Fall is on her way!
This morning it was a balmy 58 degrees here in the deep South. After the heavy humid weather this last month, it was pure bliss. For the first time this year I could feel Fall in the air – LOVE IT! There is nothing more magical then Georgia in the Fall. It is BEAUTIFUL.
I actually had to dig out a sweater! …of course I had to take it off again in a couple of hours, once the sun came up, because so did the heat. Despite the fact that it was only cold and crisp for a very short time this morning, I had a very real need for a great big bowl of Chicken and Dumplings. I love fall and winter meals!
I grew up with chicken and dumplings. It was always the same: a thick rich chicken stew with simple root cellar vegetables – carrots, potatoes, onions and celery. There were always big fat fluffy cloud-like dumplings floating on the top. After moving to the South, I realized that chicken and dumplings means different things in different parts of the country. Southern dumplings are very similar, but not entirely the same as my family’s chicken and fresh egg noodle soup. I think that every family must have their own version of a chicken and dumpling stew/soup. It is comfort in a bowl.
If ever there was a perfect food pairing, it is poultry and citrus. Adding lemon not only to the soup, but also to the dumplings, takes this classic comfort dish to another level. It is warm and comforting with a light, bright hit of lemon. You finish feeling full, but not heavy. This is a great weeknight dish – it comes together in a snap, and has very few ingredients. There is rarely a time when I do not have these basic vegetables in the crisper. (…after rereading that last sentence, I want to give a great big THANK YOU. I see and I know how truly blessed my family and I really are. I am grateful.)
By using both baking powder and an egg in the dumpling batter, you end up with really light and fluffy dumplings. If you want a bit more “chew” to your dumpling, leave out the egg.

Chicken and Lemon and Thyme Dumplings
Ingredients
Chicken Stew/Soup
- 1 large chicken breast I use boneless, skinless. I know there is more flavor with the bone and the skin. I just never have that on hand.
- 3 large carrots peeled and sliced into rounds
- 1 small onion diced
- 4-5 small to medium potatoes diced (you can peel or not peel these). You want a "creamy" Potato like - a red or a russet
- 2 stalks celery cut into half moons
- 2 bay leaves
- 4 cups chicken broth
- 2 -3 cups water
- 2 cubes chicken bullion
- 1 whole lemon. ZEST and JUICE
- 1 tsp salt
- 1 tsp fresh black pepper
- 2 tbsp heavy cream Add this just BEFORE you add the dumpling batter.
Lemon Thyme Drop Dumplings
- 1 large lemon. ZEST and JUICE NOTE: You should get about 1/4 a cup of juice from a large lemon.
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1 tsp pepper
- 2 cups flour
- 3 tsp baking powder
- 1 egg
- 3/4 cup water NOTE: With the 1/4 cup lemon juice you should have a cup of liquid. Add additional water to bring it up to a cup.
- 2 tbsp melted butter
Instructions
Chicken soup
- Assemble your ingredients. Simple is best for this soup!
- Prep all vegetables.
- Cube up the chicken breast and add it to a heated soup pot with about 1 tbsp of oil.
- Because I use boneless, skinless chicken breast, I brown lightly first to add a little additional flavor.
- Add broth, water, bullion, bay leaves and all additional vegetables (EXCEPT lemon). Cover and simmer for 45 minutes.
- Add lemon zest and lemon juice just before you add the dumplings. ADD the heavy cream! Taste before you add the dumplings. This is when you adjust the seasoning if needed.
Lemon Thyme Dumplings
- In a large bowl, start with your lemon zest and thyme. Add the flour, salt and baking powder. Whisk it all together. By doing it this way you will make sure that the lemon zest is evenly distributed.
- In a separate bowl whisk your egg, water, 2 TBSP of heavy cream, melted butter and lemon juice . Add to dry ingredients. Mix just enough to combine.
- Spoon the dumpling batter carefully onto the top of the soup. Once it has left the spoon and landed in the soup, leave it alone! This is a touchy stage, if you mess with the dumpling it will float apart and you will end up with a very tasty thick THICK soup. ...I speak from experience, young ones.
- Now for the hard part. Lower the heat to LOW and cover. DON'T stir! ...for at least 15 minutes. The steam and the hot soup need time to work their magic!
- Remove the lid and test a dumpling to see if they are cooked. They will be about double in size, and fluffy looking. Lightly touch a dumpling. It should feel like it is "springing" back at you.
- Yum!
You just keep on improving the family favorites and that is wonderful. this looks so good. The Okanagan was cool this morning and throughout most of the day. This would be perfect comfort food.
These look amazing! I’ve always been a fan of chicken and dumplings and they just happen to be on our menu for this week. 🙂
Perfect timing!
Do you make Chicken and Dumplings often? What do you different? If you try my recipe let me know what you think!
Wow this looks so good. I’m definitely going to try and make it!
Claire
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I hope you love it! Let me know what you think!
Looks spectacular! I never consider putting lemon in my chicken soup, but it makes so much sense! Lemon and chicken is definitely a great combo
I promise it is amazing!
My mom used to make chicken and dumplings all of the time and when I would try mine would ever quite be like hers. I think I’d like to try this recipe; it looks delicious!
Moms and grandmas ALWAYS make the best chicken and dumplings, these are close but obviously not quite as good as your mom’s!
I made this for dinner tonight and Holy Cow, this recipe is amazing. By far and away the best chicken and dumplings I ever had! A perfect modern take on a old classic. Thank you, Cyndi.
Yeah!