Chicken & Dumpling


    • 4 tablespoons butter divided

    • 5 carrots diced small

    • 3 stalks celery plus their leaves diced

    • 1 onion diced

    • 1 1/4 cup all-purpose flour divided

    • 8 cups chicken stock/broth

    • 1 cup whole milk divided

    • 1 teaspoon kosher salt

    • 1 teaspoon baking powder (see notes)

    • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish

    • 2 cups cooked diced or shredded chicken

    • 1/2 teaspoon poultry seasoning

    • extra salt and pepper


    • Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).

    • Add 1/4 cup flour, stir to coat.

    • Add chicken broth (8 cups, or to desired consistency) and bring to a boil.

    • Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper

    • Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon poultry seasoning, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense

    • Roll the dumplings into ~1 Tbs sized balls and drop into the simmering pot.

    • Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top