About this recipe:A hearty recipe for chicken and dumplings that is a true winter warmer. Very easy to make and everyone will be impressed by these dumplings made from scratch. If you don't use stock cubes and use plain chicken stock instead, be sure to add extra seasoning to taste.
4 skinless chicken breast fillets - cut into strips
4 chicken stock cubes
2 sticks celery, chopped
1 small onion, chopped
1 sprig fresh parsley, chopped
salt and pepper to taste
250g plain flour
120ml soured cream
125ml chicken stock
8 tablespoons cornflour, to thicken
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Bring a large pot of salted water to the boil. Add chicken, stock cubes, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
To Make Dumplings: While chicken is cooking, combine the flour, egg, soured cream and chicken stock in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together cornflour and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.