Chicken and Dumplings

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 240.7
  • Total Fat: 6.4 g
  • Cholesterol: 76.6 mg
  • Sodium: 1,092.7 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 23.0 g

View full nutritional breakdown of Chicken and Dumplings calories by ingredient
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Number of Servings: 12


    Chicken :

    Extra Light Olive Oil, 2 tbsp '
    Chicken Thigh, 5 thigh, bone and skin removed
    3 Chicken Breast on the bone.
    Onions, raw, .5 medium (2-1/2" dia) chopped
    Celery, raw, 4 stalk, medium (7-1/2" - 8" long) chopped
    Water, tap, 5 cup (8 fl oz)
    2-Bay Leaf,
    5 *Knorr Chicken Bouillon cubes
    Salt, 2 tsp
    Pepper, black, 1 tsp
    Carrots, raw, 5 medium chopped
    *Flour, white, 1/3 cup


    *Flour, white, 1.5 cup
    Baking Powder, 2 tsp
    Salt, .25 tsp
    Fresh Parsley, 1 tbsp chopped
    Milk, 1%, .2/3cup
    Egg, fresh, 1 large
    *Canola Oil, 1 tbsp


1. heat the oil in a large dutch oven. Add the chicken pieces and brown on each side. Stir in chopped onions, and chopped celery. Saute briefly. Add 5 cups of water, bay leaves, bouillon cubes, salt and pepper. Bring to a boil and then reduce heat and simmer covered for 30 minutes.

2. Remove the chickenand add the carrots to the pot. Cover and simmer for 10 additional minutes or until the carrots are tender.

3. Remove the chicken meat from the bones. Whisk together the flour and 1/2 cup water until smooth. Slowly add the mixture to the pot and return the chicken to the pot. Cover and continue to simmer.

4. To prepare dumplings, combine the flour, baking powder, salt and fresh parsley in a large bowl. make a well in the mixture. Add the milk, egg and oil. Stir briskly, to make a batter. Spoon a rounded Tablespoon of batter into the simmering broth. Cover and simmer an additional 13-15 min. You may want to flip the dumplings after 8 minutes so they cook through. Ladel into wide bowl and serve hot.

Number of Servings: 12

Recipe submitted by SparkPeople user NIAGARASUE.

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