Chicken with Lemon-Thyme Dumplings | Midwest Living

Chicken with Lemon-Thyme Dumplings

Chicken with Lemon-Thyme Dumplings

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  • Makes: 4 servings
  • Prep 35 mins
  • Cook 10 mins

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A refreshing hint of citrus accents thyme, sage, and marjoram in the tender dumplings that top this chicken meal.


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken stock or broth*
  • 1 cup cake flour or all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • Dash white pepper
  • Dash ground sage
  • Dash dried marjoram, crushed
  • 1/2 cup milk
  • 1 teaspoon finely shredded lemon peel
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 2 cups chicken stock or broth*
  • 1/4 cup dry white wine, chicken stock, or broth*
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped, peeled celeriac or chopped, peeled potato
  • 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  • Fried carrot chips (optional)
  • Fresh thyme sprigs or snipped chives (optional)


  1. For sauce, in a small saucepan, melt the butter. Stir in the 1/4 cup all-purpose flour. Cook and stir over medium heat for 3 minutes. Stir in the 2-1/2 cups chicken stock or broth. Simmer gently, uncovered, for 20 minutes, stirring often. Set aside.
  2. Meanwhile, for dumplings, in a medium mixing bowl, stir together the 1 cup flour, the baking powder, the 1/2 teaspoon fresh or 1/8 teaspoon dried thyme, the sugar, salt, white pepper, sage, and marjoram. Add milk and peel; stir until just moistened. Set bowl aside.
  3. In a 3-quart saucepan, combine chicken pieces, the 2 cups chicken stock, the vegetables, wine, and the 1 teaspoon fresh or 1/4 teaspoon dried thyme. Bring to boiling. Reduce heat; simmer.
  4. Using a small ice-cream scoop or 2 spoons, form 1/8 of the dough into a dumpling; drop onto chicken-vegetable mixture. Repeat with remaining dough, making a total of 8 dumplings. Cover and simmer for about 10 minutes or until chicken is no longer pink and a wooden toothpick inserted into dumpling comes out clean.
  5. With a slotted spoon, remove dumplings from vegetable mixture. Drain and discard chicken liquid from vegetable mixture. Stir in sauce. Return dumplings to saucepan. Heat through.
  6. Ladle chicken mixture into 4 individual serving bowls. Top each serving with 2 dumplings. If you like, garnish with carrot chips and thyme sprigs or snipped chives. Makes 4 servings.


  • * To lower the sodium, use reduced-sodium chicken broth instead of regular stock or chicken broth.

Nutrition Facts

(Chicken with Lemon-Thyme Dumplings)

Servings Per Recipe 4, chol. (mg) 92, Fat, total (g) 17, cal. (kcal) 452, carb. (g) 43, sodium (mg) 1048

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