Tim Mcgraw'S Chicken And Dumplings! Recipe

Name: Tim Mcgraw'S Chicken And Dumplings!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasting chicken (4- to 5-pound, or 2 small chickens); 1 onion, quartered; 2 stalks celery, chopped; 3 garlic cloves, crushed; 2 sprigs fresh parsley; 1 teaspoon dried whole thyme; 1/2 teaspoon dried sage; 1 bay leaf; 2 cloves; 1 teaspoon salt; 1 tablespoon black peppercorns (or 1/2 teaspoon ground black pepper); 3 quarts water; 2 tablespoons butter; 2 tablespoons flour; 1 cup chopped yellow onion; 2 carrots, chopped small; 1 cup diced celery; 2 chicken bouillon cubes; 1/4 cup cornstarch; 1/4 cup cold water; 2 cups frozen sweet peas, defrosted and drained; 1/4 cup mixed chopped fresh herb (such as parsley, dill and thyme); dumplings; 2 cups flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup minced green onion; 1/4 cup minced fresh parsley; 1 egg, beaten; 1 cup milk

Servings: persons

1 roasting chicken (4- to 5-pound, or 2 small chickens)
1 onion, quartered
2 stalks celery, chopped
3 garlic cloves, crushed
2 sprigs fresh parsley
1 teaspoon dried whole thyme
1/2 teaspoon dried sage
1 bay leaf
2 cloves
1 teaspoon salt
1 tablespoon black peppercorns (or 1/2 teaspoon ground black pepper)
3 quarts water
2 tablespoons butter
2 tablespoons flour
1 cup chopped yellow onion
2 carrots, chopped small
1 cup diced celery
2 chicken bouillon cubes
1/4 cup cornstarch
1/4 cup cold water
2 cups frozen sweet peas, defrosted and drained
1/4 cup mixed chopped fresh herb (such as parsley, dill and thyme)
dumplings
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup minced green onion
1/4 cup minced fresh parsley
1 egg, beaten
1 cup milk

1
In a large, heavy soup pot, place chicken, quartered onion, celery, garlic, parsley, thyme, sage, bay leaf,cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour.
2
Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim off the excess fat. Reserve broth.
3
Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and set aside; discard the skin and bones.
4
Melt butter in a large pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps are left. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and allow sauce to reduce by half.
5
In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust seasoning.
6
To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Don't overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook (don't peek!) for about 15 to 20 minutes or until fluffy and cooked through.
7
Stir in peas and chopped fresh herbs. Serve immediately. Enjoy!

823

kcal

Calories

Fat

124

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 30 ingredients. The key ingredients include: 1 roasting chicken (4- to 5-pound, or 2 small chickens), 1 onion, quartered, 2 stalks celery, chopped, 3 garlic cloves, crushed, and more.

Yes, Tim Mcgraw'S 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!

Tim Mcgraw'S Chicken And Dumplings!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions