chicken and Dumplings

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 364.6
  • Total Fat: 16.0 g
  • Cholesterol: 59.9 mg
  • Sodium: 881.1 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 13.2 g

View full nutritional breakdown of chicken and Dumplings calories by ingredient


the most amazing meal you'll ever eat. the most amazing meal you'll ever eat.
Number of Servings: 7


    Chicken Broth, 3 cups
    Chicken Thigh, 3 thigh, bone and skin removed
    Olive Oil, 1 tbsp (remove)
    Onions, raw, 1 medium (2-1/2" dia) Chopped
    Bay Leaf, 2 tbsp, crumbled (remove)
    Carrots, raw, 4 medium, Chopped
    Butter, unsalted, 6 tbsp (remove)
    Flour, whole grain, .375 cup (remove)
    Thyme, ground, 1 tsp (remove)
    Sherry, dry, 1 fl. oz (remove)
    Peas, frozen, 0.75 cup (remove)

    Dumplings ingredients
    *Flour, white, 2 cup (remove)
    Baking Powder, 2 tsp (remove)
    Salt, .75 tsp (remove)
    Butter, unsalted, 1 tbsp (remove)
    Milk, 2%, .75 cup (remove)


Boil chicken stock in a dutch oven. Chop chicken thighs and add to chicken broth. Allow chicken to cook (approx. 20 minutes). Add three cups of water. Once chicken is cooked, seperate it from the broth and put into a bowl or plate. Put broth to the side in a bowl to be used later.

While chicken is cooking, sift together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.) Set aside.

Lower to medium heat and the oil to the dutch oven. Add carrots and onions to dutch oven and cook until the onions are soft (5-7mins). Remove carrots and onions from the dutch oven and put to the side. (so now you have a bowl of chicken, a bowl of broth, and a bowl of carrots and onions).

Heat reserved chicken fat (or butter) in the pan you had used to make the stock over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, (1 to 2 minutes). Whisking constantly, gradually add sherry then slowly add the reserved chicken stock; simmer until mixture thickens slightly, ( 2 to 3 minutes). Stir in the carrots, onions and peas, simmer for 5 minutes. Stir in chicken and return to a strong simmer. Add salt and freshly ground black pepper to taste.

Use a measuring tablespoon to scoop out balls of dough. Drop dumpling batter into the simmering stew over the surface of the stew. Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.

Number of Servings: 7

Recipe submitted by SparkPeople user CANDACEMICHELLE.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    I have been looking through many recipes specifically for chicken & dumplings. Your recipe seems to be just what I am looking for in the dumpling mixture. Can't wait to try! - 2/8/13

  • no profile photo

    You know, this is amazing!!!!Its very good--Thank-you! - 12/21/10