Chicken and Dumplings

April McIver


This is one of my favorite comfort foods on a cool day. Warm, creamy chicken stew with tender, fluffy dumplings. I also like to use soups as an economical way to use up leftovers - you can swap out just about any meat or veggies you have that need to be used up.


★★★★★ 1 vote



  • 1 Tbsp
  • 3 medium
    carrots, diced
  • 3 medium
    celery stalks, diced
  • 1 small
    onion, diced
  • 3 small
    zucchini, diced
  • 6 - 8 c
    broth or boullion
  • 1/2 c
  • 3 Tbsp
  • 1 Tbsp
    italian seasoning
  • 2 c
    diced cooked chicken

  • 1 1/3 c
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/4 c
    vegetable oil
  • 1/2 c

How to Make Chicken and Dumplings


  1. Melt butter in a large pot over medium. Add veggies and cook until softened. I like to heat the butter when I start dicing, then add the veggies as they’re ready. I start with carrots, then onions, celery and then zucchini last. This allows a little longer cooking time for the veggies that take the longest to soften and helps keep the more tender zucchini from turning into mush.
  2. Combine 1/2 cup milk and 3 tbsp flour, stirring until smooth. Set aside.
  3. When veggies are starting to soften, add chicken, broth or boullion and seasonings. Add combined milk/flour and stir thoroughly. You may need more or less broth depending on the size of your veggies and pot - you want liquid covering them for the dumplings to simmer in, around an inch.
  4. Bring the soup to a simmer while you prepare the dumplings. Stir the soup often while it thickens to avoid clumping.
  5. For the dumplings, combine the flour, baking powder, salt, milk and vegetable oil. Stir gently just until combined.
  6. When the soup is simmering drop heaping tablespoons of the dumpling dough onto the top of the soup. Should make 10 or so dumplings. Reduce heat to low, cover and cook 10-12 minutes or until dumplings are done through (poke them with a toothpick if you’re not sure – it should come out clean).

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