Chicken and Herbed Dumplings Recipe

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Truly comfort food, this old-fashioned dish is just right for a wintry day.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.65 view details
  • 4 Lb. Whole Chicken
  • 2 Cups Celery, Coarsely Chopped
  • 2 Cups Carrots, Coarsely Chopped
  • 2 Cups Parsnips, Coarsely Chopped or Red Potatoes, Quartered
  • 2 Cups Onion, Coarsely Chopped
  • 3 Garlic Cloves, Minced
  • 2 Large Bay Leaves
  • 2 Tsp. Salt
  • 1 Tsp. Dried Thyme
  • 1 Bunch Fresh Parsley, Tied with Cotton String
  • 1/2 Tsp. Coarsely Ground Black Pepper
  • Herb Dumplings:
  • 1 Cup All Purpose Flour
  • 1/2 Tsp. Dried Thyme
  • 1/2 Tsp. Dried Marjoram
  • 1 1/2 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 3 Tbsp. Butter, Softened
  • 1/4 Cup Fresh Parsley, Chopped
  • 1/2 Cup Milk, Room Temperature


Prepare Chicken:
Remove and reserve giblets and neck from chicken. Rinse chicken and pat dry.
Arrange chicken, breast side up, in large pot. Add celery, carrots, parsnip, onion, bay leaf, salt, thyme, parsley and pepper with enough water to cover chicken.
Bring water to a boil over high heat. Reduce the medium-low, cover and simmer about 50 minutes or until chicken is no longer pink in center. Remove and discard parsley and bay leaf.
Transfer chicken to platter. Remove skin; carve into serving pieces and place in deep serving bowl. With slotted spoon, transfer vegetables to chicken. Cover with aluminum foil to keep warm.
Prepare Dumplings:
In medium bowl, combine flour, thyme, marjoram, baking powder and salt; mix well. With fork, blend butter into flour mixture. Add chopped parsley. With fork, stir in milk to make firm dough. Divide into 10 parts; shape each into dumpling.
Bring broth in pot to a boil; skim off any foam. With large spoon, lower dumplings into boiling broth. Cover and cook 10 - 15 minutes or until dumplings puff and interiors are uniformly set. To test, cut into center of 1 dumpling.
Spoon dumplings over chicken and vegetables; pour the broth over dumplings, chicken and vegetables. Serve in wide soup bowls.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 415g
Recipe makes 6 servings
Calories 653  
Calories from Fat 341 52%
Total Fat 37.95g 47%
Saturated Fat 13.0g 52%
Trans Fat 0.0g  
Cholesterol 172mg 57%
Sodium 1535mg 64%
Potassium 877mg 25%
Total Carbs 33.51g 9%
Dietary Fiber 5.0g 17%
Sugars 7.36g 5%
Protein 42.86g 69%
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