Recipe Detail

Chicken and Dumplings

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Number of Servings:


  1. 1 cups - all-purpose flour
  2. 5 pounds - broiler-fryer chicken cut up
  3. 2 tablespoons - canola oil
  4. 3 - celery ribs cut into 1-inch pieces
  5. 3 - medium carrots cut into 1-inch pieces
  6. 1/4 cups - chopped fresh parsley
  7. 2 teaspoons - salt
  8. 1 teaspoons - garlic powder
  9. 1 teaspoons - dried thyme
  10. 1/2 teaspoons - pepper
  11. 8 - to 12 cups water
  12. 2 cups - all-purpose flour
  13. 2 teaspoons - baking powder
  14. 2 - eggs lightly beaten
  15. 1/4 cups - all-purpose flour
  16. 1/2 cups - 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.


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