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Chicken & Dumplings

Chicken & Dumplings

  • Ingredients 13 Count
  • Nutrition . . . Calories
  • Total Time 80 Minutes
  • Rating 1 1 1 1 1 4 Reviews
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4 servings

4 servings


imperial units us
  • 1-1/4 cups all-purpose flour, divided
  • 1/2 tsp. salt, divided
  • 1/2 tsp. ground black pepper, divided
  • 2-1/2- to 3-lb. chicken, cut into serving pieces and skin removed
  • 5 Tbsp. Country Crock® Spread, divided
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small carrot, finely chopped
  • 1/2 tsp. dried thyme leaves, crushed
  • 4 cups chicken broth
  • 1-1/2 tsp. baking powder
  • 1/2 cup milk
  • 1 Tbsp. finely chopped fresh parsley


BTotal Time1 hr 20 min

  1. For Chicken, combine 1/4 cup flour, 1/4 teaspoon salt and 1/4 teaspoon black pepper in large bowl. Add chicken and toss to coat; set aside.
  2. Melt 2 tablespoons Country Crock® Spread in 6-quart nonstick saucepot or Dutch oven over medium-high heat and brown chicken, turning once; remove and set aside.
  3. Add 1 tablespoon Spread and cook onion, celery and carrot over medium heat, stirring occasionally, 6 minutes or until vegetables are golden. Add thyme and cook, stirring occasionally, 1 minute. Add broth and chicken. Bring to a boil over high heat. Reduce heat and simmer covered 30 minutes or until chicken is thoroughly cooked. Remove chicken; cool slightly. Remove meat from chicken bones, then return meat to saucepot.
  4. Meanwhile, for Dumplings, combine remaining 1 cup flour, baking powder, salt and black pepper in large bowl. Melt remaining 2 tablespoons Spread; add milk and parsley. Add milk mixture to flour mixture and stir just until moistened.
  5. Bring chicken mixture to a boil over high heat. Drop dough by tablespoonfuls into broth. Reduce heat to low and simmer covered, 12 minutes or until dumplings are cooked. (Do not remove lid until end of cook time.)

4 Reviews

1 1 1 1 1 (4.5 out of 5 stars)
1 1 1 1 1

Jennifer A. 2015-12-30T22:41:22Z 1 1 1 1 1
I used this recipe as a very loose guide and didn't follow it exactly. I used Quorn chicken chunks in mine (a great soy free, meat free substitute!), and didn't coat them in flour. I also didn't have fresh celery or carrots. I used frozen green beans instead (had wanted to use a bag of mixed frozen veggies (peas, carrots, corn) but realized last minute that I didn't have any). Would have liked to put boiled potato in here too.

Whenever I make chicken and dumplings I always add more seasoning to the broth than the recipe calls for, and maybe this is because I use vegetable broth which doesn't typically have much flavor... I use dried thyme, sage, garlic, onion, and parsley, and salt and pepper and just keep adding it until I like the flavor. Wish I had some dried celery powder! I like for my broth to be super savory.

I don't like runny stew so I whisked in 2 tablespoons sifted white flour per 2 cups of broth to thicken it (per the suggestion of this website:

I followed the recipe for the dumplings exactly, except that I used real butter, and the dumplings came out marvelous! I might increase the recipe by 50% next time to have more (it made 6.5, most ~3" in diameter). After the 12 minutes of simmering they were moist and perfect. Not dry like previous attempts with different recipes. They expand when you cook them, so don't be alarmed that your dough mixture doesn't look too substantial.

Amber S. 2015-12-28T00:42:29Z 1 1 1 1 1
It was great! I used chicken breast and forgot to flour it at the beginning. I also used almond milk, real butter, and a bit of beer substituted for some of the milk in the dumplings.

Tarah H. 2015-12-20T14:20:07Z 1 1 1 1 1
This turned out pretty well. I made the dumplings with half whole wheat flour and half white. I also used real butter instead of Country Crock. I didn't have chicken around so I used tofu and I added okra to the pot for some green. I'll definitely make it again.

Nolan K. 2015-09-04T13:54:45Z 1 1 1 1 1
I like eggs in my dumplings, I believe it give it more flavor, in place of milk use 2 or 3 eggs. I also use real butter.

Beat eggs in medium bowl. Add flour gradually until mixture is holding together and just slightly sticky. With floured hands, pinch off pieces and drop one-by-one into boiling soup, cover and simmer on low until done.


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