Classic Chicken and Dumplings

    Classic Chicken and Dumplings

    Recipe photo: Classic Chicken and Dumplings
    2

    Classic Chicken and Dumplings

    (53)
    1hr20min


    62 people made this

    About this recipe: A delicious dish, which is perfect for the cold winter nights. Chicken is simmered with carrots, celery, potatoes and dumplings in a thick sauce. Enjoy for a substantial lunch or dinner.

    Ingredients
    Serves: 8 

    • 1 (0.9-1.35kg) whole chicken, cut into pieces
    • 1 teaspoon salt
    • freshly ground black pepper
    • 4 tablespoons plain flour
    • 450g all-purpose baking mix
    • 2 large carrots, sliced
    • 2 sticks celery, finely chopped
    • 5 large potatoes, peeled and chopped

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Put chicken pieces in a large pot over medium heat, add enough water to cover 7.5cm over the chicken. Add the salt, celery, pepper, carrots, celery and potatoes. Bring to the boil and let simmer for 40 minutes.
    2. In a mixing bowl, prepare baking mix according to package directions. After simmering soup for 40 minutes, drop rounded tablespoonfuls of the mixture into the pot and let them cook a bit between additions of dumplings, so that they do not stick together.
    3. With a wire whisk, mix together about 375ml water with the flour, then add flour mixture to the soup pot until the stock has the consistency of gravy. Dig in and enjoy the meal!
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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (39)

    by
    55

    Great southern-style recipe, but no need for potatoes and refrigerated canned biscuits work great for dumplings. Adding the flour at the end to make the gravy is the key to this being a GREAT chicken and dumplings recipe.  -  19 Jun 2001  (Review from Allrecipes US | Canada)

    by
    32

    Very good recipe. My family (even my 15 month old!!) really liked it. I made a few small modifications: used chicken breasts cut into bite-sized peices, only used 2 potatoes, threw in a few handfuls of frozen peas and a diced onion, subbed stock for water, and I threw in a pinch of poultry seasoning. I also added a little marjoram to the Bisquick before cooking the dumplings. It was really really good. Thanks for the recipe!!  -  02 Mar 2006  (Review from Allrecipes US | Canada)

    by
    31

    An O.K. recipe. Takes lots of time, needs much more salt than the recipe indicates, and it makes a huge amount - more like 15 servings, definitely NOT 4!  -  22 May 2001  (Review from Allrecipes US | Canada)

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