Chicken &


Fluffy dumplings dance in the middle of carrots, onions, and parsnips with green peas in a thick chicken soup. Perfect for a cold winter night. Let’s get started!

American  Dumplings  in 1879

America's culinary talents for Veggie Chicken and Dumplings date back to 1879 when Marion Cabell Tyee's cookbook, Housekeeping in Old Virginia, was introduced.


– unsalted butter – onion, – carrots – parsnip – celery stalk – peas – chicken stock – garlic cloves – bay leaves – thyme fresh parsley  – boneless chicken  – Wheat Flour  – Parmigiano cheese  – baking powder – cold milk – Salt & Black Pepper

Making the Soup

In a large pot, melt butter over medium-high heat then add onion, carrots, celery, parsnip, bay leaf, thyme, and salt, and cook for 4 minutes. More >>

Making Dumplings

In a medium bowl, mix together the flour, Parmigiano, baking powder, and salt. Cut in butter. Stir in milk then gently knead the dumpling batter.  Read More>

Tips & Tricks

I cut all my veggies about the same size so they all cook evenly. Dusting the dumplings with flour before adding them to the stock helps to hold them together and the flour that escapes into the soup will make it thick and creamy.

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