Chicken and Dumplings

Chicken and dumplings
Charles Masters
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preparation
25
minutes
cooking
40
minutes
Serves 4

Ingredients

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

Nutritional Information

  • Per Serving
  • Calories From Fat 237
  • Protein 54 g
  • Carbohydrate 45 g
  • Sugar 5 g
  • Fiber 3 g
  • Fat 26 g
  • Sat Fat 13 g
  • Calcium 86 mg
  • Iron 5 mg
  • Sodium 832 mg
  • Cholesterol 227 mg
What does this mean? See Nutrition 101.

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