I have a weakness for dinners that somehow make the whole house feel cozier while they’re cooking, and chicken and dumplings is definitely one of them.

The first time I started making this version, I thought the creamy chicken soup would be my favorite part. Then I lifted the lid after those dumplings had been steaming on top for 15 minutes, broke one open with my spoon, and immediately changed my mind.

Those dumplings are the reason I keep coming back to this recipe.

They’re soft and fluffy inside, with the bottoms soaking up just enough of that creamy broth. Underneath you’ve got tender pieces of chicken, carrots, celery and peas in a rich homemade soup that feels somewhere between classic chicken soup and a really comforting chicken pot pie filling.

And yes, this recipe takes a little more effort than opening a can of soup and calling it dinner. You sear the chicken first, build the creamy broth in the same pot, and make the dumpling dough from scratch.

But none of it feels complicated once you get going.

My favorite moment is right at the end. You scoop the dumpling dough over the soup, put the lid on, set a timer for 15 minutes and do absolutely nothing.

No stirring.

No checking.

And definitely no lifting the lid because you’re curious. (I know. It’s tempting.)

When you finally open it, those little scoops of dough have turned into big, fluffy dumplings sitting over a bubbling pot of creamy chicken soup.

That’s the point where I start looking for the biggest bowl in the cabinet.

So if you’re craving the kind of dinner that’s warm, creamy, filling and genuinely feels homemade, this Chicken and Dumplings is exactly that.

And make sure you get at least two dumplings in your bowl.

That’s my only serving rule.

What You’ll Need

For the Chicken and Soup

You’ll need:

• 1 tablespoon olive oil
• 2 lbs bone-in, skinless chicken breast or thighs
• Salt and pepper, to taste
• 5 tablespoons butter
• 1 small yellow onion, diced
• 1 cup carrots, diced
• 2 celery sticks, diced
• 3 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/3 cup flour
• 4½ cups chicken broth
• 1 chicken bouillon cube, optional
• 1½ cups half-and-half
• ¾ cup frozen peas

For the Seasonings

You’ll need:

• 1 teaspoon onion powder
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon mustard powder
• ¼ teaspoon ground sage
• ⅛ teaspoon pepper

That’s quite a seasoning lineup for chicken soup.

For the Homemade Dumplings

You’ll need:

• 2 cups cake flour or all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 2 teaspoons sugar
• ¾ cup cold sour cream
• ¼ cup cold milk
• 4 tablespoons butter, melted

The combination of sour cream and milk helps create the soft, airy drop dumplings that make this recipe what it is.

10 Steps to Make Chicken and Dumplings

Step 1: Season and Sear the Chicken

Season both sides of your chicken with salt and pepper.

Heat 1 tablespoon olive oil in a roughly 4½-quart soup pot over medium-high heat.

Add the chicken and sear it for 3 minutes on each side.

You want some nice brown color on the outside.

The chicken will not be cooked through yet.

That’s intentional.

It will finish cooking later in the soup.

Transfer the chicken to a plate and let it rest for 10 minutes.

Then cut the meat into bite-sized pieces and discard the bones.

And don’t scrub that pot.

Those brown bits sitting at the bottom are exactly what we want.

Step 2: Cook the Vegetables

Combine all your seasonings in a small bowl and set them aside.

Now add 5 tablespoons butter to the same pot over medium heat.

As the butter melts, use a silicone spatula to scrape those browned chicken bits from the bottom.

That’s free flavor.

We’re keeping it.

Add the diced onion, carrots and celery.

Cook for 5 minutes, stirring occasionally.

The vegetables should begin softening while picking up some of that flavor from the pot.

Step 3: Add the Garlic and Seasonings

Add the minced garlic along with the Worcestershire sauce, hot sauce and prepared seasoning mixture.

Cook everything together for another 1 minute.

At this point the kitchen should smell considerably more exciting than it did ten minutes ago.

And we’re nowhere near the dumplings yet.

Step 4: Add the Flour

Sprinkle in 1/3 cup flour.

Stir so the vegetables are thoroughly coated.

Cook the flour mixture for 2 minutes, stirring continuously.

Don’t rush this part.

The flour is going to help turn all that chicken broth and half-and-half into the thick, creamy soup we’re after.

Step 5: Slowly Build the Creamy Broth

Start adding the 4½ cups chicken broth in small splashes.

Stir continuously as you pour.

Continue scraping up anything flavorful that remains on the bottom of the pot.

Once the broth has been incorporated, add the 1½ cups half-and-half the same way—small splashes while continuing to stir.

If you’re using the optional chicken bouillon cube, add it now.

Doing this gradually helps everything combine into a smooth broth instead of leaving you chasing flour lumps around the pot.

We’ve all got better things to do.

Step 6: Add the Peas and Let the Soup Simmer

Stir in ¾ cup frozen peas.

Bring the soup to a gentle boil and then let it simmer uncovered while you prepare the dumplings.

Notice what’s not going into this soup:

No potatoes.

No corn.

No noodles.

The vegetables in this recipe are onion, carrots, celery and peas.

We’re keeping it exactly that way.

Step 7: Make the Dumpling Dough

In a medium bowl, combine:

• Flour
• Baking powder
• Baking soda
• Salt
• Garlic powder
• Sugar

Then add the cold sour cream, cold milk and melted butter.

Use a folding motion to gently bring everything together into a dough.

Here’s the important part:

Don’t overmix it.

Overworking dumpling dough can make the finished dumplings dense.

We’re trying to make soft, fluffy little clouds here.

Not soup rocks.

Fold just until the dough comes together and stop.

Step 8: Return the Chicken to the Soup

Add your bite-sized chicken pieces back to the pot.

And don’t forget any juices that have collected on the plate.

Those go in too.

Stir everything together and reduce the heat to low.

The chicken that was intentionally left undercooked earlier will now finish cooking gently in the soup while the dumplings steam above it.

Step 9: Add the Dumplings

Using a small cookie scoop, scoop portions of dumpling dough directly over the surface of the soup.

Arrange them in an even layer.

Don’t stir them into the broth.

These are drop dumplings, which means they’re supposed to sit on top and steam.

Once all the dough has been added, spoon a little soup liquid over each dumpling.

Now put the lid on tightly.

And prepare yourself for the hardest instruction in the entire recipe:

Leave it alone.

Step 10: Cover, Steam and Serve

Increase the heat slightly so the soup reaches a very gentle simmer.

Set a timer for 15 minutes.

During those 15 minutes:

DO NOT LIFT THE LID.

The trapped steam is what cooks those dumplings.

Opening the lid lets that steam escape and interrupts the cooking process.

After 15 minutes, remove the lid and insert a toothpick into the center of one dumpling.

If it comes out clean, you’re ready.

If not, cover the pot again and gently simmer for another few minutes.

Once the centers are set, garnish with parsley and serve.

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