Classic Chicken and Dumplings

Prep Time

10 minutes

Cook Time

1 hour

Total Time

1 hour and 10 minutes


8 servings


  • 1-1/2 lbs. boneless, skinless chicken breast, cut into 3-inch pieces
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. dried thyme
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1 yellow onion, cut into half moons
  • 1 cup frozen green peas
  • 1 can (10.5 oz.) Pacific Foods™ Organic Cream of Chicken Condensed Soup
  • 4 cups Pacific Foods™ Organic Free Range Chicken Broth
  • 1-1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 cup milk or substitute Pacific Non-Dairy Coconut Beverage Original
  • 2 Tbsp. olive oil


  1. Season chicken on both sides with salt and pepper. In a large heavy bottomed pot or Dutch oven, cook chicken on medium heat for 8 minutes, flipping halfway through so both sides are browned.
  2. Add carrots, celery, onion, thyme and first amount of olive oil to the pot, cook on medium heat for 5-7 minutes stirring frequently. Add peas, Free Range Organic Chicken Broth and Organic Cream of Chicken Condensed Soup and bring to a simmer. Cover and simmer for 25-30 minutes until chicken is cooked through and veggies are tender.
  3. To make the dumplings, in a small bowl whisk together flour, baking powder, milk and second amount of olive oil. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Season to taste with salt and pepper.