It’s been a cold past few weeks here in Georgia and I have been craving a comforting soup.  What is better to warm your body and soul than chicken and dumplings? I made this in the midst of also cleaning out my fridge and I had some greens that I didn’t want to go to waste so I decided to toss them into this soup and I didn’t regret it.

This chicken and dumplings recipe is loaded with flavors and packed with a kick (if you decide to add the habanero).  It is perfect if you have the sniffles, that kick will clear your sinuses right on up.  Get your pot ready because this recipe is something you need in your life now. Remember to tag me on Instagram once you’ve made yourself a batch so that I can repost your pictures!

Print Recipe

Chicken and Dumplings

Prep Time

10 minutes

Cook Time

1-2 hours

Servings

people

Ingredients

• 1/4 cup EVOO
• cloves garlic minced
• 1 leek sliced
• 4 shallots sliced
• 3 celery stalks 
• 1 bell pepper any color diced
• 1 tbsp Himalayan sea salt
• 1 tbsp turmeric
• 2 tbsp herbs de providence
• 1 tbsp paprika
• 2 tbsp yellow curry powder
• 1 tbsp cardamom
• 1 habanero pepper omit if you don't like spice
• 1/2 tbsp white pepper
• cups  6turnip greens 
• 3 chicken breast can also use rotisserie chicken shredded
• 6 cups chicken broth
• 8-10 cups water
• Dumplings 
• 2 cups unbleached flour
• 1/2 tsp baking powder
• salt pinch
• 3 tbsp butter
• 1 cup whole milk

Prep Time 10 minutes Cook Time 1-2 hours Servings people Ingredients 1/4 cup EVOO cloves garlic minced 1 leek sliced 4 shallots sliced 3 celery stalks  1 bell pepper any color diced 1 tbsp Himalayan sea salt 1 tbsp turmeric 2 tbsp herbs de providence 1 tbsp paprika 2 tbsp yellow curry powder 1 tbsp cardamom 1 habanero pepper omit if you don't like spice 1/2 tbsp white pepper cups  6turnip greens  3 chicken breast can also use rotisserie chicken shredded 6 cups chicken broth 8-10 cups water Dumplings  2 cups unbleached flour 1/2 tsp baking powder salt pinch 3 tbsp butter 1 cup whole milk

Instructions

1. In a large pot heat EVOO over medium heat. Once oil is hot toss in garlic, leeks, shallots, and celery and cook for 5 minutes. Be sure to stir so that your garlic doesn't burn. Add seasonings and stir, sauté for another 3 minutes.  Add chicken, turnips, broth and water.  Allow pot to come to a boil and turn heat down to low and let soup simmer until chicken is done (about and hour and a half).
2. In a large bowl stir together flour, baking powder, and salt. Cut in butter with a fork or pastry cutter. Stir in milk until dough forms into a ball.  On a heavily floured surface roll out your dough to about 1/2 inch thickness. Using a knife slice your dough into squares.  Sprinkle about another tablespoon of flour over your sliced dough (all of this flour will help thicken your broth).  Bring your soup to a boil and drop dough in once square at a time, stirring after every few. Cook for 15-20 minutes or until dumplings don't taste doughy (is that a word? lol) Serve in a bowl with a side of cornbread and ENJOY!