Chicken & Dumplings

(adapted from The food Lab by J. Kenji Lopez-Alt)


  • 2 quarts Chicken Stock
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 medium onion, diced
  • 2 cups shredded chicken
  • Dumpling Dough:
  • 3/4 cup buttermilk
  • 1 egg
  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 1/2 tsp. salt
  • 4 tbsp. cold butter, cut into 1/4” cubes
  • 1/4 cup fresh parsley, chopped
  • salt & pepper, to taste


Combine the chicken stock, carrots, celery, and onion in a large Dutch oven and bring to a boil. Reduce to a simmer and cook until vegetables are tender, about 20 minutes.

Meanwhile, make the dumpling dough. Whisk together the buttermilk and egg in a medium bowl. In the bowl of a food processor, combine the flour, baking powder, baking soda, and salt. Add the butter bits and pulse about 20 times. Transfer mixture to a large bowl and add the buttermilk and egg. Stir with a large spoon until just combined. Form dough into a disk and put on a floured board. Flatten with a rolling pin to 1/2-inch thick. Using a knife, cut dough into 1” squares.

When vegetables are tender in the broth, add the chicken and parsley. Taste to determine if you need to add salt and pepper; bring to a simmer. Carefully drop the dough into the broth, leaving a little space between them. You may have some dough leftover. Don’t over-crowd. Cover the pot and reduce heat to low. Cook until dumplings are cooked through, about 15 minutes.

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