Joanna Gaines Chicken and Dumplings Recipe

This Joanna Gaines Chicken and Dumplings Recipe is the definition of comfort in a bowl, featuring tender seared chicken and fluffy, homemade dumplings swimming in a rich, creamy vegetable broth. It’s a hearty, soul-warming meal that brings the whole family to the table on a chilly night.

Joanna Gaines Chicken and Dumplings Ingredients

The Soup Base:

• 2 lbs Bone-in skinless chicken: Breasts or thighs. Bone-in cuts release collagen and depth into the broth that boneless cuts cannot match.
• Aromatics: 1 onion, 1 cup carrots, 2 sticks celery, and 3 cloves garlic form the classic mirepoix foundation.
• 4 1/2 cups Chicken Broth: The liquid gold of the soup.
• 1 1/2 cups Half and Half: Adds a luxurious creaminess without being as heavy as heavy cream.
• Flavor Boosters: 1 tsp Worcestershire sauce, 1 tsp hot sauce (like Frank’s), and a bouillon cube for savory umami.
• Seasonings: A robust blend of dried basil, parsley, thyme, rosemary, mustard powder, ground sage, and onion powder.
• 3/4 cup Frozen Peas: For a pop of sweetness and color.

The Fluffy Dumplings:

• 2 cups Cake Flour: The secret to dumplings that are light as air rather than dense and chewy.
• 3/4 cup Cold Sour Cream: Adds moisture and a tender tang.
• Leavening: 2 tsp baking powder and 1/2 tsp baking soda for maximum puff.
• 4 tbsp Butter: Melted, to enrich the dough.

How To Make Joanna Gaines Chicken and Dumplings

1. Sear the Chicken: Season the chicken generously with salt and pepper. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for 3 minutes per side until browned (it won’t be fully cooked yet). Remove to a plate to rest, then cut into bite-sized pieces, discarding the bones.
2. Sauté the Vegetables: In the same pot, melt the butter. Sauté the onions, carrots, and celery for 5 minutes, scraping up the browned chicken bits (fond) from the bottom. Stir in the garlic, Worcestershire sauce, hot sauce, and dried herbs. Cook for 1 minute until fragrant.
3. Build the Velouté: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw taste. Slowly splash in the chicken broth while stirring to create a smooth, thickened base. Stir in the half and half and the bouillon cube.
4. Simmer: Add the frozen peas and bring the soup to a gentle boil. Let it simmer uncovered while you prepare the dumplings.
5. Make the Dough: In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Stir in the cold milk, sour cream, and melted butter. Fold gently until a dough forms—do not overmix, or the dumplings will be tough.
6. Combine: Return the chopped chicken and any accumulated juices to the simmering soup. Reduce the heat to low.
7. Steam the Dumplings: Use a small cookie scoop to drop mounds of dough onto the surface of the soup in an even layer. Spoon a tiny bit of broth over each one. Cover the pot tightly with a lid. Crucial Step: Simmer gently for 15 minutes without lifting the lid. The steam cooks the dumplings through.
8. Finish: Check a dumpling with a toothpick; it should come out clean. Garnish with fresh parsley and serve hot.

Recipe Tips

• Don’t Peek: The most important rule of dumplings is to keep the lid closed for the full 15 minutes. Lifting the lid releases the steam, which can cause the dumplings to collapse or turn gummy.
• Cake Flour Magic: Using cake flour instead of all-purpose flour lowers the protein content, ensuring your dumplings are pillow-soft. If you don’t have it, AP flour works but will be slightly chewier.
• Searing Flavor: While optional, searing the chicken first builds a layer of flavor on the bottom of the pot that permeates the entire soup. Don’t skip it!
• Sodium Control: The bouillon, broth, and salted butter add significant salt. Taste before adding extra salt at the end, or use low-sodium broth to control the seasoning.

What To Serve With Chicken and Dumplings

• Crusty Bread: To sop up every drop of the creamy gravy.
• Roasted Green Beans: A crisp, simple vegetable contrasts well with the soft dumplings.
• Apple Salad: A fresh salad with apples and vinaigrette cuts through the richness.
• Mashed Potatoes: For the ultimate comfort food feast (soup over potatoes).

How To Store Chicken and Dumplings

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The dumplings will soak up more liquid as they sit, making the stew thicker.
• Reheat: Gently warm on the stovetop over low heat. Add a splash of chicken broth or milk to loosen the consistency if it has become too thick.
• Freeze: Freezing is not recommended. Dairy-based soups tend to separate, and the dumplings may become mushy upon thawing.

Chicken and Dumplings Nutrition Facts

• Calories: 657 kcal
• Fat: 38g
• Carbohydrates: 50g
• Protein: 29g
• Sodium: 1410mg

Nutrition information is estimated per serving.

FAQs