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Old-Fashioned Chicken & Dumplings

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 8 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour
  6 servings (1 1/3 cups stew & 3 dumplings each)
Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don’t use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.
For Old-Fashioned Chicken & Dumplings:
1 3/4 pounds  boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
2/3 cup  all-purpose flour
2 tablespoons  canola oil, divided
2 large  carrots, diced
2 stalks  celery, diced
1 large  onion, diced
1 tablespoon  poultry seasoning
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
2 14-ounce cans  reduced-sodium chicken broth
1 cup  water
1 1/2 cups  frozen peas, thawed
For Dumplings:
1 cup  whole-wheat pastry flour
1/2 cup  all-purpose flour
1 teaspoon  poultry seasoning
1/2 teaspoon  baking soda
1/4 teaspoon  salt
3/4 cup  nonfat buttermilk

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Old-Fashioned Chicken & Dumplings Recipe at
Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.

To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.

Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 02/01/2009
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Nutrition Facts per Serving
Yield:   6 servings (1 1/3 cups stew & 3 dumplings each)
Calories: 463
Fat. Total: 15g
Protein: 34g
Carbohydrates, Total: 45g
Fat, Saturated: 3g
Fiber: 6g
Cholesterol: 91mg
Sodium: 629mg
% Cal. from Fat: 29%
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: Terrence, CA Reviewed: 06/09/2009
Chicken n Dumplings rating
I love this recipe and so does my husband.
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