Chicken and Dumplings Recipe from Chef Amanda Rockman

We could all use some comfort food right about now.

Spring might’ve sprung, but Central Texas nights are still on the chilly side of summer. New Waterloo’s corporate pastry chef Amanda Rockman shared her recipe for Chicken and Dumplings that she made just last night with her husband Nick. Enjoy her “Southern Matzah Ball Soup” with white wine.

"Southern Matzah Ball Soup" aka Chicken and Dumplings by chef Amanda Rockman (Photo by Amanda Rockman)

"Southern Matzah Ball Soup"

(Serves six)


3/4 cup all purpose flour

1.5 pound chicken breast

Cipollini onions, cut in half

2 medium carrots, medium chop

3 celery ribs, medium chop

8 fingerling potatoes, cut into 1/2" slices

3 garlic cloves, minced

6 cups chicken stock

1/2 cup white wine (plus the rest of the bottle to drink while cooking)

2 Tbsp sugar

2 bay leaves

1/2 cup cream

Dill for garnish

Salt, to taste

Black pepper, to taste


1 and 1/3 cup all purpose flour

2 tsp baking powder

3/4 tsp salt

2/3 cup milk (whatever you have in the house)

1 Tbsp melted butter

4 Tbsp dill


1. Dredge chicken breast in flour with salt and pepper. Brown in pan (I used our 8-quart Staub).

2. Once brown on both sides, take out and reserve. Place carrots, celery, and onions into the pot and cook for about 8-10 minutes so that it gets caramelized and toasty. Add garlic. Add 1/4 cup flour to the vegetables and cook for another 3-5 minutes.

3. Add chicken stock, white wine, sugar, bay leaves, chicken breast, and potatoes. Cook for 25 minutes covered.

For Dumplings:

1. Mix flour, baking powder, salt, milk, dill, and butter together. Reserve.

2. Once the pot has cooked for 25 minutes, take out chicken and allow to cool for 5-10 minutes. Using a fork, shred into smaller pieces. Place back into the pot.

3. Using a spoon, dollop large amounts of dumpling into the simmering broth. Place lid on top and steam for 15-18 minutes (until the knife comes out clean from the dumpling).

4. PRO TIP: I wrapped a kitchen towel around the lid so there was NO condensation dripping on to the dumplings so they didn't get soggy.

5. Once dumplings are cooked, add heavy cream and dill, and stir to come together.

6. Now get that glass of wine from before and enjoy!

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recipe, Chronicle Cooking, Amanda Rockman, New Waterloo

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