There are dozens of chicken and dumpling recipes in the blogosphere, 99% of which include condensed chicken soup as an ingredient (bleh!). Here’s a healthful, easy recipe that includes only fresh, whole food ingredients. Note: The recipe does call for a can of refrigerated biscuits (quicker for time-starved parents) but feel free to prepare your own biscuit dough in lieu of the prepared biscuits.

4 tablespoons butter
1 tablespoon vegetable oil
1 onion, chopped
3 pounds chicken parts, cut up OR boneless, skinless chicken breast or thighs
2 cups chicken broth
2 stalks celery
6 carrots, peeled and chopped
1 tablespoon minced parsley
1 teaspoon black pepper
salt, to taste
1/2 teaspoon ground allspice
1 cup dry white wine
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour


In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours.

While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm.

Tip: In our house, adding pre-cooked extra-wide egg noodles to the final dish keeps the littlest family members happy.