TOTAL TIME: Prep: 15 min. Cook: 1 hour 50 min.
MAKES: 4 servings


  • 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
  • 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

Nutritional Facts

1 each: 606 calories, 30g fat (8g saturated fat), 209mg cholesterol, 1144mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 54g protein. Diabetic Exchanges: 3 meat, 3 fat, 2 starch.


  1. 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.
  2. In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened.
  3. 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.
  4. 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.)
  5. 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.
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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shauckogs92 User ID: 8239198 240867
Reviewed Jan. 2, 2016

"This is THE best chicken and dumplings that I have ever made. I used frozen dumplings, but; otherwise, followed the recipe exactly. Made a big mess, but had a VERY delicious supper. Served over rice with candied yams and green peas as sides."

DaniG006 User ID: 4449237 51310
Reviewed Jan. 24, 2010

"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."

geri143 User ID: 1652752 202547
Reviewed Jun. 2, 2009

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

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