Chicken and Dumplings Recipe
- 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
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 cup water
- 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 batches 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken and Dumplings(13)
Sort By :
I love this recipe. Always a huge hit with the family, guests, anyone who wants to try it. Now, if you are like me, you're kind of a chicken snob. I don't like to eat chicken off the bone, or chicken skin. So I use chicken breasts, and instead of using water I use chicken broth. Tons of flavor, love it!
I love, love, LOVE this recipe. Now, if you are like me; you're a chicken snob. I don't like to eat chicken skin, or anything off the bone. What I do is use skinless chicken breasts. And instead of water, I use chicken broth. Lots of flavor, and it's always a big hit!
This is not very flavorful and the chicken came out all rubbery. I have attempted this recipe at least 3 times with little variation because I thought maybe I was just not following the directions. The instructions did not specifically say to remove the skin so I wasn't sure what to do. It is just kind of grey looking and bland. The dumplings are too gooey. I wish this was better.
Sorry, had difficulty posting and ended up in twice. Can't find how to delete post.
Wanted a meal for 9 people on a cold snowy day, so tried this one. I adjusted for the additional servings and still nothing was left. Paired it with mashed potatoes, green beans and salad.
I used chicken breasts cut into thirds. Added chopped onion to pot and used 1 can chicken broth as part of the liquid. I also chopped the carrots and celery into smaller pieces.
Will freeze the extra broth for later.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Carrot Recipes >
- Chicken and Dumplings >
- Chicken Dinner Recipes >
- Chicken Main Dishes >
- Chicken Recipes >
- Comfort Food Dinner Recipes >
- Comfort Food Recipes >
- Comfort Food Side Dishes >
- Dinner Recipes >