Chicken and Dumplings

    2 hours 20 min

    This dish has comfort food written all over it. It's perfect for the cold winter nights. Chicken is simmered in a thick sauce with fluffy dumplings. Serve as is or with crusty fresh bread.

    115 people made this

    Makes: 20 

    • 3.2kg cut up chicken pieces
    • 1 litre chicken stock
    • 2 onions, chopped
    • 3 sticks celery, chopped
    • 3 teaspoons salt
    • 1 egg
    • 4 tablespoons milk
    • 200g plain flour
    • 1 1/2 teaspoons baking powder
    • 30g unsalted butter
    • 2 tablespoons chopped fresh parsley
    • 250ml water
    • 1/2 teaspoon ground black pepper

    Prep:30min  ›  Cook:40min  ›  Extra time:1hr10min  ›  Ready in:2hr20min 

    1. In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
    2. To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add the flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
    3. To Make Sauce: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to the boil, stirring constantly, to thicken. Return chicken and dumplings to pot, stirring gently to combine. Serve with remaining parsley.

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    Reviews in English (112)


    This was a good basic recipe but I did change a few things. First of all, I never, EVER boil a chicken. That's the quickest way of drying it out. Although it takes longer, I roast my chicken the day before, shred the meat and then make my stock with the bones. I placed my vegies into a clean pot with oil and sauteed. I then added flour to make a roux, so that I wouldn't have to thicken later on. After simmering the stew I made my own dumplings using buttermilk and eggs mixed together and then folded the liquid into the self rising flour. The folding process kept the dumplings light and airy. Just before I placed the dumplings into the stew I added my meat back in. This was so comforting and the gang absolutely loved it on yet another snowy N.J. spring? day. Thank you Karena!  -  04 Apr 2003  (Review from Allrecipes US | Canada)


    I think this makes a good "base" for chicken and dumplings. It was very good, but I did make several changes, which I know changes the whole recipe. Instead of using canned stock, I made my own by adding water enough to cover the chicken in the pot. I also added a few whole peeled potatoes, some peeled carrots, a whole peeled onion and a few pieces of whole peeled celery. When my stock was done I disgarded the veggies (I just don't think they belong in chicken and dumplings, but they give an EXCELLENT flavor). Then I went on making my stew as directed. I also made one mistake, which was my own fault of course. Instead of making my own dumplings I bought frozen ones, something I will never do again..nothing like making your own (smile) Thank you  -  19 Mar 2006  (Review from Allrecipes US | Canada)


    This tasted so good!! I have tried other dumpling recipies and this is the first that has turned out. I used half the amount of chicken, salted butter and about 1/2 tsp dried parsley. I didn't understand what veggie liquid is. I just left the veggies and chicken in, took out the dumplings, and added the water/flour mixture. I LOVED this and my picky 2 year old even ate the dumpling.  -  18 Oct 2002  (Review from Allrecipes US | Canada)