Homemade Chicken and Dumplings

4.96 from 22 votes

Homemade Chicken and Dumplings

Creamy and comforting homemade chicken and dumplings is a delicious one-pot meal that's loaded with chunks of tender chicken and veggies, and pillowy dumplings simmered in a thick soup and finished with fresh parsley and green onion.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Author: James Delmage

Ingredients

For the soup

2 tablespoons olive oil
2 pounds boneless skinless chicken thighs
5 tablespoons butter
1 medium onion diced
2 large carrots diced
2 ribs celery diced
5 cloves garlic minced
7 tablespoons all-purpose flour
1/2 cup dry white wine optional
5 cups low-sodium chicken broth or stock
1 tablespoon Better than Bouillon reduced-sodium chicken base
1 cup frozen peas
2 teaspoons Worcestershire sauce
1/2 teaspoon ground dried sage
1 teaspoon dried thyme
1 cup heavy cream
3 tablespoons flat-leaf Italian parsley minced
3 green onions minced
salt and pepper to taste

For the dumplings

2 cups cake flour can sub all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground dried sage
3/4 cup whole milk
3 tablespoons butter melted
1/4 cup sour cream

Instructions

For the soup

Pat the chicken thighs very dry with paper towels and season with salt and pepper on both sides.
Heat a "wide" Dutch oven or pot to medium heat and add the olive oil. Once shimmering, add the chicken thighs and sear on both sides until browned (about 5 minutes per side). Remove the chicken pieces to a cutting board. Once the chicken cools, chop it into bite-sized pieces.
Add the butter onion, carrot, and celery along with a pinch of salt and saute until soft (about 7-10 minutes). Add the garlic and cook for another 1-2 minutes or until fragrant.
Add the flour and mix well, cooking until no white specks appear (about 2 minutes). Turn the heat to high and add the white wine and mix well. Cook for 30 seconds, then add the chicken stock and chicken base while whisking and scraping the bottom of the pot with a wooden spoon to remove any brown bits.
Add the chicken pieces, thyme, sage, Worcestershire sauce, peas, and heavy cream. Once boiling, turn the heat down to low and cover the pot leaving it slightly ajar. Let the soup simmer for at least 15 minutes. Taste the soup and adjust salt and pepper if required.

For the dumplings

In a large mixing bowl, combine the cake flour, baking powder, onion powder, granulated garlic, thyme, sage, and salt.
Add the melted butter, sour cream, and milk. Gently mix the batter until just combined.
Using a small cookie scoop drop dumplings into the soup, leaving a bit of space between each one since they will increase in size. After dropping the dumplings, again cover with the lid, leaving it slightly ajar. After 12-15 minutes taste a dumpling and check for tenderness. Once the dumplings are tender remove the pot from the heat and top with parsley and green onions. Enjoy!

Video

Notes

Using the widest pot possible is recommended since this will allow you to fit more dumplings. If using a more traditional-sized pot, you can do multiple batches. Simply remove the first batch of cooked dumplings and the next batch.
Reduced sodium chicken base and homemade chicken stock are recommended for this recipe.
Making the soup a day ahead will greatly improve the flavor. Make the dumplings the day you intend to serve the dish.
Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.

Nutrition

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