Chicken and Dumplings

When I was growing up, my dad's chicken and dumpling soup was definitely a favorite, and it still is among family and visitors alike! I've changed the way I make it quite a bit, but it still reminds me of home. Even though soup season is quickly coming to a close (or already passed...), we could all still use some good ol' fashioned comfort food, and chicken and dumpling soup is sure to do the trick.

Chicken and Dumplings

(For Printable PDF, click HERE)

Serves: 6-8 | Prep time: 30-45 minutes | Cook Time: 30 minutes

#dairyfree #preservativefree #comfortfood #soup #homegroundwheat


1/2 onion

3 garlic cloves

1/2 tsp salt

1 1/2 T dried basil

2 T dried parsley

1/2 butternut squash

2 carrots

2 zucchinis

3 chicken breasts

2 cups frozen peas

8 cups water

A splash of olive oil (approximately 1 T)


3 cups home ground white wheat flour

OR 1 1/2 cup white flour and 1 1/2 cup wheat flour

1/2 tsp salt

1 1/2 tsp baking powder

2/3 cup *coconut oil

1 cup cold water (approximately)

  1. Heat oven safe pot with a splash of olive oil

  2. Finely chop onion and garlic and saute until softened

  3. Chop carrots, zucchini, and butternut squash into bite-size pieces

  4. Add to pot with onions and garlic, mix, and push to one side

  5. Add chicken breast next to the vegetables

  6. Sprinkle basil, parsley, and salt over vegetables and chicken

  7. Add a splash (approximately 1 T) of water, place lid on pot, and allow to cook over medium heat for 10-15 minutes

  8. While the chicken and vegetables are cooking, make dumplings

  9. Place one cup of water in the freezer to chill

  10. Mix flour, baking powder, and salt in a bowl

  11. Use your hand to cut in coconut oil

  12. Once the mixture is crumbly, slowly add in water until everything is incorporated

  13. Divide dough into 13 racquet ball sized balls

  14. Remove chicken from pot and chop into bite-sized pieces

  15. Add water and frozen peas, and re-add chopped chicken

  16. Place dumplings in soup

  17. Bake with lid on for 30 min at 375°

*Coconut oil should be cold enough to retain its form. If your house is particularly hot and the coconut oil is melting at room-temperature, measure the amount you need and refrigerate for 5-10 minutes (just don't forget about it, or you'll have some very solid coconut oil on your hands).

Like this recipe? Try these other soups:

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Hi! I'm Felicia. I believe that food should be simple and the ingredients should be just that: ingredients. I also believe that balance and moderation are essential. So come to my kitchen, and let's make everyday family foods healthier. Or click here to learn more about me.