Chicken and Dumplings "Stoup"

★★★★★ 2 Reviews
DoughmesticGoddess avatar
By Tammy Brownlow
from Dallas, TX

Tastes like you were in the kitchen all day making this but it is quick, easy and flavorful. Make a batch of cornbread muffins and enjoy! Yummy...yummy... in your tummy!

serves 4
prep time 20 Min
cook time 25 Min
method Stove Top


  • 1
    chicken breasts, whole with ribs and skin
  • 1
    rosemary sprig
  • 4 c
  • 5
    chicken bouillon cubes
  • 2 lg
    carrots, peeled and diced
  • 2 lg
    stalks celery, peeled and diced
  • 1 md
    onion, diced
  • 1/2 tsp
  • 2
    cloves garlic, minced
  • 2 c
  • 4 tsp
    baking powder
  • 1/2 tsp
  • 2 Tbsp
  • 3/4 to 1 c
  • fresh ground pepper to taste
  • 2 Tbsp
    corn starch
  • 1/4 c

How To Make

  • 1
    In a dutch oven place chicken breast, 4 cups water, bouillon cubes, carrots, onion, celery, sage, rosemary sprig and garlic. Simmer until chicken is done about 30 minutes.
  • 2
    Remove chicken to cool and discard rosemary sprig. While chicken is cooling assemble dumpling batter in a medium bowl - mix flour, baking powder, and salt. Add milk and stir until combined.
  • 3
    Drop by large tablespoon the dumpling batter into the simmering broth until all batter is used. Skin and debone chicken breast and chop into bite sized pieces and add back to broth. Whisk corn starch into 1/4 cup water to combine. Slowly pour into pot while stirring to thicken. Add pepper to taste.