Simple Chicken and Dumplings
  • 5 tablespoons butter
  • 2 cups onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 3 garlic cloves, thinly sliced
  • 1.5 quarts chicken or turkey stock
  • 2 tablespoons and 2 cups flour
  • 2 cups roasted chicken, cut into bite-size pieces (sub turkey)
  • 1 sprig of thyme, leaves stripped
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 1 egg
  • ¾ cups milk
  • ¼ cup half and half
  • chives, sliced thin
  • pepper
  1. Heat 4 tablespoons of butter in a large pot, preferably wider than it is tall. Add the onion, celery, carrots, and garlic cloves until they start to become soft. Season with salt and pepper and add the stock. Simmer 10-15 minutes.
  2. Add the turkey to the simmering stock, along with the thyme leaves.
  3. Create a roux by melting one tablespoon of butter and mixing 2 tablespoons of flour. Add a cup of simmering stock to the roux and whisk to make sure there are no lumps. Incorporate the roux to the pan. Allow to simmer on low heat while you prepare the dumpling mixture.
  4. In a small bowl, mix 2 cups of flour, baking powder, egg, salt, and milk. Stir until the mixture is a thick, doughy consistency. Dip a spoon into the simmering broth, then use the hot spoon to scoop out dumplings from the batter and drop them into the simmering stock. Cover the pan and continue to simmer 10-15 minutes, until the dumplings float and are firm.
  5. Stir in half and half, season to taste with salt and pepper, and serve with freshly cut chives.
Recipe by The Taste Edit at