Chicken with Dumplings Recipe

Name: Chicken with Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (3-pound) whole chickens, rinsed in cold water and patted dry; 1 gallon white chicken stock, heated to a boil; 8 ounces carrots, washed, peeled, and 1/4 inch sliced; 1 pound onions, peeled and 1/4 inch sliced; 1 pound celery, washed, trimmed, and 1/4 inch sliced; 8 ounces leeks (white part only), washed, trimmed, and 1/4 inch sliced; 2 bay leaves; Salt and freshly ground black pepper; 3 cups all-purpose flour, or as needed; 1 1/2 teaspoon salt; 4 1/2 teaspoons baking powder; 3 tablespoons fresh parsley, washed and chopped fine; 6 tablespoons butter; 10 ounces milk plus 2 ounces; 2 ounces canola oil; 2 ounces flour

Servings: persons

3 (3-pound) whole chickens, rinsed in cold water and patted dry
1 gallon white chicken stock, heated to a boil
8 ounces carrots, washed, peeled, and 1/4 inch sliced
1 pound onions, peeled and 1/4 inch sliced
1 pound celery, washed, trimmed, and 1/4 inch sliced
8 ounces leeks (white part only), washed, trimmed, and 1/4 inch sliced
2 bay leaves
Salt and freshly ground black pepper
3 cups all-purpose flour, or as needed
1 1/2 teaspoon salt
4 1/2 teaspoons baking powder
3 tablespoons fresh parsley, washed and chopped fine
6 tablespoons butter
10 ounces milk plus 2 ounces
2 ounces canola oil
2 ounces flour

1
In a stockpot, combine chicken and stock.
2
Heat to a boil and, after five minutes, skim off any impurities.
3
Add the mirepoix, bay leaves, and season, to taste.
4
Cover and cook until fork-tender, about 1 1/2 hours.
5
Remove the chicken and strain the stock, reserving the liquid.
6
Meanwhile, combine flour, salt, baking powder, and parsley in a bowl.
7
Cut in butter with a fork until the mixture resembles coarse meal.
8
Add 10 ounces milk and stir briefly with a fork.
9
Add only enough of the remaining 2 ounces of milk to make the dough hold together.
10
Roll dough out to 1/4-inch thickness.
11
Cut dough into 2-inch rounds.
12
Heat 2 quarts of the strained stock to a boil, reduce heat to a simmer, and drop in the dumplings.
13
When they rise to the top, cover and simmer for 10 minutes or until they are cooked inside.
14
Keep warm.
15
Combine the canola oil and flour, and heat together until light brown in color (blond roux).
16
Add some hot stock to the roux, to loosen it, and then add the roux to the simmering 1-quart of stock.
17
Heat to a boil, then reduce heat and simmer for about 10 minutes or until the starch is fully cooked and mixture is smooth.
18
Strain the sauce through a fine strainer and keep warm.
19
Meanwhile, cut the chickens into quarters and partially debone.
20
To serve, place a portion of chicken on a preheated dinner plate, arrange dumplings around chicken and cover (nappe) with sauce.

959

kcal

Calories

Fat

106

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

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 16 ingredients. The key ingredients include: 3 (3-pound) whole chickens, rinsed in cold water and patted dry, 1 gallon white chicken stock, heated to a boil, 8 ounces carrots, washed, peeled, and 1/4 inch sliced, 1 pound onions, peeled and 1/4 inch sliced, and more.

Yes, Chicken with 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 with Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions