03/19/2026
Full Recipe Below! Now make this while the weather is still deciding which season we’re in!!
Chicken and dumplings
For the soup:
1lb seasoned chicken (I use thighs)
(I like rotisserie seasoning, Kinder’s the blend, poultry seasoning, onion powder and paprika)
1 cup chopped onions (about 1 medium)
2tbsp minced garlic (about 5 cloves)
1tbsp vegetable or chicken base
1 chicken bouillon cube (optional)
1 1/2 tsp poultry seasoning
2tbsp butter
1/4c AP flour
4 cups chicken or vegetable stock
(1-2 cups water if you like it extra soupy)
2 bay leaves
1 tbsp ground black pepper (optional)
1-2 tbsp heavy cream (if desired)
For the Dumplings
1 1/4 cup flour
1/3 cup milk
1/8 tsp baking powder
1/4 tsp salt
1. To a heated pot over medium-high heat, add 1 tbsp high heat oil, like avocado. Add in seasoned chicken and sear for 4 mins on each side. Remove from heat and set aside.
2. To the pot, add onions and garlic and stir to soften. Add remaining spices, better than bouillon and chicken bouillon cube. And stir for an additional minute.
3. Add flour and continue to cook and stir for 4-5 minutes to remove raw flour taste and add a little color.
4. SLOWLY add in liquid, stirring to remove clumps. Use a whisk if necessary.
5. Return chicken and juices to pot. Bring to a boil, then reduce to a medium-low simmer, add bay leaves and cover. Let simmer for 20 mins for chicken thighs and 12-15 mins for chicken breasts.
6. While soup is cooking, add dumpling ingredients to a bowl. Mix until you have a shaggy dough that comes together in a ball. Dough should not be crumbly or sticky. Roll onto a floured surface and knead for 2 mins.
7. Roll to desired thickness and cut into desired shape.
8. Remove chicken and bay leaves from pot and shred/chop chicken. Add dumplings one at a time to soup and return chicken to pot. Cook for 5-7 mins.
9. If using, add cream and additional black pepper and cook a final 5 mins.
10. Serve hot and enjoy!
