Chicken and Dumplings
A whole chicken stewed with vegetables and topped with steamed dumplings.
- Prep
- 25 min
- Cook
- 100 min
- Total
- 125 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Large pot with a tight lid
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22 g
- carbs
- 40 g
- protein
- 38 g
- calories
- 520
Instructions
- 1
Cover the chicken with the water, bring to a simmer and skim.
- 2
Add the onion, carrot, celery and 2 teaspoons of salt and simmer covered for 70 minutes until the meat is falling off the bone.
- 3
Lift out the chicken, pull the meat from the bones and return it to the broth. Bring to a steady simmer.
- 4
Mix the flour, baking powder, remaining salt, milk, butter and parsley into a thick batter.
- 5
Drop spoonfuls onto the simmering stew, cover tightly and steam 18 minutes without lifting the lid.
- 6
Serve as soon as the dumplings are cooked through.
Chef's tips
Lifting the lid drops the steam and gives you dense, wet dumplings — leave it alone for the full 18 minutes.
Ingredient substitutions
- whole chicken → chicken thighs, cooked for 45 minutes
Storage
Broth and chicken keep 3 days; dumplings are best fresh.
Common mistakes to avoid
- •Boiling instead of simmering
- •Dumplings too large to cook through
Serving suggestions
Cooked Chicken and Dumplings?
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