Chicken and Dumplings

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Chicken and Dumplings

Serving Size: 4

Calories per serving: 630

Fat per serving: 21


  • 3 tablespoons butter
  • 1 large onion, diced
  • 2 garlic cloves, peeled and minced
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • ½ cup flour
  • 4 cups chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon Old Bay or poultry seasoning
  • 4 cups shredded chicken
  • Salt and pepper, to taste
  • Dumplings:
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons butter
  • ½ cup milk


  1. In a large dutch oven or stock pot, heat 3 tablespoons butter over medium-high. Add onions, garlic, carrot, and celery and cook until onions have softened, about 5 minutes. Stir in flour and cook for 1 minute, stirring constantly. Gradually pour in chicken stock, stirring to avoid lumps, pour in water, add Old Bay and bay leaf, bring to a boil. Reduce heat and simmer for 5 minutes. Stir in chicken and season with salt and pepper.
  2. In a medium bowl, combine flour, baking powder, and salt. Cut in butter and stir in milk. Drop dough by spoonfuls into the chicken mixture. Cover and cook until dumplings have cooked through, about 12 minutes.

per serv: 630 cal; 21 g fat; 59 g protein; 37 g carb; 4.5 g fiber

About BestRecipes Test Kitchen 165 Articles
BestRecipes is a digest-sized recipe magazine founded with the goal of making cooking fun and approachable, BestRecipes uses fresh ingredients and simple steps to make "getting dinner on the table" easier for everyone.

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