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Chicken and Dumplings Recipe

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My family really loves this meal. It is often requested.—Edna Hoffman, Hebron, Indiana

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Diabetic Friendly

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Chicken and Dumplings Recipe

Prep: 15 min. Cook: 1 hour 50 min.

Yield: 4 Servings

15 110 125

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 to 2-1/4 quarts water
1/2 cup sliced celery
1/2 cup sliced carrots
2 fresh parsley sprigs
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS:
3/4 cup all-purpose flour
1 tablespoon minced fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
Dash ground nutmeg
1/3 cup 2% milk
1 egg, lightly beaten
1 tablespoon canola oil
GRAVY:
1/4 cup all-purpose flour
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises.
In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened.
Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm.
Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.)
Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings. Yield: 4 servings.

Quicker: Quicker Chicken and Dumplings (speedier version)

Nutritional Analysis: One serving equals 491 calories, 1,139 sodium, 162 mg cholesterol, 28 gm carbohydrate, 32 gm protein, 27 gm fat. Diabetic Exchanges: 3 meat, 3 fat, 2 starch.

Originally published as Chicken and Dumplings in Quick Cooking May/June 1998, p52

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken and Dumplings

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Reviewed on Jan. 24, 2010 by DaniG006

This tastes wonderful. I added a little thyme also in the beginning. I recommend not cutting the chicken up too small, it's too difficult to separate it from the vegetables and broth.

Reviewed on Jun. 02, 2009 by geri143

to make this quick.I use biscuits in a can for the dumpling and cut them in four.