About This Recipe

By: Soshanna Salsman


For the Chicken and Vegetable Base:

  • 1 tablespoon of extra virgin olive oil
  • 2 pounds of boneless chicken thighs
  • Salt and black pepper to taste
  • 5 tablespoons of unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 cup of carrots, peeled and diced
  • 2 stalks of celery, diced
  • 3 garlic cloves, finely minced
  • 1 teaspoon of coconut aminos
  • ⅓ cup of freshly milled Einkorn Flour
  • 4 ½ cups of chicken broth
  • 1 ½ cups of half-and-half

Seasoning Mix:

  • 1 teaspoon of onion powder
  • ½ teaspoon each of dried basil, parsley, thyme and rosemary
  • ¼ teaspoon of ground sage
  • A pinch of freshly ground pepper

For the Dumplings:

  • 1 cup (120 g) of freshly milled Einkorn Flour (plus extra for dusting)
  • 2 tablespoons of freshly grated Parmigiano Reggiano cheese
  • 1 teaspoon of corn and aluminum-free baking powder
  • 1 teaspoon of salt
  • 2 tablespoons of cold, unsalted butter, cut into small pieces
  • ⅓ cup of cold milk
  • 1 tablespoon of freshly minced parsley

Looking for the best Chicken and Dumplings recipe? You’re in the right place. This recipe is a game-changer thanks to its secret ingredient, einkorn flour. Not only does this ancient grain bring a wholesome, nutty flavor to both the soup and the dumplings, but it also makes the dish stand out in terms of texture and nutrition.

This recipe is designed with health in mind—as always, I  avoid the use of any seed oils, modern wheats, corn, sugar with a focus on animal based ingredients, ensuring that you’re enjoying a meal that’s as good for you as it is delicious. The use of boneless chicken thighs ensures juicy, flavorful meat, and every ingredient from the homemade broth to the airy, fluffy dumplings contributes to a depth of flavor that you won’t find anywhere else.

What’s the History of Chicken and Dumplings?

Chicken and Dumplings is a comfort food classic with roots in the frugality of early American and European cuisines. Originally a means to stretch ingredients and feed large families, it combined available chicken parts with simple dumplings made from flour and water or milk. This dish has evolved over centuries, yet retains its core as a hearty, warming stew. Today, it’s appreciated not only for its comforting qualities but also for its adaptability, including healthier versions using ancient grains like Einkorn flour, making it a beloved meal that connects past to present.

Step-By-Step Instructions

Step 1: Sear the Chicken

  1. Season the Chicken: Sprinkle salt and black pepper on both sides of the boneless chicken thighs.
  2. Heat the Oil: Pour 1 tablespoon of extra virgin olive oil into a 4 ½-quart soup pot and heat it over medium-high heat.
  3. Cook the Chicken: Place the chicken thighs in the pot and cook for approximately 3 minutes on each side until they develop a light brown color. The inside will remain undercooked at this stage.
  4. Rest and Dice: Remove the chicken from the pot and let it rest for 10 minutes. Then, dice it into bite-sized pieces.

Step 2: Make the Soup

  1. Prepare the Seasonings: Combine the onion powder, dried basil, parsley, thyme, rosemary, ground sage, and freshly ground pepper in a small bowl and set aside.
  2. Melt the Butter: In the same pot used for searing the chicken, melt 5 tablespoons of unsalted butter over medium heat. Use a spatula to scrape up any browned bits from the bottom of the pot.
  3. Cook the Vegetables: Add the finely chopped onion, diced carrots, and diced celery to the pot. Cook for about 5 minutes until they begin to soften.
  4. Add Garlic and Coconut Aminos: Stir in the minced garlic and 1 teaspoon of coconut aminos. Add the prepared seasoning mix. Cook for an additional minute.
  5. Incorporate the Flour: Sprinkle ⅓ cup of freshly milled Einkorn Flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring continuously to avoid burning.
  6. Add Broth and Half-and-Half: Gradually pour in 4 ½ cups of chicken broth, stirring constantly and scraping up any bits from the bottom of the pot. Continue to add the broth in small splashes until fully incorporated. Follow the same process with 1 ½ cups of half-and-half.


Step 3: Make the Dumplings

  1. Prepare the Dough: In a medium bowl, combine 1 cup of freshly milled Einkorn Flour, 2 tablespoons of freshly grated Parmigiano Reggiano cheese, 1 teaspoon of corn- and aluminum-free baking powder, and 1 teaspoon of salt. Cut in 2 tablespoons of cold, unsalted butter until the mixture resembles coarse crumbs. Stir in ⅓ cup of cold milk and 1 tablespoon of freshly minced parsley, then gently knead the mixture into a soft dough ball.
  2. Shape the Dumplings: Dust a 10-inch piece of parchment paper with 1 tablespoon of Einkorn Flour. Place 2 tablespoons of Einkorn Flour on a small plate. Take 2 teaspoons of dumpling dough, roll it into a tight ball, then coat the ball in flour and place it on the parchment paper.
  3. Add Dumplings to Soup: Carefully lift each dumpling and place it in the soup, ensuring they do not touch each other. Avoid stirring or mixing them.
  4. Cook the Dumplings: Cover the pot and cook on very low heat for 15 minutes.
  5. Serve: Serve the soup immediately, or let it cool in the pot. The soup can sit at room temperature for a few hours and be reheated at mealtime.


This recipe is:

  • Modern-wheat Free 
  • Seed Oil Free
  • Soy Free
  • Sugar Free
  • Corn Free