Chicken Dumplings

My husband calls these sliders, which may just be a regional thing because to me sliders only come from White Castle.  And this is his favourite meal, hands down.  Every year on his birthday, this is his meal of choice.  For this recipe you basically are adding biscuit dough to a chicken noodle soup, minus the noodles.  The one great thing about homemade soup is it is loaded with flavour and lots of healthy vegetables and you can literally taste the freshness.  Canned vegetable soups have mushed veggies, that have lived way past their prime in a preservative bath.  That just isn’t the case with homemade soups.


1 pound boneless chicken breasts, chopped

3 stalks celery, with leaves, cleaned, sliced thin

4 carrots, peeled, sliced thin

1/2 medium white onion, chopped

32 ounces chicken broth

1 teaspoon sea salt

1 teaspoon fresh ground black pepper


2 cups flour, unsifted

3 teaspoon baking powder

4 Tablespoons butter, room temperature

1 cup milk

1 teaspoon iodized salt

  • Add chicken chunks to broth in a large stock pot over low to medium heat.  Cover.  Allow to cook for about 1 hour, or until chicken is well cooked.
  • Add in celery, carrots, onions and seasoning.
  • While the soup stews, begin your dumpling mixture.
  • In a medium mixing bowl, blend flour, salt and baking powder.  Whisk until well blended.
  • Using case knives, cut the butter into the dry mixture until clumps form.
  • Add in milk, stirring with a fork until well blended.  It should have the consistency of a slightly liquid dough, but not runny.
  • Turn the heat on your soup up to medium to high heat, bringing it to a simmering point.
  • Drop by large spoonfuls your dough mixture into the soup.
  • Cover and allow to cook for at least 5 minutes.
  • Serve.



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