Chicken and Dumplings Recipe

Originally Posted January 2013
An old recipe I found in Grandma’s recipe box for chicken and dumplings, just in time for cold and flu season. ~Des

Chicken and Dumplings Recipe


6 cups chicken broth

3 bay leaves

5 fresh thyme sprigs

4 garlic cloves, peeled

1 tsp. crushed red pepper flakes

1 cup chopped carrots

1 cup chopped celery

3 Tbsp. olive oil

2 Tbsp. butter

3 garlic cloves, minced

3 Tbsp. flour

1 cup peas

2 cooked chicken breasts, shredded (or 1 rotisserie chicken, shredded)

1/4 cup heavy whipping cream


2 cups flour

1 Tbsp. baking powder

1 tsp. salt

1 tsp. cayenne pepper

1 cup buttermilk

2 eggs, lightly beaten

1/4 cup chives, minced


1. Combine the first 5 ingredients in a large saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain and set aside.

2. In a large stockpot or dutch oven, saute celery and carrots in oil and better until tender. Add minced garlic and cook 1 minute. Stir in flour until blended; slowly add the broth. Bring to a boil and cook for 2 minutes, stirring often.

3. Add peas; bring to a boil for 3 minutes (a little longer if using frozen peas.) Stir in chicken and cream; heat through.

4. Prepare the dumplings by combining the flour, baking powder, salt and cayenne in a large bowl. In another bowl mix the buttermilk and eggs and stir into dry ingredients until just moistened.

5. Drop tablespoons full onto simmering soup mixture. Cover and simmer 15-20 minutes or until a toothpick inserted into the dumpling comes out clean. Have patience, do not lift cover while simmering.

6. Garnish with chives and enjoy!

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