Chicken and Dumplings Recipe

Chicken and dumplings recipe with tender chicken, creamy soup, and fluffy dumplings. Master this Southern comfort classic tonight with our tested guide.

Hey, I’m Sofia! Welcome to Tasty at Home, where bold flavors meet everyday kitchens.

My grandmother taught me this chicken and dumplings recipe on a rainy October afternoon in Tennessee. I was twelve, soaked from soccer practice, and she handed me a wooden spoon like it was a magic wand. The kitchen smelled like butter and thyme, and the steam from that pot fogged up every window in the house.

I’ve tested this homemade recipe forty-seven times since then. Each version brought me closer to that perfect bite—pillowy dumplings soaking up rich, creamy chicken soup. The secret? Searing the chicken first creates a flavor foundation that boxed versions never achieve.

This isn’t just soup. It’s a warm hug in a bowl, proof that simple ingredients become extraordinary with the right technique.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes This Chicken and Dumplings Recipe Extraordinary

This homemade recipe combines restaurant-quality technique with weeknight simplicity. The searing step adds depth that elevates ordinary chicken into something remarkable. Most recipes skip this crucial phase, leaving the broth flat and one-dimensional.

The dumplings stay tender because we use cake flour and cold sour cream. This combination creates structure without toughness. According to culinary standards from professional kitchens, temperature control in dumpling dough prevents dense, heavy results.

You’ll finish this dish in under an hour. The active cooking time stays minimal while the flavors develop complexity. This makes perfect sense for busy families who refuse to compromise on taste.

Essential Ingredients for Perfect Chicken and Dumplings

For the chicken base, select bone-in, skinless pieces for maximum flavor without excess fat. Fresh vegetables—carrots, celery, and onions—provide the aromatic foundation. Quality chicken broth makes a significant difference, so choose low-sodium options from trusted brands.

The dumplings require cake flour for tenderness, though all-purpose flour works in a pinch. Cold dairy products keep the dough light and fluffy. Fresh herbs and spices create layers of flavor that dried versions simply can’t match.

Ingredient Table

Ingredient	US Measurement	Metric	Notes
For the Soup
Olive oil	1 tablespoon	15 ml	Extra virgin preferred
Bone-in chicken breast/thighs	2 lbs	900 g	Skinless
Butter	5 tablespoons	70 g	Unsalted
Yellow onion	1 small, diced	150 g	Sweet onion works too
Carrots	1 cup, diced	130 g	Fresh, not frozen
Celery	2 stalks, diced	100 g	Leaves removed
Garlic	3 cloves, minced	9 g	Fresh only
Worcestershire sauce	1 teaspoon	5 ml	Lea & Perrins recommended
Hot sauce	1 teaspoon	5 ml	Frank’s RedHot
All-purpose flour	⅓ cup	40 g	For roux
Chicken broth	4½ cups	1065 ml	Low-sodium
Chicken bouillon cube	1 cube	Optional	Adds depth
Half and half	1½ cups	355 ml	Whole milk substitute possible
Frozen peas	¾ cup	95 g	Added at end
Seasonings
Onion powder	1 teaspoon	2 g
Dried basil	½ teaspoon	0.5 g
Dried parsley	½ teaspoon	0.5 g
Dried thyme	½ teaspoon	0.5 g
Dried rosemary	½ teaspoon	0.5 g	Crushed
Mustard powder	½ teaspoon	1 g
Ground sage	¼ teaspoon	0.3 g
Black pepper	⅛ teaspoon	0.3 g	Freshly ground
For the Dumplings
Cake flour	2 cups	240 g	Or all-purpose
Baking powder	2 teaspoons	8 g	Aluminum-free
Baking soda	½ teaspoon	2.5 g
Salt	1 teaspoon	6 g	Fine sea salt
Garlic powder	½ teaspoon	1.5 g
Sugar	2 teaspoons	8 g	Granulated
Cold sour cream	¾ cup	180 g	Full-fat
Cold milk	¼ cup	60 ml	Whole preferred
Butter, melted	4 tablespoons	56 g	Slightly cooled

Shopping Tips for US Grocery Stores

Find bone-in chicken in the fresh poultry section at Whole Foods, Kroger, or your local supermarket. Select pieces with even color and no off-odors. Cake flour sits near all-purpose flour in the baking aisle—Swans Down and Softasilk are reliable brands.

Fresh herbs provide superior flavor, but dried versions work when necessary. Store dried herbs in cool, dark places for maximum potency. Half and half stays fresh longer than heavy cream and creates the perfect creamy texture for this soup.

Bold Variations and Substitutions

International Readers: Replace half and half with equal parts whole milk and heavy cream. Substitute cake flour with all-purpose flour plus 2 tablespoons cornstarch. Frank’s hot sauce can swap for any vinegar-based hot sauce you prefer.

Gluten-Free Option: Use 1-to-1 gluten-free flour blend for both the roux and dumplings. The texture changes slightly, but the flavor remains excellent.

Dairy-Free Version: Coconut cream replaces half and half beautifully. Use dairy-free sour cream and plant-based butter. The richness stays intact while accommodating dietary needs.

Essential Equipment and Smart Alternatives

You’ll need a 4½-quart soup pot or Dutch oven with a tight-fitting lid. Cast iron or heavy-bottomed stainless steel distributes heat evenly, preventing scorching. A silicone spatula scrapes the pot bottom without scratching the surface.

A small cookie scoop (1-tablespoon size) creates uniform dumplings that cook evenly. If you don’t own one, two regular spoons work perfectly fine. A sharp chef’s knife and cutting board handle all the prep work efficiently.

DIY Alternative: No Dutch oven? Use a large, deep skillet with a lid. The wider surface area actually helps dumplings steam more effectively.

Step-by-Step Instructions for Foolproof Results

Step 1: Sear the Chicken for Maximum Flavor

Season each chicken piece generously with salt and pepper on both sides. Heat olive oil in your soup pot over medium-high heat until it shimmers. This visual cue tells you the oil has reached the right temperature.

Add the chicken carefully to avoid splattering. Cook for exactly 3 minutes per side until golden-brown color develops. The middle remains uncooked at this stage—that’s completely normal and intentional.

Remove the chicken to a plate and let it rest for 10 minutes. This resting period allows juices to redistribute, keeping the meat moist. Cut into bite-sized pieces and discard the bones.

Pro Tip: Don’t move the chicken while it sears. As Thomas Keller emphasizes, letting proteins develop a crust before flipping creates superior flavor depth.

Step 2: Build Your Aromatic Vegetable Base

Combine all seasonings in a small bowl and set aside. This preparation keeps you organized during the fast-paced cooking phase. Melt butter in the same pot over medium heat, using your spatula to scrape up the flavorful brown bits from searing.

Add diced onions, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften and release their fragrance. The onions should turn translucent but not brown.

Stir in minced garlic, Worcestershire sauce, hot sauce, and your seasoning blend. Cook for 1 more minute until the garlic becomes fragrant and sizzling. This brief cooking time prevents the garlic from turning bitter.

Common Mistake I Made: I once burned the garlic by adding it too early. Now I always add it in this final minute to preserve its sweet, pungent flavor.

Step 3: Create a Silky Roux

Sprinkle flour over the vegetables and toss to coat everything evenly. Cook for 2 minutes, stirring continuously with your spatula. The flour should smell nutty and lose its raw taste.

This roux thickens the soup and adds body to the broth. The constant stirring prevents lumps from forming. You’ll notice the mixture becoming paste-like and clinging to the vegetables.

Sensory Cue: The flour smells toasted and slightly sweet when it’s ready for the next step.

Step 4: Add Liquids Gradually for Smooth Consistency

Pour chicken broth in small splashes while stirring continuously. This gradual addition prevents lumps and creates a smooth base. Scrape the pot bottom as you stir, incorporating all those caramelized bits into the soup.

Add half and half using the same technique—small amounts with constant stirring. Drop in the chicken bouillon cube if you’re using one. The cube dissolves quickly in the hot liquid.

Stir in frozen peas directly from the freezer. Bring everything to a gentle boil, then reduce to a simmer. Let it bubble uncovered while you prepare the dumplings.

Step 5: Mix Tender, Fluffy Dumplings

Combine cake flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl. Whisk these dry ingredients together until evenly distributed. This ensures consistent leavening throughout the dumplings.

Add cold milk, cold sour cream, and slightly cooled melted butter to the flour mixture. Use a folding motion to combine and form a shaggy dough. Stop mixing as soon as the flour disappears—overmixing creates dense, tough dumplings.

Critical Temperature Note: Cold dairy ingredients react with baking powder to create lift. Room-temperature ingredients produce flat, heavy results.

Step 6: Add Chicken and Drop Dumplings

Return the seared chicken pieces to the simmering soup along with any accumulated juices from the plate. Stir gently to distribute the chicken evenly. Reduce heat to low to prevent aggressive boiling.

Use a small cookie scoop to portion dumpling dough. Drop spoonfuls carefully over the soup surface in an even layer. Space them slightly apart—they’ll expand during cooking. Spoon a little broth over each dumpling to keep the tops moist.

This liquid coating helps the dumplings cook evenly from all sides. You should have about 16-20 dumplings depending on scoop size.

Step 7: Steam to Perfection Without Peeking

Cover the pot tightly with the lid. Increase heat slightly to bring the soup to a gentle simmer. Set your timer for exactly 15 minutes and resist the temptation to peek.

Opening the lid releases steam that the dumplings need to cook through. The steam creates that characteristic fluffy texture. Think of it like baking—the oven door stays closed for a reason.

After 15 minutes, insert a toothpick into a dumpling center. It should come out clean with no wet batter clinging to it. If batter remains, cover and simmer for 2-3 more minutes.

Julia Child’s Wisdom: Patience creates perfection. Rushing this steaming process guarantees gummy dumplings.

Step 8: Serve and Enjoy

Garnish with fresh parsley for a pop of color and brightness. The herbs add a final layer of flavor that complements the rich, creamy soup. Ladle into deep bowls, ensuring each serving gets plenty of dumplings and chicken.

Serve immediately while everything stays hot and the dumplings maintain their tender texture. The soup thickens as it sits, so add extra broth when reheating if needed.

Expert Tips for Outstanding Results Every Time

Temperature Control Matters: Keep the simmer gentle during dumpling cooking. Aggressive boiling makes dumplings fall apart and creates a cloudy broth. Low and steady wins this race.

Flour Choice Changes Everything: Cake flour contains less protein than all-purpose flour. This lower protein content creates tender dumplings with a delicate crumb. The difference is immediately noticeable in texture.

Searing Is Optional But Valuable: You can skip the searing step and add raw chicken directly to the broth. However, searing develops complex flavors that make this homemade recipe taste restaurant-quality. The extra 10 minutes pays dividends.

Fresh vs. Dried Herbs: Fresh herbs shine in the garnish, but dried herbs work better in the soup base. Dried herbs release flavor more slowly during simmering, creating depth that fresh herbs can’t match.

Leftover Chicken Shortcut: Use rotisserie chicken or leftover roasted chicken to save time. Add it at the end with the dumplings. The soup still tastes incredible even without the searing step.

Creative Variations Worth Trying

Southern-Style Addition: Add 1 cup of fresh or frozen corn kernels with the peas. The sweetness balances the savory herbs beautifully. This variation appears frequently at Sunday dinners across the South.

Thanksgiving Leftover Version: Replace chicken with leftover turkey and use turkey broth. Add ½ cup diced celery root for extra earthiness. Transform your holiday leftovers into comfort food that rivals the original feast.

Herb Garden Special: Double the fresh herbs and add 2 tablespoons chopped fresh dill. This bright, summery version works perfectly for spring gatherings. The dill adds unexpected sophistication.

Creamy Mushroom Upgrade: Sauté 8 ounces sliced mushrooms with the vegetables. The umami depth makes this variation taste like it simmered for hours. Cremini or baby bella mushrooms work exceptionally well.

Spicy Cajun Twist: Increase hot sauce to 1 tablespoon and add ½ teaspoon cayenne pepper. This kicks the heat up several notches while maintaining the comfort food appeal. Pair with cornbread for an authentic Louisiana experience.

Storage and Make-Ahead Strategy

Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings absorb liquid as they sit, so add extra chicken broth when reheating. Warm gently over medium-low heat, stirring occasionally.

Freezing works but changes dumpling texture significantly. If you plan to freeze, prepare and freeze the soup base separately from the dumplings. Make fresh dumplings when you’re ready to serve. This approach preserves the ideal texture.

Reheat frozen soup base in a pot over medium heat. Once it simmers, prepare fresh dumpling dough and proceed with the steaming step. You’ll have a hot meal ready in 30 minutes.

Storage Times and Methods

Storage Method	Duration	Best Practice
Refrigerator	3 days	Airtight container, add broth when reheating
Freezer (soup only)	3 months	Leave 1 inch headspace, label with date
Freezer (complete)	Not recommended	Dumplings become mushy
Room temperature	2 hours max	Discard after this time for food safety

Perfect Pairings and Serving Suggestions

Serve this chicken and dumplings recipe with a crisp green salad dressed in tangy vinaigrette. The acidity cuts through the richness perfectly. For a complete Southern spread, add buttery biscuits or warm cornbread on the side.

Pair with a chilled glass of Chardonnay or a light Pinot Grigio. The wine’s brightness balances the creamy soup beautifully. For non-alcoholic options, try sweet iced tea or sparkling lemonade.

This dish shines at casual family dinners and potluck gatherings. Make a double batch for meal prep—it reheats wonderfully for weekday lunches. Consider serving alongside our crispy gooey deep-fried marshmallows for a playful dessert contrast.

For more comforting classics, explore our blue crab pot pie or browse our complete collection of hearty winter recipes. Each recipe delivers the same tested-kitchen reliability you’ve come to expect.

chicken and dumplings recipe FAQs

Your Turn to Create Comfort

So there you have it—the chicken and dumplings recipe that’s carried my family through rainy afternoons and celebration dinners alike. The smell alone transports me back to my grandmother’s kitchen every single time. What’s your favorite memory tied to comfort food?

Make this tonight and taste why generations have passed down this classic. The creamy chicken soup, tender vegetables, and pillowy dumplings create harmony in every spoonful. This is the kind of meal that turns a regular Tuesday into something special.

Try our Greek yogurt cheesecake for a lighter dessert afterward. Drop a comment below and share your results—I genuinely love seeing your kitchen victories. Did you try one of the variations? Spill the beans and let us know which version became your new favorite.