There’s nothing quite like the warmth of a bubbling pot of chicken and dumplings on a chilly evening. The aroma wafts through the air, wrapping you in a cozy embrace that speaks of comfort and home. It’s that classic dish that stirs up memories and feelings, and it’s trending because what’s better than a simple meal that feels like a hug?
This recipe is all about convenience and nostalgia, bringing together tender chicken, savory broth, and fluffy dumplings. Picture this: like your grandma’s version but ready in under an hour! Using pantry staples, it’s a lifesaver for busy weeknights without sacrificing warmth or flavor. Think of it as a warm bowl of love on a cold day.
Started making this dish back in 2015 when my kids begged for something “warm and cozy” after school. They practically dove into their bowls, all smiles. I realized that baking powder dumplings are a game changerthey cook up fluffy every time! After years of testing heartwarming recipes, this one is a keeper, the kind of meal that brings everyone to the table.
Yesica Andrews
Chicken and Dumplings: Easy Delicious Recipe Guide
Enjoy this comforting chicken and dumplings recipe that’s simple to prepare with either homemade dumplings or refrigerated biscuits. This creamy homemade chicken dumplings comfort food offers a hearty, easy one pot chicken dumpling stew perfect for family dinners any night of the week. It’s a cozy, satisfying dish that everyone will love.
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 cube optional
1 ½ cups half and half
¾ cup frozen peas
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon parsley
½ teaspoon thyme
½ teaspoon 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 butter melted
Method
Begin by seasoning the chicken pieces with salt and pepper on each side.
Heat the olive oil in a large soup pot over medium-high heat.
Place the chicken in the pot and brown for about 3 minutes on each side until golden but still pink inside.
Remove the chicken from the pot and set aside to rest for 10 minutes before chopping into bite-size bits, discarding the bones.
Mix together all the dried seasonings and set them aside.
In the same pot, melt the butter over medium heat, scraping the bottom to loosen any browned bits.
Stir in the diced onion, carrots, and celery, cooking for about 5 minutes until softened.
Add the minced garlic, Worcestershire sauce, hot sauce, and the reserved seasonings and cook for another minute to release their flavors.
Sprinkle in the flour, tossing to coat the vegetables and cook for 2 minutes, stirring nonstop to avoid lumps.
Gradually pour in the chicken broth, stirring constantly and scraping any brown bits from the pot surface.
Slowly stream in the half and half the same way, then add the chicken bouillon cube if using.
Stir in the frozen peas and bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered while you prepare the dumplings.
In a medium bowl, combine the flour, baking powder, baking soda, salt, garlic powder, and sugar.
Add the cold sour cream, milk, and melted butter, folding gently to form a dough without overmixing to keep dumplings light.
Return the chopped chicken and any accumulated juices to the pot and stir well, lowering the heat to a gentle simmer.
Using a small scoop, drop dumpling dough pieces evenly over the surface of the simmering soup.
Spoon a little broth over each dumpling, cover the pot tightly with a lid, and increase the heat slightly to maintain a gentle simmer.
Cook for 15 minutes without uncovering to allow the dumplings to steam and become fluffy.
After 15 minutes, test a dumpling’s doneness by inserting a toothpick in the center; if it comes out clean, they’re ready.
If needed, cover and simmer for a few more minutes until fully cooked.
Finish by sprinkling chopped parsley over the dish before serving warm.
Notes
For best flavor, use bone-in chicken breast or thighs. If preferred, substitute with boneless chicken breasts or leftover cooked chicken added just before the dumplings. Mustard powder and Worcestershire sauce subtly enhance the broth’s depth without overpowering the dish. To reduce sodium, omit the bouillon cube and opt for unsalted butter and low sodium broth. This recipe is featured on page 90 of my cookbook “Let’s Eat!” Enjoy this classic comfort food with a side of steamed greens or crusty bread.
Why You’ll Love This Recipe
Comfort in a Bowl: Every spoonful of this chicken and dumplings recipe is like a hug from the inside, ideal for chillier evenings.
Simple Ingredients: Made with everyday staples, making it easy to whip up anytime you crave that cozy, nostalgic taste.
Family Favorite: Quick to prepare and hearty enough to please everyone, even the picky eaters around the table!
Flexible Options: You can adapt this recipe to suit any dietary needs, from gluten-free to slow cooking!
Key Ingredients and Tools
Here’s what you’ll need to create your comforting pot of goodness:
Main Ingredients: Chicken, vegetables (onion, carrots, celery), and lots of flavor boosters like garlic, Worcestershire sauce, and chicken broth.
Dumpling Mix: Flour, baking powder, cold sour cream, and milk create fluffy dumplings that cook beautifully.
Essential Tools: A sturdy pot for simmering, measuring cups, and a mixing bowl are all you need!
How It Works Step-by-Step
Sear the Chicken: This step is optional but adds amazing flavor! Season, heat oil, and brown the chicken.
Make the Soup: Sauté the veggies, add seasonings, then stir in the flour, broth, and half-and-half. Bring it all to a gentle simmer.
Prepare the Dumplings: Mix dry ingredients, then gently combine with sour cream and milk to form a dough. Remember, no overmixing!
Cook It All Together: Scoop dumplings over the soup, cover, and let them steam to delightful fluffiness!
Check for Doneness: Use a toothpick to ensure the dumplings are cooked through. Garnish and serve warm.
Troubleshooting Tips
Too Thick? If your stew is thicker than you’d like, stir in some additional chicken broth gradually until you reach your desired consistency.
Dense Dumplings? Make sure not to overmix the dumpling batter; gentle folding is the secret to fluffy dumplings!
Flavor Profile: Taste your broth before serving. Adjust with extra seasonings as needed for an extra flavor kick!
Storage Tips
This dish is perfect for meal prep! Here’s how to store it:
Storage Method
Time
Refrigerator (covered)
3-4 days
Freezer (in airtight container)
Up to 3 months
Reheat in Pot
Until warmed through
Tweaks and Variations
Vegetarian Option: Swap chicken for hearty vegetables like mushrooms and zucchini, perfect for a cozy winter stew that’s still filling!
Gluten-Free Dumplings: Use gluten-free flour for those avoiding gluten, and enjoy a comforting chicken and dumplings experience.
Make-Ahead: Prep the soup base and dumplings separately, and combine them when you’re ready to cook for a speedy dinner that feels homemade!
Expert Says
Chicken and dumplings are a wonderful fusion of proteins and carbohydrates that create a satisfying meal. The key to fluffy dumplings lies in the leavening agents; using baking powder helps achieve that light texture by producing carbon dioxide, which expands during cooking and adds lift to the dumplings.
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The Heartwarming Journey to Perfect Chicken and Dumplings
It took me several attempts to get this chicken and dumplings recipe just right. The first try was a goopy mess, but each misstep brought me closer to that comforting bowl of goodness. Now, with tender chicken and fluffy dumplings, it’s a dish that not only fills the belly but warms the soul.
FAQs ( Chicken and Dumplings )
Can I use store-bought dumplings?
Absolutely! Store-bought dumplings can save time and still provide great flavor. Choose a type you enjoy, and add them to the simmering chicken broth for a quick and delicious meal.
What type of chicken should I use?
For the best flavor, use bone-in, skin-on chicken pieces, like thighs or breasts. If you’re looking for convenience, rotisserie chicken works well and makes for a quick one-pot meal.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you’d like to freeze it, portion out servings and keep in airtight containers for up to 3 months.
Can I make it ahead of time?
Yes, this meal can be prepared ahead. Cook everything except the dumplings, then refrigerate. Just add the dumplings when you’re ready to serve, so they stay tender and fresh.
Conclusion
You’ll love how this chicken and dumplings recipe blossoms into a comforting masterpiece in just under an hour! Picture the aroma of the broth drifting through your home and the fluffy dumplings soaking up all that warmth. A true family favorite that guarantees smiles around the table.
Feel free to play around with flavorsadd a sprinkle of herbs, or swap in leftover rotisserie chicken for even quicker prep. And don’t forget, leftovers are a delight! They reheat beautifully in a pot, stirring memories and comfort back into every bowl. A trick I picked up from my aunt’s kitchen!
Have you made a dish like this before? I’d love to see your creations or hear your stories! Remember to save or share this recipe with friends who could use a bit of cozy comfort. After all, hearty meals like these are meant to be enjoyed together, just like the love that goes into making them.
