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Test Kitchen's Favorite Chicken and Dumplings

Recipe photo courtesy of Justin Walker

Fluffy parsley-speckled dumplings sit shoulder-to-shoulder atop this ultra-comforting chicken stew, sealing in--and soaking up--the flavorful liquid beneath.

Source: Martha Stewart Living, November 2018
Total Time Prep Yield

Ingredients

Directions

Variations

Our recipe works with precooked, shredded rotisserie or roast chicken, too: Start with step 2, enlisting premade or store-bought broth (such as Swanson Natural Goodness 33-Percent Less Sodium), and swap the raw chicken for an equal amount of cooked.

For a seasonal shortcut, lean on Thanksgiving leftovers -- stock and roasted turkey are made for this homey dish.

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How would you rate this recipe?
7
  • MS10394904
    13 JAN, 2019
    This is as good as a dish we had in Kiawah. It evokes that memory! Used leftover roti chicken. Half onion and added leeks.
    Reply
  • MS11121928
    12 JAN, 2019
    I tried to rate this as a 5-star but your computer switched me to “rate it” and wouldn’t delete anything so I could fix the rating. Love anything from Sarah Carey — where can I find her program? And fix your computer — Chicken and Dumplings is great.
    Reply
  • MS11256933
    4 JAN, 2019
    I've made other Chicken and Dumpling recipes, this was the first one that got the seasoning right. My husband said he would ask for this again. The only thing I changed was to add a few sliced mushrooms with the vegetables. Great recipe for a cold evening.
    Reply

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