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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
Seriously? This is just super scrumptious! After having polished off his THIRD bowl of this soup, I found my husband hanging over the soup pot, just digging in for more, apparently tired of bothering with a bowl at all. Your gift of flavour pairing is insane. The gorgonzola is genius.
Haha wow that is so amazing!! I am so glad you both loved this Beverly! Thank you! xTieghan
Loved this recipe and had fun making a vegetarian version with “no-chicken” broth and my fave mock chicken. Turned out amazing – will definitely keep this in the rotation for an easy, cozy meal this winter.
I am so glad this turned out so well for you Sam! Thank you so much! xTieghan
This was incredibly tasty! I never would have thought to put gorgonzola in the dumplings and it really brought the dish to the next level. I added mushrooms which was great but they soaked up a lot of the broth so next time I’ll adjust accordingly. I especially loved that the ingredients were pretty simple and that it all cooked up in one pot. Yum! Yum!
I am so glad you loved this so much Jewels! Thank you so much! xTieghan
Made this recipe and it was so amazing and simple. I added a bit of heavy cream to the broth to make it a bit creamier.
Amazing! I am so glad you loved this Sara! Thank you! xTieghan
Delicious!
Thank you Megan! xTieghan
I made this tonight and it was phenomenal! I love how I can follow your recipes to the T and they turn out flavorful and perfect! Usually I have to doctor recipes up to make them how I like them, but yours are always so delicious! I loved the delicate dumplings and flavor of the soup. Super easy and yummy!
That is so sweet to hear! Thank you so much Lexi!! xTieghan
Good Morning..
I think a typo ..the servings say 46- I assume it is 4-6 ? correct.
Looks fantastic. I will give this a try next week after my long trek to the Groc store. And do it in Slow Cook in the Instapot..and the directions then for cooking the dumplings you shared.
Thanks T..
Hey Leslie! I am so sorry about that. Yes, it is 4-6. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Can I use boneless, skinless breasts for this recipe?
Hi! Yes, that works well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this last night!!! Delicious!!!! I love your recipes!!!
Thank you Heather! xTieghan
Dumplings were woefully under salted.
Hi Daniel! I hope you enjoyed these dumplings! I always recommend adding more salt at the end if it is not enough for you! Let me know if you have any questions about the recipe! xTieghan
Hurrah! At last I got a blog from where I be able to genuinely obtain valuable data concerning my study and knowledge.
Thank you! xTieghan
I savor, cause I found exactly what I was taking a look for.
You have ended my four day lengthy hunt! God Bless you man. Have a nice
day. Bye
Thank you! I am so glad you like this! xTieghan
I’ve made this twice. Both times turned out perfect ! Next time I might add a little more stock, had several extra dumplings. Super tasty and pretty easy! Thanks! Been loving all of your posts, the kale and sweet potato salad, yum
Thank you so much Patsy! xTieghan
Yet another incredible recipe! This is comforting in every way. I have been on a roll with making your recipes, and i just can’t get enough! This one especially is a new favorite. Thanks for putting out such great recipes! You’re easily my favorite source to go to for new recipes because they never disappoint!
Thank you so much Claire! xTieghan
The best chicken & dumplings I’ve ever had in my life. Gifting this to all my new mama friends who don’t want to cook!
That is so sweet! Thank you so much Emily! xTieghan