Recipe Image

Chicken & Dumplings

  • 35 m
  • 1 h 25 m
Robin Bashinsky
“Whole-wheat pastry flour gives the dumplings in this healthy recipe a prominent nuttiness that totally fits in with the savory chicken stew.”


    • 4 cups unsalted chicken broth
    • 2 cups water
    • 1¼ teaspoons kosher salt
    • 1 bay leaf
    • 3 bone-in chicken breasts (1 pound each)
    • 1 tablespoon butter
    • 1 cup chopped carrot
    • 1 cup chopped celery
    • 1 cup all-purpose flour plus 2 tablespoons, divided, plus more for dusting
    • 1 cup whole-wheat pastry flour plus 2 tablespoons, divided
    • 2 teaspoons baking powder
    • 1 cup whole milk
    • ¾ teaspoon ground pepper
    • 2 tablespoons chopped fresh thyme


  • 1 Combine broth, water, salt and bay leaf in a large pot. Cover and bring to a boil over high heat. Add chicken, reduce heat to medium, cover and simmer until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 22 to 25 minutes. Transfer the chicken to a clean cutting board; discard the bay leaf. Shred the chicken into bite-size pieces and transfer to a bowl. Discard the bones. Reserve the broth mixture in the pot.
  • 2 Melt butter in a small skillet over medium-high heat until foamy. Add carrot and celery and cook, stirring often, until tender, 10 to 12 minutes. Add to the chicken in the bowl and stir to combine.
  • 3 Whisk 1 cup each all-purpose and whole-wheat flour with baking powder in a large bowl. Add milk and stir until just combined. Let the dough stand for 10 minutes.
  • 4 Roll out the dough on a floured work surface to ¼-inch thickness. Cut into 1½-inch square dumplings.
  • 5 Measure ½ cup of the reserved broth mixture into a small bowl. Add the remaining 2 tablespoons each all-purpose and whole-wheat flour; whisk until smooth. Return the mixture to the large pot, whisking to incorporate. Bring to a simmer over medium heat. Add the dumplings and simmer, stirring occasionally, for 10 minutes. Stir in the chicken mixture and season with pepper; simmer for 1 minute. Serve sprinkled with thyme.
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