Chicken with Slippery Dumplings

Name: Chicken with Slippery Dumplings
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings.
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

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

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 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.

Nutrition Facts

1 each: 414 calories, 11g fat (0 saturated fat), 76mg cholesterol, 134mg sodium, 42g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 3-1/2 lean meat, 2-1/2 starch.

Originally published as Chicken with Slippery Dumplings in Taste of Home August/September 1999

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Nicole

Feb 18, 2018

Only thing I did different was when I boiled the chicken I kept some of that broth because I had. No low salt cubes. Big hit here.
vewebber58

Feb 8, 2014

This made about the best chicken soup I've ever eaten. While I prefer the regular biscuit-like dumplings, these were very good anyway, and even better the next day....and they're so easy to make. I was sick, and looking for a recipe for what some people call "Jewish penicillin'' - this was very soothing and nourishing as well as delicious. It really did make me feel better! I can't wait to make it again! One thing I did do differently was to let the chicken cool, then I stripped the meat from the bones and added it back to the broth and veggies when I put in the dumplings, as I just prefer not having to mess with bones when eating my soup. A great recipe!