Hearty Chicken and Dumplings

Keep the dumplings frozen until ready to add to pan. Add one at a time to the broth to prevent them from sticking together.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 8.5g
  • Saturated fat: 2.6g
  • Protein: 32.4g
  • Carbohydrate: 23.4g
  • Cholesterol: 108mg
  • Iron: 2.8mg
  • Sodium: 1087mg
  • Calories from fat: 26%
  • Fiber: 1.8g
  • Calcium: 151mg

Ingredients

  • 4 chicken thighs, skinned
  • 4 chicken drumsticks, skinned
  • 4 cups fat-free, less-sodium chicken broth
  • 3 cups water
  • 1/2 cup chopped onion
  • 1/3 cup sliced celery
  • 1/3 cup sliced carrot
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 (12-ounce) package frozen dumplings (such as Mary B's)
  • 2 teaspoons light butter
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Combine first 9 ingredients in a Dutch oven. Bring to a boil; partially cover. Reduce heat; simmer 45 minutes or until chicken is done. Transfer chicken and vegetables to a large bowl, using tongs; cool slightly.
  2. Bring broth to a boil. Separate frozen dumpling strips; break each strip in half. Add dumplings to broth, 1 at a time, stirring often to prevent sticking. Cover, reduce heat, and simmer 25 minutes.
  3. Meanwhile, remove chicken from bones; cut meat into bite-sized pieces.
  4. Add chicken, butter, and pepper to dumpling mixture; stir well to combine. Simmer 10 minutes, covered, or until dumplings are tender.
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