Simply Harvested

Homemade Chicken and Dumplings

A comforting stovetop chicken and dumplings dinner with a creamy broth, vegetables, and tender homemade dumplings.

Prep time: 20 minutes | Cook time: 40 minutes | Total time: About 1 hour | Method: Stovetop

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken breasts or thighs
  • Salt and pepper, to taste
  • 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup carrots, diced
  • 2 celery stalks, diced (optional)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 1/2 cups chicken broth
  • 1 chicken bouillon cube (optional)
  • 1 1/2 cups half-and-half
  • 3/4 cup frozen peas

Seasonings

  • 1 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground sage
  • 1/8 teaspoon black pepper

Homemade Dumplings

  • 2 cups cake flour or all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar
  • 3/4 cup cold sour cream
  • 1/4 cup cold milk
  • 4 tablespoons butter, melted

Instructions

Sear the Chicken

Searing is optional but adds flavor and color. Whether seared or added directly to the broth, chicken must finish cooking to 165°F.

  1. Season the chicken on both sides with salt and pepper. Heat olive oil in a 4 1/2-quart soup pot over medium-high heat.
  2. Cook the chicken for about 3 minutes per side, just until lightly browned. The centers will still be uncooked. Set aside to rest for 10 minutes, then carefully cut into bite-sized pieces and discard the bones. Avoid cross-contamination when handling partially cooked chicken.

Make the Soup

  1. Combine all the seasonings in a small bowl and set aside.
  2. Melt the butter in the same pot over medium heat. Scrape up the browned bits with a silicone spatula. Add the onion, carrots, and optional celery. Cook for 5 minutes. Add the garlic and seasonings and cook for 1 minute more.
  3. Sprinkle in the flour, stir to coat the vegetables, and cook for 2 minutes, stirring continuously.
  4. Slowly add the chicken broth in small splashes, stirring continuously and scraping the bottom of the pot. Stir in the half-and-half gradually in the same way. Add the optional bouillon cube.
  5. Add the frozen peas and bring to a gentle boil. Reduce to a gentle, uncovered simmer while preparing the dumplings.

Make the Dumplings and Finish Cooking

  1. In a medium bowl, combine the flour, baking powder, baking soda, salt, garlic powder, and sugar.
  2. Add the cold milk, sour cream, and melted butter. Fold until a dough forms; do not overmix, or the dumplings may be dense.
  3. Return the chicken and any accumulated juices to the soup, stirring to combine. Reduce the heat to low. If using fully cooked leftover chicken, add it at this point instead.
  4. Use a small cookie scoop to place the dumplings in an even layer over the soup. Spoon a little cooking liquid over each one.
  5. Cover tightly and adjust the heat to maintain a gentle simmer. Cook for 15 minutes without lifting the lid so the dumplings can steam.
  6. Insert a toothpick into the center of a dumpling; if it comes out clean, the dumplings are ready. Otherwise cover and continue simmering a few more minutes.
  7. Before serving, check the thickest chicken pieces with a food thermometer. The chicken must reach an internal temperature of 165°F (74°C). If needed, continue gently cooking until it does. Garnish with parsley if desired and serve.