Perfect Chicken and Dumplings for Christmas Eve Recipe
This Perfect Chicken and Dumplings recipe is a comforting and hearty dish, ideal for Christmas Eve or any cozy night in. Tender chicken simmers in a flavorful broth filled with aromatic vegetables and seasoning, topped with soft, fluffy dumplings made from scratch. The rich combination of butter, aromatic herbs, and creamy half-and-half creates a classic, satisfying meal loved by many.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Broth
- 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 sticks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (e.g., Frank’s hot sauce)
- 1/3 cup flour
- 4 ½ cups chicken broth
- 1 chicken bouillon cube (optional)
- 1 ½ cups half and half
- ¾ cup frozen peas
Seasonings
- 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 black pepper
Dumplings
- 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
Instructions
- Prepare Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken breasts or thighs with salt and pepper. Add chicken to the pot and sear until browned on both sides, about 4-5 minutes per side. Remove chicken and set aside.
- Sauté Vegetables: In the same pot, melt the 5 tablespoons of butter. Add diced onion, carrots, celery, and minced garlic. Cook until vegetables are softened and fragrant, about 5-7 minutes.
- Add Seasonings and Thicken: Stir in Worcestershire sauce, hot sauce, and then sprinkle the 1/3 cup flour over the vegetables. Cook, stirring constantly for 2-3 minutes to remove the raw flour taste and form a roux.
- Add Broth and Chicken: Slowly whisk in chicken broth along with the optional bouillon cube. Return the browned chicken to the pot. Add the dry seasonings: onion powder, dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and pepper. Bring mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken pieces from the pot. Using two forks, shred the meat into bite-sized pieces, discarding bones if any. Return shredded chicken to the pot.
- Finish Soup Base: Stir in half and half and frozen peas into the pot. Adjust seasoning with salt and pepper to taste. Keep the pot at a gentle simmer while preparing the dumplings.
- Mix Dumpling Dough: In a separate bowl, whisk together cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Add cold sour cream, cold milk, and melted butter. Stir until just combined. The dough will be slightly sticky.
- Add Dumplings: Drop spoonfuls (about 2 tablespoons each) of dumpling dough onto the simmering soup surface, spacing them evenly. Cover the pot with a lid and cook dumplings for 12-15 minutes without lifting the lid, until they are fluffy and cooked through.
- Serve: Once dumplings are cooked, gently stir the soup to distribute dumplings evenly. Serve hot and enjoy the comforting flavors.
Notes
- You can use either bone-in skinless chicken breasts or thighs; thighs will yield moister meat.
- For a thicker broth, increase the flour slightly for the roux or reduce the amount of broth.
- If you prefer a richer flavor, use homemade chicken broth instead of store-bought.
- Do not lift the lid while dumplings cook to ensure they steam and rise properly.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
Keywords: Chicken and Dumplings, Comfort Food, Winter Soup, Christmas Eve Dinner, Classic American Recipe