Serves: 6



2 tablespoons vegetable oil

3 pounds chicken thigh meat, de-boned, sinews removed and cut into large chunks.

¼ cup flour

1/8 teaspoon freshly ground pepper

1 teaspoon paprika

1 large(approximately 3” diameter) yellow onion, chopped

1 teaspoon salt

6 carrots, peeled and cut into bite-sized pieces

4 stalks celery cut into bite-sized pieces

2 large cloves of garlic, pressed

¾ teaspoon dried thyme

½ teaspoon sage

½ teaspoon rosemary

½ teaspoon turmeric

½ teaspoon dry ground mustard

4 cups chicken broth, homemade without salt is preferable or use packaged low-sodium broth

11/2 cup fresh peas. (If out of season, use frozen. Adjust cooking time by the instructions on the package. Please do not use canned peas.)

Fresh parsley





¾ cup flour

1 teaspoons baking powder

¼ cup coarsely ground yellow cornmeal

½ teaspoon kosher salt

1 ½ cups cream

1 egg, beaten




Sift dry ingredients for dumplings into a large bowl and mix thoroughly with fork.


Mix cream and egg together thoroughly.


Add to dry ingredients.


Mix until barely combined. Do not over mix as this will toughen the dumplings.


Dumpling Directions:

Bring broth mixture to a boil.


Drop the dumpling mixture by heaping tablespoons (approximately 12 dumplings) into the pot, depositing each dumpling on opposite sides of the pot to allow them to cook a little before the next dumpling is placed near them.


Reduce heat. Cover and simmer for 10 minutes.


Add fresh peas. Cover. Cook approximately 2 more minutes or until the dumplings are cooked through and the peas are tender. Do Not boil.


To serve, place chicken in serving dish, scoop the vegetables and dumplings around it. Pour sauce over top. Garnish with parsley.



Directions for Chicken:

In a wide Dutch oven (this is important so that the dumplings will not stick together) with a tight-fitting lid, heat the vegetable oil.


Dredge the chicken pieces in a combination of the flour, pepper, and paprika. Brown them in the oil over medium heat. Remove chicken pieces and keep warm in a 275° F oven.


Add the onion and salt to the pot and sauté until transparent.


Add the carrots, celery, thyme, sage, rosemary and turmeric. Sauté for 1 minute.


Add broth and garlic.


Cook’s Note: Garlic is not sauted in the pan.


Bring to a boil. Turn down heat and simmer until carrots are fork tender.


Chicken and Dumplings Soup


Cut chicken into bite-sized pieces.

Use 8 cups of broths. Else the directions are the same.