Fluffy dumplings, chicken, and vegetables are enveloped in a creamy, flavorful base. There’s nothing quite so filling and comforting on a cold day as these chicken and dumplings. This einkorn chicken and dumplings recipe brings together tender shredded chicken with hearty vegetables and soft, fluffy dumplings for a bowl that feeds the body and soul.
This recipe brings out the best in all-purpose einkorn flour, using it both to thicken the savory broth and to create light, tender dumplings. Einkorn’s naturally tender crumb makes this extra delicious. This recipe is designed to help you enjoy classic comfort food with confidence and dependable results.
Cooking with Einkorn Flour: Why This Chicken and Dumplings Works
Einkorn is one of the oldest forms of wheat. Its unique gluten structure distinguishes it from modern wheat flour, and because of that, dishes made with einkorn can be harder to nail texturally, but when einkorn flour is handled gently and given time to hydrate, it produces richly flavored, tender results that work perfectly for soups and dumplings.
Not only does using Einkorn bring a uniquely delicious flavor, but it also makes the dish much more nutritionally beneficial. Einkorn is higher in protein, micronutrients, and antioxidants than any other wheat variety. It does contain gluten, so it isn’t safe for people with celiac disease, but its gluten structure is different from modern wheat. It contains fewer of the proteins that most commonly cause immune responses, making it easier for some people with non-celiac gluten sensitivity to digest.
Using Einkorn in your baking is a great way to improve your nutrition.
Learning to cook with einkorn flour can take some adjustment, but this recipe highlights simple techniques that play to einkorn’s strengths. Using einkorn to thicken the base and form dumplings allows the dish to stay comforting and cohesive without overworking the flour.
Einkorn-Specific Techniques for Chicken and Dumplings
This recipe is crafted with the behavior of einkorn flour in mind. A few key considerations make all the difference in achieving that classic comfort-food texture:
- No Knead Dough: Instead of tough dough, the dumpling batter should be slightly sticky. Don’t try to knead the dough once mixed or add more flour. Handle gently. This ensures the dumplings remain light and fluffy after cooking.
- Minimal Stirring: Once dumplings are dropped in the simmering soup, it’s important not to stir so they cook up with steam and rise gently.
These adjustments are simple, but they help support success with einkorn cooking every time.
Learn More About Cooking With Einkorn Flour
This chicken and dumplings recipe is featured in my new cookbook, The Essential Einkorn Cookbook, designed for cooks who want clear guidance and dependable results when working with einkorn flour. Alongside this recipe, the book includes a wide range of soups, breads, desserts, and everyday meals tailored to how einkorn naturally behaves.
If you’ve found this recipe helpful, the cookbook offers even more dishes and foundational tips to help you cook with confidence. It’s meant to be both a practical guide and a source of inspiration for cooking food that’s nourishing, satisfying, and delightful to share.
Kick-start your Einkorn baking journey with our beginner-friendly Einkorn Cookbook.
Einkorn Chicken and Dumplings FAQ
Can I use regular flour instead of einkorn?
This recipe is developed specifically for einkorn flour. For best results with modern wheat flour, use a recipe written for that flour, as einkorn behaves differently.
Why are my dumplings dense?
Dense dumplings usually result from overmixing, adding too much flour, or stirring after the dumplings are added to the simmering soup. For light, fluffy dumplings, mix just until combined and avoid stirring once they’re in the pot.
Can I use leftover chicken?
Shredded cooked chicken works perfectly in this recipe, making it ideal for using up roasted or leftover poultry.
Einkorn Chicken and Dumplings
Ingredients
- 6 tablespoons 85 g butter
- 1 onion diced
- 1 cup carrots chopped
- 4 cloves garlic minced
- 2 tablespoons 15 g all-purpose einkorn flour
- 5 cups 1,200 g chicken stock
- ½ cup 120 g whipping cream
- 3 cups shredded cooked chicken
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1½ teaspoons black pepper
- 1 teaspoon sea salt
for the dumplings:
- 1½ cups 180 g all-purpose einkorn flour
- 3 teaspoons baking powder
- ½ teaspoon black pepper
- ¾ teaspoon sea salt
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- ½ cup 120 g whole milk
- 3 tablespoons 42 g melted butter
Instructions
- In a large pot, melt the butter and saute the onion and carrots until the onions are tender. Add garlic and saute until fragrant.
- Stir in the flour and cook for about 1 minute. Slowly pour in the stock, while stirring constantly.
- Add the cream, chicken and seasonings. Bring to a simmer and allow to simmer gently while you make the dumplings, stirring occasionally.
- To make the dumplings, whisk together the flour, baking powder, pepper, salt, and thyme.
- Add the milk and melted butter to the dry ingredients, and stir until a sticky dough forms.
- Stir the soup, then scoop small balls of dough (⅛ cup) directly into the soup.
- Cover with a lid and simmer gently, without stirring, for 7-10 minutes, or until the dumplings are cooked through. To check if they are done, remove a dumpling and pull it gently apart with a fork. If it looks doughy on the inside, continue cooking for 2-3 more minutes.
