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Dumplings with Chicken Recipe

Dumplings with Chicken Recipe

Willa Govoro of Nevada, Missouri shared her treasured comforting main-dish classic. The recipe’s a real keeper, so we pared it down to make it perfect for a pair. Enjoy!
TOTAL TIME: Prep: 35 min. Cook: 40 min. YIELD:2 servings


  • 2 bone-in chicken breast halves (8 ounces each)
  • 1/3 cup all-purpose flour
  • 2 teaspoons canola oil
  • 1 celery rib, cut into 1-inch pieces
  • 1 medium carrot, cut into 1-inch pieces
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 6 to 8 cups water
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons beaten egg
  • GRAVY:
  • 4-1/2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons water


  • 1. Coat chicken with flour. In a large saucepan, brown chicken in oil. Add celery, carrot, parsley, salt, garlic powder, thyme and pepper. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender. Remove chicken and vegetables to a serving dish; keep warm.
  • 2. Set aside 1/4 cup broth; cool. Bring remaining broth to a simmer. For dumplings, combine the flour, baking powder and salt; stir in egg and reserved broth just until moistened. Drop batter in four mounds onto simmering broth. Cover and simmer for 5-7 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings and keep warm.
  • 3. For gravy, transfer 1-1/3 cups broth to a small saucepan (save remaining broth for another use). Bring to a boil. Combine the flour, salt and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken, vegetables and dumplings. Serve immediately. Yield: 2 servings.

Nutritional Facts

1 chicken breast half with 2/3 cup gravy and 2 dumplings equals 536 calories, 17 g fat (4 g saturated fat), 176 mg cholesterol, 1,128 mg sodium, 45 g carbohydrate, 3 g fiber, 47 g protein.

Wine Pairings

Full-Bodied White Wine

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