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Chicken and Dumplings

Halfway between a soup and a stew, this hearty one-pot meal is great for a crowd. Take a cue from the American South and try adding sliced hard-boiled egg to the pot. If you're not a fan of parsnips and turnips, substitute these ingredients with cut-up raw potatoes. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 6
Chicken and Dumplings

Source: Mad Hungry, October 2010

Ingredients

For the Chicken

  • 1 3- to 4-pound chicken
  • 1 onion, halved but root end left intact
  • 1 large carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 4 sprigs of fresh parsley
  • 1 turnip, trimmed and chopped
  • 2 parsnips, coarsely chopped
  • 8 to 10 cups water
  • 1 tablespoon coarse salt

For the Dumplings

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup milk
  • 1 teaspoon chopped fresh dill or parsley

Directions

  1. To make the chicken, place the chicken into a large pot with a tight-fitting lid. Add the onion, carrot, celery, parsley, turnip, and parsnips to the pot and barely cover with the water.

  2. Bring to a boil over high heat, reduce the heat to a simmer, partially cover, and simmer for 50 minutes. Lift out the chicken and vegetables. Discard the onion halves and parsley sprigs. Continue to simmer the broth for 15 to 20 minutes. Add the salt. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces. You'll have 4 cups of shredded chicken. Use 2 to 4 cups as desired.

  3. To make dumplings, in a small bowl, whisk together the flour, baking powder, and salt. Stir in the milk and dill or parsley to combine.

  4. Drop the dough, 1 tablespoon at a time onto the simmering broth. Cover and cook until the dumplings have cooked through 3 to 4 minutes. Carefully return the shredded chicken and the vegetables to the pot. Reheat for 1 minute. Serve in wide bowls with big spoons.

Reviews (10)

  • syltremb 9 Mar, 2014

    Not really good...my Family did not like it at all....

  • pattipoopidoo 1 Nov, 2012

    I am continually disappointed with Lucinda's recipes, and this one was no different. The dumpling recipe is wrong and the seasonings need adjI bought her cookbook and made a few floppers out of it, as well. If I see the recipe is one of her's, from now on, I'm going to pass on it.
    There is an awesome Sarah Carey recipe from the October 2013 recipe for Chicken and Dumplings that is much better than this one. Having a bad dumpling recipe in a recipe for Chicken and DUMPLINGS is pretty lame-0.

  • TresaSu 5 Feb, 2011

    More of a soup than a traditional Chicken and Dumplings. In the future, I'd thicken it with something. Of course I'm cooking for a linebacker sized hubby and two hungry boys. I would also put the salt in when I put the chicken and vegetables in the pot. They seemed under seasoned. I held back on adding other seasoning because I trust Lucinda. Next time I would add a bit of sage, thyme, rosemary, a bay leaf or two,and garlic and more salt. We also had the dumpling problem.

  • KHewlett 4 Feb, 2011

    LOVE!
    *Glad I read the comments before: 1/2 cup of milk was perfect for the dumplings. Thanks "swein":D
    I made some substitutions .:
    - Never had fresh parlsley: so, I used 2 tsp of dried paresley and kept it in the water (it also made the end result look more beautiful). AND , for the dumplings I used 1/3 tsp.
    - Instead of parcnip and turnip I used potatoe (just waited till there was only 30 minutes left on the original 50).
    Lovely! Easy! CHEAP! And the whole family loved it!!

  • swein 1 Dec, 2010

    Hello ladies,
    Try 1/2 C milk . I did notice that when Lucinda was adding the shredded chicken

  • clmleg 12 Nov, 2010

    Cook the recipe last night for dinner and also found the dumpling mixture too loose. The flavor was wonderful, but will try to adjust the dumplings for a firmer texture.

  • annelll 3 Nov, 2010

    This looked so promising while cooking, but I also had a dumpling problem. LOVED the flavors, disliked the ending texture. Will definitely do the rest of the recipe again with a different dumpling. It was helpful to see the adding of the chicken and veggies back to the pan on the TV program.

  • BrendaZ57 1 Nov, 2010

    Other than the Dumpling problem, we LOVED this recipe. The house smelled absolutely wonderful. I love veggies, my husband not so much. Neither of us had ever had parsnips nor turnips. I have to admit I had my doubts but they were delicious. This recipe is definitely going into my collection. Also, I wasn't sure why we were throwing the onion out, but we just sliced it instead and added to our bowls.

  • BrendaZ57 1 Nov, 2010

    I believe there must be a mistake in the ingredients list for the Dumplings. I thought something was wrong after adding the milk to the flour mixture, the result was more like pancake batter than Dumplings. I went ahead and dropped/poured the mixture into the simmering broth. Yuck! The Dumplings more or less disappeared. I checked dozens of recipes and I believe that the flour to liquid ratio is off. Should the flour perhaps be 2 cups instead of 1 cup?

  • crsbj 19 Oct, 2010

    save some chicken to make chicken salad the next day

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