If you are searching for a delicious homemade recipe for the best Chicken and Dumplings, this is it! This creamy chicken and dumplings soup is full of flavor, making it the perfect filling soup topped with chewy dumplings.
While you’re here, be sure to try my easy homemade chicken soup recipe.
Not only is this a flavorful recipe for Chicken and Dumplings made from scratch but this recipe is easy to make. The process may seem complicated at first glance but I promise you, this from-scratch recipe is pretty simple to recreate.
Don’t let the ingredients list scare you away from making the most flavorful homemade chicken and dumplings in a Dutch oven.
What are Chicken and Dumplings
- Chicken and Dumplings is a delicious combination of creamy soup with fluffy, airy, biscuit dumplings from scratch.
- This recipe can be made with uncooked boneless skinless chicken breasts or chicken thighs. You can also speed up the process by using rotisserie chicken but using uncooked chicken is the best way to create a juicy, flavorful soup base.
- This cream-based soup cooks the dough while infusing it with a delicious savory sweet flavor.
- This popular dish is the perfect comfort food that is most popular in the South and is also commonly served in the Midwest.
What Kinds of Dumplings Are There
There are a few different ways that home cooks make the dumplings used for Chicken and Dumplings:
- Drop Dumplings- These fluffy dumplings are made from dough and dropped into the creamy soup to cook. They steam to perfection in the flavorful creamy soup making this a one-pan meal.
- Rolled Dumplings- The dumplings are made from a dough that gets rolled out and formed before dropping into the soup. In my opinion, this is an unnecessary way to complicate this recipe and create more dishes to wash. Plus, the texture isn’t quite as pleasant as the drop dumplings used in this recipe, in my humble opinion.
- Biscuit- Some dumpling recipes are made from homemade biscuits or refrigerated biscuits that can be cooked beforehand and dropped into the soup before serving. Using refrigerated biscuit dough can save some time and deliver a similar result but in my opinion, there is nothing quite as delicious as homemade dumplings from scratch.
How to Make Chicken and Dumplings from Scratch
Be sure to check out the recipe card at the bottom of this post for full instructions and ingredients with proper measurements.
Sprinkle the chicken breast with salt and pepper, and add a little olive oil to your Dutch oven. Then sear the chicken breast for 3 minutes per side. Remove from pan and set aside.
Combine the seasonings and set aside. Melt butter in your dutch oven on medium heat then add the vegetables.
Cook for about five minutes then add in the minced garlic, Worcestershire sauce, hot sauce, and the seasonings you mixed earlier.
Cook for one minute, stirring everything together.
Add the chicken broth a little bit at a time, stirring in between each addition. Be sure to stir the bottom of the pan to prevent everything from sticking.
Add the milk and heavy cream. Stir everything together, then add in the frozen peas. Bring to a gentle boil then allow the soup to simmer uncovered.
Make the Dumplings
In a bowl, mix together the flour, baking soda, baking powder, salt, garlic powder, and sugar. Then add in the milk and sour cream.
Without overmixing, gently fold the ingredients together. If you overmix the dough, the dumplings will lose their light and fluffy texture, making a more dense dough. Set aside.
Add the Chicken
Cut the chicken into bite-sized pieces. Then add the chicken to the soup, as well as any of the juices that have spilled out of the chicken onto the plate. Set the temperature to low heat.
This addition will add more flavor to the soup, if your chicken has absorbed the juices, don’t worry, the flavors will seep out of the chicken during the rest of the cooking process.
Cook the Dumplings
Using a small cookie scoop, spoon all of the dumplings into the soup. Allow them to drop below the surface for a second, ensuring liquid pools over the top of the dumplings. If they do not naturally drop below the surface, use a spoon or a soup ladle to pour soup on top of the dumplings.
Cover the pot and increase the heat to bring the pot to a gentle simmer. Set the timer for 15 minutes and allow the dumplings to cook without removing the lid. The steam buildup cooks the dumplings so it is important to leave the lid on during this step.
Check the dumplings to see if they are cooked throughout by inserting a toothpick into the center. If it comes out clean, the dumplings are done.
How to Store Chicken and Dumplings
Chicken and dumplings are best when served fresh but they can be stored in an airtight container and refrigerated for up to 3 days or stored in the freezer for up to 3 months.
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If you have tried this homemade chicken and drop dumplings from scratch recipe, leave a comment letting me know how you liked it.
Chicken and Dumplings
This easy chicken and dumplings recipe is made from scratch with fluffy, delicious dumplings nestled in a cozy soup to create the perfect comfort food, made in one pan for easy cleanup.
Ingredients
- ----For the Chicken
- 1 Tablespoon of Olive Oil
- 2 Lbs. of Chicken Breasts
- Salt & Pepper to Taste
- 5 Tablespoons of Butter
- 1 Onion
- 1 Cup of Diced Carrots
- 3/4 Cup of Diced Celery
- 4 Teaspoons of Minced Garlic
- 1 Teaspoon of Worcestershire Sauce
- 1 Teaspoon Louisiana Hot Sauce
- 1/3 Cup of Flour
- 32 Ounces of Chicken Broth
- 1 Cup of Whole Milk
- 1/2 Cup of Heavy Cream
- 1 Cup Frozen Peas
- ----Seasoning for Soup
- 1 Teaspoon of Onion Powder
- 1/2 Teaspoon Basil
- 1/2 Teaspoon Parsley
- 1/2 Teaspoon Thyme
- 1/2 Teaspoon Rosemary
- 1/2 Teaspoon Mustard Powder
- 1/8 Teaspoon Pepper
- ----For the Dumplings
- 2 Cups of Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon of Baking Soda
- 1 Teaspoon of Salt
- 1/2 Teaspoon of Garlic Powder
- 2 Teaspoon of Sugar
- 3/4 Cup of Sour Cream
- 1/4 Cup Whole Milk
- 4 Tablespoons of Melted Butter
Instructions
Sprinkle the chicken breast with salt and pepper, and add a little olive oil to your Dutch oven.
Sear the chicken breast for 3 minutes per side. Remove from pan and set aside.
Combine the seasonings and set them aside. Melt butter in your dutch oven on medium heat then add the vegetables.
Cook for about five minutes then add in the minced garlic, Worcestershire sauce, hot sauce, and the seasonings you mixed earlier.
Cook for one minute, stirring everything together.
Add the chicken broth a little bit at a time, stirring in between each addition. Be sure to stir the bottom of the pan to prevent everything from sticking.
Add the milk and heavy cream. Stir everything together, then add in the frozen peas. Bring to a gentle boil then allow the soup to simmer uncovered.
Make the Dumplings
In a bowl, mix together the flour, baking soda, baking powder, salt, garlic powder, and sugar. Then add in the milk and sour cream.
Without overmixing, gently fold the ingredients together. If you overmix the dough, the dumplings will lose their light and fluffy texture, making a more dense dough. Set aside.
Add the Chicken
Cut the chicken into bite-sized pieces. Then add the chicken to the soup, as well as any of the juices that have spilled out of the chicken onto the plate. Set the temperature to low heat.
Cook the Dumplings
Using a small cookie scoop, spoon all of the dumplings into the soup. Allow them to drop below the surface for a second, ensuring liquid pools over the top of the dumplings.
If they do not naturally drop below the surface, use a spoon or a soup ladle to pour soup on top of the dumplings.
Cover the pot and increase the heat to bring the pot to a gentle simmer. Set the timer for 15 minutes and allow the dumplings to cook without removing the lid. The steam buildup cooks the dumplings so it is important to leave the lid on during this step.
Check the dumplings to see if they are cooked throughout by inserting a toothpick into the center. If it comes out clean, the dumplings are done.
Notes
Chicken and dumplings are best when served fresh but they can be stored in an airtight container and refrigerated for up to 3 days or stored in the freezer for up to 3 months.
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