Chicken and Dumplings

Chicken and Dumplings
Servings: 8 Prep 15 mins Cook 35 mins


  • 1 whole chicken, cut up (about 3 1/2 lbs)
  • 3 large carrots, peeled and cut into 1/2-inch pieces
  • 1 medium onion, diced
  • 1 rib celery, trimmed and sliced
  • 2 small chicken bouillon cubes (such as Wyler's)
  • 2 1/4 cups all-purpose flour
  • 3 tablespoons chopped chives
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup half-and-half
  • 1 10 ounce frozen peas, thawed
  • 1/2 teaspoon black pepper

Make It

1. Place chicken, meaty side down, in a large stockpot. Add carrots, onion, celery, bouillon cubes and 8 cups water. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer 30 minutes.

2. Meanwhile, make dough for dumplings. In a large bowl, whisk together flour, chives, 3/4 tsp of the salt and the baking soda. Pour in half-and-half and stir until it begins to hold together. Transfer dough to a lightly floured surface. With a floured rolling pin, roll out into a 10 x 8-inch square.

3. Remove chicken from pot to a cutting board; reduce heat under pot to low. Let chicken stand until cool enough to handle. Remove and discard skin and bones. Cut meat into bite-size pieces and return to pot. Increase heat to mediumhigh and bring soup to a simmer.

4. Cut dumpling dough into 1-inch pieces. Drop into simmering soup along with thawed peas, black pepper and remaining 1/4 tsp salt. Return to a simmer and cook 5 minutes; serve warm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 567, Fat, total (g): 17, chol. (mg): 180, sat. fat (g): 6, carb. (g): 37, fiber (g): 4, pro. (g): 61, sodium (mg): 790, Percent Daily Values are based on a 2,000 calorie diet.