Description
A comforting, hearty classic loaded with juicy chicken, tender vegetables, and pillowy sour-cream dumplings—all simmered in a rich, creamy broth. Ideal for cozy nights and family dinners.
Ingredients
Soup Base
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1 Tbsp olive oil
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2 lb bone‑in, skinless chicken (breast or thighs)
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Salt & pepper, to taste
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5 Tbsp butter
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1 small yellow onion, diced
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1 cup carrots, diced
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2 sticks celery, diced
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3 cloves garlic, minced
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1 tsp Worcestershire sauce
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1 tsp hot sauce (e.g., Frank’s)
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⅓ cup flour
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4½ cups chicken broth
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1 chicken bouillon cube (optional)
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1½ cups half‑and‑half
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¾ cup frozen peas
Seasonings
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1 tsp onion powder
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½ tsp each: dried basil, parsley, thyme, rosemary, mustard powder
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¼ tsp ground sage
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⅛ tsp pepper
Dumplings
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2 cups cake flour or all‑purpose flour
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2 tsp baking powder
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½ tsp baking soda
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1 tsp salt
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½ tsp garlic powder
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2 tsp sugar
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¾ cup cold sour cream
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¼ cup cold milk
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4 Tbsp butter, melted
Instructions
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Prep & cook chicken
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Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper, and brown briefly. Set aside.
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Sauté veggies
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In the same pot, melt butter. Cook onion, carrots, celery, and garlic until soft.
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Build the base
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Stir in Worcestershire, hot sauce, and flour to form a roux. Gradually whisk in chicken broth (and bouillon if using).
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Simmer
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Return chicken to pot. Season with spices. Bring to a simmer, cover, and cook ~20 minutes until chicken is cooked. Remove chicken to shred.
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Finish the broth
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Add half‑and‑half and peas to broth. Return shredded chicken. Keep simmering.
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Make dumplings
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Whisk dry ingredients in a bowl. Stir in sour cream, milk, and melted butter until smooth.
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Cook dumplings
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Drop spoonfuls of dumpling batter into simmering soup. Cover and simmer ~15 minutes—dumplings should puff up and firm.
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Serve
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Ladle into bowls, ensuring each serving has chicken, veggies, dumplings, and broth. Enjoy warm.
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Notes
Chicken cut: Using thighs adds richness; breasts yield a leaner broth.
Broth thickness: Adjust half‑and‑half for creaminess.
Herbs: Increase thyme/rosemary for earthier flavor.
Vegetables: Mushrooms or parsnips make great additions.
Make‑ahead: Dumplings are best fresh; broth & chicken can be prepped earlier.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup / Stew
- Method: Sauté · Simmer
- Cuisine: Classic American / Southern comfort