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Chicken and Dumplings

Chicken and dumplings
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Serves 4| Hands-On Time: | Total Time:



  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.

Nutritional Information

  • Per Serving
  • Calories 662Calories From Fat 237
  • Protein 54g
  • Carbohydrate 45g
  • Sugar 5g
  • Fiber 3g
  • Fat 26g
  • Sat Fat 13g
  • Calcium 86mg
  • Iron 5mg
  • Sodium 832mg
  • Cholesterol 227mg
What does this mean? See Nutrition 101 .

Quick Tip

Bottles of white wine
Sauvignon Blanc, Pinot Grigio, and Chablis are good dry white wines for cooking. Avoid “cooking wines” sold in the condiment aisle of the supermarket; they lack flavor and often contain added salt.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.