Chicken and Dumplings

5 from 1 reviews




  • 34 carrots, peeled and sliced into ¼ inch circles
  • 23 celery ribs, sliced into ¼ inch pieces also
  • 1 large onion, finely chopped
  • 12 garlic cloves, minced
  • 23 potatoes, peeled and diced
  • 2 Tablespoons flour
  • 12 sprigs of thyme, minced
  • 2 Tablespoons white wine
  • 2 quarts chicken broth (For a recipe of Homemade Chicken Broth click here)
  • 2 Tablespoons fresh parsley, minced


  • 1 cup chicken broth
  • 6 Tbsp butter
  • 1 tsp salt
  • 1 cup flour
  • 4 eggs



  1. Melt 2 Tablespoons of butter in pot over medium heat, add onions, season with salt and cook until soft, 3-5 min.
  2. Add carrots and celery, season with salt cook until soft, about another 3 min.
  3. Add garlic and thyme, cook until fragrant, about 1 min.
  4. At this point you can add the potatoes if you are using them. Traditionally, potatoes are not added to Chicken and Dumplings, but I love my potatoes, so I usually add some.
  5. Stir in the flour and cook for about 3 min, until all the flour is incorporated into the vegetables.
  6. Whisk in the wine and the chicken broth.
  7. Simmer until the carrots are cooked through. Discard the thyme sprigs.


  1. Bring broth, butter and salt to a boil.
  2. As soon as it boils, add the flour all at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 min.
  3. Decrease the heat to low and continue stirring until mixture forms a ball and is no longer sticky, approximately 3 min.
  4. Transfer to a bowl and mix for 3-5 min, until it’s no longer steaming.
  5. Add eggs, one at a time.
  6. Place the dumpling dough into a ziplock bag and snip off a corner.
  7. Bring the soup to a slight simmer over medium heat.
  8. Pipe the mixture and cut about 1 1/2 inch in length with scissors directly over broth, making sure that the soup is simmering the whole time.
  9. Cook, covered, until the dumplings are cooked through, about 8-10 min.
  10. Turn off the heat, add meat and garnish with fresh parsley.