Traditional chicken and dumplings recipe
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- Meat and poultry
This dish is the best comfort food ever! It may take a little while to make, but the results are really worth it. Enjoy during the cold winter months.
21 people made this
IngredientsMakes: 6 - 8 servings
- 1 (1.8kg) whole chicken, cut into pieces
- 1 whole dried red chilli, seeded and diced
- 2 carrots, chopped
- 2 sticks celery, chopped
- 2 onions, chopped
- 1 bay leaves
- 3 cloves garlic, finely chopped
- 1.65 litres chicken stock
- 250ml double cream
- 4 tablespoons cornflour
- 125ml water
- 250g self-raising flour
- 250ml double cream
MethodPrep:1hr10min ›Cook:40min ›Extra time:8hr chilling › Ready in:9hr50min
- For the stock: In a large pot over high heat, place the chicken pieces, chilli, carrots, celery, onions, bay leaf, garlic and chicken stock. Mix well and bring to the boil. Reduce heat to low, cover and simmer for 1 to 2 hours or until chicken comes off bone easily. Cover and refrigerate overnight.
- The next day, skim the fat off the top of the stock and remove the chicken pieces. De-bone the chicken and chop the meat into bite size pieces. Discard bones and set meat aside. Using a slotted spoon, remove and discard the vegetables. Return the pot to the hob over high heat and bring to the boil. Reduce heat to low for 10 to 15 minutes, add the double cream and stir well.
- In a separate small bowl, dissolve the cornflour in the water and add to the pot. Stir until thickened and make the dumplings while the stock reduces.
- For the dumplings: In a large bowl, combine the flour and the double cream, mixing well. Roll into balls about 3.75cm in diameter. Drop balls carefully into the simmering soup and cook for 7 minutes. Then cover soup and cook for 7 more minutes. Add the chicken, stir well and allow to heat through.
Reviews & ratingsAverage global rating:(22)
Reviews in English (11)
The heavy cream gives it a nice flavor but I found the dumplings to be bland and the broth thinner than what I am accustomed to. I will use to broth recipe again but will thicken it with instant mashed potatoes and make my usual drop dumplings with poultry seasoning. My family liked it.-28 Oct 2001
This is the best chicken stew recipie I have ever eaten. I adapted the recipie slightly by using 10 oz. egg noodles in place of the dumplings (which I didn't care for), and increasing the broth, and it was a hit. Every bit worth the effort it takes to make it.-09 Nov 2000
- 1/3 tablespoon flour (all purpose)
- 2 tablespoons water
- 1 cup chicken broth, low-sodium
- 1 cup chicken, cooked and diced
- 1/4 salt (1/4 teaspoon, optional)
- 1 dash black pepper
- 1/3 cup flour (all purpose)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons non-fat milk
1. Mix 2 tablespoons flour and water in a pan until smooth.
3. Cook over medium heat until thickened.
4. Add chicken, salt (optional) and pepper.
5. Combine 1/3 cup flour, baking powder, and salt in a small bowl. Stir in milk until dough forms.
6. Drop dumpling dough from a Tablespoon onto gently boiling chicken mixture, making 4 dumplings.
7. Cover pan tightly and cook slowly for 15 minutes without lifting the lid.
Ingredients for chicken and dumplings.
4 cups chopped chicken or turkey, cooked
one 10 1/2 oz. can of cream of chicken soup (I use Campbell’s soup and broth)
two 10 1/2 cans of chicken broth
3 of the 10 1/2 cans filled with water
Place the above ingredients in a soup pot and bring to a boil. Cover
Pour 2 cups self-rising flour into a large bowl, cut in 1/4 cup shortening with a pastry blender or fork, add 3/4 cup boiling water a little at a time until you can shape the mixture into a ball. Roll out to about 1/8 inch of thickness on a floured board. Cut into strips, then squares, like in the photo below. Note: It is so easy to cut them with a pizza cutter and much quicker and they taste just the same!
Remove the lid on the pot and add several squares at a time to the boiling broth replacing lid each time for about 30 seconds until you have added all the dumplings. Once all the dumplings are added lower heat to simmer for about 20 minutes. Add salt and pepper to taste.
If you want drop dumplings, just don’t roll the dough out but pinch off pieces and drop into the broth just like you dropped the flat dumplings.
Chicken and Dumplings( 46 Votes)
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This dish tastes like it takes all day to prepare but, the truth is, it comes together in a snap! You're going to love this recipe for Chicken and Dumplings because it's all the old-fashioned, warm, and cozy flavor with almost no time and effort at all! This one-pot wonder is going to really hit the spot.
What You'll Need
- 3 celery stalks, sliced
- 2 carrots, sliced
- 8 cups chicken broth (see Note)
- 1 / 2 teaspoon poultry seasoning
- 1 / 4 teaspoon black pepper
- 2 cups biscuit baking mix (see Note)
- 2 / 3 cup milk (see Note)
- 3 cups chopped cooked chicken
What to Do
- Coat a soup pot with cooking spray and heat over medium-high heat. Add celery and carrots saute 6 minutes, or until tender. Stir in broth, poultry seasoning, and pepper bring to a boil.
- Meanwhile, in a medium bowl, stir together biscuit mix and milk until blended. Turn dough out onto a heavily floured surface roll or pat dough to 1/8-inch thickness. Cut into 1- x 3-inch strips.
- Drop strips one at a time into boiling broth. Cover, reduce heat to low, and simmer 8 to 10 minutes, or until dumplings are cooked through, stirring occasionally. Add chicken and stir until heated through, 3 to 4 additional minutes. Serve immediately.
Mr. Food Test Kitchen Tip!
- You can lighten up this Southern classic without sacrificing taste. Substitute low-sodium fat-free chicken broth, reduced-fat biscuit baking mix, and fat-free milk for their regular counterparts.
- Want even more tasty soups and stews? Check out our free eCookbook, Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes!
- Need Chicken and Dumplings a different way? Try our Old-Fashioned Chicken & Dumplings or our Shortcut Chicken 'n' Dumplings.
If you love these recipes, then you'll love this FREE eCookbook!
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Ratings & Comments
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Sorry those are pasta strips. When I make Dumplings I use Bisquick Mix then when it is like dough I take a spoon and get some on it and with another spoon slide it in the pot .
I have been making chicken and dumplings for years (recipe from an 'olde' southern gal. I have used Bisquick but we all like self rising flour better. Mix it the same way you do the Bisquick. But one thing I do differently is after cutting the rolled dough I pull it apart into smaller pieces as I am dropping it into the broth. AND I LOVE a little dried dill added to the broth while it is cooking. YUM.
I haven't made this recipe. I have made one called Shortcut Chicken 'n' Dumplings from the Mr. Food's Simple Southern Favorites Cookbook by Art Ginsburg,(may he rest in peace) and that recipe is delicious. It uses 10 count biscuits cut into quarters for the dumplings. Maybe you could post that recipe for the people
Do you have the nutritional value for this dish?
Hi there! We are currently working on adding Nutritional Information to all of our recipes. Meanwhile, you can visit our other website, www.everydaydiabeticrecipes.com where we provide the complete Nutritional Information for each recipe. Or, you can visit a website such as www.myfitnesspal.com and use its Nutritional Information calculator. Enjoy!
Hi, I'm wondering how do I substitute biscuit baking mix with coconut flour?
Unfortunately, we do not have an answer to this question. Biscuit baking mix has ingredients in to make it rise, and we're not sure what the combination would be if you're using coconut flour.
YUMMY! This was so easy! Used my frozen slow cooked chicken. So much easier than chicken soup from scratch
For the chicken and dumpling soup best follow the directions on the bisquick Box which is 10 minutes uncovered light boil and 10min. Covered. They come out perfect. Also Rachel Rae puts tarragon a littledijon mustard and a little cream (opt.). Its really good. Also I dont use canned soup I use chkn.3 cans of chicken Broth. Ome out perfect also for the first 10 miutes
Ok I DO use caned soups occasionally and I Do use canned chicken broth and canned beef broth So what is the difference ? You use canned broths also!
Good for a quick and hearty meal. If you are in a hurry try using flour tortillas cut into one inch strips in lieu od biscuit dough for the dumplings and simmer as directed.
One of the comments mentioned "flour slurry" what is that? When I try to thicken anything with flour there are lumps.
use corn starch and cold water in a custard dish and make a loose paste mixing with fingers almost watery and add slowing to thicken
BTW if you can find Wondra it's a fine flour in a tall cardboard canister also workd very well
I have made this countless of times, I do prefer the strips of dumplings over the dropped ones. This is a great recipe that takes me back to my childhood days..when i make the dropped ones I cooked on high heat for 7 minutes. then i remove the lid and place under the broiler for about 2 minutes for golden brown dumplings. Ohh it is so good!
I made this recently and it was delicious. I used Bisquick and just dropped the dumplings on top of the broth. I also cooked the celery and carrots in the broth before adding chicken and dumplings.
I prefer the dumplings that way also
I love EVERYTHING from Mr. Foods Recipes so Im sure I will love it
This IS sooo good. I put in 1 chopped onion and two small cloves of garlic. I made the dumplings from homemade baking mix and also made them by dropping into boiling soup. The perfect thing on a cold rainy night. My fussy eaters liked it too! It's a keeper.
I prefer to drop the dough on the top. and thicken the soup with a flour slurry so it's more like a gravy
I am in the South,a senior,and I have always made my dumplins from scratch.Sometimes it is easier to take short cuts and use store bought ingredients except for the frozen ones!! They give home cooking a bad name.
Hello jobrant what is your homemade version I would love to see a good homemade recipe for chicken & dumpings.
jUST LIKE MOM USED TO MAKE,THE BEST,YUM!
I use can biscuits sometimes too when I am in a hurry cutting or pulling them apart in to four pieces . Mostly I make my own. I am from the south too and just used meat from chicken and broth and the dumplings like he said "sooo food".
Just in case there are any hunters out there. this time of year, when my guys are getting ready to head out on thier pheasant hunting trips. I go to my freezer to use up the last of the pheasant from last year. It works perfectly, the only thing that I do not do is use the broth of the pheasant, once I've cooked it to falling off the bone tender, in my dumplings or soup. it is just too gamey tasting. It is a wonderful substitute for chicken or turkey in most anything that you like.
I am originally from the south and have had many a chicken and dumpling dinner. But, not one time were the modernizewd dumplings, i.e. biscuit mix, canned biscuits used. It appears people have forgottn how to make the old time "yer granny did it" type dumplings. I have lost myh recipe, but they wer erolled out and cut into strips, then placed in the boilking broth. I went one step further and cut them into 1 inch squares with a pizza cutter. Those dumplings were southerm, the majority of recipes, in fact all, are not really dumplings in my mind!!
I know what ur talking about. We always made either drop or roll out dumplings. OSOGOOD!
Here's my grandma's southern ( she was from old holler in Kentucky) recipe for dumplings. 2 cups flour. 1 egg. salt & pepper. mix all together roll out on floured surface to whatever thickness you want no two were ever the same lol cut into strips and add to the soup..she also made peas and dumplings oh so good just use canned peas and at least 4 cans of water.. yummy. hope this helps. thanx for the memories
My Nanny made then and rolled them out just like yours, all she did was make a pie crust by using AP flour, eggs, LARD, water (pie crust ingredients) add to that little more flour, use chilled chicken broth instead of water and salt and pepper. don't use a recipe sorry, learned to do it by feel of the dough.
1 cup flour 1 tsp baking power 1/2 tsp salt enough cold water to bring it together into a firm dough. Wrap in plastic wrap and let sit for about 15 minutes. Then roll out and cut into whatever size you like. Drop into the stew/soup and cook until done (5 min?)
Pretty close to what I do, but I like to do one extra step with the dumplings. When I mix them together, I add a bit of the poultry seasoning and some pepper to the dough - just adds more flavor to them! I ALWAYS have to add onion, sometimes veggies, sometimes not - if I have carrots, I like to add slivers the last few minutes of cooking to just get them tender, and if I have frozen baby peas, I will sprinkle a handfull at the very end (to keep the color) - and it sure is "purty"! This is comfort food, and different things mean comfort to different people. When I'm really feeling poorly, I love a huge mug of this with a spoon in my "nest" to hold and enjoy! Comfort, huh!
i make this too but i add a can of cream of chicken soup also,makes it really tasty
I HD A WHOLE CHICKEN SO I BOILED IT REMOVED THE CHICKEN FROM THE BONE AND USED THE BROTH FROM THE CHICKEN I COOKED. I DID USE EXTRA BROTH FROM THE BOX AND THE REST WAS JUST LIKE YOUR RECEIPE. LOVED IT AND SO DID MY HUSBAND. THANK YOU
oh i am so goona try this one cuz i have always made my dumplings homemade
I cook onion, celerey, carrots and uncooked chicken in a large pot of water. Cook until chicken is falling off the bones and remove, then debone the chicken and place back in pot, salt and pepper to taste. Make dumplings like above and drop into broth and cook until done. :)
Isn't that more like chicken soup? I just made this last night, to my wife's delight, but I also added the onion. It was great!
That is how I make mine Tim, the only difference is I also add cubed potatoes, and I make drop dumplins', plus I add cavenders seasoning w/out salt, garlic powder and dried parsley. :)
This is a family recipe that has been passed down for generations but the way we cook chicken & dumplings is you boil the chicken in a pot of water, a stick of butter, salt & pepper to taste, when chicken is done you remove the chicken from water & debone it. to make the dumplings you will use self rising flour & use some of the chicken broth mixing it together in bowl then pour dough on a floured surface and using a rolling pin or bottle roll the dough out and cut into strips. put chicken back in pot & bring to a boil, drop the dough strips into the pot & turn stove down to medium-low heat & let simmer about 15-20 mins stirring softly & constant to keep from sticking & not to break down the dumplings. I hope you enjoy these.
I use chicken broth (low sodium and salt free), boneless/skinless chicken breast and then frozen dumplings from the store. Reba
Sorry-thin frozen dumplings and the chicken is added at the beginning in the broth/ I don't add seasoning till the end. Reba
i usenflourtortillia and cut them ino strips, i enjoy it much more than biscuit dough. in addition have found a swanson chicken broth with onlyn 70 mg salt.m also add a can of beer, you dont taste the beer, but it gives an additional good flavor howard8352532004
Just like mom use to make when I was a kid, as for the chicken because it as the bottom of the list to anyone that has never made either before they might think you add the chicken to the dumpling mix, you should correct it. Unless of course that is what your intentions were, I drop my dumplings by the spoon on top of the soup and because they are thicker that way it takes about 20 minutes to cook them and they are just as nice. Another step I do is if Y don't have any chicken brooth I take the chicken and saute the chicken it a frying pan and then take the chicken out and add water to the browning in the pan and some poultry seasoning to that this gives my a chicken base to start without using sodium store bought broth. This works good for a small pot. Just something to think about. Oh and if you keep the broth from a roasted chicken after its cold and you have taken the fat off the top freeze it and you have chicken broth or do the same with beef juices before you make gravy take some out and put aside for broth.
I had never seen, much less eaten Chicken and Dumplings with vegetables in them until I moved up north. I am from Alabama and no -on I know makes them like this. We make them like this: Put a chicken and a stick of butter in a large pot or a Dutch oven and cover with water. Boil on medium for 1 1/2 to 2 hours. Remove chicken from the pot and remove meat from bones. Set aside. Dumplings: Follow the recipe here, except just before you drop them into the lboiling chicken broth stretch them slightly. Turn heat down to medium-low and cook for 5 minutes stirring frequently. Add salt and pepper to taste then return chicken to pot. Cook 5-7 minutes longer.
I am with you Janis..chicken and dumplings is just that chicken w/ dumplings. I am from North Carolina and we make ours the same way you do. Except for the dumplings, I make mine with bisquick, water or milk and some melted butter. I mix those together and drop by tablespoon into the pot. It thickens up the broth.
You make your dumplings just like my mother used to make them. They are called strip dumplings, or as my father-in-law used to call them leather dumplings. The fluffy dumplings are great to put on hearty stews or roast beef hash. You can use whichever dumplings you want, they are both REAL dumplings.
this is certainly a very edible recipe. BUT until you have had chicken and REAL dumplings you haven't truly enjoyed chicken yet. Make this recipe EXCEPT mix up some drop dumplings. All they are is buttermilk, all-purpose flour, a touch of backing soda, and a little salt. Make the batter just thick enough that large glops of it stick to a tablespoon. When youy broth is ready drop in large spoonfulls, leaving extra room, because these things expand. Put the lid on tightly, bring to a low boil, then down to a high simmer. WAIT 15 minutes. DO NOT REMOVE THE LID during this time. At the end scoop out one or two of these super fluffy delicious TRUE dumplings onto a plate or large bowl put in lots of the 'stew and enjoy. This is guaranteed.
This is the kind of dumplin' I was raised on and still make, it IS important to Not raise the lid . keeps them Fluffy! Some time try these on a pot of Pinto or dried Lima beans, if you like beans you will love it!
Thnk you so uch. I have very ill and I needed some easy fast and good tasting recipes. You fill the bill.
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Reviews ( 12 )
My husband gave me the Southern Living Community Cook Book for my birthday which had this recipe in it but I had to use this recipe onlibe because the book was actually missing some steps in the recipe. I really enjoyed making this but since I was making this with what I have I pretty much had to just season with lots of salt, pepper and butter. I didn't have any of the veggies except the onion so I replaced some of the water with vegetable broth. I actually prefer my broth thick so I added one can of cream of chicken and then made my own with half the broth and some flour. This made it creamy and delicious! Since there's only the two of us, this will last us a long while. Yay!
Not quite sure how to rate this one. Everyone in the family thought the flavor was just right, which is an accomplishment. But everyone was also surprised that the broth was so thin.
This had good flavor, but for some reason, my dumplings dissolved in the broth during about the last 10 minutes of simmering. Not sure why - should I have worked the dough more? Everything looked good until I raised the lid during the last 10 minutes, and they were disintegrating! Very frustrating.
This was a very good recipe. It wasn't hard to make. It was quite easy and my whole family loved it. I enjoyed it as well. This will definitely be put in my recipe box.
This was great! It was a little bland though so I had to jazz it up. When boiling the chicken, I added a bay leaf, some chopped celery and carrots, onion salt and celery salt. I used low-sodium chicken bouillon cubes (they were small cubes so I used three). The dumplings were easy and delicious. I'm definitely going to make it again!
Absolutely a classic! Am getting ready to make it for a houseful tomorrow. Perfect cold weather recipe that will feed a crowd. I agree to add the carrots and celery. makes it seem a tad more healthy!
was always afraid to try my hand at chicken and dumplings. . .this made it a reasonable accomplishment! It was so good!! I did add a bit more pepper and poultry seasoning toward the end! Anyone who is a bit fearful, it wasn't so hard after all!!
How to make the broth thick and gravy-like
Craving a more substantial broth? Some readers have commented that the base of this chicken and dumplings is a bit thin for their taste.
If you want a more gravy-like base to this chicken and dumplings recipe, just increase the amount of flour added to the veggies. Add about 2 tablespoons more flour, more or less depending on preference.
Jamie - First of all, where do you think they get chicken broth from? They have to cook chickens in it. lol. This is the way we have done it for years! But, I do agree with her on one thing. We always cut the biscuits and drop them rather than roll them. We've never had problems with it. Also, season the chicken so that your broth has some extra flavor. You can also put seasonal vegetables into it!
First, please note that this is the first time I have ever posted my opinion of something online, so you should assume I must really like this recipe. (Who would respond negatively, right. ) :) I am no Martha Stewart and have an extremely busy lifestyle. A co-worker shared this recipe with me because she always heard me talk about my MaMaws chicken and dumplings. Well, I used this simple recipe and felt like a star! It is wonderful. Here are two things I do differently that may help you avoid a mess like someone else experienced, unfortunately. I cut each biscuit into fourths, not strips. Doing this gives them more of a dumpling texture. Also, I boil the chicken first, remove and dump the water, then bring chicken broth and sea salt to a boil and add the biscuits. Once the biscuits are large and plump, I add the pre-boiled chicken. The thought of cooking raw meet and biscuits together is not very appetizing in my opinion. I hope this helps! :)
This may take some practice. all we had was a pot of gooey mess that wasn't very appealing at all. Maybe next time we won't use premade biscuits for the dumplings. Wasted a night's dinner.
While we haven't tried this recipe, one thing to be aware of is that the strips of dough should not be cramped when they are simmering (so make sure you use a large enough pan). Also, don't use store-brand biscuits as the quality for something like this may not work.
Reviews ( 28 )
Can you give details on how much of each spice you added?
I cooked my own chicken, used good spices but this was still bland. Also, 30 min is not sufficient to get the dish hot, it was lukewarm at best. Will definitely make again, but increase spices and cooking time.
I made this last night for dinner and it had absolutely no flavor. I even added some herbs to the chicken and veggie mixture but it was still bland and I guess that's due to the added water. I also didn't like how the biscuits were raw in the bottom. I'm pretty disappointed and don't plan on making this one again.
I love tinkering with this recipe! At first I follow the recipe and loved it, but now I enjoy finding different combinations for it. Last night was chicken thighs sauteed with chopped sweet onions, minced garlic and olive oil. Afterwards I added cream of chicken and cream of mushroom. I cooked and simmered on medium heat adding a few shakes of crushed red pepper flakes. I did that for about 10-15 minutes and added corn and peas, stirred and simmered again for five minutes and boiling. Then I transferred to a casserole dish, layered with biscuits and put in the preheated 400 for eight minutes. I like to only cook the dish until the biscuit tops are slightly brown still leaving it soft enough to resemble a dumpling.
Liked this recipe a lot. So nice and easy and delicious! Next time I will make it with twice the chicken, veggies, and soup. The biscuits kind of overpowered them. I baked the biscuits directly on the casserole and subbed chicken broth in for the water.
My husband and nephew LOVED this recipe. I saw it while at work yesterday, but didn't print it out. Once I got home I realized that I had all the ingredients so I made it from memory. I cooked the chicken separately and then boiled the soup, veggies and chicken in a pot, and added Morton's seasoning (a combo of seasonings) until it tasted good to me. I transferred the soup mix to a casserole dish and placed uncooked biscuits on top and baked it at 350 for about 20 minutes (until the biscuits were browned). IT WAS EXCELLENT!! Looked just like the photo. I'll definitely be adding this to the weekly rotation, especially as winter approaches. And my favorite part was that is WAS SOOO EASY!!
Pretty good. I added a jar of chicken gravy to the mix and added more seasonings and baked it covered at 400 for about 30 min. Then, I tore the biscuits in half and baked them directly on the mixture at 350 for 15 min. The kids and my husband liked it.
I thought the idea was good thought it would be convenient and delicious, and it was definitely convenient, just not flavorful enough. The way we ate it, it just didn't seem like the chicken-mushroom soup-vegetable mix turned into a casserole or anything more like a stew that I was putting on top of the biscuits after cooking them. Maybe I'd put cheese or a type of crust on it the next time. I'd try it again, but I'd make it more to my liking.
Ok, here is the laundry list of items I added after reading other reviews. Cubed potato, garlic powder, onion powder, parsley, ground cayenne pepper, sub. chicken broth for water, cheese soup (in addition to cream of mushroom), Luckily, these were all things I had in my pantry so it made it easy for me. I found this recipe under the '5 ingredients or less' category, which is probably why there are so many complaints about it being bland. If you spice it up a little, it becomes a nice comfort dinner that is incredibly fast & easy to make on those nights where you just don't feel like spending a lot of time whipping something up..
- 5 tablespoons cold unsalted butter, divided
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1 1/4 cup all-purpose flour, divided
- 3 cups chicken broth
- 2 cups diced cooked chicken
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- Salt and pepper
- 1 teaspoon baking powder
- 2 tablespoons chopped fresh parsley, plus more for topping
- 1/2 cup whole milk
In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
The Only Classic Chicken and Dumplings Recipe You Need
This is one of our all-time favorite recipes, and for good reason: It&rsquos a modern take on the comforting classic, chicken and dumplings. Browning the chicken first gives the dish its flavor and eliminates the need for chicken broth. Here&rsquos how it works: You&rsquoll season the chicken and brown it in batches, then transfer it to a plate. Then, you&rsquoll add your veggies to the pot with the chicken drippings, which will give them all sorts of delicious flavor. And let&rsquos not forget the dumplings. &ldquoHow to make dumplings&rdquo is half of the reason you ended up here in the first place, so we definitely don't want to skip over it. Making the dumplings is easy, you just whisk together some dry ingredients (flour, baking soda, baking powder, salt), add butter and buttermilk, and dollop the dough on top of your chicken stew mixture. It takes just six pantry ingredients (plus a pinch of salt and pepper) to create fluffy, delicious dumplings that make the soup simply irresistible. Read on for the full instructions for how to make chicken and dumplings so good, your family may think a professional chef whipped the dish up.