Who else is all about the comfort food minus the unhealthy ingredients!? That is so me this season, I don't want to have to pick between yummy comforting foods and ingredients! Chicken and Dumplings has been a family favorite since I was just a child. My mom made it frequently and man it was good! Unfortunately it contained dairy and some ingredients I could go without, so I started making a healthier version about a year ago and decided I would finally share it with you! Check out my Healthy Chicken and Dumplings recipe below! 

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Serves: 4




  • 1 cup flour
  • 1 egg beaten
  • 2 tsp baking powder 
  • 1/2 tsp salt
  • 2 TBS chopped rosemary and thyme OR chives (fresh if possible) 
  • 1/2 cup almond milk


  • 1 TBS olive oil
  • 1 onion 
  • 3 large carrot 
  • 3 pieces celery
  • 1 tsp dry thyme
  • 48 oz chick broth or bone broth (about 1.5 containers) 
  • 1/3 cup flour (to thicken) 
  • 4 large chicken thighs (bake ahead of time and shred



Make sure to have your chicken cooked and shredded! I use frozen chicken thighs, drizzled with olive oil and garlic salt, baked at 375 for 50-60 minutes. 

  1. Warm large Dutch oven over medium-high heat and add olive oil. Chop onion, carrots, and celery and add to the pot add a dash of garlic salt and cook for about 12 minutes or until the onion becomes translucent.

  2. Add dried thyme and chicken broth. In a small bowl or cup whisk the flour with a small amount of broth from the pot then pour back into the pot and making sure there are no clumps. Stir in shredded chicken add another dash of garlic salt and cook for 5 minutes.

  3. Prepare the dumplings while the broth cooks. In a bowl whisk together all the dumpling ingredients, making sure not to over-mix (if you over-mix the dumplings will turn out too dense). 

  4. Drop dumpling batter into the pot ( I just use a spoon). The dumplings will double in size while they cook so don't take too much batter at once. 

  5. Cover the pot and simmer for about 15 to 20 minutes, don't peek until 15 minutes (this releases the steam which the dumplings need to cook). After about 15 minutes use a toothpick to test if the dumplings are cooked through. 

  6. Serve up and enjoy! 

xx nichole