Chicken and Dumplings


Ah, it’s fall!! Fall is our family favorite time of year, partly because we overheat fairly easily, but mainly because of the excitement of all of the upcoming holidays and cold weather food. One of the hallmarks of the cooling weather is the smell of chicken and dumplings cooking in the kitchen. Thankfully (for me) my children have inherited the fall comfort food gene from me.

Not only are the fun holidays right around on the corner, almost all of our family members’ birthdays are in the upcoming months. I always like to view this early fall time as one for planning, trying fun recipes before the big events and re-centering myself after the summer rush. Most people view this time of year as a time for lounging, but for some reason fall makes me feel rejuvenated.

Back to the recipe…

While normally a really unhealthy dish, I lighten this by substantially cutting the butter and using grass fed butter only. Also, I typically use homemade chicken broth or a low sodium store bought one. I thicken the broth with a little whole wheat flour. In the end, one would not miss the unhealthy substitutions.

Chicken and Dumplings


  • 1 pound free range chicken
  • 2 stalks of celery
  • 1 small onion
  • 3 carrots
  • 1/2 cup peas
  • 5 cups low sodium chicken broth
  • 1 stick butter, plus 1 TB butter
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Salt and pepper to taste


  1. Melt butter in heavy bottomed skillet on medium high heat
  2. Salt and pepper chicken breasts
  3. Char chicken breasts. It is ok if chicken does not cook completely at this point
  4. Remove chicken and diced add celery, onion and carrots
  5. Add 1 TB flour and stir
  6. Sauté until softened and fragrant
  7. Add broth
  8. Add peas
  9. Add diced chicken
  10. Combine remaining butter, flour, salt and baking powder, combining with a fork until crumbly
  11. Make balls with hands and add to boiling stew
  12. Add fresh parsley to garnish
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