Chicken with Drop Dumplins Recipe

Name: Chicken with Drop Dumplins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 34-pound chicken, cut up; 2 stalks celery, diced; 2 tablespoons chicken bouillon granules; 1 bay leaf; 8 cups water; 2 cups all-purpose flour; 4 teaspoons baking powder; 1 teaspoon salt; 3/4 cup milk; 1/ 2 cup green onion tops, chopped; Pinch of cayenne pepper; 1/2 cup chopped fresh parsley; 1/4 teaspoon freshly grated nutmeg; One 10 3/4-ounce can cream of chicken soup; Salt and pepper

Servings: persons

One 34-pound chicken, cut up
2 stalks celery, diced
2 tablespoons chicken bouillon granules
1 bay leaf
8 cups water
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/ 2 cup green onion tops, chopped
Pinch of cayenne pepper
1/2 cup chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
One 10 3/4-ounce can cream of chicken soup
Salt and pepper

1
Place the chicken pieces, celery, bouillon granules, and bay leaf in a stockpot.
2
Add the water and bring to a boil over medium-high heat.
3
Reduce the heat and cook for 45 minutes to 1 hour, or until the chicken is tender.
4
Remove the chicken and let it cool slightly.
5
Pick the meat off of the bones, discarding the bones and skin; set aside.
6
Sift the flour, baking powder, and salt into a large bowl.
7
Add the milk and mix well.
8
Add the onions and cayenne, and mix.
9
Drop the batter by tablespoons into the boiling broth until all the batter is used up.
10
Gently shake the pot.
11
(Never stir dumplings with a spoon, as this will tear them up.)
12
Add the parsley and nutmeg, and shake the pot again.
13
Cover, reduce the heat, and simmer gently for about 15 minutes without lifting the lid.
14
While the dumplings are cooking, heat the soup with 1 can of water in a small saucepan.
15
When the dumplings are done, carefully pour the soup into the dumpling pot.
16
Shake the pot gently.
17
Return the chicken to the pot and again shake the pot, this time in a rotating motion.
18
Season to taste with salt and pepper.

292

kcal

Calories

Fat

Carbs

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: One 34-pound chicken, cut up, 2 stalks celery, diced, 2 tablespoons chicken bouillon granules, 1 bay leaf, and more.

Yes, Chicken with Drop Dumplins 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 with Drop Dumplins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions