Best Ever Chicken and Dumplings Recipe

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Best Ever Chicken and Dumplings
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  1. For the Roasted chicken:.
  2. Preheat oven to 375°F.
  3. Remove neck and giblets from cavity of chicken and discard them.
  4. Rinse the chicken and cavity with cold water inside and out.
  5. Pat dry with paper towels.
  6. Season body and cavity of chicken generously with salt and pepper.
  7. In small bowl mash together the lemon juice, chopped herbs, and butter.
  8. Rub the herbed butter all over the chicken as well as under the skin.
  9. Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
  10. Tie the chicken legs with twine.
  11. Roast in oven breast side up for 1 hour or until done and no longer pink.
  12. Shred the meat when cool enough to handle.
  13. Discard the skin and SAVE the chicken bones for the stock.
  14. Chicken Stock:
  15. Coat a large stockpot with olive oil.
  16. Place over medium heat.
  17. Saute the veggies in pot for 3 minutes. Add the reserved chicken bones, herbs, and water.
  18. Simmer for 1 hour.
  19. Strain the stock to remove the solids and set aside.
  20. Dumplings:
  21. Sift the dry ingredients in a large bowl.
  22. In a small bowl lightly beat the eggs and milk together.
  23. Pour the liquid in the dry ingredients and gently fold.
  24. Mix just until the dough comes together.
  25. It should be thick and cake like.
  26. Cover and set aside while making sauce.
  27. Supreme Sauce:.
  28. Melt butter and heat the oil over medium heat in dutch oven.
  29. Add carrots, celery, garlic, and bay leaves.
  30. Saute until vegetables are soft (about 5 minutes or so).
  31. Stir in the flour to make a roux.
  32. Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
  33. Slowly stir in chicken stock, one cup at a time.
  34. Stir well after each addition.
  35. Let sauce simmer until thick enough to coat back of a spoon, about 15 minute.
  36. Stir in heavy cream.
  37. Fold reserved shredded chicken in sauce and bring up to a simmer.
  38. Add salt and pepper to taste.
  39. Dumplings:.
  40. Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
  41. The dumplings should cover the top of sauce but not be touching or overcrowded.
  42. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 722.01 Kcal (3023 kJ)
Calories from fat 381.81 Kcal
% Daily Value*
Total Fat 42.42g 65%
Cholesterol 143.55mg 48%
Sodium 1671.22mg 70%
Potassium 861.37mg 18%
Total Carbs 61.96g 21%
Sugars 8.07g 32%
Dietary Fiber 7.39g 30%
Protein 24.9g 50%
Vitamin C 16mg 27%
Vitamin A 0.4mg 15%
Iron 4.3mg 24%
Calcium 334.6mg 33%
Amount Per 100 g
Calories 102.95 Kcal (431 kJ)
Calories from fat 54.44 Kcal
% Daily Value*
Total Fat 6.05g 65%
Cholesterol 20.47mg 48%
Sodium 238.29mg 70%
Potassium 122.82mg 18%
Total Carbs 8.83g 21%
Sugars 1.15g 32%
Dietary Fiber 1.05g 30%
Protein 3.55g 50%
Vitamin C 2.3mg 27%
Vitamin A 0.1mg 15%
Iron 0.6mg 24%
Calcium 47.7mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.2
  • 19

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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