Classic Chicken and Parsley Drop Dumplings

Chicken and dumplings
Elasticsoul/Flickr/CC BY-SA 2.0
Ratings
  • Total: 3 hrs 15 mins
  • Prep: 30 mins
  • Cook: 2 hrs 45 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
558 Calories
30g Fat
33g Carbs
39g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 558
% Daily Value*
Total Fat 30g 38%
Saturated Fat 9g 46%
Cholesterol 116mg 39%
Sodium 2298mg 100%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 21%
Protein 39g
Calcium 369mg 28%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for chicken and dumplings was shared by Liz. This version of the classic dish  is made with easy parsley dumplings.

Ingredients

  • 1 roasting hen or two frying chickens, cut up
  • 4 sprigs parsley
  • 5 ribs celery with leaves
  • 2 carrots, sliced
  • 1 medium onion, coarsely chopped
  • 2 1/2 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 1/2 cups all purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 tablespoons melted shortening
  • 1 tablespoon chopped fresh parsley
  • 1 cup cold water

Steps to Make It

  1. Gather the ingredients.
  2. Place chicken in stock pot. Add enough water to cover. Add parsley, celery, carrot, onion, 2 teaspoons salt and 1/4 teaspoon pepper and bay leaf. Cover and bring to a boil; simmer for about 2 1/2 hours.
  3. Combine 1 cup flour, baking powder and remaining 1/2 teaspoon salt in a medium bowl. Combine milk and melted shortening. Add to the dry ingredients, along with the chopped fresh parsley. Stir just to moisten dry ingredients and drop by tablespoon directly onto the chicken in the boiling broth.
  4. Cover tightly. Return to the boil. Reduce heat without lifting cover and simmer about 15 minutes.
  5. Strain chicken broth. Measure 4 cups of broth into saucepan. Bring to a boil.
  6. Combine remaining 1/2 cup flour with cold water; stir until smooth. Gradually add flour mixture to broth, stirring constantly. Cook, stirring, until thickened.

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