Chicken with Herb Dumplings Recipe - Allrecipes.com
Chicken with Herb Dumplings Recipe
  • READY IN hrs

Chicken with Herb Dumplings

Recipe by  

"Savory, soul-satisfying, slow-simmering chicken and dumplings, made quick and easy with cream of chicken soup and all-purpose baking mix."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
  2. Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
  3. Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.
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Reviews More Reviews

Dec 02, 2009

I didn't have baking mix, so used 2 cups of flour, 3 tablespoons butter, 1 teaspoon salt, 1 teaspoon baking powder, and 1 egg. Used milk and chicken broth until the right consistancy was achieved.

 
Aug 30, 2011

Very simple & tasty chicken and dumpling recipe. I used boneless and skinless thighs and breast because that is all I had. It was a little too salty to my taste so next time I will use reduced sodium soup. I will definitely make this again on a cold winter night. Thanks for sharing Caryl!

 

6 Ratings

Sep 03, 2006

Very good!

 
Nov 22, 2011

delicious!!!! my husband and son loved it!

 
Oct 28, 2014

This recipe is the way I make my chicken & dumplings. Always brown the chicken & keep pieces whole. I always make my chicken stock the day before so I can skim off all of the fat. You need A LOT of stock/broth. This recipe & method is one of the better ones. If you debone the chicken you actually end up with a dumpling soup.

 

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Nutrition

  • Calories
  • 525 kcal
  • 26%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 28.4 g
  • 57%
  • Sodium
  • 1736 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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