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Chicken and Dumplings Recipe

Photo by: Taste of Home Chicken and Dumplings Recipe

On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri

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Chicken and Dumplings Recipe

Prep: 40 min. Cook: 1 hour

Yield: 6-8 Servings

40 60 100

Ingredients

1 cup all-purpose flour
2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
2 tablespoons canola oil
3 celery ribs, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1/4 cup chopped fresh parsley
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon pepper
8 to 12 cups water
DUMPLINGS:
2 cups all-purpose flour
2 teaspoons baking powder
2 eggs, lightly beaten
GRAVY:
1/4 cup all-purpose flour
1/2 cup water

Directions

Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in oil; drain.
Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink.
Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm.
For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings. Yield: 6-8 servings.

Editor's Note: Any remaining chicken broth can be frozen for future use.

Nutritional Facts 1 serving (1 each) equals 402 calories, 14 g fat (3 g saturated fat), 108 mg cholesterol, 776 mg sodium, 42 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Chicken and Dumplings in Taste of Home August/September 1995, p35

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Reviews for Chicken and Dumplings (6)

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Chicken and Dumplings

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Reviewed on Jan. 11, 2012 by Summy

I've made this recipe many times since it first appeared in TOH. There's something incredibly comforting about smell of the chicken boiling on the stovetop. I use less water, and add some poultry seasoning to the water as it simmers. Just good old fashioned flavor.

Reviewed on Aug. 24, 2011 by barhoo01

alot of work and not very flavorful

Reviewed on Feb. 19, 2011 by kmolina

I liked this dish, but I thought the original sort of bland, so I added chicken stock from a carton, and used one clove of garlic and sauteed it with the vegetables, and added some thyme, it had much more flavor!

Reviewed on Nov. 18, 2010 by santinawestbrook

Not much flavor...I tried using chicken stock...still missing something

Reviewed on Feb. 14, 2010 by Grandmaj2u

A good comfort food recipe. I changed out the water for a carton or 2 of chicken broth or stock. It adds more flavor. I also added a pinch of dried chives , dash of salt and pepper and a tiny pinch of thyme to the dumplings Also, if you've never tried adding celery powder, or ground celery ( power) to dishes like this , you may want to try it. It adds depth to the flavor. Just go easy, as it does not take much It's a good one pot dinner