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Old-Fashioned Chicken & Dumplings
Old-Fashioned Chicken & Dumplings
11 Reviews
From the EatingWell Kitchen
Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don't use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1¾ pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
- ⅔ cup all-purpose flour
- 2 tablespoons canola oil, divided
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 1 tablespoon poultry seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 14-ounce cans reduced-sodium chicken broth
- 1 cup water
- 1½ cups frozen peas, thawed
- 1 cup whole-wheat pastry flour
- ½ cup all-purpose flour
- 1 teaspoon poultry seasoning
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup nonfat buttermilk, (see Tip)
Preparation
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Active
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Ready In
- Toss chicken with ⅔ cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.
- Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, ½ teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.
- To prepare dumplings: Meanwhile, stir whole-wheat flour, ½ cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and ¼ teaspoon salt in a medium bowl. Stir in buttermilk.
- Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.
- Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- Per serving: 465 calories; 15 g fat(3 g sat); 6 g fiber; 46 g carbohydrates; 34 g protein; 115 mcg folate; 89 mg cholesterol; 6 g sugars; 0 g added sugars; 4,848 IU vitamin A; 10 mg vitamin C; 59 mg calcium; 4 mg iron; 868 mg sodium; 534 mg potassium
- Nutrition Bonus: Vitamin A (97% daily value), Folate (29% dv), Iron (22% dv)
- Carbohydrate Servings: 3
- Exchanges: 2½ starch, 1 vegetable, 3 lean meat, 1 fat
Reviews 11
June 15, 2013
By: EatingWell User
Taste GREAT!
Food was awesome but gave me the poops. Made it three times and three times I had the poops. Not sure what to do.
Pros: Easy to make, had left overs. Tasted really good.
Cons: Gave me the poops.
October 20, 2012
By: EatingWell User
Great Comfort Food
This did take quite a while to prep. Chopping all the veggies and especially browning the chicken. It was worth it though; it is so good!! I used bisquick for the dumplings instead of the flour mixtures. I added celery seed to both the flour on the chicken and the dumpling mix as suggested by other reviewers. It was so so good. Definitely will make again.
Pros: Delicious
Cons: A lot of prep time
January 23, 2012
By: EatingWell User
Just as good as traditional....
I LOVE this recipe as did my husband (did not seem to notice the dumplings were wheat) and will make it again. I agree it is a little heavy on the poultry seasoning and lightened up on that and will lighten up on it even more next time...added a little more salt to each addition including flour for chicken....followed reviewer's suggestion to add celery salt and garlic powder to dumplings. I thought this recipe came out just perfect...nice and thick and not tons leftover
Pros: Lighter, whole wheat dumplings
Cons: None
January 14, 2012
By: EatingWell User
But what about the dumplings?
I made this recipe for the first time and LOVED it. I added more carrot, celery and peas because I wanted to veggie-pack it even more. However, my dumplings came out heavy and a bit tough. Does anyone know a good way to prevent this?
Pros: Chicken and veggies came out tender and flavorful. The sauce is delicious.
Cons: My dumplings came out heavy and glue-y.
February 16, 2011
By: katie802
Great!
I really like this recipe! I've made it a few times and it always fills everyone up (even my heavy hitters!) One bowl usually does it for people. It all goes together really fast, but it takes a while to cut and prep everything. Plus it's good on my diet (the 4 Day Diet)!
Pros: Easy to make, good for left over chicken from the night before
Cons: Takes a Long time to make
December 11, 2010
By: christine
Yum!
This recipe was great and a keeper for me! Used a whole chick that I cooked in crock and used the broth from it. Didn't have poultry seasoning but a combination of thyme, sage. Guests and family loved during snow storm that had us all shut in!
Pros: None
Cons: Easy
September 28, 2010
By: EatingWell User
Try adding celery seed to the flour for the chicken. Also add it to the dumpling mix with a tough of garlic powder. Makes all the difference in the world. I make chicken and dumplngs all the time but tried this recipe--wasnt bad with my additions.
March 28, 2010
By: EatingWell User
It was okay, but not what I was looking for. Waaay too much poultry seasoning, bland otherwise.
March 27, 2010
By: EatingWell User
Really great flavor! I did not miss the extra salt at all. We have had this twice and it is a big hit in my house. I used boneless, skinless chicken breasts and salt free poultry seasoning blend (combination of basil, rosemary, sage, marjoram, thyme and oregano).
