Ingredients

For the Soup:

• 1 tbsp olive oil
• 2 lbs bone-in, skinless chicken breasts or thighs
• Salt and pepper, to taste
• 5 tbsp butter
• 1 small yellow onion, diced
• 1 cup carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (like Frank's)
• 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 tsp onion powder
• ½ tsp each: dried basil, parsley, thyme, rosemary, mustard powder
• ¼ tsp ground sage
• 1/8 tsp black pepper

For the Dumplings:

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

Instructions

1. Sear the Chicken (Optional):

• Season chicken with salt and pepper.
• Heat olive oil in a large soup pot over medium-high heat.
• Sear chicken for 3 minutes per side until lightly browned (it won’t be cooked through).
• Remove from pot, let rest 10 minutes, then dice and discard bones.

2. Make the Soup:

• In the same pot, melt butter and use a spatula to scrape up browned bits.
• Add onion, carrots, and celery. Cook for 5 minutes.
• Stir in garlic, Worcestershire sauce, hot sauce, and the seasoning blend. Cook 1 more minute.
• Sprinkle in flour, stir to coat veggies, and cook for 2 minutes.
• Slowly add chicken broth, stirring constantly. Then slowly add half and half.
• Add bouillon cube (if using) and peas.
• Bring to a gentle simmer while preparing dumplings.

3. Make the Dumplings:

• In a bowl, mix flour, baking powder, baking soda, salt, garlic powder, and sugar.
• Add sour cream, milk, and melted butter. Fold together gently—don’t overmix.

4. Finish the Dish:

• Add diced chicken back to the soup and reduce heat to low.
• Drop spoonfuls of dumpling dough over the top in an even layer. Spoon a little broth over each dumpling.
• Cover pot tightly and increase heat slightly. Simmer for 15 minutes (don’t lift the lid!).
• Check doneness by inserting a toothpick into a dumpling. If it comes out clean, they’re ready.
• Garnish with fresh parsley if desired, and serve warm.

Tips & Notes

• Chicken: Bone-in pieces add the most flavor, but boneless works too. You can also use 3 cups of leftover cooked chicken.
• Flour: Cake flour makes fluffier dumplings, but all-purpose works fine.
• Flavor Boosters: Worcestershire and mustard powder add depth but aren’t overwhelming.
• Lower Sodium Option: Use low-sodium broth and skip the bouillon cube if needed.

Nutrition