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Creamy Chicken and Herb Dumplings Soup Recipe

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3.8 from 11 reviews

This classic Chicken and Dumplings recipe delivers a comforting, hearty soup made with tender chicken, fresh vegetables, and fluffy homemade dumplings. The savory broth is enriched with a blend of aromatic herbs and spices, creating a warm, flavorful meal perfect for any day. The dish combines tender seared chicken simmered in a creamy vegetable broth topped with soft dumplings steamed to perfection, offering a delightful, nourishing experience that’s both satisfying and nostalgic.

Ingredients

For the 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 (such as Franks)
  • 1/3 cup all-purpose 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 black 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 pieces on each side with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for about 3 minutes per side until browned but still undercooked inside. Remove and let rest for 10 minutes, then cut into bite-sized pieces, discarding bones.
  2. Prepare the Soup Base: In the same pot, melt 5 tablespoons of butter over medium heat and scrape the bottom with a silicone spatula to lift browned bits. Add diced onions, carrots, and celery and cook for 5 minutes until softened.
  3. Add Flavorings: Stir in minced garlic, Worcestershire sauce, hot sauce, and the combined herbs and spices (onion powder, dried basil, parsley, thyme, rosemary, mustard powder, sage, pepper). Cook for 1 minute until fragrant.
  4. Make the Roux and Add Liquids: Sprinkle flour over vegetables and toss to coat. Cook for 2 minutes, stirring continuously. Gradually add chicken broth in small splashes while stirring to prevent lumps and deglaze the pot. Add half and half similarly. Stir in chicken bouillon cube if using.
  5. Add Peas and Simmer: Pour in frozen peas. Bring the soup to a gentle boil then reduce heat to let it simmer uncovered while you prepare the dumplings.
  6. Make the Dumplings: In a medium bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, milk, and melted butter. Fold ingredients gently until a dough forms; avoid overmixing to keep dumplings light and fluffy.
  7. Combine Chicken and Dumplings: Add the cubed chicken back into the soup along with any juices. Stir gently and reduce heat to low. Using a small cookie scoop, carefully drop dumpling dough evenly over the surface of the simmering soup. Spoon a little liquid over the dumplings to keep them moist.
  8. Steam the Dumplings: Cover the pot tightly and adjust heat to maintain a gentle simmer. Cook for 15 minutes without lifting the lid to allow dumplings to steam through.
  9. Check for Doneness: Remove the lid and use a toothpick to test a dumpling’s center; if it comes out clean, dumplings are cooked. If not, cover and simmer a few more minutes.
  10. Serve: Once done, garnish the soup with fresh parsley if desired and serve hot for a comforting meal.

Notes

  • Searing the chicken before adding it to the broth enhances flavor and adds texture but can be skipped if short on time.
  • Bone-in, skinless chicken thighs impart more flavor and juiciness but chicken breast can be used for a leaner option.
  • Using cake flour for dumplings yields lighter dumplings, but all-purpose flour works fine.
  • Do not overmix the dumpling dough to prevent tough, dense dumplings.
  • Keep the lid on during dumpling cooking to trap steam which cooks the dumplings properly.
  • Leftover cooked chicken can be used; add it at the same step when dumplings are added.

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