Chicken and Dumplings
Prep Time
Cook Time
Total Time
This classic Southern dish (somewhere between a soup and a stew) is comfort food at its best and is sure to appeal to everyone in the family.
Recipe Type: Soup/Stew
Cuisine: American
Yield: 6 to 8 servings
For the Chicken and Stew:
  • 3 tablespoons (42g) butter
  • 1 onion, roughly chopped
  • 3 carrots, sliced
  • ¼ teaspoon dried thyme
  • 1½-2 pounds (about 750g) chicken breast or boneless chicken thighs (or 3-4 cups shredded cooked chicken)
  • ⅓ cup flour
  • 4 cups (950 ml) chicken stock (preferably homemade)
For the Dumplings:
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk
To Finish:
  • 1 cup fresh or frozen peas
For the Chicken and Soup:
  1. Melt the butter in a heavy-bottomed pot over medium heat. Add the onion, carrots, and thyme and cook for 5 to 7 minutes until softened and just beginning to lightly brown.
  2. Add the chicken and cook, stirring often, until all sides are lightly browned. (If using pre-cooked chicken simply add, stir, and move on to the next step).
  3. Add the flour and stir until you can’t see any floury white bits. Add a cup or so of the broth and stir. Add the remaining broth. Lower the heat to medium-low and simmer while you prepare the dumpling batter.
For the Dumplings:
  1. Put the flour, baking powder, and salt in a bowl and stir to thoroughly combine. Add the milk and stir until a loose dough forms.
To Finish:
  1. Add the peas to the chicken stew and stir.
  2. Drop heaping spoonfuls of the dough batter into the stew, spacing them evenly apart. Cover and cook for 15 minutes (don’t lift the lid!).
  3. Uncover and check to see that the dumplings are cooked and slightly firm. Cover and cook for another 5 minutes if necessary.
  4. Serve and enjoy!
To make kosher dairy, use margarine or other butter substitute.
Recipe by Katherine Martinelli at