Chicken and Dumplings

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

One 20-ounce package peeled and diced butternut squash

4 stalks celery, finely chopped

1 medium onion, finely chopped

2 cups lower-sodium chicken broth

2 sprigs dill plus 2 tablespoons chopped fresh dill

1/2 cup white whole wheat flour

1 teaspoon baking soda

1 tablespoon cold unsalted butter, cut up

1/4 cup lowfat (1-percent) milk

1 cup frozen peas, thawed


  1. Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan. 
  2. Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash, about 15 minutes. 
  3. Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms. 
  4. Stir the chicken and peas into the broth and bring to a simmer. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve.

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