Chicken and Dumplings Recipe

From Dorothy McNett's Recipe Book.

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Chicken and Dumplings

From Dorothy McNett's Recipe Book at

1 3-4 pound chicken or chicken parts
1 onion, quartered
1-2 potatoes, diced
2 carrots, sliced
2 ribs of celery, chopped
2-3 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sweet Hungarian paprika
4 cups water
for the dumplings:
1 cup flour
1/2 cup fresh bread crumbs
2 teaspoons baking powder
3/4 teaspoon salt
1 egg, well beaten
2 tablespoons melted butter
1/4 cup finely chopped onion
1/3 cup milk
1 tablespoon finely minced parsley
1/4 teaspoon white pepper

In 3-4 quart glass or ceramic casserole or clay simmer pot combine all soup ingredients. Cover. Microwave on high 10 minutes, then on half power 50-60 minutes, or until vegetables are tender and chicken falls off the bones. Remove chicken, and allow to cool enough so that you can cut it into small pieces, adding it back to the soup stock. Bring the mixture back to the boil. In meantime, prepare the dumplings. Combine flour, crumbs, baking powder, and salt in bowl. Whisk well. In another bowl, beat egg, melted butter, onion, milk, parsley and pepper together. Stir into the dry ingredients to make a stiff batter. Drop by tablespoons on top of bubbling chicken and sauce. Cover. Microwave on half power for 5-6 min. without lifting the cover. Serve in a large bowl (or in the clay pot) with the noodles nestled on the top.

OR: In a 6 quart stock pot, brown chicken pieces in 2-3 tablespoons oil or butter. Then add remaining soup ingredients. Bring to a boil, reduce to low simmer and cook, loosely covered for 1 1/2 to 2 hours or until chicken and vegetables are tender but mixture still has a stew like consistency. Make dumplings and drop over top of the mixture. Simmer 10 minutes uncovered, and then 10 minutes tightly covered. Serve in a large bowl with the dumplings nestled on the top.

Recipe created 1994-11-28.

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