Chicken and Dumplings IV

Chicken and Dumplings IV

34

"This is a 'Down East' style Chicken and Dumpling recipe."
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Ingredients

1 h 10 m servings 261 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of salted water to a boil. Add chicken, bouillon, celery, parsley and salt and pepper to taste. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
  2. To Make Dumplings: While chicken is cooking, combine the flour, egg, sour cream, and chicken broth in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares and drop into boiling chicken broth. In a small bowl, mix together corn starch and enough water to form a thin paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until dumplings are light and puffy.

Reviews

34
  1. 42 Ratings

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Most helpful positive review

thank you for the only chix and dump recipe that doesn't call for canned condensed soups or other nonsense like that. i live outside the US and can't find that stuff here, so thanks for a whole...

Most helpful critical review

Decent recipe but with a few holes. I wasn't sure how much water to simmer the chicken in or when to put in the onion. I used the directions for the bullion (1 cube for 1 cup of water) but was...

thank you for the only chix and dump recipe that doesn't call for canned condensed soups or other nonsense like that. i live outside the US and can't find that stuff here, so thanks for a whole...

Wonderful comfort food. My only complaint would be that it was a little on the bland side. I added some thyme and sage to the broth, and it turned out just fantastic. Thanks for the recipe!

This is one of the best recipes I have ever made. Very easy to prepare even though I have never made dumplings before. My 2 year old loved it as well as my picky brother in law.

The dumplings are good. Not like my Great Grandfathers, But good. Did not taste the sour cream and is a good alternative to shortening or lard. I added two bay leaves to the broth, YUM!!!

This was about as good as one could possibly ask for in a low fat chicken and dumplings recipe. The wife and I both loved it. As for the amount of water used, I filled an 8 quart pot about h...

Good recipe. I used less H2O and added sage and poultry seasoning to the broth as one review suggested. I also used whole wheat flour and added 1 cup of sliced carrots for the kiddos...the famil...

Decent recipe but with a few holes. I wasn't sure how much water to simmer the chicken in or when to put in the onion. I used the directions for the bullion (1 cube for 1 cup of water) but was...

I didn't like the flavor the sour cream gave the dumplings. However, overall, it was ok.

Just like my mother used to make. With rolled out dumplings cooked in a wonderful stock. No short cuts to goodness here...outstanding!