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One Pot Chicken and Sage Dumplings. Taking a classic and upping the flavor with caramelized shallots, slow cooked chicken, fresh sage, and creamy gorgonzola cheese. All mixed into a warming herb filled soup base with light and airy dumplings that make every bite so delicious. This is a cozy recipe that’s one pot and done, perfect for both fall and winter nights.
I returned home from a whirlwind trip in NYC yesterday afternoon to grey skies and crisp autumn air. My trip to New York was amazing. I am so excited to share details of what I was doing there soon. All I can say for now is, look out for a fun holiday video coming this December!
Usually when I get back from trips I get in late at night and have zero time for anything else other than a shower. But yesterday I got home while it was still daylight. I then headed out for a hike to move my legs after the long flight and two-hour drive home. Even though I had zero energy to cook, these chicken and dumplings were the only thing I was craving.
When the weather is cool and all you want to do is snuggle on the couch with a blanket, this is the perfect dish to make. Plus, I just needed some homey comfort food after being away.
Chicken and dumplings are another one of those recipes that my mom turned me onto. She’s all about cozy comfort foods, and chicken and dumplings are one of her childhood favorites. Since I’m all about the coziest recipes right now, I knew I wanted to make an updated version for fall.
Enter my veggie filled chicken and sage dumplings. This is one of those recipes that literally warms the soul. I know, it sounds cheesy, but it true. If you’re having a bad day, the weather is gloomy, or you just need something to make you feel good inside, this is it.
It’s perfection.
The recipe starts out a lot like a chicken soup recipe. I love to using skin on chicken breasts and searing them first before adding anything else in. In the end, we’ll discard the skin, but I love the extra layer of flavor it provides in the dish.
Once the chicken is seared, it’s time to add in all of the veggies. I used shallots, carrots, and celery, but if you wanted to add an additional veggie, my first choice would be mushrooms. Those would be great!
Now add in a good amount of chicken broth and let the soup simmer until the chicken has cooked through. If you happen to have already cooked chicken on hand, you can totally toss that in to save some time.
Well the soup is simmering away, make the dumpling, which are kind of the star. Oh these dumplings, they are so delicious and extra special. Light, airy, seasoned with fresh sage, and a little cheesy too.
In the past I’ve found dumplings to be a tad bland, so I decided to bump up the flavor with the addition of fresh sage (which is my favorite autumn herb) and bold gorgonzola cheese. The addition of fresh sage adds a warmth to each dumpling that’s truly delicious.
And the gorgonzola? I know it’s a cheese that you either love or hate, but personally, it’s one of my favorites. It has a really bold flavor and creamy texture and it can add so much to a dish. If you love it, you will LOVE these dumplings. If gorgonzola is not your thing, no big deal. You can use an equal amount of grated parmesan or manchego cheese. Either of which will be just as delicious.
The dumplings get cooked directly in the soup, making this a one pot and done kind of recipe. If you already have cooked chicken on hand, this recipe can easily be made in under 30 minutes. Either way, this is a quick cooking autumn dinner that everyone will love. You could even use it for holiday entertaining.
I have yet to meet anyone who hasn’t loved a bowl full of this. It’s warm, cozy, and perfect for eating while snuggled up on the couch, wrapped in a cozy blanket. It truly does not get better.
If you make this one pot chicken please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
One Pot Chicken and Sage Dumplings
Servings: 6 6
Calories Per Serving: 696 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 bone in skin on chicken breasts
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 2 ribs of celery, chopped
- 6 carrots, chopped
- 2 tablespoons fresh thyme leaves
- 2 quarts low sodium chicken broth
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon chopped fresh sage, plus fresh sage leaves for serving
- 1 cup buttermilk
- 2 ounces grated parmesan or crumbled gorgonzola cheese
- 1 tablespoon chopped fresh chives, for serving
Instructions
- 1. Season the chicken all over with salt and pepper. 2. Heat the olive oil In a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes. 3. Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20 minutes or until the chicken is cooked through.4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add the buttermilk and cheese and mix until just combined.5. Remove the chicken from the soup and shred using 2 forks, discard the bones and skin. Set aside.6. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. 7. Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper. 8. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy!
This post was originally published on October 25, 2018
You are so amazing. This is absolutely fantastic. I’m writing this in between spoonfuls while waiting for it to cool enough.
Thank you so much Victoria!
I made this tonight, and WOW! It was SO good! I loved the gorgonzola in the dumplings, and may even add more next time. This is my 3rd time making one of your recipe’s….girl, you are GOOD! I’m so glad that I found your website. Thanks for sharing such great recipes with us all.
Ah you’re too sweet!! I am so glad you loved this recipe and others on my blog. And I hope you continue to! Thank you Kristen!
This sounds delicious! Haven’t had dumplings for years.
Thank you so much Danielle!
So, I went ahead and made this into a pot pie anyway! I cut the broth in half and after I cooked the dumplings I chopped them into bite size pieces. Used a pie crust for the bottom and puff pastry for the top. And let me tell you, it was BOMB! Best chicken pot pie I have ever had. And it was totally not too starchy for me. It was delicious. OBSESSED. I might make it again this weekend. ???
I hope you do! I am so glad you loved this recipe, Kim! Thank you!
I made this last night. It is delicious! I love all the fresh thyme and sage, especially since I have these plants growing in pots on my patio. The dumplings are killer with the gorgonzala and sage!
Thank you so much Vickie!
Hi, I live in France and buttermilk is hard to come by here, do you think I could replace it with regular milk? Any other alternative? Thank you! This recipe sounds amazing I love sage 🙂
Hey Caroline! I think regular milk will work just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This is my new fave chicken and dumpling soup!!!! The dumplings are light and delicious. Love the use of fresh herbs. I’ve always browned chicken first it adds sooo much flavor! Thx you for this perfect soup for the cold days ahead.
I love to hear that! Thank you so much Corinne!
Made this last night and it was delicious! Added mushrooms and subbed in parm for the gorgonzola as suggested. We just ate some of the leftovers for lunch and I had to come here to say how much it was loved. Will be making this one again for sure!
Thank you Amanda! I am so glad you loved this!
Delicious! This will definitely be in the fall rotation. It literally smells like Thanksgiving to me and was super easy to put together! I’m not one for veggies and I scooped every last bit of soup up 🙂
That is so amazing! Thank you so much Jessica!
I made it, it’s still in my tummy, sooo, delicious ! I didn’t have gorgonzola so I used a 4 cheese Italian mix and parmesan 1/2 cup of each . All of my ingredients are organic / non GMO , that’s just the way I fly ! The fresh Thyme came from my Potager .
I’d love to say I ground the wheat to make the flour , but that will have to wait until my next life , although I love the idea !
I think you have to give the dumplings more time to cook . I kept a close watch and I cooked them 6-8 minutes.
I would say it yield’s enough for 6 adults or 4 children and 2 adults !
There were only two of us , so guess what I’m having for lunch tomorrow :))
Thanks for a great recipe.
P.S. I’m not sure why this type of food is dubbed comfort food , Can’t say I’m really comfortable right now , heading for a short walk on the treadmill !
I am so glad you enjoyed this recipe, Jane! Thank you so much!
Hi Tieghan! Just finished eating this for dinner. It was delicious, so tasty. The gorgonzola brought the dumplings to a whole new level. I took your suggestion and added mushrooms with the other vegetables. Great recipe! Thank you.
I am so happy to hear that! Thank you so much Anne!
So good! I am a first time dumpling maker..they were a little gluey..I returned them to the pot but they never got light and fluffy..any tips.?
Steve said I made them too big maybe!?
Anyway they tasted GREAT..we will make this again?
Hey Wendy! Hoe big did you make them? Was the broth boiling? It’s important they are about 1 tablespoon in size and that the broth is boiling. This will give you a light and fluffy dumpling! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan
Made this for dinner tonight and it was absolutely delicious! Thank you for a great twist on an old classic!
Thank you Robyn!
Made this over the weekend, and while it was good, I found that I had to make a few changes to the recipe in order to cook everything. The bone-in skin-on chicken breasts did not cook in 15 minutes- more like 30 minutes. I think that chicken thighs may be better. Even with buying organic chicken breasts, it was difficult to fit everything pan. It looks like you may have used chicken thighs in the photograph?
The sage was a great addition to dumplings, but they did not cook in 2-3 minutes. They were done at about 12 minutes, after flipping once. Last, the soup was not creamy as depicted. Since everything took longer to cook, it was done in about an hour and a half.
Hey Elizabeth! I use bone-in, skin on chicken breast. Mine might be a bit smaller than yours? This would cause mine to cook faster. The dumplings should take about 8-10 minutes to cook, a little longer if you are making them larger. Did you add any cheese to the dumplings? The cheese is what makes the broth creamy. Please let me know if you have any other questions. Glad you enjoyed this recipe. Thanks so much! xTieghan
What if I have no fresh sage- can I use dried? How much?
HI! You can use 2 teaspoons of dried sage in place of the fresh. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan