For an extra layer of flavor, consider browning the chicken breasts in a skillet before adding them to the pot. This will add a rich, caramelized note to the dish. Feel free to adjust the amount of heavy cream in the dumpling dough to achieve the desired consistency. The dough should be soft but not sticky. If you don't have fresh parsley on hand, dried parsley can be used as a substitute. Use about 1 teaspoon of dried parsley for every tablespoon of fresh. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Dazzlin' Chicken -n- Dumplin's
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PREP TIME30 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 50 mins
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SERVING6 People
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VIEWS30
A comforting classic elevated with rustic whole wheat dumplings, this dish is a hug in a bowl. Savory chicken simmers in a fragrant broth, while tender dumplings plump up to create a satisfying and deeply flavorful meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol136 mg
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Fiber4 g
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Protein34 g
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Saturated Fat12 g
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Sodium515 mg
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Sugar1 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large soup pot, arrange the chicken breasts and add water until fully submerged. Season generously with salt, pepper, and dried sage. Bring to a boil over medium heat, then reduce to a gentle simmer. Cook until the chicken is cooked through and no longer pink inside (approximately 30 minutes). Remove the chicken to a bowl and let cool slightly. Once cooled, shred the chicken using two forks.
02
StepWhile the chicken is cooling, return the chicken broth in the pot to a boil over medium heat. Stir in the chopped celery, onion powder, and garlic powder. Reduce the heat to a simmer and cook until the celery is tender, approximately 20 minutes, allowing the flavors to meld together beautifully.
03
StepIn a separate mixing bowl, whisk together 1 cup of all-purpose flour, whole wheat flour, salt, and baking powder until well combined. Gradually stir in the heavy cream until a soft dough forms. Lightly flour a clean work surface with the remaining 1/4 cup of all-purpose flour. Turn the dough out onto the floured surface and gently roll it to about 1/4-inch thickness. Using a pizza cutter or a sharp knife, cut the dough into approximately 1 1/2-inch squares. Lightly toss the dumpling squares in the flour on the work surface to prevent sticking.
04
StepGently drop the dumplings, a few at a time, into the simmering broth. Stir frequently to prevent them from sticking to the bottom of the pot. Allow the dumplings to simmer until they puff up and the broth thickens to a luscious consistency, approximately 30 minutes. Stir in the cooked shredded chicken and fresh parsley. Bring the mixture back to a gentle boil, then remove from heat and serve hot in bowls, ladling generous portions of chicken, dumplings, and broth.
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Kolby Schowalter
May 20, 2025So easy to make and perfect for a chilly evening.
Lambert Daniel
Apr 22, 2025My family loved this dish. It's so comforting and flavorful.
Maryam Gulgowski
Apr 6, 2025I substituted almond milk for the heavy cream, and it turned out great!
Carley Wisoky
Mar 8, 2025The dumplings were a bit too thick for my taste. I'll roll them out thinner next time.
Daphney Crist
Feb 17, 2025I added carrots and peas, and it was even better!
Andres Glover
Feb 5, 2025This recipe is amazing! The whole wheat dumplings are a game changer.