Chicken And Dumplings Recipe

How to make Chicken And Dumplings


Chicken stew

2 ½ lb whole chicken

6 carrot(s), peeled

1 cup celery, sliced

6 potato(es), medium, with skin

1 cup onion(s)

1 bay leaf

1 sprig rosemary, fresh, fresh

6 cups water

1 cup frozen peas

3 tbsp. tablespoon whole wheat flour

½ tsp. black pepper

½ t. salt

2 tbsp. 1 tbsp cold water Dumplings

¼ cup cornmeal (polenta)

1 cup whole wheat flour

2 tbsp. yeast

½ cup 2% milk

2 tbsp. tablespoon olive oil, extra virgin


Slice the celery and chop the onions. Place in a large pot with lid. Add bay leaf, rosemary, chicken and water and simmer, covered, for 45 minutes or until chicken is fully cooked and easy to pull off the bone.

Remove the chicken from the heat and let cool. Remove and discard the skin and cut the chicken into pieces with the bones. Discard the bay leaf.

Washing potatoes and cut to quarters . Cut the carrots into quarters (or halves depending on size) lengthwise and add the vegetables and the salt and black pepper to the hot broth in the pot with the chicken. Simmer, covered, for 25 minutes or until potatoes are tender.

For more thickness, mix the flour with cold water to form a smooth dough. Add hot broth to this roux and stir it into the stew. Simmer for another 5 minutes to thicken the liquid. Add frozen peas to stew.

To make the dumpling, combine the flour, cornmeal and baking powder in a bowl. Pour in the milk and oil until the mixture is moist.

Slip 6 scoops (about ¼ cup – 60 mL each) of the dumpling batter into the simmering stew.
Put the lid on and simmer over low heat for 15 minutes or until the dough does not stick to a toothpick inserted in the middle of the dumpling. Avoid lifting the lid during cooking as the dumplings must steam.

Enjoy !

Nutrition Information:


Calories: 475 kcal | Protein: 32g | Carbohydrates: 45g | Dietary Fiber: 7g | Sugars: 6g | Total Fat: 18g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 490mg

Frequently Asked Questions:

Can I use boneless chicken instead of a whole chicken?

Yes, you can substitute boneless chicken pieces for a whole chicken.

Using boneless, skinless chicken breasts or thighs can save you time in preparation.

Simply cook the boneless chicken until fully done, shred it, and add it to the stew.

Can I make the dumplings without cornmeal?

If you don’t have cornmeal or prefer not to use it, you can make dumplings using only whole wheat flour.

Just omit the cornmeal from the dumpling mixture, and proceed with the rest of the dumpling instructions as usual.

How do I know when the dumplings are done cooking?

To check if the dumplings are done, insert a toothpick into the center of one dumpling.

If it comes out clean without any raw batter, the dumplings are ready.

If not, continue simmering for a few more minutes and test again.

Can I freeze Chicken and Dumplings for later?

While you can freeze Chicken and Dumplings, keep in mind that dumplings may change texture slightly upon thawing.

To freeze, let the dish cool completely, then transfer it to airtight containers or freezer bags.

Reheat in a pot on the stove when ready to enjoy, adding a bit of extra liquid if needed.

What are some optional additions to enhance the flavor?

You can customize Chicken and Dumplings by adding ingredients like fresh herbs (thyme, parsley), diced garlic, or a splash of white wine to the stew for extra flavor.

Feel free to experiment with seasonings and vegetables based on your preferences.

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