With the cold weather outside, warm comfort food really hits the spot. A hearty soup is perfect for a snack or a complete meal to warm you from the inside out, and creamy chicken and dumplings is one of our favorites. Give this a try and let us know how it turns out!


YIELD: 6 Servings
PREP: 15 mins
COOK: 35 mins
READY IN: 50 mins

2 chicken breasts
1 large onion
1 cup carrots
2-3 stalks celery
1 stick salted butter
1/2 cup flour I used whole wheat white flour
4 cups milk I used whole milk
2 cups chickenstock homemade or organic
1/2 tsp pink himalayan or kosher salt
freshly cracked black pepper to taste
1/2 cup kale finely chopped
1 cup flour for dumplings, I used whole wheat white flour
2 tsp baking powder for dumplings
1 tsp pure maple syrup for dumplings
1/2 tsp kosher or pink Himalayan salt for dumplings
1 Tbsp butter for dumplings
1/2 cup milk for dumplings
1/8 tsp garlic powder for dumplings
1/8 tsp paprika for dumplings


1. For the soup: Dice carrots, onion, celery. Cut chicken breasts into small bits and toss them in 1/4 cup flour. Put carrots, onion, celery, and chicken into large pot with butter, and cook over medium heat until chicken is cooked through and veggies are tender. Add the additional 1/4 cup flour, stir into a paste. Slowly add milk 2 cups at a time, stirring continuously and allowing to thicken. Finally add chicken stock, and bring to a simmering boil.

2. For the dumplings: Mix flour, baking powder, salt, and spices together. Cut in tablespoon of butter until mixture is course. Add milk and syrup until mixture comes together and is able to be rolled into balls. You may need an additional 1-2 Tbsp of milk. Roll dumplings into balls, dropping into boiling soup as you roll. Reduce heat and cover for about 15 minutes.

3. To finish: finely chop kale, throw in pot, add additional salt and pepper to taste.

This recipe and images are courtesy of 3 Boys Unprocessed.


Written by Old Time Pottery
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