Chicken and Dumplings

Creamy Chicken & Dumplings

  • 2 boneless chicken breasts*
  • 4 boneless chicken thighs*
  • 2 sprigs of parsley
  • 2 stalks of celery, chopped, w/leaves
  • 8 oz carrots, sliced (I used frozen)
  • 1 small onion, chopped
  • 2 tsp salt
  • ½ tsp pepper
  • 32 oz chicken broth or water
  • 1 tbsp flour
  • ½ cup milk

dutch oven or large saucepan

Cut chicken into large pieces add all ingredients (except flour & cream), to saucepan bring to a boil, reduce to medium and cook for 20 minutes. Stir flour into cream, add to saucepan with chicken, bring to low boil, stirring constantly. Add dumplings.


  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • 2 tbsp vegetable oil

Mix together of dry ingredients, add milk and oil, stir just to moisten. Drop by spoonful into boiling chicken mixture (do this lightly, so they sit on top). Cover and simmer on med-low for 12-15 minutes. Remove dumplings with slotted spoon. Serve immediately.

*if you use bone-in, skin-on chicken and then remove the skin and bones, your dish will have more flavor. But in the interest of time, I’ve suggested boneless.