The Only Chicken and Dumpling Recipe You’ll Ever Need

I know I know…pretty bold statement right? But for real, if you love your dumplings to taste like pillowy buttermilk biscuits which have no purpose but to comfort you, these are your dumplings. This dish is a comforting classic that cannot be skipped over. FYI I would not consider this a “healthy” dish but dumplings aren’t supposed to be and I’m not here to mess with a classic.

If you were wondering the answer is yes, you do need to be wearing janky nail polish to fully enjoy this dish


For Soup:

-1 T Olive Oil

-9 c Chicken Broth (I use Better than Bouillon paste)

-1 1/2 lbs of Chicken Breast (cut into halves)

-4 Stalks of Celery (chopped)

-4 Carrots (chopped)

-1 Onion (diced or as strings)

-2 Cloves of Garlic (minced or crushed in a garlic press)

-1 t Paprika

-2 Bay Leaves

-S&P to Taste

-2 Sprigs of Thyme

-1/2 c of flour

For Dumplings:

-2 C of Flour

-1 T Baking Powder

-1/2 t Baking Soda

-6 T Unsalted Butter (melted)

-3/4 c Buttermilk

-1 1/2 T Parsley (optional)

-1 t of both s&p

  1. Heat oil in a very large skillet or dutch oven to medium-high heat. Season the chunks of chicken with s&p (I usually add a little paprika to the chicken too) and place them in the oil to brown on both sides. Once chicken is browned, transfer it to a plate and reserve the skillet.
  2. Add the onion, carrot, celery, thyme, and garlic to the pan and stir until veggies start getting soft (5-10 mins). Add broth, chicken, bay leaves. Bring this to a simmer and let cook for 25 mins or until chicken is cooked through.
  3. Fish out the bay leaves and toss them. Remove chicken from the pot, shred with forks, return it to the pot.
  4. In a separate bowl, whisk together 1/2 c of flour, 2 c of the cooking liquid and some s&p. Whisk this mixture back into the pot and let this simmer to thicken for about 10 more mins with lid on.
  5. While the soup is simmering, prepare the dumplings. Combine all ingredients (combine dry ingredients first, then add the wet ones). This mixture should be a little sticky but not wet.
  6. Remove lid from soup and start carefully dropping in your dumplings. I usually make mine to be about the size of a lime but you can mess with the size a little, they shouldn’t be perfect. Let the dumplings float on top and simmer for an additional 15 mins. Serve with more parsley if you’d like

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