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Chicken with Slippery Dumplings

 Chicken with Slippery Dumplings
This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.—Betty Jean Boyd, Wilmington, Delaware
8 ServingsPrep: 30 min. + resting Cook: 20 min.

Ingredients

  • 1 stewing chicken (about 5 pounds), cut up
  • 4 celery ribs, chopped
  • 1 medium onion, chopped
  • 4 medium carrots, coarsely chopped
  • 1 tablespoon chicken bouillon granules
  • DUMPLINGS:
  • 3 cups all-purpose flour
  • 1 teaspoon salt, optional
  • 1/2 teaspoon baking powder
  • Minced fresh parsley, optional

Directions

  • Place chicken, celery and onion in a Dutch oven. Cover with water;
  • bring to a boil. Reduce heat; cover and simmer until chicken is
  • tender. Remove chicken and keep warm. Skim fat from the pan juices;
  • add water to measure 3 qts. Set aside 1-1/2 cups for dumplings;
  • cool. Return remaining broth to the Dutch oven; add carrots and
  • bouillon.
  • For dumplings, combine flour, salt if desired and baking powder. Add
  • enough reserved broth to form a stiff dough. Divide dough into
  • thirds; cover and let rest for 10-15 minutes.
  • Meanwhile, bring broth to a simmer. Roll each portion of dough to

2 of 2

Chicken with Slippery Dumplings (continued)

Directions (continued)

  • 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into
  • simmering broth. Cover and cook for 5-7 minutes, stirring
  • occasionally. Serve immediately with the chicken. Sprinkle with
  • parsley if desired. Yield: 8 servings.
Nutritional Facts: One serving (prepared with reduced-sodium bouillon and without salt) equals 414 calories, 11 g fat (0 saturated fat), 76 mg cholesterol, 134 mg sodium, 42 g carbohydrate, 0 fiber, 33 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2-1/2 starch.
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