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Chicken and Dumplings


  • 4 boneless skinless chicken breasts
  • 4 c. low-sodium chicken broth (or water)
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup unsalted butter
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • ¼ cup all-purpose flour
  • ½ (32-ounce) package frozen dumplings, broken in thirds
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
BBQ chicken stuffed sweet potatoes


  1. In a large pot over medium-high heat, add chicken. Pour broth over chicken to cover and season generously with salt and pepper. Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, approx. 10 minutes.
  2. While the chicken is boiling, chop the onions, celery, and carrots.
  3. Once the chicken is cooked, remove from the pot and let rest for 10 minutes.
  4. While the chicken is resting, in a large saucepan, melt butter over medium-high heat. Add onion, celery, and carrot. Cook, stirring frequently, until tender, about 6 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Stir in broth (from the chicken), and bring to a boil.
  5. While you are waiting for the veggies and broth to boil, shred the chicken.

Once the soup base is boiling, stir in frozen dumplings in batches, continuing to stir to keep dumplings from sticking to the bottom of the pan. Return to a boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until dumplings are tender, about 30 minutes. Stir in chicken, thyme, and parsley, and cook for 10 minutes. Serve immediately.