Fall Flavors: Easy and Delicious Chicken and Dumplings!

This chicken and dumplings recipe is super easy to make, and it takes under an hour! It is delicious and full of great immune boosting ingredients to give your body the boost it needs to feel great!

Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes Servings: 6-8

Ingredients: 2 chicken breasts (or 2 breasts from a premade rotisserie chicken, this is what I use)

2 32 oz chicken broth

2 cups AP flour

1/2 tsp baking powder

2 tbsp butter, cold

1 1/2 tsp ground turmeric, divided

1/2 tsp ground ginger

1 garlic clove, minced (or 2 tsp garlic powder)

salt and pepper

1 cup milk


  1. Pour the chicken broth into a soup pot on the stove on high, bring to a boil.
  2. While the chicken broth is being brought to a boil: If using a premade rotisserie chicken, then shred the chicken breasts at this point. If using raw chicken, then cook the chicken breasts all the way through with a method of your choice, and shred.
  3. Add the chicken and garlic to the pot.
  4. Combine the flour, baking powder, and 1/2 tsp of turmeric in a large bowl.
  5. Cube the butter and use your hands to combine it with the flour mixture, until the mixture is a crumbly texture.
  6. Add the milk to the flour and butter mixture and combine well.
  7. Flour a clean counter top and flour a rolling pin.
  8. Place the dumpling dough on the well floured counter top, and roll out the dough into a square shape, about 1/4- 1/2 inch thick.
  9. Use a pizza cutter to cut the dough into 1 inch squares.
  10. Put the dumplings back into the bowl and collect the extra flour on the table into the bowl.
  11. Place each dumpling one at a time into the pot, stirring in between.
  12. After all of the dumplings have been added to the pot, pour the remaining flour from the bowl into the pot, and add the rest of the turmeric, ginger, and salt and pepper to taste.
  13. Turn the stove on low and let simmer, stirring occasionally.
  14. Once all of the dumplings are a tan color and floating at the top of the pot, they are done cooking.
  15. Remove from heat and serve!

Recipe Notes: If using raw chicken in this recipe, make sure it is fully cooked and at 165 degrees before adding to the soup. You may leave out any of the seasonings in this recipe, and it will still work. This is great served with a side salad or garlic bread! And if you wish to save and reheat the next day, store in an airtight container in the refrigerator for 3-4 days.

**Side Note: Turmeric and ginger are fantastic ingredients to add to any recipe when you are sick or just want an immune system boost!

Fall Flavors: Pumpkin Chocolate Chip “Muffin Top” Cookies, Fluffy, Soft, and so Easy!

These “muffin top” cookies get their name because they are soft, fluffy, and moist, just like the top of a muffin! They are full of delicious pumpkin flavor, and taste and smell just like all of the delicious spices of fall!

Prep time: 5 minutes Bake time: 15-20 minutes Total time: 20-25 minutes Servings: 30 cookies

Ingredients: 1 15 oz can pumpkin puree

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup coconut oil (or vegetable oil)

1 egg

1 tbsp vanilla

2 cups AP flour (I use unbleached)

2 tsp baking powder

2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp salt

1 tsp baking soda

1 tsp milk

chocolate chips

1/4 cup chopped pecans (optional)

cooking spray


  1. Preheat oven to 350 degrees, spray cooking sheets with cooking spray and set aside.
  2. In a large bowl, combine pumpkin puree, white and brown sugar, coconut oil, and vanilla.
  3. Add egg to sugar mixture and combine well.
  4. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  5. Add milk to wet ingredients and combine.
  6. Add the dry ingredients to the wet ingredients and combine well.
  7. Add the chocolate chips and pecans and combine.
  8. Make 1- 1 1/2 inch dough balls and place them 2 inches apart on the prepared cooking sheets.
  9. Bake for 15-20 minutes, or until the edges of the cookies are light golden brown.
  10. Remove from oven, serve, and enjoy!

Recipe Notes: Fresh pumpkin puree works just as well in this recipe, do not overbake these cookies or they will be tough. Any kind of chocolate chips work for this recipe, including white chocolate chips. Store these in an airtight container for up to a week, or in the freezer for up to a month.