Chicken & Dumplings

Love this post? Share it with others who might love it too:

Winter is here, yes even in Texas (we’ve had several days with below freezing temperatures). As I was making some of my cold weather favorite foods, I thought y’all might enjoy them too. To start off I’m bringing y’all Chicken and Dumplings. Different from my signature Chicken Noodle Soup, but still a warm and homey cold-weather staple for me.

By cooking the chicken in a slow cooker, or using a rotisserie chicken, this delicious cold-weather classic can easily be made – even on a weeknight!

(See my notes at the bottom for how to make this a low carb soup.)

Chicken & Dumplings

Soup Ingredients:
2 lb chicken breasts (or a rotisserie chicken)
1 c chopped carrots
½ c chopped celery
¾ c diced onion
4 c water
chicken bullion
1 tsp rubbed sage
1 tsp garlic powder
¼ tsp black pepper
Salt to taste

Dumpling Ingredients:
2 c flour
½ tsp baking powder
2 Tbs butter
1 c milk
a pinch of salt
½ tsp garlic powder

-Cook the chicken breasts on low in a slow cooker for 4-6 hours.
I like to add the carrot tops in the Crock Pot with the chicken and about ¼ c of diced onion.

-Chop veg and add to a soup pot to sauté until soft.

-Add the water and spices to the pot.

-Take the chicken out of the slow cooker and shred before adding it to the pot.
I love cooking chicken in a Crock Pot because it gets nice and tender. I have made this recipe with a store-bought rotisserie chicken and that is a great option too. You get more than just white mean that way. Just make sure to shred it before adding it to the soup.

-Make the dumplings:
Combine flour, baking powder and salt in a medium bowl.
Cut the butter into the dry ingredients with a fork.
Add milk, then mix with your hands.
On a heavily floured work surface, press out the dough until it is about 1/4” thick.
Use a small cookie cutter (I use a shot glass) to cut the dumplings out of the dough.
Re-roll and press and cut until you have used all the dough.

-Add the dumplings one at a time to the boiling soup.

-Cook for 7-10 minutes then serve.

The leftovers are even better!

-You can make this soup primal/keto/paleo if you leave out the dumplings. You’ll still get the great flavor and warmth from the broth, chicken, and veggies.

-You could substitute an egg for the dumplings to make it keto. It would be more like a Chicken and Egg Drop Soup.

-If you want something similar but aren’t in the mood for soup, check out the Chicken & Dumplin’ Casserole I shared last January.

Love this post? Share it with others who might love it too:

Leave a Reply