Chicken and Dumplings

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Photo by Charles Masters
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 662 calories
    • Calories 237 calories from fat
    • Fat 26 g
    • Sat Fat 13 g
    • Cholesterol 227 mg
    • Sodium 832 mg
    • Protein 54 g
    • Carbohydrate 45 g
    • Sugar 5 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 86 mg

Ingredients

  1. Check 3tablespoons unsalted butter
  2. Check 2 carrots, halved lengthwise and cut crosswise into 1-inch pieces
  3. Check 1 stalk celery, cut into 1-inch pieces
  4. Check 1 leek (white and light green parts), halved lengthwise and sliced crosswise
  5. Check 1 1/2cups all-purpose flour, spooned and leveled
  6. Check 6cups low-sodium chicken broth
  7. Check 1/2cup dry white wine
  8. Check kosher salt and black pepper
  9. Check 1 rotisserie chicken (2 1/2 to 3 pounds), meat shredded
  10. Check 1/4teaspoon baking soda
  11. Check 1/2cup sour cream
  12. Check 1 large egg, beaten
  13. Check 2tablespoons chopped fresh dill

Directions

  1. Melt the butter in a large pot over medium heat. Add the carrots, celery, and leek and cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Sprinkle with ½ cup of the flour and cook, stirring, for 1 minute (do not let it darken).
  3. Stir in the broth, wine, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Add the chicken and reduce to a simmer.
  4. Meanwhile, in a medium bowl, whisk together the remaining 1 cup of flour, baking soda, and ¼ teaspoon salt. Stir in the sour cream and egg.
  5. Drop full tablespoons of the dough into the stew and cook, covered, until the dumplings are plump and cooked through, 15 to 17 minutes.
  6. Sprinkle the soup with the dill before serving.