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Old-Fashioned Chicken & Dumplings

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Instructions Checklist
  • Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.


  • Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.

  • To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.

  • Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.


Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Facts

Per Serving:

465 calories; protein 34.4g; carbohydrates 45.7g; dietary fiber 5.6g; sugars 5.9g; fat 15.1g; saturated fat 3.1g; cholesterol 88.6mg; vitamin a iu 4847.7IU; vitamin c 10.4mg; folate 114.8mcg; calcium 58.8mg; iron 3.7mg; magnesium 45.8mg; potassium 534.4mg; sodium 868.5mg; thiamin 0.4mg.


2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

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