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Chef Kevin Belton: Chicken Dumpling Soup

Chef Kevin cooks up some Chicken Dumpling Soup and Blueberry Lemon Dump Cake.


Chicken and Dumplings


  • 2 Tbsp. olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 Tbsp. Creole seasoning
  • 4 Tbsp. butter
  • 4 Tbsp. all-purpose flour
  • 4 cups chicken stock
  • 1 cup milk
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 Tbsp. Italian seasoning
  • 3 cups shredded chicken
  • ¼ cup green onions, finely chopped for serving



  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. freshly cracked black pepper
  • ½ cup buttermilk
  • ½ cup whole milk


Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and cook until the veggies are beginning to soften, about 8-10 minutes. Add the garlic, Creole seasoning, and cook, stirring, until fragrant, about 1 minute more.

Add the butter and whisk until melted. Sprinkle in the flour and cook, whisking continuously, until fully incorporated, about 2 minutes. Slowly stir in the chicken stock, then bring to a boil over high heat. Reduce the heat to medium-low to and simmer until the carrots and celery are tender, and the soup has thickened about 5-6 minutes.

Stir in the milk, salt, pepper, Italian seasoning, and chicken and let simmer.

Meanwhile, make the dumplings. In a large bowl, whisk together the flour, baking powder, salt and pepper. Make a well in the center of the flour mixture and pour in the buttermilk and milk. Using a wooden spoon carefully mix dumpling dough, stirring just until moistened.

Drop tablespoon-size dough balls into the soup. Cover and cook until dumplings have quadrupled in size and have a biscuit-like texture, about another 15 minutes.

Stir, to incorporate the dumplings. Divide between bowls and top with green onions, sprinkle with salt and freshly cracked black pepper to taste.

Blueberry Lemon Dump cake


  • 3 cups fresh or frozen blueberries do not thaw if frozen
  • 1/4 cup sugar
  • zest of 1 lemon
  • 1 box lemon cake mix 15.25 oz
  • 1 cup butter, melted
  • 1/2 cup buttermilk


Preheat the oven to 350 degrees.

Spray a 9x13 inch pan with non-stick cooking spray. Add 2 cups of blueberries to the bottom of the pan. Sprinkle the sugar and the lemon zest over the blueberries.

Sprinkle the dry cake mix evenly over the blueberries.

Drizzle the melted butter and buttermilk evenly over the dry cake. Add 1 cup of blueberries on top of the cake.

Bake for 45-48 minutes or until golden yellow.

Allow the cake to sit for 10 minutes before serving. Serve warm or cold with ice cream or whipped cream.

Allow the cake to sit for 10 minutes before serving. Serve warm or cold with ice cream or whipped cream.

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