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Chicken And Dumplings

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Ingredients

Adjust Servings:
1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2 - 1 teaspoon pepper
water

Nutritional information

936.5
Calories
464 g
Calories From Fat
51.6 g
Total Fat
13.1 g
Saturated Fat
179 mg
Cholesterol
2641.1 mg
Sodium
61.1 g
Carbs
4.5 g
Dietary Fiber
5.2 g
Sugars
54.4 g
Protein
387 g
Serving Size

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Chicken And Dumplings

Features:
    Cuisine:

    used 3 lbs of preseasoned lemon pepper chicken quarters and added 1 skinless chicken breast. I doubled the celery, carrots, and dumplings. The first time I made this 7 years ago there weren't enough dumplings or vegetables to my liking. used 3 tsps of boullion granules and 2 tsps of salt. I've made so many recipes and followed exact instructions and they come out bland. So just for save measure I added more this time... it was so flavorful and my hubby gobbled it up! I will continue to make this with my tweaks.

    • 200 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken and Dumplings,My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn’t make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph’s Country Kitchen Goodness. This is my favorite website for recipes.,used 3 lbs of preseasoned lemon pepper chicken quarters and added 1 skinless chicken breast. I doubled the celery, carrots, and dumplings. The first time I made this 7 years ago there weren’t enough dumplings or vegetables to my liking. used 3 tsps of boullion granules and 2 tsps of salt. I’ve made so many recipes and followed exact instructions and they come out bland. So just for save measure I added more this time… it was so flavorful and my hubby gobbled it up! I will continue to make this with my tweaks.,Is skin removed from the chicken to reduce fat in the soup?


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    Steps

    1
    Done

    Combine Chicken, Celery, Carrots, Onion, Chicken Broth, Parsley, Chicken Bouillon Granules, Salt and Pepper in a Large Pan or Dutch Oven; Add Enough Water to Cover Chicken.

    2
    Done

    Bring to a Boil; Reduce Heat, Cover and Simmer For 2 Hours or Until Chicken Is Done.

    3
    Done

    Remove Chicken and Let Stand Until Cool Enough to Handle.

    4
    Done

    Remove Skin from Chicken and Tear Meat Away from Bones.

    5
    Done

    Return Meat to Soup; Discard Skin and Bones.

    6
    Done

    Add More Salt and Pepper to Taste, If Desired.

    7
    Done

    Return Soup to a Simmer.

    8
    Done

    in a Mixing Bowl, Combine Dumpling Ingredients and Mix Well to Form a Stiff Dough.

    9
    Done

    Drop by Tablespoonfuls Into Simmering Soup.

    10
    Done

    Cover and Simmer For 15 to 20 Minutes.

    Avatar Of Lucas Guerrero

    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

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