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Chicken and Dumplings III

Chicken and Dumplings III

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
LINDAHU

LINDAHU

A lighter version of this classic down-home dish. One of the best comfort foods of all time!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1276 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
  2. Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
  3. To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
  4. Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

REBECCA70111
274

REBECCA70111

4/18/2006

Fabulous recipe, very easy, the broth is just perfect. One thing I want to add, for people who are new to making dump;ings (most recipes for dumplings aren't newbie-friendly) is make sure your dumpling mixture is a wet-sticky dough. If you make the dough too dry and pliable, your dumplings will come out too chewey, A sticly-wet dough will make a soft, fluffy and delicious dumpling. Unforunately I learned this through experimentation and not the recipe!

JAZZDOREN2K1
82

JAZZDOREN2K1

7/15/2003

Ok, let me begin by saying that I'm writing this review as this particular dish cools to an acceptable eating temperature. However, I have had a few bites of it - practicing the "reverse blow" method - and let me tell you...it is good. I modified the recipe only VERY slightly. I substituded "cream of chicken AND mushroom" (Cambells - at Publix) for plain cream of chicken. I didn't measure onions or celery - used 1 whole (medium) onion, and 2 1/2 stalks of celery. I added approximately 1/3 package of sliced baby portobello mushrooms. Can we tell I like 'shrooms? I must admit, I did peek once after adding the dumplings, but I was afraid that if I didn't stir it at least once, something would burn. I would suggest, you prepare the rounded dumplings while allowing the simmering process to take place. After letting the dumplings cook, I did add a combination of 2 heaping teaspoonfuls of cornstarch + ~1/2 cup of extremely cold water = a thicker base. Total cooking time, an hour and a half. Then again - I was drinking bottles of Budweiser during the wait - so I didn't mind too much. I fully intend on keeping this recipe around for a while.

ANISELAINE
48

ANISELAINE

1/13/2006

Absolutely fantastic recipe. I'm not much of a cook; I'm the baker in the family and my husband cooks. But he wasn't feeling well so I wanted to make him something easy and delicious and comforting. I've never made a dish similar to this, and I expected it to be difficult, but it was very easy to make, and an absolute hit. I omitted the celery seed; otherwise I followed the recipe as written. The whole family loved it. My one criticism: I would double the soup for a family of four. There were enough dumplings but we needed more liquid.

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