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Cozy Chicken And Dumplings

by Jordan Kenna

Cook Time

35 minutes


for 6 servings


  • 2 tablespoons
  • 2 lb
    boneless, skinless chicken breast (905 g)
  • 1 large onion, diced
  • 4 carrots, sliced into 1/4-inch/6-mm half rings
  • 3 cloves garlic cloves, minced
  • 1 teaspoon
  • 5 tablespoons
    unsalted butter
  • 6 tablespoons
    all-purpose flour
  • 6 cups
    chicken broth (1 ½ L)
  • ½ cup
    heavy cream (120 mL)
  • ½ teaspoon
    dried thyme
  • 2 bay leaves
  • 1 ½ cups
    frozen peas (225 g)
  • 4 tablespoons
    fresh parsley, minced


  • 2 cups
    all-purpose flour (280 g)
  • 1 tablespoon
    baking powder
  • ½ teaspoon
  • 1 ⅓ cups
    heavy cream (314 g)



  1. In a 6-quart/6-liter dutch oven, add the oil over medium-high heat. Add the chicken breast and cook until brown on both sides. Once chicken pieces are browned, remove and set aside.
  2. Add carrot and onion and cook until just tender, about 3 minutes.
  3. Add garlic and stir for another minute.
  4. Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
  5. Add chicken and any accumulated juices back to dutch oven and stir to coat in roux/vegetable mix.
  6. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
  7. In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
  8. Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch (2 ½ cm) in diameter (this dough mixture should yield 14-16 dumplings).
  9. Place dough balls into simmering soup (making sure they don’t touch), add fresh parsley, and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
  10. Ladle into bowl, giving 1-2 dumplings per serving.
  11. Enjoy!




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