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Chicken & Dumplings

Course Main Dish
Author Melissa Russo / thefarmgirlgabs.com

Ingredients

  • 1 1/2 pounds boneless chicken breast cubed
  • 2 cups carrots diced
  • 2 cups celery diced
  • 1 cup onion diced
  • 2 tablespoons canola oil
  • 4 tablespoons butter
  • 1 cup flour
  • 1 48 oz. can chicken stock
  • 1 teaspoon poultry seasoning
  • 1 tablespoon fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked pepper
  • Dumplings:
  • 1 1/2 cup flour
  • 1 egg
  • 3-5 tablespoons of water
  • pinch salt

Instructions

  1. Begin by heating up a large dutch oven on medium-high heat. Add 2 tablespoons of canola oil to pot.
  2. Add chicken and sauté until browned on all sides.
  3. Add carrots, celery and onion to the pot with the chicken and continue to sauté for 3 minutes, stir occasionally.
  4. Add one cup of flour to the chicken and vegetables and stir well to incorporate.
  5. Cook about 2 minutes so the flour taste will cook off.
  6. Gradually add the can of chicken stock to the pot and bring to a boil.
  7. Once the chicken boils, lower to a simmer and cover.
  8. Cook on low for 45 minutes.
  9. To Make Dumplings:
  10. Combine flour, salt and egg in a bowl.
  11. Gradually add water and mix. Dumpling mixture will be very thick. If needed, add more water, one tablespoon at a time, if flour is not completely incorporated.
  12. Drop by teaspoonfuls into simmering broth.
  13. Allow to boil for 3-4 minutes before serving.