Rating: 4 stars
25 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 12
  • 5 star values: 10

Friends rave every time I make this chicken and dumplings recipe. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.  If you don't want to use the sherry, just replace with the same amount of low-sodium chicken broth.

Recipe by Cooking Light November 2001

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups chicken mixture and 2 dumplings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in sherry and the next 4 ingredients (sherry through soup), and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.

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  • Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.

  • Remove chicken from bones, and cut meat into bite-size pieces. Discard the bones. Add chicken to pan; stir in peas.

  • Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.

  • To prepare dumplings, combine baking mix and milk. Drop the dough into chicken mixture to form 16 dumplings. Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.

Chef's Notes

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.

Nutrition Facts

373 calories; calories from fat 24%; fat 10.1g; saturated fat 2.8g; mono fat 3.1g; poly fat 1.5g; protein 35.9g; carbohydrates 31.7g; fiber 2.4g; cholesterol 99mg; iron 2.9mg; sodium 725mg; calcium 116mg.
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