5.0 from 2,721 votes
Chicken and Dumplings
This old fashioned chicken and dumplings recipe is a family favorite meal that is comforting and delicious.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 8 servings
Calories: 464 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Broth
- 1 whole chicken 4 to 5 pounds, cut into pieces*
- 1 yellow onion cut into quarters
- 3 large carrots cut into thirds
- 3 ribs celery cut into thirds
- 8 cups reduced sodium chicken broth
- salt and black pepper to taste
- 1 bay leaf or a ¼ teaspoon poultry seasoning, optional
For the Dumplings
- 1 ¾ cups all-purpose flour plus extra for dusting
- ⅓ cup shortening
- ½ teaspoon baking powder
- ¾ cup milk
- ½ teaspoon salt
Other
- 4 tablespoons cornstarch
- chopped fresh parsley for garnish
Instructions
- In a large soup pot, combine the chicken, onion, carrots, and celery. Add salt to taste (about ½ teaspoon).
- Add chicken broth. Bring to a boil, reduce heat, and simmer covered for 45-60 minutes or until the chicken is tender and cooked through. While the broth is simmering, prepare dumplings below.
- Remove chicken and vegetables from the broth. Discard skin and bones and chop remaining chicken, set aside.
- Gently add dumplings to broth. Simmer for 15-20 minutes or until tender.
- Stir chicken (and vegetables if desired) into the broth and cook about 2-3 minutes or until heated through.
Cup of Yum
To Make the Dumplings
- Combine flour, baking powder, salt, and shortening with a fork until shortening is mixed in.
- Add milk a little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
- Knead a few times on a floured surface until dough is smooth.
- Generously flour your surface and roll the dough out to ⅛-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 1-inch x 2-inch strips. Flour generously to avoid sticking.
- Cook in broth as directed above.
To Thicken the Broth
- In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.
- Add to boiling broth a little bit at a time stirring to reach desired consistency.
Notes
- Chicken: *The whole chicken can be replaced with 3 pounds of bone-in chicken thighs.
- Vegetables: Carrots and celery can be served on the side or chopped and added to the broth along with the chicken. If adding to the broth, frozen peas can be added.
- Seasonings: While I've kept the seasonings simple, any of the following can be added to the broth: ¾ teaspoon poultry seasoning, ½ teaspoon dried thyme leaves, ¼ teaspoon ground sage.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories
464
(23%)
Carbohydrates
32g
(11%)
Protein
26g
(52%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Cholesterol
73mg
(24%)
Sodium
322mg
(13%)
Potassium
599mg
(17%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
4060IU
(81%)
Vitamin C
4.4mg
(5%)
Calcium
77mg
(8%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 464
% Daily Value*
| Calories | 464 | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 73mg | 24% |
| Sodium | 322mg | 13% |
| Potassium | 599mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4060IU | 81% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 77mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.