Chicken and Dumplings "Stoup"

Tammy Brownlow


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!


★★★★★ 2 votes

20 Min
25 Min
Stove Top


  • 1
    chicken breasts, whole with ribs and skin
  • 1
    rosemary sprig
  • 4 c
  • 5
    chicken bouillon cubes
  • 2 large
    carrots, peeled and diced
  • 2 large
    stalks celery, peeled and diced
  • 1 medium
    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 Chicken and Dumplings "Stoup"


  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.

Printable Recipe Card

About Chicken and Dumplings "Stoup"

Course/Dish: Chicken Soups Other Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy For Kids

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