Chicken And Dumplings Is The Perfect Winter Soul Food

Dumplings are a staple part of many cuisines. No matter where you go in the world, you’re sure to find some iteration of dumplings. From the Chinese versions, the Japanese Gyoza or even the Russian Pierogi, dumplings are everywhere. And naturally, the USA has a version of dumplings as well. The southern states are well-known for their comforting soul food, and chicken and dumplings are a dish that’s a staple for many households. 

It was thought of as a modest, cheap dish that was immensely popularised during the great depression, but its legacy is far more impactful than a simple money-saving hack. Some believe it could also have links to German immigrants and their dish Spatzel. And although it is usually portrayed as a simple dish, some evidence reveals that it might have also been considered a luxurious treat.

This recipe by Justin Chapple takes the basic and straightforward dish and adds a kick of fresh chilli and and a burst of fresh lime for a new and exciting bite. 


For the Chicken:

  • 3 chicken thighs
  • 3 Tbsp unsalted butter
  • 3 Tbsp extra-virgin olive oil
  • 1 onion, finely diced
  • 1 stick celery, diced
  • 2 jalapeños
  • 3 green chillies
  • 4 garlic cloves, minced
  • 1 potato, diced
  • ¼ cup all-purpose flour
  • 1 L low-sodium chicken stock, warm
  • 2 scallions, thinly sliced
  • ½ cup coriander
  • Zest of 1 lime
  • Salt and pepper to taste

For the Dumplings:

  • 1 ¼ cup all-purpose flour
  • 2 Tbsp coriander
  • 2 spring onions
  • 1 ½ tsp baking powder
  • 1 cup milk
  • 3 Tbsp melted butter
  • Salt and pepper to taste


  • In a large pot, melt some butter with some oil and saute the onion, celery, jalapenos, lime zest, chillis and garlic.
  • When softened add the potatoes and cook until translucent. 
  • Sprinkle in flour and stir to coat, then gradually pour in the stock. 
  • Then add chicken, spring onions and coriander, and season to taste. 
  • To make the dumplings, mix the flour, coriander, spring onions, baking powder, salt, and pepper and stir in the milk to make a sticky dough. 
  • Drop pieces of dough into the chicken broth and then simmer on medium heat until the dumplings are cooked and rise to the surface.