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Old-Fashioned Chicken and Dumplings
Recipes
Old-Fashioned Chicken and Dumplings
8 servings
35 minutes total

Ingredients

  • 2 medium carrots, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • 1 small yellow onion, coarsely chopped
  • 2 (32-oz) boxes reduced-sodium chicken broth (or stock)
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons poultry seasoning, divided
  • 1 ¾ lb boneless, skinless chicken breasts
  • 2 cups self rising flour (+ more for dusting)
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, chopped
  • ¾ cup whole milk

Prep

    • Chop carrots and celery into ½-inch-thick slices; chop onion (1 cup).

Steps

    1. Combine broth, parsley, and 1 teaspoon poultry seasoning in large stockpot; bring to a boil on high. Reduce heat to medium-low and add chicken, onions, carrots, and celery to pot. Simmer chicken 10–12 minutes until chicken is 165°F. Remove chicken from pot and set aside to cool.
    2. Combine in medium bowl: flour, salt, and remaining 1 teaspoon poultry seasoning. Cube butter and add to flour mixture; pinch butter into flour until crumbly. Add milk and stir until mixture forms a dough.
    3. Place dough on work surface sprinkled with more flour. Roll dough out until ¼–½-inch thick; cut into 1-inch-square dumplings. Drop dumplings gently into stock. Cover and cook 10–12 minutes, stirring occasionally, or until dumplings are tender. Meanwhile, shred chicken and stir into dumplings. Serve.

Amount per ⅛ recipe serving: Calories 280, Total Fat 7g, Sat Fat 3g, Trans Fat 0g, Chol 65mg, Sodium 1260mg, Total Carb 28g, Fiber 1g, Sugars 3g, Protein 25g, Calc 10%, Iron 10%