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

Reviews

My Review

Click stars to rate

Average Rating:

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!

Chicken with Slippery Dumplings

Recommended

Ingredients

Directions

Nutrition Facts

Reviews

My Review

RECOMMENDED VIDEO

More from Taste of Home

Chicken with Slippery Dumplings

Recommended

Total Time

Makes

Ingredients

Directions

Nutrition Facts

Reviews

My Review

RECOMMENDED VIDEO

More from Taste of Home

Reader Interactions