Northern Chicken and Dumplings

Marsha Gardner


The first time I ate chicken and dumplings in the south, I thought I had been served the wrong dish. It looked like chicken and big noodles to me. I grew up in Western NY mostly (my extended family is all from there) and we had big fluffy biscuit type dumplings on top of a great chicken stew or whatever you wanted to add dumplings too. My family will eat southern dumplings, but I don't prepare them, instead we eat the big, fat, biscuit type steamed on top of our stews. Y'all need to try them.


★★★★★ 2 votes



  • 3 Tbsp
    butter, unsalted
  • 1 medium
    onion, chopped
  • 5 medium
    carrots, sliced
  • 4
    celery stalks, sliced
  • 1/2 tsp
    thyme, dried
  • 1 c
    all purpose flour, divided
  • 16 oz
    chicken broth
  • 1 1/2 lb
    boneless, skinless chicken thighs, cut into 2-inch pieces
  • ·
    kosher salt and freshly ground black pepper to taste
  • 2 Tbsp
    fresh dill weed, chopped or 3/4 teaspoon dried
  • 1 3/4 tsp
    baking powder
  • 1/2 c
    plus 2 tablespoons milk
  • 1 pkg
    frozen petite baby peas (10 ounces)

How to Make Northern Chicken and Dumplings


  1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, celery and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
  2. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  3. Meanwhile, make dumplings:
    In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
  4. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Printable Recipe Card

About Northern Chicken and Dumplings

Course/Dish: Chicken, Other Soups

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