Chicken and Dumplings with Herbs

Chicken and Dumplings with Herbs


3 cups cooked chicken, cubed (I like to cook mine in the broth with a carrot and celery, but rotisserie is fine too.)

6 cups of chicken broth

2 cups flour (extra for rolling)

1 tsp baking powder

½ tsp salt

1 tsp black pepper

2 Tbsp fresh herbs (any combination of thyme, parsley, sage, or chives) or 1 Tbsp dried

3 Tbsp butter

1 cup milk


In a large Dutch oven or pot bring broth to a simmer.

In a food processor combine flour, baking powder, salt, pepper, and herbs and give it a few spins to chop herbs and incorporate ingredients

Add butter and process to incorporate.

Add milk and blend until a soft dough forms.

On a floured surface roll the dough to about ¼ inch thickness (or thinner for thinner dumplings).

Cut into strips about an inch in diameter, perfection won’t win any prizes here.

Toss with a little more flour so they won’t stick and drop into simmering broth.

Cook for about 20 minutes stirring occasionally.

Add chicken to heat through.

Serve, enjoy, and hope for leftovers! 

© Deer One Publishing 2021