Description
Joanna Gaines’ chicken and dumplings embody comfort from Southern kitchens, offering hearty warmth with tender chicken and pillowy dumplings swimming in rich, creamy broth. Homestyle cooking reaches perfection in this soul-satisfying recipe you’ll crave during chilly evenings.
Ingredients
Scale
Protein:
- 2 lbs (907 grams) bone-in skinless chicken breast or thighs
Vegetables and Aromatics:
- 1 small yellow onion, diced
- 1 cup (150 grams) carrots, diced
- 2 sticks celery, diced
- 3 cloves garlic, minced
- ¾ cup (120 grams) frozen peas
Main Cooking and Seasoning Ingredients:
- 1 tablespoon (15 milliliters) olive oil
- 5 tablespoons (75 grams) butter
- ⅓ cup (40 grams) flour
- 4 ½ cups (1080 milliliters) chicken broth
- 1 chicken bouillon cube, optional
- 1 ½ cups (360 milliliters) half and half
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (Frank’s hot sauce)
Seasonings:
- Salt, to taste
- Pepper, to taste
- 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
- 1/8 teaspoon pepper
Dumplings:
- 2 cups (240 grams) cake flour or regular flour
- 2 teaspoons baking powder
- 1/
Instructions
- Craft the foundational soup essence by melting butter in a large pot over medium heat, carefully scraping the bottom to release caramelized remnants. Introduce diced onions, carrots, and celery, sautéing for approximately 5 minutes until vegetables soften and become translucent.
- Enhance the aromatic profile by incorporating minced garlic, Worcestershire sauce, hot sauce, and selected seasonings. Allow the ingredients to meld together for one minute, creating a rich flavor base.
- Dust the vegetable mixture with all-purpose flour, thoroughly coating each piece to create a thickening agent. Toast the flour for 2 minutes, stirring continuously to prevent burning and develop a nutty undertone.
- Gradually stream chicken broth into the pot, whisking constantly to prevent lumps from forming. Smoothly integrate half-and-half cream, maintaining a consistent stirring motion to ensure a silky texture.
- Add chicken bouillon (if desired) and frozen green peas to the developing soup. Bring the liquid to a gentle boil, then reduce heat to maintain a steady simmer.
- Prepare dumpling mixture by combining flour, baking powder, baking soda, salt, garlic powder, and sugar in a mixing bowl. Create a soft dough by gently folding in sour cream, whole milk, and melted butter, being careful not to overmix.
- Reintroduce cooked chicken and its accumulated juices into the simmering soup, ensuring even distribution. Using a cookie scoop or tablespoon, delicately drop small dumpling portions across the soup’s surface.
- Cover the pot with a tight-fitting lid, slightly increasing heat to maintain a gentle simmer. Steam the dumplings for 15-18 minutes without lifting the lid, allowing them to cook through completely.
- Verify dumpling doneness by inserting a toothpick into the center; it should emerge clean. If needed, continue steaming for an additional 2-3 minutes.
- Finish the dish by garnishing with freshly chopped parsley. Serve immediately in warm bowls, offering a comforting and hearty meal perfect for cool evenings.
Notes
- Seal in Flavor by Searing Chicken First: Browning chicken creates a deep, rich taste that transforms the entire soup. Those golden-brown bits scraped from the pan become liquid gold for your broth.
- Gentle Mixing Matters Most: Combine dumpling ingredients with a light touch, stopping just when everything blends. Overworking the dough leads to tough, heavy dumplings instead of cloud-like pillows.
- Steaming Requires Patience: Let dumplings cook undisturbed under a tightly closed lid. Peeking disrupts the delicate cooking process and can prevent perfect texture.
- Gradual Broth Pouring Prevents Lumps: Slowly incorporate liquid while stirring constantly. This technique ensures a silky-smooth soup without unwanted clumps.
- Toothpick Test Reveals Perfection: A clean toothpick means your dumplings are cooked through. Extra minutes of steaming guarantee tender, fully-cooked results.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 80 mg