This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chicken and Dumplings I
Maria's Chicken and Dumplings
Slow Cooker Chicken and Dumplings
Dazzlin' Chicken -n- Dumplin's
Chicken and Dumplings III
more »
Top Related Articles
Top Chicken Dinners for Spring
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Chicken Soup's On
Finger-Lickin' Chicken Dippers
Making Chicken Stock
Perfect Fried Chicken
Roasting Chicken
Related Collections
Canned Chicken Broth and Stock
300 Calories or Less per Serving - Chicken
300 Calories or Less per Serving - Pasta
Chicken Breasts with Pasta
300 Calories or Less per Serving

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken and Dumplings IV

By: Helen Hosfeld

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

Rate/Review | Read Reviews (30)

What to Drink?
	Chardonnay

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 large skinless, boneless chicken breast halves - cut into strips
4 cubes chicken bouillon
2 stalks celery, chopped
1 small onion, chopped
1 sprig fresh parsley, chopped
salt and pepper to taste
2 cups all-purpose flour
1 egg
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup cornstarch, to thicken broth

Directions

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.
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.