Main Entrees

Chicken & Dumplings

This chicken and dumpling recipe is the ultimate in family-friendly comfort food.

Prep Time 
30 to 60 minutes
Cook Time 
More than 1 hour
Total Time 
2 hours
Servings 
8
Ingredients 

CHICKEN
2 tablespoons vegetable oil
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken, cut into 6 to 7 pieces
6 carrots, cut into 1/4-inch slices
4 stalks celery, cut into 1/2-inch slices
1 small onion, finely chopped
3 3/4 cups water, divided
3 chicken bouillon cubes
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon finely chopped parsley
1/2 teaspoon salt
1 large egg
2/3 cup milk
1 tablespoon vegetable oil

Instructions 

To prepare chicken, heat oil in a Dutch oven over medium-high heat. Add half of chicken and cook for 4 to 5 minutes on each side or until lightly browned but not thoroughly cooked. Transfer chicken to a large plate. Repeat with remaining chicken and transfer to plate.

Add carrots, celery, and onion to same pan. Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes or until onion is transparent. Add 3 cups of water, bouillon cubes, bay leaf, salt, pepper, and chicken (water will not completely cover chicken). Increase heat to high. When water comes to a boil, reduce heat to low. Cover and simmer, stirring once or twice, about 30 minutes or until chicken is thoroughly cooked and fork tender.

Use a slotted spoon to transfer chicken to plate. When cool enough to handle, remove meat from the bones and cut chicken into 1-inch pieces. Set aside.

Whisk together remaining 3/4 cup water and 1/2 cup of flour in a small bowl until smooth.

Increase heat to high. Stir flour mixture into chicken broth and vegetables. When liquid comes to a boil, stir constantly for 1 minute until thickened. Stir in chicken. Reduce heat to low and simmer for about 3 minutes.

Meanwhile, prepare dumplings. Stir together flour, baking powder, parsley, and salt in a large bowl. Whisk together egg, milk, and oil in a small bowl. Pour into flour mixture and stir just until moistened.

Drop rounded tablespoonfuls of batter on top of simmering chicken mixture to form 8 dumplings. Cover and simmer, without stirring, about 15 minutes or until a toothpick inserted into dumpling comes out clean. Serve immediately.

Tips 

For the most tender and light dumplings, serve this dish in shallow soup bowls just as soon as it’s done.

 

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Primary Product 
Whole Chicken
Cuisine 
American

  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      501
    • Calories from Fat 
      49%
    • Total Fat 
      28g
    • Saturated Fat 
      7g
    • Total Carbohydrate 
      32g
    • Protein 
      34g
    • Sugars 
      6g
    • Cholesterol 
      159mg
    • Dietary Fiber 
      3g
    • Sodium 
      1,142mg
  • DAILY VALUE
    • Vitamin A 
      134%
    • Vitamin C 
      9%
    • Calcium 
      12%
    • Iron 
      11%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      2.5
    • Vegetable 
      1
    • Lean Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Gold'n Plump Exclusive