Chicken and Dumplings Recipe

Why You’ll Love This Chicken And Dumplings

If you’re craving a cozy, filling bowl, Chicken And Dumplings is one of those recipes that feels like comfort food magic. It has tender chicken, a creamy broth, and soft dumplings that steam right in the pot.

• Ease of preparation: With about 20 minutes of prep and a 40 minute cook, Chicken And Dumplings fits busy days without needing fancy steps.
• Health-forward comfort: It’s protein-rich thanks to chicken and includes veggies like onion, carrots, and celery for extra nutrients in every spoonful.
• Versatility: You can use bone-in chicken for deeper flavor or switch to leftover cooked chicken for a faster weeknight version of Chicken And Dumplings.
• Distinctive flavor: The combination of Worcestershire sauce, hot sauce, butter, and warm seasonings makes this soup taste rich without being heavy.

And if you love warm, filling dinners, you might also like chicken a la king for another creamy chicken meal. For more nutrition tips around poultry, see the guidance from National Chicken Council on nutrition and health.

Essential Ingredients for Chicken And Dumplings

Before you start, gather everything so the cooking goes smoothly. This is built for a classic creamy bowl of Chicken And Dumplings, with dumplings that stay fluffy when you steam them properly.

Ingredients (with precise measurements)

• 1 tablespoon olive oil
• 2 lbs bone-in skinless chicken breast or thighs (or 2 large boneless/skinless breasts or 3 cups cooked/leftover chicken)
• Salt and 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
• 1/3 cup flour
• 4 ½ cups chicken broth
• 1 chicken bouillon cube (optional)
• 1 ½ cups half and half
• ¾ cup frozen peas

Seasonings for Chicken And Dumplings

• 1 teaspoon onion powder
• ½ teaspoon each dried basil
• ½ teaspoon each dried parsley
• ½ teaspoon each dried thyme
• ½ teaspoon each dried rosemary
• ½ teaspoon each mustard powder
• ¼ teaspoon ground sage
• 1/8 teaspoon pepper

Dumplings (meant to steam inside the soup)

• 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 melted butter

Quick substitutions to keep the recipe flexible

• Bone-in chicken: Best for richer broth flavor, but boneless is totally fine.
• Broth: Use low-sodium if you’re watching salt, and consider skipping the optional bouillon cube.
• Peas: Swap for green beans if that’s what you have.

Note: If you want dumplings that stay tender, don’t rush the steaming step. It’s the part that makes Chicken And Dumplings feel special.

How to Prepare the Perfect Chicken And Dumplings: Step-by-Step Guide

This section walks you through making Chicken And Dumplings from start to finish. You’ll see when to sear, when to build the creamy base, and how to steam dumplings so they come out fluffy.

Step 1: Season and sear the chicken

First Step: Season the chicken with salt and pepper to taste. Heat 1 tablespoon olive oil in a 4 ½-quart soup pot over medium-high heat.

Second Step: Sear chicken for 3 minutes per side until lightly browned but not fully cooked. This helps the soup taste richer and gives you a nice color in the broth.

Third Step: Let the chicken rest for 10 minutes. Then dice and set aside, and discard bones.

If you’re using boneless chicken, you can still follow the sear and dice steps, just watch timing so the pieces don’t overcook.

Step 2: Build the flavor base

Fourth Step: Melt 5 tablespoons butter in the same pot. Scrape any browned bits from the bottom. Those bits add serious flavor to Chicken And Dumplings.

Fifth Step: Add 1 small yellow onion (diced), 1 cup carrots (diced), and 2 sticks celery (diced). Cook for 5 minutes.

Sixth Step: Add 3 cloves garlic (minced), 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and the seasonings. Cook for 1 minute more so the garlic smells fragrant.

Step 3: Thicken the soup the right way

Seventh Step: Stir in 1/3 cup flour and cook for 2 minutes, stirring continuously. This step prevents a raw flour taste and helps the broth thicken into that creamy Chicken And Dumplings texture.

Step 4: Add liquids and simmer

Eighth Step: Gradually add 4 ½ cups chicken broth in small splashes, stirring and scraping the pot as you go. This keeps the base smooth.

Ninth Step: Add 1 ½ cups half and half the same way. If you’re using it, stir in 1 chicken bouillon cube (optional).

Tenth Step: Add ¾ cup frozen peas and bring to a gentle boil. Then simmer uncovered while you mix the dumpling dough.

Step 5: Mix the dumpling dough

Eleventh Step: In a bowl, mix 2 cups cake flour or all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon garlic powder, and 2 teaspoons sugar.

Twelfth Step: Add ¼ cup cold milk, ¾ cup cold sour cream, and 4 tablespoons melted butter. Fold until combined. Keep it gentle and don’t overmix, or the dumplings can turn dense.

Step 6: Drop dumplings and steam

Thirteenth Step: Return the chicken (and any juices) to the soup. Stir, then reduce heat to low.

Fourteenth Step: Using a small scoop, drop dumpling dough evenly over the soup.

Fifteenth Step: Spoon a little liquid over each dumpling. This helps them steam instead of drying out on top.

Sixteenth Step: Cover tightly and bring to a gentle simmer. Cook for 15 minutes without lifting the lid. That lid staying on is a big deal for fluffy dumplings.

Step 7: Check doneness and serve

Final Step: Check dumpling doneness by inserting a toothpick into a dumpling. If it comes out clean, the dumplings are ready. Garnish with parsley and serve warm.

Tip that makes a difference: Keep the heat at a gentle simmer. If the pot boils hard, dumplings can break apart, and the broth may become less creamy.

Timing at a glance

If you want another cozy chicken recipe for cold weather, you might enjoy chicken pot pie pasta as a different twist on comfort food.

For an outside reference on dumpling-style chicken dishes, you can also compare methods with The Cozy Cook chicken and dumplings.

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Dietary Substitutions to Customize Your Chicken And Dumplings

One of the best parts of Chicken And Dumplings is how adaptable it is. You can swap proteins, change vegetables, or adjust seasonings while keeping that comforting creamy vibe.

Protein and main component alternatives

• Leftover chicken: Use 3 cups cooked/leftover chicken and add it back just before dumplings so it doesn’t dry out.
• Turkey: Substitute cooked turkey for the same amount to keep the recipe similar.
• Seafood or vegetarian swap: For a totally different direction, you can try a meatless option like mushrooms, but keep in mind the flavor will be less “chicken-y.”

Vegetable, sauce, and seasoning modifications

• Vegetables: Replace carrots and celery with what you have. Green beans, diced potatoes, or mushrooms all work in Chicken And Dumplings.
• Broth base: Choose low-sodium chicken broth to control sodium. You can also skip the chicken bouillon cube (optional).
• Dumpling flavor: If you’re sensitive to garlic, reduce garlic powder slightly. Keep the rest the same to preserve texture.
• Heat level: Adjust 1 teaspoon hot sauce up or down based on preference. It adds depth more than “spice.”

Quick customization note: Dumplings rely on chemistry. Don’t replace baking powder or baking soda ratios without testing first, or the texture may change.

Mastering Chicken And Dumplings: Advanced Tips and Variations

If you want restaurant-style Chicken And Dumplings, focus on texture and timing. The broth should be creamy, and the dumplings should be soft and cooked through.

Pro cooking techniques

• Sear for flavor: Browning chicken adds color and depth. It’s optional, but it makes the broth taste richer.
• Cook the flour: The 2 minute flour step helps thicken properly. Don’t rush it.
• Simmer gently: Dumplings steam best with stable, gentle heat.
• Don’t lift the lid: Keep it covered for 15 minutes. This helps dumplings cook evenly.

Flavor variations you can try

• Herb boost: If you love garden flavor, add an extra pinch of dried thyme or rosemary.
• Mustard twist: The recipe uses mustard powder and Worcestershire sauce together for a rounded flavor that stays balanced.
• Thicker stew vibe: Let it simmer uncovered a little longer after adding peas if you want a thicker bowl.

Make-ahead options for busy days

• Prep the vegetables: Dice onion, carrots, and celery the night before.
• Cook chicken ahead: You can cook chicken earlier, then sear or warm it up before adding it to the pot.
• Freeze for later: Make the soup and reheat when you’re ready.

Reminder: Avoid overmixing dumpling dough. Overmixing can make the dumplings dense, which is the opposite of what you want in Chicken And Dumplings.

How to Store Chicken And Dumplings: Best Practices

Storing Chicken And Dumplings the right way keeps the flavors strong and helps dumplings hold their texture.

Refrigeration

• Store in an airtight container.
• Refrigerate up to 3 days.
• Leftovers may look a little thinner as they cool, but flavor remains.

Freezing

• Freeze up to 3 months.
• If possible, freeze soup and dumplings separately for best texture.
• Thaw overnight in the refrigerator before reheating.

Reheating

• On the stovetop: Reheat over low heat and stir gently. Add a splash of broth if it’s too thick.
• For dumplings: Reheat on a baking sheet at 350°F for 5-7 minutes.

Leftovers are great for meal prep, and reheating gently helps prevent dumplings from turning mushy.

FAQs: Frequently Asked Questions About Chicken And Dumplings

Chicken And Dumplings

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🍲 Warm up with hearty chicken and dumplings, a soul-soothing classic brimming with tender chicken, fresh veggies, and fluffy dumplings in rich broth.
🥟 One-pot wonder that’s simple to make, family-approved, and delivers comforting flavors with every cozy spoonful!

• Total Time: 1 hour
• Yield: 6 servings

Ingredients

– 1 tablespoon olive oil

– 2 lbs bone-in skinless chicken breast or thighs (or 2 large boneless/skinless breasts or 3 cups cooked/leftover chicken)

– Salt and 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

– 1/3 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 dried basil

– ½ teaspoon dried parsley

– ½ teaspoon dried thyme

– ½ teaspoon dried rosemary

– ½ teaspoon mustard powder

– ¼ teaspoon ground sage

– 1/8 teaspoon 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 melted butter

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Instructions

1-Step 1: Season and sear the chickenFirst Step: Season the chicken with salt and pepper to taste. Heat 1 tablespoon olive oil in a 4 ½-quart soup pot over medium-high heat.Second Step: Sear chicken for 3 minutes per side until lightly browned but not fully cooked. This helps the soup taste richer and gives you a nice color in the broth.Third Step: Let the chicken rest for 10 minutes. Then dice and set aside, and discard bones.

2-Step 2: Build the flavor baseFourth Step: Melt 5 tablespoons butter in the same pot. Scrape any browned bits from the bottom. Those bits add serious flavor to Chicken And Dumplings.Fifth Step: Add 1 small yellow onion (diced), 1 cup carrots (diced), and 2 sticks celery (diced). Cook for 5 minutes.Sixth Step: Add 3 cloves garlic (minced), 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and the seasonings. Cook for 1 minute more so the garlic smells fragrant.

3-Step 3: Thicken the soup the right waySeventh Step: Stir in 1/3 cup flour and cook for 2 minutes, stirring continuously. This step prevents a raw flour taste and helps the broth thicken into that creamy Chicken And Dumplings texture.

4-Step 4: Add liquids and simmerEighth Step: Gradually add 4 ½ cups chicken broth in small splashes, stirring and scraping the pot as you go. This keeps the base smooth.Ninth Step: Add 1 ½ cups half and half the same way. If you’re using it, stir in 1 chicken bouillon cube (optional).Tenth Step: Add ¾ cup frozen peas and bring to a gentle boil. Then simmer uncovered while you mix the dumpling dough.

5-Step 5: Mix the dumpling doughEleventh Step: In a bowl, mix 2 cups cake flour or all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon garlic powder, and 2 teaspoons sugar.Twelfth Step: Add ¼ cup cold milk, ¾ cup cold sour cream, and 4 tablespoons melted butter. Fold until combined. Keep it gentle and don’t overmix, or the dumplings can turn dense.

6-Step 6: Drop dumplings and steamThirteenth Step: Return the chicken (and any juices) to the soup. Stir, then reduce heat to low.Fourteenth Step: Using a small scoop, drop dumpling dough evenly over the soup.Fifteenth Step: Spoon a little liquid over each dumpling. This helps them steam instead of drying out on top.Sixteenth Step: Cover tightly and bring to a gentle simmer. Cook for 15 minutes without lifting the lid. That lid staying on is a big deal for fluffy dumplings.

7-Step 7: Check doneness and serveFinal Step: Check dumpling doneness by inserting a toothpick into a dumpling. If it comes out clean, the dumplings are ready. Garnish with parsley and serve warm.

Last Step:

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Notes

🍗 Sear bone-in chicken for deeper flavor, or use leftovers for quicker prep.
🔒 Never lift the lid while dumplings cook to ensure they steam properly.
🧂 Omit bouillon and use low-sodium broth to control saltiness.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soups & Stews
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 657 kcal
• Sugar: 6g
• Sodium: 1410mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 1g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 29g
• Cholesterol: 136mg