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“This is some hearty stuff :P”
1hr 15mins

Ingredients Nutrition


  1. Lightly salt and pepper the chicken breasts.
  2. Heat a heavy bottomed skillet on medium-high heat until very hot, and add 1 T of the butter. When the butter has melted, place the chicken in the pan and sear for 3 minutes. Flip, and sear on the other side for 3 minutes. Remove from the pan and set aside.
  3. Add the onions and leeks and reduce the heat to low. Stir frequently, and cook for about 5 minutes until the onions are translucent. Add the flour, and stir to coat. Then, add the hot water and chicken stock and increase the heat to medium-high, whisking until it comes to a boil.
  4. Add the carrots, celery, thyme, sage and paprika and stir to combine. Reduce heat to low, so the broth just bubbles.
  5. Slice the chicken in to thin slices, and add to the pan, pushing them down into the broth. Cover and simmer for 20 minutes.
  6. Meanwhile, combine the flour, baking powder and salt for the dumplings in a small bowl. Bring the milk and butter to a simmer in a sauce pan. With a fork, mix the milk mixture into the flour until it’s well moistened.
  7. Remove the lid from the cooking chicken, and if needed skim off any fat. Season to taste.
  8. Take about 1/4 to 1/2 teaspoon scoops of the dumpling dough, and form into a rough ball. Drop the dough into the broth. Repeat until you have as many dumplings as you’d like. Cook for about 10 minutes, and serve immediately.

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