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Chicken and Dumplings

Chicken and Dumplings
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
6-8 ServingsPrep: 40 min. Cook: 1 hour

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.
© Taste of Home 2012

2 of 2

Chicken and Dumplings (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012