A few months ago my friend Suzanne brought us chicken and dumplings for dinner. Our daughter was only a few weeks old, we were in the midst of diaper changes and around the clock “naps” in place of solid sleep. If ever there was a time we needed a hug, it was during those crazy days. Suzanne brought over a whole pot of hugs with her homemade chicken and dumplings. Since then I have been obsessed with making this dish whenever we need a little immune boost or extra love from a soup pot (yes, I totally feel the love from my soup pot).
This is the perfect post-holiday recipe for those days you feel like a restful and nourishing meal. I make this with homemade bone broth to help us stay healthy during cold and flu season.
Enjoy!

- 10 cups chicken broth
- 2 boneless chicken breasts
- 1 sweet onion finely chopped
- 3 large carrots finely chopped
- 3 celery stalks finely chopped
- 2 cloves garlic chopped
- 1 teaspoon sea salt or more to taste
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 bag Pamela's Biscuit Mix
- 8 tablespoons coconut oil unrefined organic
- 1 cup milk or milk alternative
- 1 egg (I add this, the package does not say to do it but they hold together better.)
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In a large stock pot add a little butter or coconut and saute onions for 2 minutes, add carrots and celery and saute for 5 minutes. Add spices and one cup broth and simmer for 2-3 minutes. Add the rest of the broth and turn up heat to medium high.
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When the broth is warm/hot place the raw chicken breasts in the broth and let them cook until done (about 15-20 minutes). Bring broth to low boil and then turn down to a simmer and cover pot. After 20 minutes your chicken should be cooked. Take a slotted spoon and remove chicken to a clean plate. Shred the chicken using 2 forks. Add chicken back to pot. Cover and simmer for 30-45 minutes to let flavors saturate.
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Make dumpling batter right before you plan to cook them (the batter shouldn't sit around much). Prepare the dumplings according to the package instructions but generally it goes like this: place flour mix, milk, oil and eggs into bowl. Stir the mixture a few times to combine. Don't over mix and yes it should be lumpy.
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Scoop spoonfuls of the biscuit batter into the pot. You will make 8-10 dumplings depending on your spoon size. Cover the pot and simmer for 15 minutes until dumplings are done.
** If Kula Baby is going through a picky eating phase, we blend his soup up and add a few dumplings to his bowl. He loves this.
- 3Shares
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Im so excited to try this with the chia seeds! Dairy is an easy replacement but eggs are tricky. So glad you figured it out. 🙂