Recipes Ingredients Meat & Poultry Chicken Lucinda's Chicken and Dumplings 3.7 (30) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 3, 2019 Print Share Share Tweet Pin Email Servings: 6 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). 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 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 ½ teaspoon coarse salt ¾ cup milk 1 teaspoon chopped fresh dill or parsley Directions 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. 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. 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. 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. Print