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Chicken And Dumplings


- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 4 cups chicken broth
- 2 cups water
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, diced
- 1 bay leaf
- 1/4 cup chopped fresh parsley

For the dumplings:

- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1/4 cup cold butter, cut into small pieces
- 3/4 cup milk


1. In a bowl, mix together 1 cup flour, 1/2 tsp salt, and 1/2 tsp black pepper. Dredge the chicken pieces in the flour mixture, shaking off excess.
2. Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Add the chicken broth, water, carrots, celery, onion, bay leaf, and parsley to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. In a separate bowl, whisk together 2 cups flour, baking powder, and 1 tsp salt. Add the cold butter and use a pastry blender or your hands to cut the butter into the flour mixture until the mixture resembles coarse crumbs.
5. Stir in the milk until just combined.
6. Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for 10-12 minutes or until the dumplings are cooked through.
7. Remove the bay leaf and serve hot. Enjoy!

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