Chicken and Dumplings
Prep: 20 min
Cook: 50 min
Total: 70 min
Serves: 5
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Few things warm a kitchen like a pot of chicken and dumplings on the stove. Tender chicken simmers with onion, celery, and carrot in a savory broth until it is deeply flavorful, then pillowy spoonfuls of dough steam on top into soft, fluffy dumplings. Rustic, hearty, and endlessly comforting, it is exactly the meal you crave on a cold or weary day.
Ingredients
Ingredients
- 4 - Chicken Breasts
- 1 3/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 2 - Onion - Quartered
- 1 Cup Celery - Sliced
- 3 - Carrot - Strip
- 2 Cubes Chicken Bouillon
- 1 - Bay Leaf
- 2 Cups All-Purpose Flour - Sifted
- 4 Tsp Baking Powder
- 1 Cup Milk
- 1/4 Cup Cooking Oil
Directions
Directions
- Soak chicken breasts in bowl of warm water mixed with 1/2 teaspoon salt for 10 minutes; drain.
- Sprinkle chicken with 1/4 teaspoon salt and pepper.
- Place chicken in 5-quart Dutch oven; add onions, celery, carrots, bouillon cubes, bay leaf and 5 cups water.
- Bring to a boil; reduce heat.
- Simmer, covered, for 45 minutes.
- Remove chicken and bay leaf; discard bay leaf.
- Bone and skin chicken; return to Dutch oven.
- Combine flour, baking powder and remaining salt; add milk and oil, stirring just to moisten.
- Drop dough from tablespoon into hot chicken mixture.
- Cook over medium heat; reduce heat.
- Simmer, covered, for 5 minutes longer.
Nutrition
Per serving · 5 servingsCalories
450
Fat
18 g
Saturated fat
3 g
Carbohydrates
45 g
Sugar
2 g
Fiber
2 g
Protein
30 g
Sodium
800 mg
Cholesterol
80 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 - Chicken Breasts
- 1 3/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 2 - Onion - Quartered
- 1 Cup Celery - Sliced
- 3 - Carrot - Strip
- 2 Cubes Chicken Bouillon
- 1 - Bay Leaf
- 2 Cups All-Purpose Flour - Sifted
- 4 Tsp Baking Powder
- 1 Cup Milk
- 1/4 Cup Cooking Oil
