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Chicken and Dumplings

chicken and dumplings Entree
Chicken and Dumplings
  • Prep 25 min
  • Total 3 hr 5 min
  • Servings 4

The long, slow simmer of the chicken, celery, carrot, onion and parsley in this dish makes for a meaty, flavorful broth. Using Original Bisquick™ mix for the chicken and dumplings produces light, fluffy dumplings for the topping. MORE+ LESS-

Updated June 13, 2019
Bisquick
Make with
Bisquick

Ingredients

1
cut-up whole chicken (3 to 3 1/2 lb)
2
medium stalks celery (with leaves), cut up (about 1 cup)
1
medium carrot, sliced (1/2 cup)
1
small onion, sliced
2
tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1
teaspoon salt
1/8
teaspoon pepper
5
cups water
2 1/2
cups Original Bisquick™ mix
2/3
cup milk

Steps

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  • 1
    Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • 2
    Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
  • 3
    In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
  • 4
    In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Expert Tips

  • Be sure the stew is really bubbling before dropping the dumplings on top so the bottoms cook well. Cook uncovered on low heat for 10 minutes; cover and continue to cook 10 minutes longer so dumplings are light and cooked through.
  • Stir in a dash of your favorite dried herbs to the dumpling dough before dropping into the hot chicken mixture if you’d like.
  • Toss in chopped fresh rosemary or marjoram with the parsley, if you have it, for added flavor.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
680
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
9g
44%
Trans Fat
3 1/2g
Cholesterol
130mg
44%
Sodium
1680mg
70%
Potassium
610mg
18%
Total Carbohydrate
55g
18%
Dietary Fiber
3g
13%
Sugars
6g
Protein
47g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 1 Vegetable; 5 1/2 Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • With roots in rural cultures of the American Midwest and South, this iconic dish was often a farm family’s ingenious way to make one fresh chicken feed a big, hungry family. The term “dumpling” refers to a number of different dishes that are served by home cooks all over the globe. While you’re also probably familiar with meat-filled Asian dumplings, this American dumpling is actually a biscuit dough that’s boiled in the broth of the chicken stew. Since this recipe is all about the chicken, you’ll want to buy the freshest possible. Fresh chicken should be odorless and cold. Stay away from packages stacked on top, since they may not be cold enough. The meat should appear plump, smooth and moist. If this chicken and dumplings recipe is a big hit, we’ve got lots of other easy ways to turn a chicken in a pot into dinner, in Betty's best dumpling soup recipes collection.

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