Winner, Winner, Chicken Dinner With Dumplings

“Used in a wide array of dishes, chicken is one of the most ubiquitous ingredients across the globe. From chicken parmigiana and coq au vin to butter chicken with naan…” says Jessica Witt from the Food Network Canada.

Since chicken is so mild and tender, you can use it in just about any cuisine and it can easily adapt. It is a staple of so many households. We have our favorite recipes that we treasure, and are on a semi-frequent rotation in our kitchen. 

During cold and flu season chicken soup is a front-runner. Chicken and dumplings to me is like chicken soup on steroids. And the dumplings…. like spaghetti topped with parmesan (I know the phrase should be like “icing on a cake”, but I’m not a big fan of icing on a cake.) 

The chicken and dumplings I made today is a modified version of the recipe you will find below. We are still under construction in the kitchen (day 13 or 14 – whatever!).  We purchased a Costco chicken a few days ago and using the remnants in this recipe.

Let’s start with a few cut up veggies. You know, the usual carrots, onion, and celery (and I always add a clove or two of garlic). 

Add some liquid and let’s get this party started!

Dumplings cook best when liquid is close to boiling temp.

Serves 6

Chicken and Dumplings

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  • 2 1/2 to 3 pounds meaty chicken pieces
  • 1 medium onion, cut into wedges
  • 1/2 teaspoon dried sage or marjoram, crushed
  • 1 bay leaf
  • 1 cup celery sliced (2 stalks)
  • 1 cup carrots, thinly sliced (2 medium)
  • 1 cup mushrooms, sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups water
  • 1/4 cup all-purpose flour


  1. In a 4-quart Dutch oven, combine chicken (skin removed) pieces with onion, sage, bayleaf, salt and pepper with water.
  2. Bring to a boil, reduce heat and simmer covered for about 25 minutes.
  3. Add celery, carrots and mushrooms.
  4. Return pot to boiling, then reduce heat and simmer covered for another 10 minutes or until vegetables are tender and chicken is no longer pink.
  5. Discard bay leaf.
  6. Mix flour with 1/2 cup cold water, blending to get out lumps. Add flour mixture to the chicken and vegetables pot to thicken broth.
  7. Drop dumplings into hot stew by spoonful. Cook 10 minutes with lid and 5-10 minutes without lid. Dumplings should be dry-ish on top.


Sometimes I used pre-cooked chicken from a rotisserie chicken. I cut chicken off the bone and skin it, adding to the pot with the celery and carrots.


Calories: 435 cal
Carbohydrates: 8 g
Fat: 16 g
Sodium: 506 g
Cholesterol: 185 g
Protein: 62 g
Fiber: 1 g
For an easy dumpling recipe, click here. I prefer this recipe over the Better Homes and Gardens version. 

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