Dazzlin' Chicken -n- Dumplin's

Dazzlin' Chicken -n- Dumplin's

8
Kari 0

"This is a heartier version (whole wheat dumplings) to a down-home Southern comfort food. Delicious and easy, sticks to the ribs, and keeps you full for a while. We enjoy having strawberry shortcake for dessert with this meal!"

Ingredients

1 h 50 m servings 471 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken breasts into a large soup pot, cover with water, and sprinkle in the salt, black pepper, and sage. Bring to a boil over medium heat, then reduce heat and simmer until the chicken is no longer pink inside, about 30 minutes. Remove the chicken to a bowl, and let cool; shred chicken when cooled.
  2. While chicken is cooling, bring the chicken broth left in the pot back to a boil over medium heat, and stir in the celery, onion powder, and garlic powder. Reduce heat to a simmer, and cook until the celery is tender, about 20 minutes.
  3. Meanwhile, whisk 1 cup of all-purpose flour, the whole wheat flour, salt, and baking powder together in a mixing bowl. Stir in the cream to make a dough. Sprinkle a work surface with the remaining 1/4 cup of flour, and roll the dough out about 1/4-inch thick. Using a pizza cutter, cut the dough into 1 1/2 inch squares. Toss the dumplings in the flour on the work surface.
  4. Drop the dumplings, a few at a time, into the simmering broth. Stir frequently to keep them from sticking to the bottom; allow to simmer until the dumplings puff up and the broth thickens, about 30 minutes; stir in the cooked shredded chicken and parsley. Bring back to a boil, and serve hot in bowls.
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Reviews

8
  1. 9 Ratings

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This was delicious. We ended up almost doubling the amount of water, and it was still very thick. I recommend using bone-in chicken as the stock was fantastic. The celery could also use a shorte...

This was delicious. Use extra water or this recipe becomes very thick after all of that simmering. I also cut up 3 medium carrots and added them to the celery. Yum!

This was a great template for the dish overall. I changed the proportions, especially the liquid- I thought it needed about twice as much and I used stock rather than water. I also used half & h...

This was pretty good. I cut this in half, and didn't measure the water, just covered the chicken with it. I probably used about double of what was called for, though. I didn't have any sage, so ...

I used this recipe for the basis of my chicken & dumplings this evening. I had some roast chicken left over after I made a quite sizable bowl of chicken salad along with the carcass. So I got ch...

The flavor wasn't the problem, it was the amount of water called for. I was so bummed by the time this soup was done cooking because of the way it turned out. I read the reviews about adding ext...

We just had this for dinner tonight and it was outstanding! The closest recipe to my moms I have ever made- and my mom is an excellent cook...it's just hard to get recipes from her because she...

Grandma's recipe had no detail so I've been searching for one like hers. This is it. (Serves 6.) I used 3 chicken breasts with skin removed. Covered with a combo of water and chicken broth. ...