Chicken Dumplings (entree)


Chicken Dumplings


Type: entree
Servings: 4
Calories: 487 (approximate)
Prep 15 m

Cook 45 m
Ready In 60 minutes

Ingredients – Soup

  • 2 tablespoons butter
  • 2 carrots diced small
  • 2 stalks celery plus their leaves diced
  • 1 onion diced
  • 1/4 cup Flour
  • 4 cups chicken broth/stock – 1 heaping spoonful of Better than Bouillon
  • 1/2 cup milk
  • 2 cups cooked diced or shredded chicken
  • extra salt and pepper

Ingredients – Dumplings

  • 1 cup Flour
  • 1/2 cup milk – Might need a smidge more
  • 2 tablespoons butter – Melted
  • 1 teaspoon salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish



  1. Dice onion, slice up celery, and carrot.
  2. Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until browned and soft (about 3 minutes).
  3. Add 1/4 cup flour, stir to coat.
  4. Add chicken broth (4 cups) and bring to a boil.
  5. Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with pepper.
  6. Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until just combined.
  7. Add spoonful’s of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
  8. Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
  9. Serve garnished with extra fresh thyme and fresh ground pepper, if desired.





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