The ABSOLUTE BEST Chicken and Dumplings Recipe You Need to Try

Ingredients

• 4 pieces Chicken Thighs (Bone‑in, skinless; about 1.5 lb total)
• 2 tablespoons Olive Oil (For seasoning and searing)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Sage
• 0.5 teaspoon Red Chili Flakes (Adjust to taste)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 1 teaspoon Salt
• 1 teaspoon Paprika (Smoked paprika optional)
• 2 tablespoons Unsalted Butter (Divided: 1 tbsp for garlic, 1 tbsp for dumplings)
• 4 cloves Garlic Cloves (Minced)
• 1 cup Carrot (Diced)
• 1 cup Celery Stalks (Diced)
• 1 cup Onion (Diced (about 1 medium onion))
• 1 teaspoon Fresh Rosemary (Finely chopped)
• 1 teaspoon Fresh Sage (Finely chopped)
• 1 teaspoon Fresh Thyme (Leaves stripped)
• 0.25 cup Cherry Cooking Wine (Optional; adds depth)
• 2 tablespoons All-Purpose Flour (For roux)
• 4 cups Chicken Broth (Low‑sodium preferred)
• 1 cup Heavy Cream
• 1 cup All-Purpose Flour (Dumplings)
• 1 teaspoon Baking Powder
• 0.25 teaspoon Baking Soda
• 0.5 teaspoon Salt (Dumplings)
• 0.25 teaspoon Black Pepper (Dumplings)
• 2 tablespoons Melted Butter (Dumplings)
• 0.5 cup Whole Milk
• 2 tablespoons Fresh Parsley (Chopped, for garnish)

Instructions

1. Season the Chicken

   Pat chicken thighs dry, then drizzle with olive oil and coat evenly with onion powder, garlic powder, oregano, dried sage, red chili flakes, black pepper, salt, and paprika. Rub the spices into the meat until well‑distributed.

   Time: PT5M

2. Brown the Chicken

   Heat 1 Tbsp olive oil in the Dutch oven over medium‑high heat. Add the seasoned thighs skin‑side down and sear until golden, about 5 minutes per side, until cooked through (internal temperature 165°F). Remove and set aside on a plate.

   Time: PT10M

   Temperature: Medium‑high

3. Sauté Garlic and Mirepoix

   Add 1 Tbsp butter to the same pot, melt, then stir in minced garlic and sauté for 30 seconds. Add diced carrot, celery, and onion; cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Herbs and Optional Wine

   Stir in chopped rosemary, sage, thyme, and a pinch of salt. If using, pour in the cherry cooking wine and let it reduce for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium

5. Make a Light Roux

   Sprinkle 2 Tbsp flour over the vegetables, stirring constantly for 2 minutes to cook the raw flour taste.

   Time: PT2M

   Temperature: Medium

6. Create the Creamy Broth

   Gradually whisk in the chicken broth, followed by the heavy cream. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: Medium

7. Simmer the Soup

   Let the broth simmer uncovered for 20 minutes to develop flavor.

   Time: PT20M

   Temperature: Low

8. Prepare Dumpling Dough

   In a mixing bowl, combine 1 cup flour, baking powder, baking soda, salt, and pepper. Add melted butter and whole milk, mixing until just combined into a tacky dough. Do not over‑mix.

   Time: PT5M

9. Return Chicken to the Soup

   Shred or cut the cooked chicken into bite‑size pieces and stir them back into the simmering broth.

   Time: PT2M

   Temperature: Low

10. Drop Dumplings into the Soup

    Using a spoon, drop the dumpling dough in 2‑inch portions onto the surface of the simmering soup. Cover the pot and cook on low heat for 15 minutes, or until the dumplings are puffed and cooked through.

    Time: PT15M

    Temperature: Low

11. Finish and Serve

    Taste and adjust seasoning with salt or pepper if needed. Ladle soup into bowls, garnish with chopped parsley, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g