Chicken and Dumplings

Staff Writer
Few recipes are more Southern or downright delicious than chicken and dumplings
Chicken and Dumplings
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Most folks won't get any more fancy with seasonings than parsley. The truth is that other fresh herbs, like chives, tarragon, or savory, are also good. 

6
Servings
542
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 3 1/2-pound chicken, cut into 8 pieces
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 carrots, sliced into rounds
  • Salt and pepper, to taste
  • 1 1/2 Cup all-purpose flour
  • 1/2 Cup plus 1 tablespoon water
  • 1 Tablespoon canola oil
  • 2 Tablespoons chopped fresh parsley, for garnish

Directions

Place the chicken, onion, celery, and carrots in a 5-quart Dutch oven or covered casserole and add the water, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and cover tightly. Simmer, occasionally skimming the broth, until the chicken is tender, about 50 minutes.

Using tongs, transfer the chicken to a platter (keep the broth and vegetables simmering), and cool it until it's easy to handle. Discard the skin and bones and cut the meat into bite-size pieces. Meanwhile, increase the heat under the broth to high and cook until the liquid is reduced to 6 cups. (If you're in a hurry, strain the broth, reserving the vegetables, and measure 6 cups of broth, reserving the remaining broth for another use. Return the 6 cups of broth and vegetables to the pot). Skim off any fat from the surface of the broth. Stir the chicken back into the pot. Season to taste with salt and pepper. 

To make the dumplings, place the flour, pinch of salt, and oil in a medium bowl and gradually stir in the water to make a stiff dough. Turn out onto a lightly floured surface and knead briefly. Roll out ¼ inch thick. Using a sharp knife, cut the dough into 1-inch wide strips. (If you wish, you can do what my mother does — make the dumpling strips while the chicken is simmering, and freeze the strips until ready to cook.) 

Slide the strips into the simmering soup, placing them next to each other without stacking or crowding. Cover tightly and reduce the heat to low. Simmer until the dumplings are cooked through and tender, about 10 minutes. Sprinkle the dumplings with parsley. Serve from the pot, breaking up the dumplings as needed. 

Chicken and Dumpling Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Chicken and Dumpling Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.

Nutritional Facts

Total Fat
30g
46%
Sugar
2g
N/A
Saturated Fat
8g
40%
Cholesterol
135mg
45%
Protein
37g
75%
Carbs
29g
10%
Vitamin A
247µg
27%
Vitamin B12
0.6µg
9.3%
Vitamin B6
0.7mg
35.3%
Vitamin C
6mg
10%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
6%
Vitamin K
13µg
16%
Calcium
47mg
5%
Fiber
2g
9%
Folate (food)
32µg
N/A
Folate equivalent (total)
114µg
29%
Folic acid
48µg
N/A
Iron
3mg
18%
Magnesium
51mg
13%
Monounsaturated
13g
N/A
Niacin (B3)
14mg
72%
Phosphorus
316mg
45%
Polyunsaturated
7g
N/A
Potassium
515mg
15%
Riboflavin (B2)
0.4mg
23.3%
Sodium
869mg
36%
Thiamin (B1)
0.4mg
25.3%
Trans
0.2g
N/A
Zinc
3mg
18%