Comfort in a Bowl: Easy Chicken and Dumplings with Freshly Milled Flour

With cooler days rolling in and the hurricane bands bringing the wind and rain—can there be a better time for a warm, comforting bowl of chicken and dumplings? Chicken and dumplings have always been a Southern favorite for me. It was my mother-in-law’s signature dish for many years. Now, I’m putting my own spin on it using freshly milled flour and ditching store-bought mixes.

Here’s how I modernized this classic, healthier, fresher, and tastier than ever.

Simple Foundations: Making Chicken and Broth

You could use a rotisserie chicken for convenience—no judgment! For today’s recipe, we’re all about maximizing flavor, so I’m using homemade broth with tender chicken pulled from the bone. Start by sautéing onions, garlic, carrots, celery and spices in my favorite infused olive oil. Then, add a whole chicken and cover with water. Simmer until meat is falling off the bone. Remove all bones, pick meat off bone and set aside. Store for later use or add dumplings and enjoy right away.

Pro tip: To save time later in the week, you can get ahead by making broth and shredding chicken in advance. I threw mine in the fridge for a couple of days before coming back to finish the recipe.

Making Healthy Dumplings from Scratch

Store-bought dumpling or biscuit mixes like Bisquick used to be my go-to. But once I started eating gluten-free, they quickly fell out of rotation. You can try the gluten-free boxes, but that route didn’t work well for me. Instead, I now use freshly milled flour from soft white wheat. That’s a game-changer for making these dumplings taste hearty but light.

I used Sue Becker’s recipe for faux Bisquick drop biscuits, but with some modifications. Freshly milled flour can sometimes need more liquid than prepackaged mixes, so you can adjust as needed.

Ingredients for the Dumplings:

2 cups of freshly milled soft white wheat (retains all the bran and germ for better nutrition)
1 tablespoon of baking powder (aluminum-free, of course)
1 teaspoon of salt
¼ cup of melted butter (or oil, but butter is better)
1 cup of whole milk

Mix these simple ingredients together and drop the biscuit mixture straight into your boiling broth. If needed, add extra flour for a better consistency with the freshly milled grains—it’s all a balancing act!

Cooking Chicken and Dumplings

Once your broth is boiling, it’s time to drop in those biscuit dumplings. Spoon smaller dollops—I’m not a fan of huge dumplings, but if you like them big, go for it. Keep in mind though, bigger dumplings may need a little longer to cook. Let them simmer for about 10 minutes. You’ll know they’re ready once they’re pillowy and well-cooked through. Simple, authentic, and ready to warm up any dreary day!

Extra Flavor Hacks

Don’t let those extra ingredients go to waste! While some folks prefer to strain out things like garlic, onions, and carrots, I let them stay in my soup. The added flavor and texture make a big difference.

If you’ve got picky eaters, you can strain everything out to create a clearer broth, but for my family—and our love for hearty meals—the more flavor, the better. This is your soup, so customize it however you like!

Chocolate Banana Chocolate Chip Cake: The Sweet Ending

While we wait for our dumplings to cook, let’s talk dessert. I had some extra flour left over, and when you’ve got ripe bananas in the house, there’s only one thing to do: bread machine cake. Yep, I threw together a Chocolate Banana Chocolate Chip Cake in my Zojirushi bread machine, and it was a winner. Here’s the quick version of what I did:

Ingredients:

3 ripe bananas (mashed)
3 eggs (beaten)
½ cup coconut oil
1 tsp vanilla extract
2 cups of flour (1 cup soft white wheat, 1 cup all-purpose Einkorn)
3 tsp baking powder
1 tsp baking soda
½ tsp salt
7 tbsp cocoa powder
2⁄3 cup honey
1 cup semi-sweet chocolate chips

I mixed the dry ingredients, dumped the wet ingredients in my bread machine, and used the 2-hour cake setting. About 10 minutes into the kneading, the machine beeped, and I added the chocolate chips—super easy! It turned out moist, sweet, and chocolatey in the best way.

If you don’t have a bread machine, this could easily be done in a regular baking dish in the oven. The key is the balance of the ingredients and the ripe bananas that add natural sweetness.

Let’s just say we polished off that cake pretty fast.

Essential Tips for Fresh Milling at Home

If you’re thinking about milling your own grains, do it! You don’t need a fancy mill right away, and I’ve found decent options secondhand. WhisperMills are my personal favorite, but Bread Beckers has other great recommendations too. If you live in a humid area like me, certain mills may have some challenges, so make sure to choose one suited for your climate.

When using freshly milled flour, keep a few things in mind:

Use the flour quickly! The nutrients in freshly milled grains start to degrade fast, so aim to use it within days.
Store extra flour in the freezer to preserve those nutrients.
If investing in a mill isn’t in your budget, check out local grain mills. Sometimes, you can buy fresh flour, but you’ll want to use it quickly or store it properly to get the benefits.

Conclusion

Chicken and dumplings don’t have to be a guilty pleasure—they can be healthy, comforting, and steeped in Southern tradition. By milling your own flour and keeping things fresh, you aren’t just preparing food; you’re nourishing your family (and yourself!) in the best way possible. Add in a chocolatey banana cake, and you’ve got the perfect ending to a cozy, rainy day.

What are your favorite cold-weather meals? If you try this recipe, let me know how it turns out for you! I’d love to hear your experience in the comments. And as always, thank you for stopping by and sharing this kitchen journey with me.

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Summary

Hi, I’m sharing my meal prep routine for the week, emphasizing the benefits of cooking ahead to simplify busy schedules and featuring a grass-fed pot roast recipe. Click the video to watch!

Weekly Dinner Prep: How Prepping Ahead Simplified My Week

Making weeknight dinners doesn’t have to be stressful, and this week I set out to prove that. With my busy schedule, I needed a better way to handle family meals without resorting to takeout. After several hours spent prepping meals on Monday afternoon, I had an easier, smoother week with little to no dinner stress. Here’s how I got everything ready.

Starting with a Grass-Fed Beef Pot Roast

I kicked off my meal prep with a grass-fed pot roast from our local farmers market. If you haven’t cooked with grass-fed, grass-finished beef before, the trick is to cook it low and slow, and using an acid like vinegar helps break down the meat, making it more tender. I added aged balsamic vinegar (a fig-flavored one that pairs wonderfully with beef), a dash of Worcestershire sauce, and seasoning. After searing the roast, I brought it to a gentle boil and lowered the heat.

Next, I peeled and chopped a rutabaga to add to the pot. Rutabaga can handle a long, slow cook without turning to mush. I also included onions, fresh garlic from my garden, and a handful of baby carrots that had been hanging around in the fridge. The roast went into the oven at 325°F for several hours to become tender and full of flavor.

For sides, I had a plan to roast some tiny organic potatoes from Costco. I considered smashing or mashing them later – we’ll see how I feel when it’s time to serve. Along with the roast, we’re having a hearty salad with fresh greens from my local farmer’s stand, paired with veggies from my garden like tomatoes, cucumbers, and bell peppers.

Prepping for Future Meals

While the roast was slowly cooking away, I turned my attention to prepping for the rest of the week. First up: fajitas or fajita bowls (haven’t decided yet), which I prepped by cutting bell peppers and tossing them with cilantro-infused olive oil and some Mexican fiesta seasoning I had on hand. This will be an easy dinner to throw together when time is tight. I stored the seasoned peppers in the fridge, ready to go.

With two boys in college, our dinner headcount varies day-to-day. Some nights, it’s just me and John, so I’m learning to make enough food without overcooking. But I’m also ready for when they show up needing a meal.

Adjusting Portions and Avoiding Waste

There’s been a bit of a learning curve in cooking for fewer people. On nights when it’s just the two of us, I try not to overbuy or overcook, and instead prep meals that are easy to scale down or keep for leftovers. The goal is to have tasty meals, without the temptation to head out for dinner just because our table is smaller.

Keeping meals prepped is key here. For example, I found a deal at the store—buy one, get one free on protein. That makes for a cheap fajita night at $4.29 rather than buying pricier options, like the whole chicken I picked up for another meal. I also realized that Aldi’s prices aren’t as competitive as they used to be; their packaging is smaller, and the prices are going up, meaning I have to be strategic with where I shop. Look out for those deals when you can, and don’t be afraid to plan for canned chicken or other cheaper alternatives if necessary.

Chicken Soup and Frittata: Midweek Lifesavers

Later in the week, when things get busier, I like to have something super simple to heat up. Leftover chicken soup will probably be our go-to on Wednesday since I have choir practice. Paired with grilled cheese, it makes for a quick, stress-free dinner.

Eggs are another lifesaver in my kitchen. I have plenty, thanks to our hens, so I decided to make a zucchini frittata to use up some garden veggies. Frittatas are beyond easy: just mix your eggs with cream, sauté some veggies (like zucchini, onions, and peppers), stir in cheese, and bake. It works for breakfast, lunch, or dinner. Plus, it’s a great way to use whatever bits and pieces you have in the fridge.

Honey Pumpkin Bread: Cozy Fall Favorites

I also tried out a new recipe for Honey Pumpkin Bread from Sue Becker’s cookbook, using freshly milled spelt. I’ve been getting into milling my own grains, and this recipe was the perfect cozy, fall-flavored treat. This bread makes for a fantastic breakfast paired with yogurt.

Pumpkin bread is one of those recipes you’ll keep coming back to—it’s a crowd-pleaser, and it barely lasted a few days in our house.

Final Dinner Touches and Sourdough Plans

As the day wound down, I felt the satisfaction of seeing everything come together. I decided not to smash the roasted potatoes; they looked perfect just the way they were. The pot roast with rutabaga and baby carrots was tender and flavorful.

I also pulled my sourdough starter out of the fridge and gave it a good feeding. I’ve had some subscribers asking about using sourdough for sandwich loaves using my Zojirushi Bread machine, so I’m planning to experiment with that soon. My starter will need a few days to get back to life.

Wrapping Up a Productive Prep Day

By the end of the afternoon, everything was ready: meals for the next few days, breakfast set with pumpkin bread, and enough leftovers to keep things effortless. I even sneaked out to the greenhouse to check on my seedlings. After a busy but productive day, I’m ready to settle in for the evening and enjoy the dinner I worked hard to put together.

Preparing meals in advance isn’t just about saving time. It’s a way to reduce stress, save money, and avoid last-minute drive-thru dinners. Planning, especially as we head into fall, is going to be key for me as we adjust to new routines with work and family. I’m finding my rhythm again, and it feels so good.

What About You?

What parts of getting older do you find more challenging? For me, it’s opening jars! Leave a comment below and share your thoughts.

Thanks for hanging out today, and I hope this inspires your own meal prep ideas for making the week a little easier. See you next time!

Chicken and Dumplings & Chocolate Banana Chocolate Chip Cake