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Creamy Chicken and Herb Dumplings Soup Recipe

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4.1 from 6 reviews

This classic Chicken and Dumplings recipe features tender, bone-in chicken simmered in a savory broth loaded with vegetables and aromatic herbs. Fluffy, creamy dumplings steam atop the soup, soaking up all the rich flavors. A comforting, hearty meal perfect for family dinners that delivers warmth and satisfaction in every bite.

Ingredients

For the Chicken and Soup:

  • 1 tablespoon olive oil
  • 2 lbs. bone-in skinless chicken breast or thighs
  • 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 (e.g., Frank’s)
  • 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 each: dried basil, parsley, thyme, rosemary, mustard powder
  • ¼ teaspoon ground sage
  • 1/8 teaspoon 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

Instructions

  1. Sear the Chicken: Season the chicken with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add chicken and cook for 3 minutes per side until browned but still uncooked inside. Remove and let rest 10 minutes, then cut into bite-sized pieces, discarding bones.
  2. Prepare the Seasonings: Combine onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and pepper. Set aside.
  3. Sauté Vegetables: Melt butter in the same pot over medium heat. Scrape the bottom with a spatula to loosen browned bits. Add diced onion, carrots, and celery; cook for 5 minutes until softened. Add minced garlic, Worcestershire sauce, hot sauce, and prepared seasonings. Cook for 1 more minute to release aroma.
  4. Create the Roux: Sprinkle flour over vegetables and toss to coat. Cook for 2 minutes, stirring continuously to cook out raw flour taste.
  5. Add Liquids: Gradually add chicken broth in small splashes while stirring to prevent lumps, scraping up browned bits from the pot bottom. Add half and half similarly, and stir in chicken bouillon cube if using.
  6. Add Peas and Simmer: Stir in frozen peas and bring the soup to a gentle boil, then reduce to a simmer uncovered to develop flavors while you prepare dumplings.
  7. Make Dumpling Dough: In a medium bowl, combine cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, cold milk, and melted butter. Fold ingredients gently to form dough, avoiding overmixing to keep dumplings fluffy.
  8. Add Chicken and Shape Dumplings: Return chicken pieces and any accumulated juices to the soup. Stir gently and reduce heat to low. Using a small cookie scoop or spoon, place dumplings evenly spaced over the simmering soup. Spoon a small amount of liquid over each dumpling.
  9. Steam Dumplings: Cover the pot tightly and increase heat slightly to maintain a gentle simmer. Cook for 15 minutes undisturbed to allow dumplings to steam and cook through.
  10. Check for Doneness and Serve: Remove lid and insert a toothpick into the center of a dumpling. If it comes out clean, dumplings are done; if not, cover and simmer a few minutes longer. Garnish the soup with fresh parsley and serve hot.

Notes

  • Searing chicken is optional but enhances broth flavor and adds color.
  • Bone-in chicken adds more flavor compared to boneless.
  • Use cake flour for lighter dumplings or all-purpose flour if unavailable.
  • Do not overmix dumpling dough to avoid dense texture.
  • Keep dumplings covered during cooking to steam properly.
  • Leftover cooked chicken can be used instead of searing fresh chicken.

Find it online: https://dishcooks.com/creamy-chicken-and-herb-dumplings-soup-recipe-2/