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Rosemary Chicken and Dumplings

Course Main
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 Servings
Author Quinn Caudill


  • 1 1/2 lb to 2 package skinless boneless chicken breast cubed into bite size pieces
  • 1 1/2 lb to 2 package skinless boneless chicken thighs cubed into bite size pieces
  • 8 cups chicken broth + 1 cup water
  • 1 tsp minced fresh thyme
  • 1/2 tsp minced fresh rosemary
  • 1/2 tsp minced fresh sage
  • 3 tablespoons unsalted butter
  • 2 cups onion -- diced
  • 2 cups carrot -- sliced diagonally 1/4-inch thick
  • 1 cup celery -- diced
  • 1 tsp minced fresh thyme
  • 1/2 tsp minced fresh rosemary
  • 1/2 tsp minced fresh sage
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup frozen green peas
  • Salt and white pepper to taste


  • 1 egg
  • Reserved milk broth
  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1/2 teaspoon baking powder
  • Tabasco to taste optional


  1. In large Dutch oven or large pot bring broth, water and herbs to a boil. Add chicken.
  2. Lower heat to simmer and cook for 10 minutes.
  3. Remove chicken, sprinkle with salt and set aside,
  4. Reserve cooking liquid.
  5. In same Dutch oven melt butter over medium-low heat. Sweat onion, carrot, celery, and herbs.for 15 minutes, covered, or until carrot is fork tender.
  6. Stir in flour and cook 1 minute.
  7. Heat pot to medium-high and add wine and lemon juice to deglaze,
  8. Cook for 1 minute then whisk in broth, milk, and cream.
  9. Remove 1 cup of the milk-broth mixture and reserve, then add chicken, peas, salt, and pepper to Dutch oven and reduce to a simmer.

*Noodle Dumplings*

  1. Whisk egg and reserved milk-broth together; set aside.
  2. Mix dry ingredients in a bowl; make a well and stir in egg-broth mixture until a stiff dough forms. Turn dough onto a well-floured surface; cut in half and roll each piece 1/8-inch thick.
  3. Cut dough into 1 1/2- x 4-inch strips, then add to simmering soup 1 or 2 at a time, stirring after each addition.
  4. Cover and simmer 15 minutes, or until dumplings are cooked and no longer doughy.

Recipe Notes

I used a combination of chicken thighs and breasts. You can substitute all white meat if you want. I like the mix for extra flavor.

Recipe modified from "Cuisine at Home, October 2007"

First published by Quinn Caudill for dadwhats4dinner.com © 2015