Chicken and Dumplings

Chicken and Dumplings

The days really are warming.  There are the prettiest strawberries in the market.  It might almost be time to daydream about watermelon wedges.  But… I still need soup.  The unapologetically comforting kind of soup with soft carrots, big bites of chicken, almost too much thyme, and the fluffiest floating dumplings.  

It’s Winter comforts in Spring.  Let’s bridge the gap.  You know… like wearing a light scarf or shoes with no socks… except this is food and way way delicious.    

Chicken and Dumplings

Boneless and skinless chicken thighs to start.  I like chicken thighs because they’re more fatty and flavorful than chicken breast.  Always go for flavor!  

The meat is seasoned well and browned in hot hot olive oil.  This is where the layers of flavor begin.  

Chicken and Dumplings

The holy trinity for soups!  Necessary and proper:  diced onions, sliced carrots, and sliced celery.  Oh… a little garlic too, because YES! 

Chicken and Dumplings

Once the chicken is browned on each side it is removed from the pot and our vegetables are sautéed in the chicken oil.  Dried thyme is added too.  The saute heat helps bloom the flavor of dried seasoning. 

Layers.  More layers of flavor.  

Chicken and Dumplings

Once the veggies are softened a bit, time for the return of the chicken, this time with a bay leaf and chicken stock.  

This is when the soup becomes soup!  Veggies cooked down and chicken cooked through! 

Chicken and Dumplings

Green peas and fresh parsley to really brighten the whole pot.  

Chicken and Dumplings

Once the chicken is simmered to tender and cooked through, I remove it from the pan and chop-shred it.  Technical term.  I also burn the heck outta my fingers because the chicken is super steamy and I’m too impatient to wait for it to cool.  Be like me! 

Chicken and Dumplings

Soup simmers and we make our dumplings.  

Of course there’s butter.  

I actually used King Arthur Gluten Free Flour Blend for these dumplings and they were delicious!  

Chicken and Dumplings

The butter is broken down into the seasoned flour mixture.  A beaten egg and a bit of buttermilk to bring the dumpling dough together!  

Chicken and Dumplings

The batter will be homogenous, a little sticky but not too wet.  

Chicken and Dumplings

Ok!  Game face! Time to dollop dumpling batter into simmering soup!  (This is totally the best part!)

Chicken and Dumplings

Grab a small spoon from the silverware drawer.  Heap it up with about 2 tablespoons of dough and zing it right into the simmering soup.  

Zing it! 

Once all the dumplings are in and simmering, we cover the pot for 10 minutes to let the dumplings simmer and cook.  It’s tremendous… like little biscuits in hot soup!  

Chicken and Dumplings

Warm and classic comfort in a bowl.  And no… you’re not allowed to fish out all of the dumplings for your own consumption.  I already thought of that and beat you to it.  

Chicken and Dumplings

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For the Soup
  1. 3 tablespoons olive oil
  2. 6 boneless, skinless chicken thighs
  3. salt and pepper to season chicken thighs
  4. 1 large yellow onion, coarsely diced
  5. 4 carrots, peeled and sliced
  6. 4 ribs celery, trimmed and sliced
  7. 1 clove garlic, minced
  8. 1 1/2 teaspoons dried thyme
  9. 2 quarts low-sodium chicken broth
  10. 1 bay leaf
  11. 1 cup frozen peas
  12. 1/4 cup finely chopped flat-leaf parsley
  13. salt and pepper to taste
For the Dumplings
  1. 1 cup all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon dried thyme
  5. 1/4 teaspoon fresh ground black pepper
  6. 1 tablespoon unsalted butter, cold
  7. 1 large egg, beaten
  8. 1/4 cup buttermilk, cold
  1. To make the soup, place oil in a heavy bottom soup pot over medium-high heat.
  2. Season chicken thighs with salt and pepper on both sides. Place in the soup pan to brown, 2 to 3 minutes on each side. Remove from the pan and place on a plate. Chicken won’t be fully cooked through but it will return to the pot to simmer a bit later.
  3. Add the onion, carrot, celery, garlic, and thyme to the pot. Stir and saute until the onions are cooked through and translucent, about 5 minutes.
  4. Return the chicken to the pot. Add the bay leaf and chicken stock.
  5. Reduce heat to low and simmer, uncovered, until the vegetables are cooked through and softened, about 30 to 40 minutes.
  6. Remove the chicken when it is cooked through and carefully chop and shred it. Return the chicken to the pan.
  7. While the soup simmers. Make the dumplings. In a medium bowl, whisk together flour, baking powder, salt, thyme, and pepper. Add the butter and use your fingers to break it down into the flour mixture creating small flecks of butter throughout the mixture.
  8. Add the beaten egg and buttermilk and stir until just combined. Try not to over-stir the dumpling dough.
  9. When the vegetables in the soup are cooked through and the chicken is chopped and returned to the pot, bring the soup to a light simmer and season to taste. Stir in peas and parsley. Use a small spoon to gently dollop about 2 tablespoons of dough into the simmering soup.
  10. The dumpling may sink, but will rise to the surface of the soup as it cooks. Add all of the dumplings.
  11. Cover the pot. Allow to simmer for 10 minutes.
  12. After 10 minutes the dumplings should be cooked through. Remove from heat and serve warm!
Adapted from Whole Foods Market

Warm Berries with Stove Top Dumplings

Warm Berries and Dumplings

I’ve figured out that most things in life… well, they completely surprise me.  As soon as I expect certainty, life has a way of galloping in with situations, opportunities and loves that I never could have imagined for myself.

Despite all of life’s uncertainties, I’m convinced that some things are set in stone.  Some things I’m just certain of.

I’m certain that I can throw back a box of Frosted Mini Wheats and happily call that dinner.

I’m certain that, before the week is finished, I’ll have spilled something juicy and red on my new favorite white shirt.

I’m certain that despite my nurturing personality and love of colorful flowerbeds, I’m destined to massacre every flowerbed I’m charged with caring for.

I’m certain that breakfast always tastes better served warm out of a cast iron skillet.

We wobble our way through most of life’s uncertainties.

Sometimes it just feels good to hold unto something certain, like the warm handle of a breakfast skillet filled with simmering berries and warm dumplings.  Yes.  Success.

Warm Berries and Dumplings

Warm Berries and Dumplings

Let me just say two small things to convince you that this recipe is worth your time:  warm berries and stove top dumplings.  Done and done right?  So easy you might just want to cry about it.

Berries and Dumplings have charm for days.  Why?  You can serve them for breakfast with a cold glass of milk before you send the kiddies off to school.  Or!  You can serve this dish with Vanilla Bean Ice Cream after Sunday supper.  Either way, you’re a royalty.  Facts are facts.

Warm Berries and Dumplings

Warm Berries and Dumplings

Warm Berries with Stove Top Dumplings

Martha Stewart

Print this Recipe!

  • 1 pound frozen mixed berries
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons plus 1 teaspoon sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup low-fat buttermilk
  • 1/8 teaspoon ground cinnamon
  1. In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes.  Berries may still look watery.  Don’t worry, they’ll cook down when you add the dumplings.
  2. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.
  3. Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.

Caramelized Mushrooms and Dumplings


It seems as though… if you put biscuits on it… someone will profess their love to you.

It’s a strange phenomenon.  It’s totally true.

Put biscuits on it… people will fall in love with you on the quick.


We’re dealing in comfort food here.

It’s like a food hug.

Get into it!


Everything good starts with biscuits.

These biscuits are studded with black pepper and chopped chives.


Butter and buttermilk make these biscuits my go-to biscuit situation.

Nothing is more perfect.


Little bitty cremini mushrooms are the meaty element to this vegetarian dish.  They get caramelized with olive oil and butter and turn out robust and flavorful.  Simple food is good food.


Sliced carrots, diced sweet potatoes, and frozen peas.

We’re going to add dried thyme too.


Onions and garlic meet caramelized mushrooms and sweet potatoes.

We’re going to toss in flour and mushroom broth and make a thick gravy.

Gravy and biscuits.  I don’t know what more we could possibly want from life.


Caramelized Mushrooms and Dumplings

makes 9 biscuits and 1 8×8-inch dish

Print this Recipe!

For the Mushroom Mixture:

2 tablespoons olive oil

1 tablespoon unsalted butter

1 pound small cremini mushrooms, cleaned and cut into bite size chunks

1 medium purple onion, diced

2 cloves garlic, minced

1 1/2 teaspoon dried thyme

2 medium carrots, sliced

2 cups diced sweet potatoes

1 1/2 cups frozen peas

1/3 cup all-purpose flour

2 1/2 cups mushroom, vegetable, or chicken broth

salt and pepper to taste

2 teaspoons Worchestershire sauce

dash of balsamic vinegar (optional)

For the Biscuits:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons granulated sugar

1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)

1/4 cup chopped fresh chives

3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes

1 large egg

3/4 cup buttermilk, cold

To make the biscuits:

Start by making the biscuits.  In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.

Add butter to the dry ingredients.  Use your fingers to quickly incorporate the fat into the flour.  Break up the butter with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.

In a small bowl, whisk together egg and buttermilk.

Make a small well in the center of the fat and flour mixture.  Add the buttermilk mixture.  Using a fork, combine the wet and dry ingredients.  Try to moisten all of the flour bits with the liquid.  Dump the shaggy biscuit dough onto a lightly floured work surface.  Knead together until dough forms a disk about 1 1/2 inches thick.

Use a round, 1 1/2-inch biscuit cutter to cut biscuits.  Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains.  Place biscuits on a small cookie sheet and place in the fridge until ready to bake.

Place a rack in the center of the oven and preheat oven to 375 degrees F.

The make the mushroom filling:

In a large saucepan over medium heat, melt butter into olive oil.  Add mushrooms in a single layer in the pan and allow to cook, without disturbing, for about 4 minutes.  Add a hearty pinch of salt and black pepper.  Toss mushrooms every once in a while until softened and golden brown.  Remove mushrooms from the pan.

Add a touch more olive oil and sautee onions until softened and transluscent.  Add garlic and toss for one minute.  Add carrots and sweet potatoes and saute for 5 to 7 minutes, softened the potatoes slightly.  Add thyme.  Return the mushrooms to the pan.  Turn heat to low and add flour.  Toss together.  Slowly add the broth, stirring constantly until thickened.  Add peas.

Add salt and pepper to taste.  Stir in Worchestershire sauce and balsamic vinegar.

Pour mushroom mixture into 8×8-inch pan.  Place 9 biscuits over the filling.  Bake for 20-23 minutes, until biscuits are golden brown and cooked through.

Remove from oven and allow to cool slightly before serving.  Mushrooms and dumplings will last for up to 4 days, well wrapped, in the refrigerator.

Gluten-free Banana Breakfast Dumplings with Vanilla Bean Maple Butter


Let’s do a thing.  Let’s call it breakfast.  Let’s call it dumplings.  Let’s call it another awesome giveaway!!

A breakfast dumpling is the what you might call a thick, fluffy, too-thick-and-fluffy-for-its-own-good pancake.  It’s a sweet and tender combination that involves sugar, carbs, and ripe bananas.  It’s a bit of breakfast genius.  It’s too good to remain on a plate.  It’s nap inducing.

To make matters that much more awesome, these breakfast dumplings are paired with a giveaway!  Get right on into it!

This summer I partnered with Lost Crates.  Lost Crates is a gift subscription program that ships off awesome curated gift crates every month.  It’s my way of sharing some of the products and companies that I love with you… every month… in your mailbox.

I explain all the details of Lost Crates here on Joy the Baker… or your could go straight to the Lost Crates source.

Lost Crates and I want you to be a part of the good times!

Giveaway Alert:  3 lucky readers will win a four-month subscription to Lost Crates!  That means you get monthly gifts until the end of the year.  Giveaway details to follow.  First let’s talk breakfast dumplings.



To be fair, this giveaway is a bit of a spoiler alert.  See… this recipe includes all of September’s Lost Crates gifts.  I partnered with Cup4Cup Gluten-Free Flour and Beanilla Trading Company.


I’ve chewed your ear off about how much I adore Cup4Cup Gluten-Free Flour.

I’ve made a wonderful Asparagus Quiche, and some savory Lunch Waffles with Prosciutto and Green Apple that just won’t quit.  This flour is a baking staple in my kitchen and makes gluten-free baking a no-brainer for me.  You can find Cup4Cup Flour here.

I want to spread the love… thus, we crated the flour.


Banana seems like a simple and obvious addition to any and all breakfast item (save the infamous Breakfast Nacho).  In this dumpling recipe, the bananas add a delicious moisture to our breakfast situation.  Cinnamon makes sense in conjunction with the banana.  We’re building classic flavors of morning breakfast love.

Should you feel inclined to add a dash of rum or bourbon, I’d totally understand (and high-five you) (and invite myself over for breakfast).


Can we talk about vanilla beans?  Ok, seriously… there are about a million places to buy vanilla beans online (Amazon, I’m looking at you…).

I happen to super love Beanilla Trading Company.  They offer some seriously high quality vanilla beans.  I love that you can buy a few beans at a time, trying out different types from around the world.  If you’re a vanilla bean nerd like me, you’re way into this.

I’m partial to the Madagascar and Tahitian from Beanilla.  For real.

With my beans I made a bonkers breakfast sauce. It combines everything breakfast-delicious (excluding bacon).  It’s a warm and melty combination of real maple syrup, melted butter, and vanilla beans.  The sauce was inspired by Clinton Street Baking Company.  Few things are more divine.


Let’s talk giveaway details!  I want you all up in this Joy the Baker Lost Crates situation.  We really love making packages for you and want to share!

To enter this giveaway simply leave a comment on this post.  Sign up for a JtB Lost Crate and you’re entered into the giveaway twice.

Should you enter the giveaway and already be a Lost Crates subscriber, two awesome things happen:  you win a bonus prize (a signed Joy the Baker Cookbook), and we’ll transfer your winnings so you receive gifts until December at no charge.

Giveaway is open until Friday, September 7th at midnight PST.  This giveaway is open to US residents only.  Not to worry… more international giveaway are in our future!

xo!  Happy Breakfasting!

Gluten-free Banana Breakfast Dumplings with Vanilla Bean Maple Butter

makes about 16 dumplings

Print this Recipe!

1 1/4 cup Cup4Cup Gluten-free Flour

2 tablespoons granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1 tablespoons melted unsalted butter

1 teaspoon pure Beanilla Mexican vanilla extract

1 cup buttermilk

1 ripe banana, mashed

oil or butter for frying the dumplings

Vanilla Bean Maple Butter

1/2 cup pure maple syrup

1/2 cup (1 stick) unsalted butter, cold

1 Tahitian vanilla bean, seeds scraped

In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.  In a large measuring cup, beat together buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients all at once into the dry ingredients and stir together until just incorporated and no flour patches remain.  Fold in mashed banana.  Allow to rest for 5 minutes while the skillet heats up.

Place a nonstick skillet over medium-low heat. Add a generous teaspoon of oil or butter and allow to heat.

Pour 2 Tablespoons of batter onto the griddle.  I used a small cookie scoop.  Cook on the first side until the underside is golden brown.  Carefully clip dumpling and cook until golden brown and dumpling is mostly cooked through.  Try not to flatten the top of the dumpling but leave it tall and doughy.  Let cooked dumplings rest on a heat proof plate in a 200 degree F oven until ready to serve.  Serve warm with Vanilla Bean Maple Butter.

To make the Vanilla Bean Maple Butter, heat maple syrup in a small sauce pan.  In a small bowl, smash together butter and vanilla bean.  This will help the butter soften slightly, and help work and stubborn clumps out of the vanilla bean seeds.  Slowly whisk bits of vanilla butter into the warm maple syrup.  Keep the temperature low; the maple syrup should never boil.  Whisk to emulsify then set aside while dumplings fry.  Serve warm.