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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (579g) Recipe makes 4 servings |
||
| Calories 935 | ||
| Calories from Fat 463 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.5g | 79% | |
| Saturated Fat 13.1g | 65% | |
| Monounsaturated Fat 19.0g | ||
| Polyunsaturated Fat 15.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 179mg | 59% | |
| Sodium 2594mg | 108% | |
| Potassium 982mg | 28% | |
| Total Carbohydrate 61.3g | 20% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 5.0g | ||
| Protein 54.2g | 108% | |
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Ingredients
- 1 large broiler-fryer chicken, cut up
- 2 celery ribs, sliced
- 4 carrots, peeled and sliced
- 1 medium onion, diced
- 1 (14 1/2 ounce) can chicken broth
- 2 tablespoons dried parsley
- 2 teaspoons chicken bouillon granules
- 1 1/2 teaspoons salt
- 1/2-1 teaspoon pepper
- water
DUMPLINGS
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 4 tablespoons oil
Directions
1
Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.2
Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.3
Remove chicken and let stand until cool enough to handle.4
Remove skin from chicken and tear meat away from bones.5
Return meat to soup; discard skin and bones.6
Add more salt and pepper to taste, if desired.7
Return soup to a simmer.8
In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.9
Drop by tablespoonfuls into simmering soup.10
Cover and simmer for 15 to 20 minutes.11
Serve immediately.12
Yield: 4 to 6 servings.13
*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
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Featured Reviews for This Recipe
From: PdxBarb
On Jun 3, 2009
This is a wonderful recipe. I did take liberties with it though. First, I made the southern style dumplings from the bottom of the recipe. We loved it! I didn't have a chicken to cook, but I had some leftover chicken stock, to which I added more chicken bouillon (no sodium, low fat). Cut up some carrots, some red onion and put in a few small steamer potatoes. I added a flour and water mixture to thicken it up and added chicken breast from a rotisserie chicken. Cooked the dumplings about 17 minutes.
From: Chef #1259539
On May 13, 2009
I made this last night for dinner, and it was delicious! My mom made this when I was growing up, and this recipe tastes just like hers. The dumplings were very light and fluffy and easy to make.
From: Pam-I-Am
On Feb 1, 2006
I chose to make your recipe because it's nearly identical to how I make my chicken and dumplings. I've never really used a recipe...just did it from memory of how my Mom made hers. The only thing I do differently is just before I add the dumplings to cook, I put in a cold water and flour mixture to thicken the broth a bit. This turned out perfect! In fact, my 9 yo dd said it's the best meal I've made...ever! Wow, now that's an endorsement! Everyone should try this version instead of the cream-of-soup-type recipes. Pam
From: Southern Lady
On Jan 1, 2006
Can't get any better and coming from the South that's the ultimate compliment. I even cheated and used canned biscuits to save a little time. Only other change I made was to add 1 tsp poultry seasoning. Thanks Dawn for sharing!
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