Homemade Chicken and Dumplings
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
-
Servings
6
-
Calories
714 kcal
-
Course
Main Course
-
Cuisine
American
Homemade Chicken and Dumplings
Description
This recipe starts by searing seasoned boneless chicken thighs to develop flavor, then sautéing aromatic vegetables like onion, carrot, celery, and garlic in butter. Flour is added to create a roux, followed by the addition of white wine, chicken stock, herb spices, Worcestershire sauce, peas, and heavy cream to form a hearty soup base.
Once the broth is ready and the chicken chopped, dumplings made from flour, baking powder, herbs, milk, melted butter, and sour cream are dropped on top and cooked until tender and puffed. The result is a creamy and herbaceous soup with tender chicken and soft dumplings.
This dish is suitable for cooler weather and serves well as a satisfying family-style dinner. The herbs and cream provide a mild yet flavorful profile that balances the hearty dumplings and chicken.
The notes suggest using a wide pot to accommodate many dumplings or cooking in batches. Making the soup a day ahead enhances the flavor. Leftovers keep for up to three days and can be reheated.
Ingredients
For the soup
- 2 tablespoons olive oil
- 2 pounds chicken thigh boneless, skinless
- 5 tablespoons butter
- 1 medium onion diced
- 2 large carrot diced
- 2 ribs celery diced
- 5 cloves garlic minced
- 7 tablespoons all-purpose flour
- 1/2 cup white wine optional, dry
- 5 cups chicken stock low-sodium, or broth
- 1 tablespoon Better Than Bouillon chicken base reduced-sodium
- 1 cup peas frozen
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon sage ground, dried
- 1 teaspoon thyme dried
- 1 cup heavy cream
- 3 tablespoons parsley minced, flat-leaf, Italian
- 3 green onions minced
- salt to taste
- black pepper to taste
For the dumplings
- 2 cups cake flour can sub all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt fine sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon thyme dried
- 1/2 teaspoon sage ground, dried
- 3/4 cup milk whole
- 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!
Notes
- Use a wide pot to cook all dumplings at once or cook in multiple batches if needed.
- Reduced sodium chicken base and homemade stock improve the soup's flavor.
- Preparing the soup a day ahead enhances taste before adding dumplings.
- Make dumplings fresh on the day of serving for best texture.
- Store leftovers up to 3 days and reheat on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Calories | 714kcal | 36% |
| Carbohydrates | 45.5g | 15% |
| Protein | 17.6g | 35% |
| Fat | 50.4g | 78% |
| Saturated Fat | 30.5g | 153% |
| Cholesterol | 161mg | 54% |
| Sodium | 996mg | 42% |
| Potassium | 313mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 10.8g | 22% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
