Chicken & Dumplings
Prep time
Cook time
Total time
Fluffy clouds of homemade dumplings floating in a rich chicken broth.
Serves: 4 servings
For the Soup:
  • 1 tablespoon olive oil
  • 6-8 slices bacon, chopped into bite-sized pieces
  • 1-2 carrots, thinly sliced
  • 2 shallots, finely minced
  • 4 cloves garlic, finely minced
  • 8-9 cups chicken stock
  • 3-4 sprigs rosemary or thyme
  • 2 cups shredded chicken (either use leftovers, or simply boil chicken breasts in water for 15 minutes, then shred)
For the Dumplings:
  • 1½ cups cake flour
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • 2 tablespoons unsalted butter, melted
  • ½ cup buttermilk (or whole milk), well shaken
For the Soup:
  1. Heat your oil in a large, heavy bottomed pan (big enough to hold your stock in later) over medium-high heat and add in your bacon. Cook for 8 minutes or so, until crisp. Remove with a slotted spoon onto a plate lined with paper towel and set aside.
  2. Reduce the heat to medium and add the carrots and shallots to the bacon fat, and cook until the shallots are translucent, about 5 minutes. Add in the garlic, stir for 1 minute, then add in the stock and herbs. Bring to a boil, then reduce to a simmer and simmer for 25 minutes (add a bit of water if you need to if the stock reduces too much). Add in the chicken and bacon, and bring to a simmer. Drop in tablespoon-sized dollops of your dumpling dough (recipe below), cover, and cook for 15 minutes. After 15 minutes, remove the lid, taste the broth, and add salt, pepper, or a touch of paprika to taste.
For the Dumplings:
  1. Whisk together your cake flour, baking powder, salt, paprika, and pepper in a large bowl. Gently mix in the melted butter and the buttermilk with a wooden spoon, then drop dollops of the batter into your simmering chicken broth. Follow the directions as stated above and serve.
  2. **Note: If you plan to store these for leftovers, I highly recommend separating the dumplings from the broth.
Recipe by The Crepes of Wrath at