Chicken and Dumplings


Strange little tidbit…I had never eaten chicken and dumplings until I was an adult.  This was not the kind of food we ate in my house so there was never an opportunity.  But now that I have had it, there’s no going back!!  It’s just so easy to make and such a comforting food (guess that’s why they call it comfort food…).  For this recipe I went with the basic vegetables, but you could obviously substitute whatever you wanted.  The dumplings also have some room for creativity.  I put green onions in these, but you could use chives, cut the little tops off of broccoli florets, pretty much anything you want.  Just be sure to make whatever you use very small and be mindful of the water content.

For the Recipe:

6 c. chicken stock, homemade preferred

2 garlic cloves, minced

2 c. chopped celery

2 c. chopped carrots

2 c. chicken, cut into small bite size pieces (roughly one whole chicken breast)

3/4 c. peas (I used frozen)

salt and pepper to taste, this will depend on your stock

2 c. flour

1 tbsp. baking powder

1 c. milk

2 eggs

1 tsp. salt

1/2 tsp. pepper

1/2 c. green onions, chopped fine

*soup thickener if you like:  Mix 1/2 c. milk with 2 tbsp. flour, stir into soup when you add the peas.

In a large pot (a wider pot is preferable to fit the dumplings without crowding) add the chicken stock and heat.  Add the garlic, celery and carrots.  Simmer for 10 minutes so the carrots can start to soften, taste the stock and add salt and pepper, to taste.  During this time make the dumplings.  In a bowl add the flour and baking powder, give a little stir.  Next mix in the milk, eggs, salt and pepper.  Mix well, then gently stir in the green onions.  Set aside until time to cook.  You don’t want the soup to be at a hard boil, but you do want a consistent and strong simmer.  Using a small spoon, drop spoonfuls of the dumplings into the soup.  This amount does give a lot of dumplings so if you don’t like that you can make half the dumpling recipe.


Let cook for 10 minutes, then add the peas.  I add the peas late because I don’t like them to get too cooked, but this is just personal preference.  Taste the soup and test for seasoning, add if needed.  Cook another 5 minutes.  Easy peasy, you have chicken and dumplings.


**Note, to change it up you can sauté the vegetables in 2 tbsp. of olive oil, then add the stock to that and proceed with the recipe.


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