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Cooking & Baking
The Best Homemade Chicken and Dumplings Recipe
If you’ve been searching for the ultimate homemade chicken and dumplings recipe, you’ve just found it! This classic Southern comfort food is everything you want in a cozy dish: tender chicken, a creamy flavorful broth, hearty vegetables, and pillowy-soft dumplings steamed to perfection.
Perfect for chilly nights, Sunday dinners, or when you’re craving a warm bowl of comfort, this recipe is guaranteed to become a family favorite.
Why You’ll Love This
- Classic Southern comfort food made from scratch
- Creamy, hearty broth with tender chicken
- Light and fluffy dumplings that steam right in the pot
- Easy step-by-step instructions for all skill levels
- Perfect for meal prep, family dinners, or cozy leftovers
Chicken and Dumplings Recipe
Guiseppe
6
20 minutes
40 minutes
465
Southern American
Soup
This easy chicken and dumplings recipe combines juicy chicken, carrots, celery, onions, peas, and a silky homemade broth topped with fluffy drop dumplings. It’s the kind of old-fashioned comfort food that warms your soul. Whether you’re serving it for a weeknight meal or a holiday gathering, this dish never disappoints.
Ingredients
For the Soup:
- 1 tbsp Olive oil
- 2 lbs. Chicken Breast or thighs, bone-in skinless
- 5 tbsp Butter
- 1 small Yellow Onion (diced)
- 1 cup Carrots (diced)
- 2 sticks Celery (diced)
- 3 cloves Garlic, minced
- 4 ½ cups Chicken Broth
- 1 ½ cups Half and Half
- ¾ cup Frozen Peas
- 1 tsp Worcestershire sauce
- 1 tsp Hot Sauce (optional)
- ⅓ cup Flour
- Salt & Pepper, to taste
Seasonings:
- 1 tsp Onion powder
- ½ tsp each: dried basil, parsley, thyme, rosemary, mustard powder
- ¼ tsp Sage
- ⅛ tsp Pepper
For the Dumplings
- 2 cups flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- ½ tsp Garlic Powder
- 2 tsp Sugar
- ¾ cup Cold Sour Cream
- ¼ cup Cold Milk
- 4 tbsp Butter (melted)
Directions
Season chicken with salt and pepper.
Heat olive oil in a large Dutch oven and sear chicken for 3 minutes per side.
Remove, let rest 10 minutes, then dice.
Melt butter in the same pot, scraping up browned bits for flavor.
Add onions, carrots, and celery. Cook 5 minutes.
Stir in garlic, Worcestershire sauce, hot sauce, and seasonings. Cook 1 more minute.
Sprinkle flour, stir, and cook for 2 minutes.
Slowly add chicken broth and half and half, stirring continuously.
Add peas and return chicken to the pot.
In a bowl, whisk flour, baking powder, baking soda, salt, garlic powder, and sugar.
Gently fold in sour cream, milk, and melted butter until just combined (do not overmix).
Drop spoonfuls of dough on top of the simmering soup.
Cover tightly and simmer gently for 15 minutes without lifting the lid.
Test with a toothpick—if it comes out clean, dumplings are done.
Garnish with parsley and serve hot!