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Dazzlin' Chicken -n- Dumplin's

Dazzlin' Chicken -n- Dumplin's

  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
Kari

Kari

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 580 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  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

jinrogue
9

jinrogue

4/22/2011

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 shorter cook time. Thanks for posting!

lisamariepea
8

lisamariepea

4/23/2011

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!

glasllyn
6

glasllyn

11/9/2011

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 & half rather than heavy cream because it's what I had on hand. This makes A LOT of dumplings, which is fine by me, but it should be noted that this would serve more than 6 people; perhaps ten The flavor was very good and I'm happy there were no added oils.

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