| Level: | Easy |
| Total: | 3 hr |
| Prep: | 30 min |
| Cook: | 2 hr 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 3 hr |
| Prep: | 30 min |
| Cook: | 2 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (4 pound) whole chicken
- 2 carrots, scrubbed and halved
- 1 onion, peeled and halved
- 1 celery rib, cut in thirds
- 5 peppercorns
- 1 bay leaf
- Water
- 3 tablespoons of vegetable oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 1 celery rib, sliced
- 2 potatoes, peeled and chopped
- 4 tablespoons flour
- 1/4 cup parsley, chopped
- Salt and pepper
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, chilled and cut into small bits
- 1/2 cup milk
- 2 tablespoons chopped parsley
Instructions
- In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.
- In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper.
- For the dumplings: In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 765 |
| Total Fat | 43 g |
| Saturated Fat | 12 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 45 g |
| Cholesterol | 166 mg |
| Sodium | 1257 mg |
| Serving Size | 1 of 6 servings |
| Calories | 765 |
| Total Fat | 43 g |
| Saturated Fat | 12 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 45 g |
| Cholesterol | 166 mg |
| Sodium | 1257 mg |
Reviews
I doubled the veggies and used broth no water turned into an amazing chicken stew. As for dumplings it’s the same recipe that 6 generations have used- we live them I added chopped chives and 1/4 teaspoon savory. Cesar salad and our dinner will keep us warm during this snow storm
This recipe is rich and tasty and well worth the time. I couldn’t stop eating it.
I have made this recipe a couple of times now and it was as good as the last time I made it. For simple ingredients it has a lot of flavor. The only thing I changed was I made my own biscuits with bisquick and added parsley to the mix.
was fighting off a cold and wanted this comfort food….for me it was time consuming to prepare but well worth it….we now have soup/stew for days….my husband had two helpings and just loved it…..followed the directions exactly and thought the flavor was wonderful….was SO pleased the dumplings came out perfect…..mine usually don’t….this whole recipe is a keeper as is!
I can’t imagine anyone thinking that this recipe “s*cked.” I did add some of my own touches to the chicken and broth. I cooked the chicken with about 6 sprigs of fresh time in addition to the vegetables and other ingredient listed, and added some salt. Also, I didn’t know how much broth to reserve, so I used it all. Had to reduce it down a bit and still had to add more flour to get it to thicken properly. And honestly, I didn’t notice any difference between the homemade dumplings and the recipe on the Bisquick box — I think next time I will just use the Bisquick, they are just as good. But overall, it is a great dish — I used this with my Staub cast iron “chicken pot” and it really makes for a fabulous, tender, juicy chicken. We loved it, I am making it again and again.
the dumplings suck it was like eating flour worst i ever tried will end up in the trash
This was a nice,easy recipe for chix and dumplings, however, it was a bit dull to the tastebuds. To compensate, I added tarragon plus parsely, used spicier peppercorns, and threw a tbsp of butter in at the end to give it some extra depth. You can also do the dumplings in a mixer with a paddle attachment, just beat lightly for about 30 seconds. Came out with a really nice consistency and texture.
warm, yummy, comfort food that sticks to your ribs! my entire family (toddlers through teenagers) loves this dish and it is so much easier than a big chicken dinner. delicious!
This looked promising….but it was just lacking the flavor that I thought would be present.
I got sick, so I wanted something homey and hearty. This was good, particularly the dumplings, but the broth was not very strong flavored, and I had to salt it a lot. If I make it again, I might add some thyme to the pot when I make the broth.