American Test Kitchen Easy chicken dumplings

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 379.1
  • Total Fat: 4.3 g
  • Cholesterol: 64.0 mg
  • Sodium: 1,389.9 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 32.5 g

View full nutritional breakdown of American Test Kitchen Easy chicken dumplings calories by ingredient


For tender dumplings, the dough should be gently mixed right before the dumplings are dropped onto the stew. For tender dumplings, the dough should be gently mixed right before the dumplings are dropped onto the stew.
Number of Servings: 8


    5cups low-sodium chicken broth
    2pounds boneless, skinless chicken breasts, trimmed
    5tablespoons unsalted butter
    4carrots, peeled and sliced 1/4 inch thick
    1large onion, chopped fine
    1teaspoon salt
    3garlic cloves, minced
    6tablespoons all-purpose flour
    3/4cup dry sherry
    1/3cup heavy cream
    1/2teaspoon dried thyme
    2bay leaves
    1 1/2cups frozen peas
    4tablespoons minced fresh parsley leaves

    2cups all-purpose flour
    1tablespoon baking powder
    1/2teaspoon salt
    1 1/3cups heavy cream


* 2 Whole Bay leaves suffice for this recipe.


1. For the stew: Bring broth to simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl.
2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.
3. For the dumplings: Stir flour, baking powder, and salt in large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).
4. To finish: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 tablespoons parsley. Using 2 large soup spoons or small ice cream scoop, drop golf ball-sized dumplings onto stew about 1/4 inch apart (you should have 16 to 18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.
Make Ahead: Follow recipe through step 2, refrigerating stew and chicken in separate airtight containers up to 24 hours ahead. When ready to proceed, warm stew in Dutch oven and proceed with step 3.

Serving Size: 6 to 8

Number of Servings: 8

Recipe submitted by SparkPeople user SHEWRITES1.