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Chicken & Dumplings


Nothing says comfort food like a delicious bowl of chicken and dumplings

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Rate this recipe 4.5/5 (13 Votes)


  • 1 tablespoon olive oil - or any oil on hand
  • 2 chicken breasts (approximately 2-pounds)
  • Salt and black pepper, to taste
  • 4 stalks celery, chopped (include the leaves for extra flavor)
  • 4 carrots, chopped
  • 2 onions, chopped
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 2 to 4 cloves garlic, chopped
  • 2 bay leaves
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock
  • Parsley leaves, for serving
  • 2 cups flour, sifted
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 3 tablespoons white sugar
  • Sweet milk (I use Nimmy's - Carnation evaporated)


Servings 6
Preparation time 20mins
Cooking time 55mins


Step 1

Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, the chicken stock and 6 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

Whisk together ½ cup of flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

Make the dumplings: Mix ingredients to a soft dough using sweet milk. Drop from a dampened spoon on top of the soup.

Dumplings recipe courtesy of Mrs. Ervine Good. "The Country Woman's Favorite"

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