Chicken, Vegetables and Dumplings
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 bunch celery - or about 2 cups chopped celery
  • 3-4 carrots or about 1 cup
  • 1 bunch of elephant kale, chopped or about 4 cups
  • 1 red bell pepper chopped
  • 1 yellow onion, chopped
  • 2 tbsp minced garlic
  • 1 tbsp butter
  • 2 sprigs fresh thyme
  • ½ cup dry white wine
  • 6 cups low sodium chicken broth
  • 2.5 lbs chicken, cubed ( i used a combination of breast and thighs)
  • 1 cup frozen peas
  • ⅓ cup flour + ½ cup broth to create a paste
  • 3 bay leaves
  • ¼ cup milk
  • salt and pepper to taste
  • 2 cups AP flour
  • 1⅓ cup buttermilk
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp chopped fresh chives
  1. First in a large pot add 1 tbsp of butter over medium heat.
  2. Next add garlic and cook until fragrant.
  3. Add all of your chopped vegetables (celery, kale, carrots, pepper, onion) to the pot and cook until onions are translucent (about 12 minutes).
  4. Next add your white wine and cook for an additional 6 minutes.
  5. Add your low sodium chicken broth and fresh thyme and bay leaves. Bring to a boil and then reduce heat to simmer.
  6. Next add your chicken and cook for 15 minutes. (during this time prepare your dumplings)
  7. Just before you add the dumplings, combine ⅓ cup of flour and ½ cup of the simmering broth to create a paste.
  8. Add paste to pot and continuously stir until dissolved. Add ¼ milk to soup, salt (a lot of salt will be needed) and pepper to taste.
  9. Next drop in your dumplings, about one medium sized spoonful at a time into the soup until all dough is used (honestly, it's okay if they squish, you can break them apart once they finish cooking).
  10. Place lid on top of pot and cook for about 20 minutes or until dumplings are thoroughly cooked (when toothpick comes out clean).
  11. Serve!
  1. In a bowl combine your flour, baking powder, salt, pepper and chives.
  2. Next start to fold in buttermilk until just mixed together (don't overmix).
  3. Set aside until ready to use.
Recipe by My Lavender Blues at