Name: Chicken and Dumplings
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 1 tablespoon olive oil; 2 lbs bone-in, skinless chicken breasts or thighs; Salt and pepper, to taste; 5 tablespoons butter; 1 small yellow onion, diced; 1 cup carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce (such as Frank’s); ⅓ cup flour; 4 ½ cups chicken broth; 1 chicken bouillon cube (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; ⅛ teaspoon black pepper; 2 cups cake flour or all-purpose flour; 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

Description

Comfort food at its finest! Tender chicken simmered with vegetables in a creamy broth, topped with fluffy, buttery dumplings. This hearty classic is perfect for cozy dinners any time of the year.

Ingredients

Scale

For the Chicken and Broth:

1 tablespoon olive oil
2 lbs bone-in, skinless chicken breasts or thighs
Salt and pepper, to taste
5 tablespoons butter
1 small yellow onion, diced
1 cup carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (such as Frank’s)
⅓ 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 each: dried basil, parsley, thyme, rosemary, mustard powder
¼ teaspoon ground sage
⅛ teaspoon black pepper

For the Dumplings:

2 cups cake flour or all-purpose flour
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

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Instructions

Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, then brown chicken on all sides. Remove and set aside.
In the same pot, melt butter and sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
Stir in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in chicken broth, Worcestershire sauce, hot sauce, and bouillon cube (if using). Bring to a simmer.
Return chicken to pot, cover, and simmer for 30-35 minutes or until chicken is cooked through and tender.
Remove chicken, shred meat, and discard bones. Return shredded chicken to pot.
Stir in half and half, frozen peas, and all seasonings. Keep warm.
Meanwhile, prepare dumplings: In a bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and sugar. Add sour cream, milk, and melted butter; stir until just combined.
Drop spoonfuls of dumpling batter onto simmering soup. Cover pot and cook without lifting lid for 15 minutes until dumplings are cooked through and fluffy.
Serve hot.

Notes

Using bone-in chicken adds more flavor; thighs or breasts both work well.
Cake flour gives lighter dumplings, but all-purpose flour is a fine substitute.
Adjust seasoning and hot sauce to taste.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Simmering
Cuisine: Southern, American