Chicken and Dumplings

It’s funny you know, when you think that you are done with soup for the season, but you know what, it comes back to get you. Soup has a purpose, and its primary purpose is to provide warmth and comfort, any time of the year. I mention this as a couple of  my coworkers recently asked what I had been cooking, and my response was ‘lots of things’ including things like cobb salad, great pizzas, excellent morning crepes, and chicken and dumpling soup. They both kind of giggled and thought soup season was over, much like I did, but really agreed on the quick comfort of chicken and dumplings.

Chicken and Dumplings

It was not too long ago when I made won ton soup, and that really reminds me of the Asian version of chicken and dumplings. This soup is chicken soup, without the noodles, a slight twist, and potato dumplings that are to die for. Enough said. This is a great soup to serve on a Sunday afternoon.


  • 2 Russet potatoes, skin on, cleaned
  • Large pinch of salt
  • 1 chicken breast, 2 leg quarters
  • 1 tsp black pepper
  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, skinned and finely chopped
  • 2 celery stalks, cleaned and finely chopped
  • 3 cloves of garlic, minced
  • 12 oz bottle of amber beer
  • 1 tbsp thyme
  • 1/2 tbsp sage
  • 2 bay leaves
  • 4 cups of chicken stock
  • 1/3 cup of all purpose flour
  • 1 tbsp cornstarch

Begin by adding your potatoes to a large pot of salted water. Bring this to a boil, and cook until fork tender, roughly 35-45 minutes.  During this time, season your chicken with salt and pepper. Bring another large pot (try to use the same pot for making your soup, making it a one pot meal) to medium heat, adding in the olive oil.  Once the oil is heated through, add in the chicken pieces, and brown both sides. Once browned, remove them to a plate, covering with aluminum foil.

Next, toss in the onion, garlic, celery, and carrots, and cook until the onion is tender, roughly 10 minutes. Check your potatoes. If they are tender, remove them and let them cool on a plate for about 20 minutes.

Add about 1 tablespoon of the flour to the vegetables, and mix well, and let it cook for about 1 minute or so. You were probably curious about the beer right? Beer adds a nice richness to the soup. Add in the beer, and mix it all up. You can see by adding the beer, and the flour where this soup is heading… to yummy town!

The rest is easy. Toss in your thyme, sage, and bay leaves. Add in the chicken stock. Give it a good mix. Now, lay in your chicken pieces, cover, and simmer for about 30 minutes.

As the soup simmers, the potatoes have probably cooled. Carefully remove the skin from the potatoes, and add the potatoes to a large bowl. Use your potato masher, and do just that, lightly mash the potatoes. You don’t want them over mashed, just build a nice smooth texture. Add in the 1/3 cup of flour and the cornstarch, and mix well.

Depending on how rustic you want to go with the chicken, you can leave the pieces whole depending on your guests, or you can remove them, let cool, and shred the chicken, as I did. Place the chicken back in the soup pot and mix well. Remove the bay leaves.

Now it’s time for the classic potato dumpling. Using two spoons, take one spoonful of the potatoes, and with your other spoon, remove it from the first spoon until you have a nice shape, or you can take a large tablespoon and drop it in the soup.  Cover and simmer for about 10 minutes.

Ladle the soup into your bowls and begin. There was not much conversation going on this past Sunday we all enjoyed the chicken and dumpling soup. Great as a leftover as well.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Chicken and Dumplings”

  1. I WISH we had a soup season, but it is always sunny and warm in So Cal. I don’t think I have ever had chicken and dumplings, but it sounds great.

  2. I am a very big soup fan, but have never had chicken and dumplings soup, although I am sure it has to be very rich and very delicious and flavorful. You have inspired me and I promise to make it any day soon.
    Thanks for the inspiration and for the wonderful recipe !

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