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+ servings

Hard Cider Chicken + Dumplings

Who doesn’t love fluffy dumplings floating on a rich soup of tasty chicken and vegetables?!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Chilis + Soups
Cuisine: American
Keyword: comfort food, Winter soups
Servings: 4 servings


  • 8-10 oz boneless skinless chicken breast)
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cups chopped carrots
  • 3 cloves garlic minced
  • 8 oz The Anvil Sonoma Hard Cider or other hard cider
  • 1 bay leaf
  • 2 teaspoons dried thyme
  • 64 oz chicken broth
  • 1 cup self-rising flour
  • ½ teaspoon sea salt
  • ¼ teaspoon sweet paprika
  • 1 tablespoon butter chilled
  • 1 large egg lightly beaten
  • ¼ cup buttermilk
  • 1 cup frozen peas


  • In a large dutch oven, heat olive oil over medium-high heat. Add chicken breasts and brown for 3 minutes per side. Remove from pan and keep warm while you saute the veggies.
  • Add onion and carrots to the pan, cook for 3 minutes. Add garlic and cook for 1 minute.
  • Deglaze pan with hard cider. Add chicken, broth, thyme and bay leaf.  Return the chicken to the pan, reduce heat to medium-low and simmer for 20 minutes.
  • Make the dumpling batter. While the soup is simmering prepare the dumpling batter by mixing flour, salt and paprika in a medium bowl. Add the butter and using a fork or pastry cutter, mix into flour mixture. Add egg and buttermilk and mix until a stiff, sticky dough forms.
  • Once you've finished making the dumpling dough remove the chicken from the pan and shred or chop into bite-sized pieces.  Add the chicken and peas to the soup and stir to incorporate.
  • Add the dumplings. Using a kitchen teaspoon, drop large spoonfuls of the dumpling batter into the simmering soup until the pot is full or all of the dumpling batter has been used.
  • Cover and simmer for 10 minutes or until the dumplings are cooked (they will be firm to the touch when done).
  • Remove the bay leaf and serve.