Chicken and dumplings Recipe

Name: Chicken and dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs (1.8 kg). chicken, cut into serving pieces; 3 cups (700 ml) water; 2 cups (475 ml) chicken broth, strong; 1 tsp (5 ml). salt; 1/4 tsp (1 ml). white pepper; 1/8 tsp (1 ml). cayenne pepper; 1 garlic clove, minced; 1-1/2 celery ribs; 1 large onion, halved or sliced; 2 Tbsp (30 ml). parsley, chopped; 2 cups (475 ml) flour; 1 Tbsp (15 ml). baking powder; 1/2 tsp (2 ml). salt; 1/4 tsp (1 ml). baking soda; 3 Tbsp (45 ml). shortening; 1 cup (225 ml) buttermilk; 3 Tbsp (45 ml). flour, mixed with 1/3 cup (80 ml) water

Servings: persons

4 lbs (1.8 kg). chicken, cut into serving pieces
3 cups (700 ml) water
2 cups (475 ml) chicken broth, strong
1 tsp (5 ml). salt
1/4 tsp (1 ml). white pepper
1/8 tsp (1 ml). cayenne pepper
1 garlic clove, minced
1-1/2 celery ribs
1 large onion, halved or sliced
2 Tbsp (30 ml). parsley, chopped
2 cups (475 ml) flour
1 Tbsp (15 ml). baking powder
1/2 tsp (2 ml). salt
1/4 tsp (1 ml). baking soda
3 Tbsp (45 ml). shortening
1 cup (225 ml) buttermilk
3 Tbsp (45 ml). flour, mixed with 1/3 cup (80 ml) water

1
Place chicken in a 4 quarts (3775 ml) Dutch oven with the water, broth, salt, whie pepper and cayenne.
2
Bring to a boil and skim foam for a minute or two.
3
Reduce heat to a simmer and add garlic, celery, onion, and parsley.
4
Cover and simmer gently 1 1/4 hours before adding dumplings
5
Sift flour, baking powder, salt, and baking soda together.
6
With a fork or a pastry blender (or in a food processor) work the shortening into the flour mixture until the texture is that of cornmeal.
7
Rapidly stir in buttermilk.
8
Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy.
9
Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1 1/2 inch squares.
10
Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes.
11
With a slotted spoon, remove chicken and dumplings to a platter or serving dish.
12
Off heat, stir the flour paste into the broth left in the pot.
13
Return to low heat and simmer for a few minutes, stirring constantly, until thickened to a gravy.
14
Pour the gravy over the chicken and dumplings and serve immediately.

1670

kcal

Calories

Fat

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lbs (1.8 kg). chicken, cut into serving pieces, 3 cups (700 ml) water, 2 cups (475 ml) chicken broth, strong, 1 tsp (5 ml). salt, and more.

Yes, Chicken and dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions