Fantastic Chicken & Dumplings Recipe

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Fantastic Chicken & Dumplings
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  1. Roasted Chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
  2. In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
  3. Chicken Stock: To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
  4. Dumplings: To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
  5. Supreme Sauce: To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
  6. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
  7. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
  8. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 948.88 Kcal (3973 kJ)
Calories from fat 505.06 Kcal
% Daily Value*
Total Fat 56.12g 86%
Cholesterol 191.4mg 64%
Sodium 2191.66mg 91%
Potassium 1115.16mg 24%
Total Carbs 80.28g 27%
Sugars 10.73g 43%
Dietary Fiber 9.22g 37%
Protein 32.8g 66%
Vitamin C 15.2mg 25%
Vitamin A 0.6mg 19%
Iron 5.2mg 29%
Calcium 428.1mg 43%
Amount Per 100 g
Calories 101.24 Kcal (424 kJ)
Calories from fat 53.89 Kcal
% Daily Value*
Total Fat 5.99g 86%
Cholesterol 20.42mg 64%
Sodium 233.83mg 91%
Potassium 118.98mg 24%
Total Carbs 8.57g 27%
Sugars 1.14g 43%
Dietary Fiber 0.98g 37%
Protein 3.5g 66%
Vitamin C 1.6mg 25%
Vitamin A 0.1mg 19%
Iron 0.6mg 29%
Calcium 45.7mg 43%

* 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

  • 22.9
  • 25

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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