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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.2
  • Total Fat: 4.3 g
  • Cholesterol: 29.1 mg
  • Sodium: 883.3 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 12.8 g

View full nutritional breakdown of Martha Stewart's Chicken & Dumplings calories by ingredient
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Martha Stewart's Chicken & Dumplings

Submitted by: MEOWSERS333

Introduction

This version is slightly modified from the original with changes made regarding ingredients available on hand. The original recipe states that it will serve four, but I've found it can be doubled by adding a bit more chicken stock/broth. By the way, use chicken stock if you are watching sodium consumption. This version is slightly modified from the original with changes made regarding ingredients available on hand. The original recipe states that it will serve four, but I've found it can be doubled by adding a bit more chicken stock/broth. By the way, use chicken stock if you are watching sodium consumption.
Number of Servings: 8

Ingredients

    3 Tbl unsalted butter
    1 qt chicken stock
    1/4 cup flour
    1 medium onion (white or yellow)
    1 frozen bag of peas and carrots (or mixed veggies, whatever you prefer)
    1 tsp dried Thyme
    1 lb boneless and skinless chicken thighs
    1 container pre-made biscuit dough
    1 tsp salt
    1/2 tsp black pepper
    1 Tbl dried dill

Tips

You can manage salt consumption by using unsalted butter and chicken stock. Using the premade biscuit dough saves time but you can make your own dough by following the original recipe.


Directions

In a Dutch Oven melt 3 Tbl of butter on medium to high. (I used unsalted because I had it on hand and didn't want the extra salt.) Cube the onion and add it to the melted butter. Add the thyme. Place cover on Dutch Oven and cook for about 3 minutes. Add the flour and make a roux with the butter/onion/thyme mixture.

In a separate container, mix 4 cups boiling water with 2 chicken flavored bouillon cubes. (Ideally you want to use a quart of chicken stock or chicken broth, but the bouillon cubes and boiling water will work if you don't have the others on hand). Once the bouillon cubes are dissolved in the boiling water, slowing add the chicken broth mixture to the Dutch Oven. Stir and cover about 5 minutes or until the mixture comes to a boil.

There are around 6 chicken thighs in a 1 lb. supermarkert container. Cut up chicken into 1 to 2 inch cube pieces. Arrange chicken over the thickening broth. Add the frozen vegetables. Add half the salt and all of the pepper. Stir mixture, cover, and cook on medium low for 20 minutes.

There are about 8 biscuits in a roll of premade biscuit dough. Remove dough from carton and arrange on a cutting board. Cut each biscuit into 4 pieces. PLace the dill and half a teaspoon of salt in a small bowl. Lightly dredge the dough pieces in the dill/salt mixture.

Remove cover on Dutch Oven. Stir mixture. Chicken and vegetable mixture should be bubbling slightly (simmering). Arrange biscuit dough along top, not too close to each other because they will swell. Replace cover and continue to simmer another 20 minutes.

Remove from heat, remove cover, stir, and let sit for about 10 minutes (this dish will be REALLY hot and if you have kids impatient to eat, its best to let this dish sit a few minutes to cool off!) BTW, my 9 month old baby LOVES this dish!

Serving Size: makes 8 1-cup servings plus four dumplings

Number of Servings: 8

Recipe submitted by SparkPeople user MEOWSERS333.






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