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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
Do you recommend a dairy free alternative for buttermilk replacement in this recipe? Thanks!
Hey Amanda,
I would use full fat canned coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you for this great recipe Teagan! Made this today so easy had almost all the ingredients in my house already. I served it up to some older family members and they luved it too! I doubled the recipe!
So delicious and comforting to eat.
☺️
Amazing! I am really glad this turned out so well for you all! Thank you for trying it! xTieghan
Absolutely delicious. Although mine didnt go creamy like the above picture but I opted for the parmesan instead of gorgonzola. Will be making again!
Love that! Thank you so much Gemma! xTieghan
Hi! Can’t wait to try this. Do you think I could substitute the buttermilk for almond milk? If not, any other substitution suggestions for it? Thanks!
Hey Lisa,
I think that would work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I absolutely loved this soup. It was my first time making chicken and dumpling soup and it was so tasty. Thank
you for the easy and amazing recipe! My new favorite soup.
Thank you so much Sam! xTieghan
This looks so good! Would this recipe still work if I subbed shredded rotisserie chicken instead of the chicken breast?
Hey Laura,
That would work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The recipe calls for fresh herbs. Can I use dry? And if so, is there a general measurement rule you use for dry?
Hey Karen,
Yes you can use dry herbs. A general rule of thumb is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My third recipe I’ve made from your page (all have been amazing) but let me just say this is the best soup I’ve ever had!!
Love that so much! Thank you Kelsey! xTieghan
Hi Tieghan, this recipe is amazing! It’s so delicious and so easy to prepare. My whole family just loved it and they’re already asking that I make is again. I do have a question though. Some of the dumplings were very firm while others were so soft and delicious, just like little clouds. Can you tell me what I may have done wrong?
Thanks so much for the delicious recipe! Since making this recipe I’ve purchased your Half Baked Harvest Super Simple cookbook. I’ve made the No-Knead Bread and Pizza dough several times, as well as the Harvest Butternut Squash and Apple Pizza. All delicious!!! Thanks again!
Hey Wnedy! Dod you make all the dumplings the same size or where some larger than others? My guess is that the larger ones stayed soft, but the smaller ones got a bit overcooked. Next time, try making them all as similar in size as possible. I think that should really help!
Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’m
Bummed that my dumplings aren’t coming out. The rest of the recipe smellls great but the dumplings are disappointing. Made the buttermilk. Should have purchased it? (I used skim + rice vinegar)
Hi Margot, I doubt it was the homemade buttermilk that caused this issue, but I can’t really know for sure. Was there anything you did differently at all other than the buttermilk? Any ingredients different? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Wonderful recipe. Delicious dumplings and full of flavor! Definitely a keeper! Thank you for sharing
Thank you so much for trying this Sherrie! xTieghan
The dumplings turned out like glue. Maybe because there should be butter added?
Something is missing in this dumpling recipe.
Hi Anderson, I am sorry you had trouble. There shouldn’t be any butter in the dumplings. Was there anything you did differently at all? Any ingredients different? Method of cooking? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
I’ve made this twice now with rave reviews. The second time I doubled the recipe for the leftovers. It’s even better for lunches later in the week! So flavorful and has given us all a different opinion of “chicken and dumplings”!
I am so glad this turned out so well for you Pamela! Thank you so much! xTieghan
This was delicious and super easy to make! Made clean up easy too (1 pot, 1 bowl, and a cutting board was all we needed). We used parmesan but are going to try gorgonzola next time. Thank you for this!
Thank you Blair! I am so glad you enjoyed this! xTieghan
Made this tonight and my entire family has raved about how delicious this is!! So delicious ❤️
That is so great! Thank you so much for trying this Andra! xTieghan