Renee's Kitchen Adventures

Wednesday, December 15, 2010

Chicken N Dumplings

It has been cold here in Northeast Ohio for the past week....really, really cold.  The perfect weather for Chicken N Dumplings.  

Chicken N Dumplings | Renee's Kitchen Adventures: Easy recipe for a comfort food classic!

This recipe is an easy one and is some serious healthy comfort food!  The flour in the dumplings thickens the soup, as they simmer in the pot,  into a wonderful gravy that tastes great over the chewy, dense dumplings.  This recipe uses virtually no fat, so it helps keep the points low and the comfort level high.  The men in my family literally fought over the last bit of this dish!

This is an old recipe that has been passed down my family.  I've tweaked it to my own family's tastes, but this is a recipe that will never go out of style! 

Chicken N Dumplings | Renee's Kitchen Adventures: Easy recipe for a comfort food classic!

Chicken N Dumplings

Renee's Kitchen Adventures
Chicken N Dumplings
Silky chicken soup-like broth with dense chewy dumplings! So easy to make!


  • For the broth:
  • Approx. 1.5 pounds bone-in chicken breasts
  • 64 oz. fat free, low sodium chicken broth ( I used Kitchen Basics brand)
  • 1 cup carrots, diced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 clove garlic, minced
  • 1 - 2 bay leaves
  • 1/2 tsp. dried thyme
  • 1/2 cup flat leaf parsley, chopped
  • 1 tsp. kosher salt
  • 1 tsp. fresh ground pepper
  • juice of half a lemon
  • For the dumplings:
  • 2 cups all purpose flour, plus extra for board
  • 1 cup milk (skim)
  • 1 TBS baking powder
  • 1 tsp. kosher salt


  1. Spray bottom of a large (6 quart) stock pot or dutch oven with cooking spray. Add the carrots, onions, celery, garlic and salt and pepper. Cook on med-high heat for about 5 minutes. Add the chicken breasts, skin side down.
  2. Pour in the broth and add the thyme and bay leaves. Bring to boil. Once boiling, turn down to simmer and partially cover, allowing it to simmer for about 20 - 30 minutes, or until chicken is cooked through.
  3. Remove chicken from pot and set aside to cool enough to handle. Remove the bay leaves. Add the parsley and the lemon juice and if there is any scum on the surface, skim it off. Allow broth to continue to simmer, partially covered, while you prepare the dumplings.
  4. To make dumplings: In a medium sized bowl, combine the flour, salt and baking powder with a fork. Pour milk into center and combine with flour just until a soft dough forms. Allow to sit for about 5 minutes.
  5. On a lightly floured surface, press the dough into a rectangle that is about 1/2 inch thick. With a pizza cutter, cut the dough into 1- 2 inch squares. Drop the dough into the simmering broth one at a time. The dumplings will first swell then slowly shrink as they dissolve into the broth to make a thick gravy.
  6. Continue to simmer the dumplings in the broth, stirring often and carefully, for 20 - 30 minutes with the pot partially covered.
  7. While the dumplings are cooking, remove the meat from the chicken breasts (discard bones and skin) and cut or shred into bite sized pieces. Once the dumplings are done and have thickened into the broth to desired consistency. Add the chicken back in and stir.
  8. Serve warm and garnish with more parsley or chopped chives, if desired.
Yield: 8 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 01 hrs. 00 mins.
Total time: 1 hrs. 10 mins.
Tags: chicken, dumplings, comfort food, dinner, carrots

Servings - 8      Serving size - approx 1   1/2 cups     Points plus per svg - 6 points+

Calories - 264.2   Total Fat - 1.6g,   Carb. - 32.6g,   Protein - 28.3g,   Fiber - 2.3g


  1. That looks seriously SO good! I love dumplings or matzo balls in soup- its so fun to have your "bread" product become literally a part of the main course!

  2. Oh my goodness this looks beyond amazing. I have been wanting chicken and dumplings for awhile... my husband won't eat it, but now that I have seen yours I think I am going to make it this weekend.


  3. This looks amazing! Those men in your family would have to have wrestled me for the last of it! And they wouldn't have stood a chance....I can be pretty scrappy when it comes to dumplings! (I'm so joking - but not about the part where this looks amazing)

  4. I'm originally from NE ohio and now live in NW ohio...temps are frigid! looks like a great way to warm up!

  5. Yes, Ohio is FREEZING!!

    I want to make this recipe! All the ones I've seen lately use the refrigerated biscuits and I wanted the real deal!

  6. I lost my favorite dumplins recipe so had to scour the internet to find one in a pinch. I came across your blog and tried yours. These are now my favorite! So yummy! Thanks for sharing and I will be stopping back by to check out your other recipes.


  7. Hi there, I found your blog via 3FC and can't wait to try some of your recipes!

    One question regarding this one - is there a reason to use bone-in chicken breasts? Could I use boneless without it affecting the taste?

  8. You could use boneless...I just think the bone in gives the broth a bit more flavor. You would need to adjust the cooking time for the chicken, as boneless breast don't take as long to cook than bone-in ones! But I don't see why they could not be used in this recipe...

    I hope you enjoy the dish! :)


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