This Chicken and Dumplings recipe is easy to make with either homemade dumplings or refrigerated biscuits, all cooked on the stovetop. Your family will love this comforting, simple dinner!

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 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 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

Seasonings:

• 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 regular flour, see notes)
• 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

Sear the Chicken (Optional)

1. Season chicken with salt and pepper.
2. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.
3. Add chicken and cook 3 minutes per side until browned (the inside will still be raw).
4. Rest the chicken for 10 minutes, then dice it into bite-sized pieces. Discard the bones.

Make the Soup

1. Combine the seasonings and set aside.
2. Melt butter in the same pot, scraping up any browned bits.
3. Add onion, carrots, and celery; cook for 5 minutes.
4. Add garlic, Worcestershire sauce, hot sauce, and seasonings. Cook 1 more minute.
5. Stir in flour and cook for 2 minutes, stirring continuously.
6. Gradually add chicken broth, scraping the bottom of the pot. Stir in half and half and bouillon.
7. Add frozen peas and simmer uncovered while making the dumplings.

Make the Dumplings

1. In a bowl, mix flour, baking powder, baking soda, salt, garlic powder, and sugar.
2. Add sour cream, milk, and melted butter; fold until dough forms (don’t overmix).
3. Add chicken back to the soup. Stir to combine.
4. Drop dumpling dough evenly into the soup using a small scoop. Spoon a little broth over each dumpling.
5. Cover and simmer for 15 minutes without lifting the lid.
6. Check for doneness with a toothpick; if needed, simmer a few more minutes.

Serve

Garnish with parsley and enjoy!

Notes:

• Chicken: Bone-in chicken adds flavor to the broth, but boneless chicken works too. Use leftover chicken if desired.
• Flour: Cake flour makes fluffier dumplings, but regular flour works well.
• Flavor Enhancers: Mustard powder and Worcestershire sauce enhance flavor without overpowering the dish.
• Sodium: To reduce sodium, omit the bouillon cube and use unsalted butter or low-sodium broth.