Chicken and Dumplings

Chicken and Dumplings


  • 1 Cooked Chicken (Shredded)
  • 5 Carrots (Peeled and Chopped)
  • 1 Small Onion (Diced)
  • 1/4 cup Celery (Chopped)
  • 4 cups Chicken Brother
  • 1 teaspoon Poultry Seasoning
  • 1/2 teaspoon Cayenne Pepper
  • Salt and Pepper (to taste)
  • Olive Oil (to saute your veggies)
  • 3 tablespoons Half and Half (for finishing the broth)
  • 1 tablespoon Butter (To finish the broth)
  • 1 cup All Purpose Flour (For dumplings)
  • 1/2 teaspoon Baking Powder
  • 1 tablespoon Sugar
  • 1 tablespoon White Corn Meal
  • 1/2 cup Whole Milk


You can use a store bought rotisserie chicken or cook your chicken and set aside.


Step 1
I begin my sauteing my veggies in a hot soup pot/dutch oven.
Step 2
To the soften veggies, add in your chicken broth and seasoning. Bring to a simmer.
Step 3
Add your cooked chicken. I like to dice mine, but shredded works just as well. Let simmer uncovered on your stove top for half and hour.
Step 4
In a separate bowl, mix your flour, baking powder, corn meal, sugar and salt. Then, slowly pour in your milk. You want your dough to be sticky, almost biscuit like.
Step 5
Using a teaspoon, I then spoon the dough into the broth. The dough will plump up and float as it cooks. Stir occasionaly to keep the dough from sticking together.
Step 6
Once I am ready to serve my chicken and dumplings, I stir in the half and half, and the butter. This is a great way to finish the broth. Be sure to taste frequently and adjust the salt and pepper to your taste.