clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Our Favorite Chicken & Dumplings

Our Favorite Chicken & Dumplings

  • Yield: 8 servings 1x



For the Base:

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1.5 lbs boneless, skinless chicken thighs (or breasts)
  • 1 large onion, diced (roughly 1½ cups)
  • 2 carrots, sliced (roughly 1 cup)
  • 2 celery stalks, diced (roughly 1 cup)
  • 4 garlic cloves, minced or pressed
  • 2 teaspoons fresh turmeric, grated (or you can sub with 1 teaspoon dried)
  • ½ teaspoon red pepper flakes
  • 3 tablespoons all-purpose flour
  • 6 cups low-sodium chicken bone broth (or regular broth)
  • 4 sprigs fresh thyme
  • 1 cup half-and-half (or milk/cream)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and pepper, to taste
  • Fresh parsley or chives, for serving

For the Dumplings:

  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ¾ cup whole milk
  • ¼ cup plain Greek yogurt
  • 2 teaspoons fresh thyme, stemmed and finely chopped


For the Base:

  1. In a large pot, heat the oil and butter together over medium-high heat. Season the chicken on both sides with salt and pepper.
  2. Add the chicken thighs to the pan and cook for 5 minutes per side, or until a golden crust develops and the chicken cooks through. While the chicken is cooking, chop all your veggies.
  3. Remove the chicken from the pan, place on a plate, and set aside.
  4. Lower the heat to medium and add the onion, carrots, celery, garlic, turmeric, and red pepper flakes to the pan. Season with salt and pepper. Cook, scraping up any brown bits on the bottom of the pan, until the veggies are tender, about 5 minutes.
  5. Add the flour to the pan and stir until all the veggies are evenly coated in the flour. Cook for a few minutes, stirring constantly, or until the flour starts to turn golden brown.
  6. Slowly stream in the chicken stock, stirring constantly and scraping up anything on the bottom and sides of the pan.
  7. Bring the mixture to a simmer. Meanwhile, shred your chicken and add it back to the pot once the broth is simmering.
  8. Cook for about 15 minutes, stirring occasionally. At this point, you can mix up your dumpling dough.
  9. Add in the half-and-half, corn, and peas and stir to combine. Season the mixture, to taste, with salt and pepper. Discard the thyme sprigs.

For the Dumplings:

  1. Whisk together the flour, baking powder, and salt in a large bowl.
  2. Whisk together the eggs, milk, and yogurt in a large measuring cup. Stir the milk mixture into the flour mixture until just combined.
  3. Once the chicken base has thickened up some, carefully dollop large spoonfuls of the dumpling dough all over the surface of the chicken base.
  4. Cover the pot and cook for 10 minutes. Uncover, flip the dumplings over, and cook uncovered for another 5 minutes.
  5. The dish is ready when the dumplings are puffed and cooked through and the base has thickened up and is creamy.
  6. Serve hot and garnished with fresh parsley or chives.