Chicken and Dumplings

chix dumplin
It is still pretty chilly out, and I am having the hardest time warming up. (I find that I am drinking WAY more tea than I usually do, which has its down sides.)

I am also making a lot more soup. This recipe might be considered more of a stew to some, because its components are not small enough to fit into a spoon. But it cooks for just a little over an hour, and to me, that’s just not long enough to be considered stewing. Whatever you call it, be sure to serve it with all the necessary implements – knife, fork, and a big giant soup spoon.


3 TB. olive oil
1 whole chicken, cut into serving pieces
1 large yellow onion, diced
2 cloves garlic, minced
1 carrot, diced
1 stalk celery, diced
6 cups chicken broth
1 bay leaf
1 sprig fresh (or 1 tsp. dried) thyme
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

2 large potatoes, boiled until tender
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 egg

1 cup fresh or frozen peas


  1. Heat oil in a large sauce pan over medium heat. Brown chicken on all sides until skin is crisp and golden. Add onions, garlic, carrots and celery, and cook, stirring, until browned. Add broth, bay, thyme, salt and pepper, and simmer 1 hour, stirring occasionally.
  2. After the soup has simmered an hour, make the dumplings. In a separate bowl, mash the potatoes. Sift in flour, baking soda and salt. Whisk and add 1 egg. Stir together to form a firm dough.
  3. Stir peas into the pot, then drop dumpling dough in large spoonfuls on top of the simmering chicken. Cover and cook for 10 minutes. Serve in a wide, flat bowl, making sure everyone gets a piece of chicken or two, veggies, lots of broth, and a dumpling.
Print this recipe