Chicken and Dumplings

Photo: Daniel Taylor; Styling: Mary Clayton Carl

This lightened-up version of a classic—beloved in both the South and the Midwest—is satisfying enough to be a one-dish meal.

Yield: Serves 8 (serving size: 1 1/4 cups chicken mixture, 3 dumplings, and 1 teaspoon parsley)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 47 Minutes
Total: 11 Hours, 21 Minutes

Nutritional Information

Amount per serving
  • Calories: 258
  • Fat: 7.4g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 26.2g
  • Carbohydrate: 20.7g
  • Fiber: 2.2g
  • Cholesterol: 77mg
  • Iron: 2.5mg
  • Sodium: 629mg
  • Calcium: 69mg

Ingredients

  • 1 (4-pound) whole chicken
  • 10 cup water
  • 4 cups unsalted chicken stock
  • 1 tablespoon black peppercorns
  • 3 celery stalks, coarsely chopped (about 6 ounces)
  • 2 carrots, cut into 1-inch pieces (about 5 ounces)
  • 2 bay leaves
  • 1 onion, peeled and cut into wedges (about 10 ounces)
  • 1/2 bunch fresh flat-leaf parsley (about 2 ounces)
  • 3 tablespoons butter, divided
  • 1 cup chopped onion
  • 1/4 cup sliced celery
  • 1 carrot, halved lengthwise and sliced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 teaspoon baking soda
  • 6 tablespoons nonfat buttermilk
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons chopped fresh flat-leaf parsley

Preparation

  1. 1. Remove giblets and neck from chicken; trim excess fat. Place chicken, 10 cups water, and next 7 ingredients (through parsley bunch) in an 8-quart stockpot. Bring to a boil; reduce heat and simmer, uncovered, 1 hour, skimming foam from the surface as necessary. Remove from heat, and let stand for 20 minutes.
  2. 2. Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with 2 forks. Strain stock through a sieve into a large bowl; discard solids. Cool stock and chicken to room temperature. Cover and chill stock and chicken separately for 8 to 24 hours. Skim solidified fat from surface of stock; discard fat. Reserve 8 cups stock and chicken. Refrigerate remaining stock in an airtight container for up to 1 week, or freeze for up to 3 months.
  3. 3. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add 1 cup onion, 1/4 cup celery, and sliced carrot to pan; cook 8 minutes, stirring occasionally. Stir in 1 tablespoon flour, 3/4 teaspoon salt, and ground pepper; cook, stirring constantly, 1 minute. Stir in 8 cups reserved stock. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
  4. 4. Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, and remaining 1/4 teaspoon salt, stirring with a whisk. Cut in remaining 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring until moist.
  5. 5. Drop dough in 24 portions (about 1 teaspoon each) into stock mixture. Cover and cook 8 minutes. Gently stir in reserved shredded chicken and thyme. Simmer over very low heat for 6 minutes or until thoroughly heated and dumplings are done. Remove from heat, and ladle into shallow bowls. Sprinkle evenly with chopped parsley.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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