Next Post
Sweet and Salty Chocolate Drizzled Cider Caramel Apples.
This post may contain affiliate links, please see our privacy policy for details.
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
Made this last night and it wa amazing!!! The only problem I had was that we only got 2 bowls out of it. There were left over solids, but not broth. I’m sure I cooked it for longer as everything takes me much longer! So more broth probably evaporated, but sounds like it should have yielded a lot more. Any tips for what I may have done wrong? I’d love to make this for more people, but don’t think doubling will work as it already filled my pot at the beginning. Just trying to figure out where I went a little wrong! Thanks! Delicious!!!
HI! it sounds like the dumplings soaked up all the broth. I would try cooking only a few dumplings at a time to ensure you keep them in the broth. Also, you can certainly just add more broth to keep things soupy! Please let me know if you have any other questions. So glad you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan ?
This is one of the best things I have EVER made. MAKE THIS NOW!!! I added 3 sprigs of fresh rosemary, fresh garlic, and one chopped potato. Make sure to use the skin in bone in chicken breast. It adds so much flavor!! Will be using this recipe forevaaaa.
I am so glad you loved this! Thank you Justine!
Opening a bottle of wine and cooking this saturday. CAN NOT WAIT!
Love that! I hope this turns out amazing for you Lindsay!
Could boneless chicken breasts be used in this recipe?
HI! Yes, you can use boneless chicken breast, but the cooking time will be slightly less for the boneless breast. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Just had this for dinner tonight using thanksgiving leftovers since we did chicken instead of turkey this year. I used half a normal onion instead of shallots and didn’t remove the chicken since mine was already cooked and pretty much shredded. My husband really liked the dumplings, but we both felt like it was a pretty typical chicken and dumpling recipe that we’ve had before. Nothing about the flavors really wowed us. Waiting for leftovers tomorrow to see if the flavors develop more!
Hi Sam! I hope you do love these more as leftovers. I am sorry these were not as good for you as you though, but I am glad you still enjoyed them!
My dumplings have not cooked all the way through by the time listed. I doubled the time and it is still not cooked. What consistency should they be?
Hi Christina! The dumplings should be soft and just slightly doughy. How large are you making them? Hope you where able to enjoy the recipe!
This was fantastic!! I didn’t think my soup was going to thicken like yours and it absolutely it- patience is a virtue! Made the dumplings with Parm this time (and didn’t regret it one bit) and can’t wait to experiment with Gorgonzola next time. My fiancé exclaimed that this meal got him in the zone for Thanksgiving.
This was the first time I’ve made one of your recipes and will definitely not be the last!!
I am so glad this turned out amazing for you and your husband Erica! Thank you so much!!
Just finished cooking this! Omg. Amazing. I ended up doubling up on the chicken, and celery. Perfect soup for a rainy cold Tuesday in NYC.
Thank you so much Lauren!
This recipe turned out so well! The balance of flavors was perfect, especially loved the sage in the dumplings!
Thank you so much Carly! I am so glad you loved these!
Made this last night exactly as written and it was delicious! Hearty and with great depth of flavor. Will definitely make again!
Thank you so much Emily!
Plan on making this tomorrow for dinner and am so excited. If you get more than 6 dumplings out of the mix, should you remove them to make room for more to cook? If you have leftovers, do the dumplings do well as leftovers? Definitely hope I have extra but fully prepared to make extra dumplings again if they are better fresh made 🙂
THANKS!
Hey Susie! You should be able to cook the dumplings together, but if needed you can certainly cook them in batches! I recommend storing any leftovers dumplings separately from the soup so that they do not soak up all the broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
So cozy and perfect for a chilly November Colorado evening! We tried this recipe tonight and my entire family LOVED it! Everything turned out perfectly, and the gorgonzola/sage put the entire dish on a whole new level. Thank you!! ♥
I am so happy to hear that! Thank you so much Autumn!
Made it! Ate it! Loved it! I used bone-in chicken thighs (6) so the fat was increased a bit but still so good. Thanks!
I am so glad you loved this! Thank you Julie!
My husband generally does not love soup but I made this last night and he went for seconds! I, on the other hand am not a Gorgonzola person but I gave it a shot. I think next time I may use Parmesan or another cheese since the Gorgonzola is too much for me. I loved the flavor of the broth but I found that there wasn’t much left after filling two bowls of soup and dumplings.. my guess is maybe the dumplings absorbed the broth? Either way the flavor was great!
Hi Nicole! I am so glad you loved this recipe and your husband did as well! I hope you enjoy it even more with a different kind of cheese. Please let me know how it turns out for you! Thank you!
Made this meal tonight! We loved it! It was warm and cozy without being heavy, we will be making this again! Thank you!
Thank you so much Jera!