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Chicken & Dumplings

Author Jacqueline


  • 4 chicken thighs
  • 4 cups chicken broth or stock
  • 4 cups water
  • 3 large carrots peeled and cut into 1" pieces
  • 5 ribs celery cut into 1" pieces
  • 1/2 large onion chopped
  • 4 T butter
  • 4 T flour
  • Dumplings:
  • 1 1/2 cups flour
  • 3 tsp baking powder
  • 2 T fresh flat leaf parsley
  • Salt
  • 2 T butter cut into cubes
  • 1/2 cup milk
  • 1 egg


  • To a large pot, add the chicken, broth, water and vegetables. Bring to a boil over high heat, then turn down to medium. Partially cover the pot and cook until the chicken is falling off the bone and the vegetables are tender- about 30-45 minutes. Turn the heat to low.
  • Remove the chicken from the pot and set aside until it is cool enough to handle. Shred the chicken.
  • In a smaller pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Using a ladle, transfer approximately 2-3 cups of broth into the roux pot and whisk together. Bring to a simmer and cook until the mixture begins to thicken. Pour the thickened broth into the large pot, stir together, and allow to come back up to a simmer over medium heat. Whisk occasionally until the broth is smooth and thickened, 8-10 minutes. Stir in the reserved chicken, and turn the heat to low.
  • Meanwhile, add the flour, baking powder, parsley and salt to taste to the bowl of a food processor. Add the butter and pulse until the butter is evenly distributed. With the processor running, add the milk and egg, stopping as soon as the mixture comes together.
  • Using a spoon or a cookie scoop, drop heaping spoonfuls into the pot. Cover the pot and cook until the dumplings are fluffy, approximately 15 minutes. Serve at once.