Chicken and Dumplings from Scratch

Becky Luigart-Stayner

Impress your family with this rich and creamy Chicken and Dumplings recipe, they'll never believe you made it from scratch!

"I wanted to create a chicken and dumplings recipe that was creamy, rich, and thick without all of the fat of traditional versions. Thickening the base was the challenge. Relying solely on cornstarch produced a gluey consistency and thin flavor, and using all flour created pasty results. So I settled for a little of each to achieve the thickness and texture I wanted. Toasting the flour, a process similar to making a dry roux, added some richness. Then I finished the dish with a splash of cream for flavor." -Kathryn Conrad

Yield: 6 servings (serving size: 1 1/3 cups stew and 4 dumplings)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 21%
  • Fat: 7.9g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 31.4g
  • Carbohydrate: 32.2g
  • Fiber: 1.2g
  • Cholesterol: 130mg
  • Iron: 3.3mg
  • Sodium: 755mg
  • Calcium: 211mg

Ingredients

  • Stew:
  • 1 (4-pound) whole chicken
  • 3 quarts water
  • 3 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 garlic cloves, peeled
  • 4 thyme sprigs
  • 2 bay leaves
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 2 teaspoons cornstarch
  • 3 tablespoons heavy cream
  • Dumplings:
  • 3/4 cup 1% low-fat milk
  • 1 large egg
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 tablespoon baking powder
  • 1 tablespoon cornmeal
  • 1/2 teaspoon salt
  • Remaining ingredients:
  • 1 tablespoon chopped parsley
  • Freshly ground black pepper

Preparation

  1. To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through bay leaves); bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids. Remove chicken from pot; cool. Strain stock through a sieve into a large bowl, and discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.
  2. Pour stock into two zip-top plastic bags. Let stand 15 minutes. Working with one bag at a time, snip off a corner of bag; drain liquid into stockpot, stopping before fat layer reaches opening. Discard fat. Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).
  3. Heat a cast-iron skillet over medium-high heat for 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly. Combine browned flour and cornstarch in a large bowl; add 2/3 cup stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thickened. Reduce heat; stir in cream. Add chicken; keep warm over low heat.
  4. To prepare dumplings, combine 1% low-fat milk and egg in a medium bowl. Lightly spoon 1 1/2 cups of all-purpose flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, cornmeal, and 1/2 teaspoon salt. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.
  5. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil). Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.
  6. Remove pan from heat; slowly pour stew over dumplings. Sprinkle with the chopped parsley and freshly ground black pepper. Serve immediately.
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