Chicken and Dumplings is the kind of cozy, creamy, hug-in-a-bowl that makes a Tuesday night feel like a small holiday, simple as that. The broth is rich, the chicken stays tender, and those fluffy dumplings—oh, they’re clouds that soak up every drop of flavor, gently steamed right on top.

Let’s make a pot that feels like home, with a few smart tricks to keep everything silky and bright.

Classic comfort, but dialed up: a savory chicken soup with vegetables and cream, finished with pillowy drop dumplings that cook under a tight lid.

It’s Southern-leaning, hearty, and soothing—without getting heavy or muddy. The secret lies in the fond, the gentle simmer, and not peeking while the dumplings steam.

When Are Dumplings Done?

Set a timer for 15 minutes once the lid goes on, then test with a toothpick—if it comes out clean, they’re set; if not, give it a few more minutes. Overcooked dumplings fall apart and muddle the broth, so, timing matters more than bravado. No lid lifting mid-steam, promise.

Ingredients Needed for the Recipe

Below is a concise list of what goes in the pot, and why it matters—each choice nudges flavor, texture, and that familiar, cozy finish. A little Worcestershire and mustard powder hide in the background as quiet boosters, while peas add fresh sweetness at the end. Keep it gentle, keep it creamy, keep it simmering low.

• Olive oil (1 tbsp) — for searing chicken and building fond.
• Bone-in skinless chicken breast or thighs (2 lbs) — maximal flavor, juicy texture.
• Salt and pepper — seasoning at each stage.
• Butter (5 tbsp) — deglazes fond and carries aromatics.
• Yellow onion (small), carrots (1 cup), celery (2 sticks) — aromatic backbone.
• Garlic (3 cloves) — savory lift near the end of the sauté.
• Worcestershire (1 tsp) — umami enhancer, not obvious on the palate.
• Hot sauce (1 tsp) — subtle brightness; it won’t make the soup spicy.
• All-purpose flour (1/3 cup) — thickens the soup into a creamy base.
• Chicken broth (4 1/2 cups) + optional bouillon cube — deepens body and savoriness.
• Half and half (1 1/2 cups) — creamy, lush texture without going too heavy.
• Frozen peas (3/4 cup) — sweet pop of green at the end.
• Seasonings: onion powder (1 tsp); basil, parsley, thyme, rosemary, mustard powder (each 1/2 tsp); ground sage (1/4 tsp); black pepper (1/8 tsp).
• Dumplings: cake flour or AP (2 cups), baking powder (2 tsp), baking soda (1/2 tsp), salt (1 tsp), garlic powder (1/2 tsp), sugar (2 tsp), cold sour cream (3/4 cup), cold milk (1/4 cup), melted butter (4 tbsp).

Best Time to Serve This Dish?

Cold nights, busy Sundays, that evening before a long week—this pot shines when comfort is the assignment. It also plays host-worthy for casual company: ladle into warm bowls, add chopped parsley, black pepper, and let the table chatter do the rest. Reheats like a dream for next-day lunches, too.

How to make Chicken and Dumplings?

Season and Sear the Chicken

Pat chicken dry; season all over with salt and pepper. Sear in olive oil, 3 minutes per side, until lightly browned, then rest 10 minutes before dicing, keeping all those juices. This quick sear builds fond—the brown bits that translate into deep broth flavor later.

Deglaze and Sauté the Aromatics

Melt butter in the same pot; scrape up the fond with a silicone spatula as it loosens into the fat. Add diced onion, carrots, and celery; sauté 5 minutes until softened. Stir in garlic, Worcestershire, hot sauce, and the mixed seasonings; cook 1 minute to bloom.

Build the Creamy Base

Sprinkle in flour, stir for 2 minutes to cook it out. Add chicken broth slowly, stirring as you go to keep it smooth; repeat with half and half until silky and uniform. Add bouillon if using, then fold in frozen peas; keep at a gentle simmer while you make dumplings.

Mix the Dumpling Dough

Whisk flour, baking powder, baking soda, salt, garlic powder, and sugar. Fold in cold sour cream, cold milk, and melted butter just until a soft dough forms—no overmixing, or the dumplings get dense. Think scoopable, soft, and a little tacky.

Return Chicken, Drop Dumplings

Stir diced chicken (and any juices) back into the pot; reduce heat to low. Use a small scoop to drop uniform mounds over the surface; spoon a little broth over each dumpling. Even spacing helps them steam evenly—like tiny rafts on a creamy lake.

Steam Under a Tight Lid

Cover tightly; raise heat just enough for a gentle simmer. Do not lift the lid for 15 minutes—this is sacred dumpling time. Check doneness with a toothpick; when clean, garnish with parsley and serve.

How to Store and Reheat (without soggy dumplings)?

Cool the soup base and dumplings slightly; refrigerate up to 3 days. For the best texture, store dumplings separately if possible, and reheat them on a baking sheet at 350°F for 5–7 minutes to revive their exterior, then nestle into hot soup. The soup base can be gently reheated on the stovetop until steamy.

Tips

Keep the simmer low while dumplings steam; high heat risks scorching the bottom and breaking dumplings. Don’t peek—steam is the whole point, and lifting the lid sabotages lift and tenderness. Those “invisible” enhancers—Worcestershire and mustard powder—add depth without announcing themselves.

• Use bone-in chicken (breast or thigh) for the most flavorful broth and tender meat.
• Fond equals flavor: searing first pays off in color, aroma, and complexity.
• Cake flour yields ultra-fluffy dumplings; AP flour works fine if that’s what’s on hand.
• Control sodium easily: skip bouillon, use unsalted butter, and choose low-sodium broth.
• Leftover cooked chicken? Stir in right before dropping dumplings.

Ingredient Swaps That Actually Work?

No cake flour? Use all-purpose; or blend 3/4 cup + 2 tbsp AP flour with 2 tbsp cornstarch per cup of cake flour. No half-and-half? Mix equal parts milk and heavy cream, or use evaporated milk for a cozy diner-style richness. Prefer thighs? They stay lush—go for it.

How to Reheat Without Losing Fluff?

Best bet: warm soup on the stovetop over low heat, adding a splash of broth if thicker after chilling; heat to 165°F for safety. Rewarm dumplings separately on a baking sheet at 350°F for 5–7 minutes, then float them onto the hot soup to preserve structure and that soft bite.

How to Serve for Maximum Comfort?

Ladle into warm bowls, finish with black pepper and parsley, maybe a squeeze of lemon for brightness. Pair with a crisp salad or buttered green beans, and hot rolls if the table insists, which it will. Cozy soundtrack optional, but it helps.

Credits

Adapted and written with care; if crediting, please use “Elly.” Technique cues—like searing for fond, low simmering, and lid-on dumpling steaming—rooted in reliable kitchen practice and tested timing. The result: broth with backbone, chicken that stays tender, and dumplings that float like little pillows.