Chicken With Fluffy Drop Dumplings
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The Spruce / Cara Cormack
Nutritional Guidelines (per serving) | |
---|---|
1848 | Calories |
105g | Fat |
52g | Carbs |
165g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1848 |
% Daily Value* | |
Total Fat 105g | 135% |
Saturated Fat 30g | 152% |
Cholesterol 717mg | 239% |
Sodium 2193mg | 95% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 6g | 22% |
Protein 165g | |
Calcium 408mg | 31% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This chicken stew recipe is topped with easy fluffy drop dumplings for a hearty, satisfying comfort-food offering. The dumplings, cooked on the top of the stewed chicken, become soft and fluffy with a biscuit-like texture. Ground poultry seasoning and some chopped parsley add flavor and color to the dumplings.
Serve this easy and delicious chicken stew with a tossed salad for a satisfying dinner.
For vegans and others who don't consume eggs, an egg-free dumpling recipe with the addition of poultry seasoning and parsley is equally delicious.
Click Play to See These Chicken With Drop Dumplings Come Together
Ingredients
- For the Soup:
- 5 pounds chicken fryer parts (bone-in breast, thighs, legs, and wings)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cups water
- 1 rib celery, diced
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon seasoned salt (such as Lawry's)
- 1/2 teaspoon pepper
- 3 tablespoons all-purpose flour
- For the Dumplings:
- 1 cup (or 4 1/2 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1 tablespoon shortening
- 1 tablespoon minced fresh parsley
- 1 large egg
- 3 tablespoons milk
Steps to Make It
Note: while there are multiple steps to this recipe, this dumpling dish is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Chicken Soup
-
Gather the ingredients.
The Spruce / Cara Cormack -
Melt the butter with the olive oil in a Dutch oven or stockpot over medium heat.
The Spruce / Cara Cormack -
Pat the chicken pieces dry with a paper towel.
The Spruce / Cara Cormack -
Sear chicken pieces in the butter and olive oil mixture until they are just brown on all sides, about 4 to 5 minutes.
The Spruce / Cara Cormack -
Add the water, celery, onion, garlic, thyme, parsley, bay leaf, seasoned salt, and pepper. Cover and bring to a boil; then simmer for 1 to 2 hours, or until the chicken is cooked and tender.
The Spruce / Cara Cormack -
Remove the chicken meat from the bones, chop meat, and return to the pot.
The Spruce / Cara Cormack -
Stir the flour in a small bowl with just enough cold water to make a smooth paste.
The Spruce / Cara Cormack -
Add the flour paste to the hot stew, stirring until thickened over medium heat.
The Spruce / Cara Cormack
Make the Dumplings
-
Gather the ingredients.
The Spruce / Cara Cormack -
In a bowl, whisk together the 1 cup of flour, baking powder, poultry seasoning and salt; blend well.
The Spruce / Cara Cormack -
Cut the shortening into the flour mixture using a fork, and add the fresh parsley.
The Spruce / Cara Cormack -
In a separate bowl, whisk together the egg and milk.
The Spruce / Cara Cormack -
Add to the dry mixture and stir with a fork until well blended into a sticky, shaggy dough.
The Spruce / Cara Cormack -
Drop dumplings by teaspoonfuls onto chicken soup. Cover, and steam for 10 minutes, or until dumplings are fluffy and cooked through inside.
The Spruce / Cara Cormack
Recipe Variations
- Add 1 teaspoon of fresh snipped chives to the dumplings along with the parsley.
- Try 1/4 teaspoon ground garlic in the dumpling mixture for added flavor.
- Add 1/4 cup finely minced onion to the dumpling mixture.