Healthy Chicken and Dumplings

"I've "healthied up" the original recipe a bit. This may be simple, but it tastes oh-so-comforting. Good alternative to chicken noodle soup! Cutting the veggies on the diagonal pretties this up a bit."
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Ready In:
1hr 15mins




  • Combine chicken parts, chicken broth and seasonings in a dutch oven and bring to a simmer.
  • Cover and simmer for 15 minutes.
  • Skim off any fat floating on the broth, turn the chicken pieces, and add the celery, carrots, and onion.
  • Cover and simmer another 15 minutes.
  • Stir in the kale and adjust the seasoning.
  • For the dumplings: Toss together the dry ingredients.
  • Cut in the butter with a pastry blender or your fingertips.
  • Stir in the milk and mix with a fork until it all comes together. Add extra milk if it seems too dry.
  • Drop tablespoons of the dough over the top of the chicken and veggies. You may need to do this in 2 batches, depending how wide your dutch oven is. Keep the first batch warm while you cook the second.
  • Cover and cook about 10 minutes, until the dumplings are cooked through.

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  1. This was very good, DH and I thought. The kids were not as fond of it - at least not the veggies. Which is actually weird for my kids. :) I really liked how fresh it tasted, and that the dumplings were the dry biscuity type I grew up on, rather that the wet noodley kind. I think next time I will add a bit of constarch slurry to thicken the liquid from a broth to a soup. And I might try various greens from the garden once they are bigger. :) Thanks for posting this hearty and healthy soup.


I am a retired proofreader and graphic designer. Lifelong love of cooking (and eating, too, of course!). It's wonderful for stress relief. Nurtures the soul as well as the body. I'd call my style "international comfort food."
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