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My review
Old Fashioned Chicken and Dumplings
Karena
"This is comfort food that can't be beat!"
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Ingredients
servings 400 calsOriginal recipe yields 20 servings
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Directions
{{model.addEditText}} Print- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts
Per Serving: 400 calories; 25.6 g fat; 8.9 g carbohydrates; 31.3 g protein; 133 mg cholesterol; 700 mg sodium. Full nutrition
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Reviews
Read all reviews 105134 Ratings
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Most helpful positive review
4/4/2003
This was a good basic recipe but I did change a few things. First of all, I never, EVER boil a chicken. That's the quickest way of drying it out. Although it takes longer, I roast my chicken the...
Most helpful critical review
3/19/2006
I think this makes a good "base" for chicken and dumplings. It was very good, but I did make several changes, which I know changes the whole recipe. Instead of using canned stock, I made my own ...
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4/4/2003
This was a good basic recipe but I did change a few things. First of all, I never, EVER boil a chicken. That's the quickest way of drying it out. Although it takes longer, I roast my chicken the...
3/19/2006
I think this makes a good "base" for chicken and dumplings. It was very good, but I did make several changes, which I know changes the whole recipe. Instead of using canned stock, I made my own ...
10/18/2002
This tasted so good!! I have tried other dumpling recipies and this is the first that has turned out. I used half the amount of chicken, salted butter and about 1/2 tsp dried parsley. I didn'...
9/26/2011
FINALLY a good chicken & dumplings recipe! This is the 4th one I tried. I was let down by the shortcut recipes that use canned soups and biscuits. My family loved this recipe. I cut the recipe ...
1/23/2004
I thought this was good and easy. Most dumpling recipes are too salty this one is not. But when making the gravy it says to add remaining flour, what remaining flour? I used it all for the dumpl...
9/24/2002
My Family really enjoyed this wonderful meal, I added Two chopped med. sized carrots which brought out more color and flavor. I'm sure going to make this agian. :-)
2/2/2008
I love dumplings...I don't know why. This is a good recipe. I make this often. want to remind everyone that recipes are not set in stone especially soup recipes. Feel free to add or remove vegt...
9/19/2005
I actually used a bit over four pounds of chicken. It turned out great! I'm not sure if it's the addition of baking powder or unsalted butter in the dumplings, but these were the best I've tri...