Flour
• Chicken broth
• Chicken bouillon cube (optional)
• Half and half
• Frozen peas
• Onion powder
• Dried basil
• Dried parsley
• Dried thyme
• Dried rosemary
• Mustard powder
• Ground sage
• Ground black pepper

Dumplings

• Cake flour or all-purpose flour
• Baking powder
• Baking soda
• Salt
• Garlic powder
• Sugar
• Cold sour cream
• Cold milk
• Butter, melted

Variations

• Use boneless chicken if preferred for quicker cooking.
• Substitute half and half with heavy cream or whole milk for different richness.
• Add fresh herbs instead of dried for a fresher flavor.
• Incorporate other vegetables like peas or corn in the stew.
• For gluten-free, use a suitable gluten-free flour blend in dumplings.

How to Make the Recipe

Step 1: Cook the Chicken

Heat olive oil in a large pot. Season the chicken with salt and pepper, then add to the pot and brown slightly on both sides. Remove chicken and set aside.

Step 2: Sauté Vegetables

In the same pot, melt butter. Add onion, carrots, celery, and garlic. Cook until softened and fragrant.

Step 3: Build the Broth

Stir in Worcestershire sauce, hot sauce, and flour to make a roux. Slowly whisk in chicken broth and add the bouillon cube if using. Return chicken to the pot.

Step 4: Simmer

Add seasonings—onion powder, basil, parsley, thyme, rosemary, mustard powder, sage, and pepper. Cover and simmer until chicken is cooked through, about 30-40 minutes.

Step 5: Shred Chicken and Add Peas

Remove chicken, shred the meat, and discard bones. Return shredded chicken to pot, stir in half and half and frozen peas.

Step 6: Make Dumpling Batter

In a bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, milk, and melted butter. Stir just until combined.

Step 7: Cook Dumplings

Drop spoonfuls of dumpling batter onto simmering stew. Cover and cook for 15 minutes without lifting lid until dumplings are puffed and cooked through.

Tips for Making the Recipe

• Use bone-in chicken for maximum flavor.
• Do not lift the lid while dumplings are cooking to ensure they steam properly.
• Keep dumpling batter cold for fluffier dumplings.
• Adjust seasoning to taste before adding dumplings.
• Use cake flour for lighter dumplings or all-purpose for a bit denser texture.

How to Serve

Serve Chicken and Dumplings hot in deep bowls for a hearty, satisfying meal. Garnish with fresh parsley if desired. Pair with a simple green salad or steamed vegetables for a complete dinner.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Dumplings may absorb some broth and become softer.

Freezing

Freeze the stew without dumplings for up to 3 months. Thaw overnight before reheating.

Reheating

Reheat gently on the stovetop or microwave until warmed through. Add a splash of broth or water if stew thickens too much.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken works but may result in less flavorful broth.

Can I use all-purpose flour instead of cake flour for dumplings?

Yes, but cake flour makes lighter, fluffier dumplings.

Can I omit the hot sauce?

Yes, it’s optional and adds a mild kick.

What if I don’t have half and half?

You can substitute with whole milk or cream depending on desired richness.

Can I make this dairy-free?

Use a dairy-free butter substitute and coconut milk or other non-dairy cream.

How do I know when dumplings are cooked?

They should be puffed up and firm to the touch after 15 minutes of cooking.

Can I prepare the stew in advance?

Yes, the stew can be made a day ahead; add dumplings just before serving.

Can I add other vegetables?

Yes, peas, corn, or green beans work well.

Is it necessary to brown the chicken?

Browning adds flavor but you can skip it for faster preparation.

Can I use a slow cooker?

Yes, cook chicken and vegetables in slow cooker then add dumplings toward the end.

Conclusion

This Chicken and Dumplings recipe offers a timeless, comforting meal that’s rich with flavor and texture. With tender chicken, creamy broth, and fluffy dumplings, it’s a perfect dish to warm you up any time of the year. Easy to prepare yet impressive in taste, it’s sure to become a family favorite.

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