Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Christmas
More Recipes Like This
Slow Cooker Chicken and Dumplings
Bacon Chicken and Dumplings
Maria's Chicken and Dumplings
Chicken with Herb Dumplings
Old Fashioned Chicken and Dumplings
MORE
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Lunch Box: Chicken Pops
Making Chicken Stock
Chicken Soup's On
Deboning a Chicken Breast
Stuffing Chicken Breasts: 3 Easy Ways (Video)
Deboning a Chicken Thigh
Citrus Skillet Chicken & Rice (Video)
Soup Up Your Chicken Soup
Deviled Chicken (Video)
Related Collections
Chicken and Dumpling Soups
Celery Seed
Chicken Breasts
Chicken Soups and Stews
One-Dish Meals - Stews & Soups
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Allrecipes Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Chicken and Dumplings III
SUBMITTED BY:
LINDAHU
PHOTO BY:
ILove2Ck
"A lighter version of this classic down-home dish. One of the best comfort foods of all time!"
RECIPE RATING:
Read Reviews
(198)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (10.75 ounce) can reduced fat cream of chicken soup
1 (14.5 ounce) can low-fat, low sodium chicken broth
1/2 cup milk
1 tablespoon vegetable oil
1/4 cup chopped onion
1/2 cup chopped celery
3 skinless, boneless chicken breast halves - cut into strips
1 teaspoon celery seed
ground black pepper to taste
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Apr. 18, 2006 by REBECCA70111
X
Full Review
REBECCA70111
Apr. 18, 2006
Fabulous recipe, very easy, the broth is just perfect. One thing I want to add, for people who are new to making dump;ings (most recipes for dumplings aren't newbie-friendly) is make sure your dumpling mixture is a wet-sticky dough. If you make the dough too dry and pliable, your dumplings will come out too chewey, A sticly-wet dough will make a soft, fluffy and delicious dumpling. Unforunately I learned this through experimentation and not the recipe!
Was this review helpful?
[
YES
]
36 users found this review helpful
Fabulous recipe, very easy, the broth is just perfect. One thing I want to add, for people...
MORE
MORE
Reviewed on Jul. 15, 2003 by JAZZDOREN2K1
X
Full Review
JAZZDOREN2K1
Jul. 15, 2003
Ok, let me begin by saying that I'm writing this review as this particular dish cools to an acceptable eating temperature. However, I have had a few bites of it - practicing the "reverse blow" method - and let me tell you...it is good. I modified the recipe only VERY slightly. I substituded "cream of chicken AND mushroom" (Cambells - at Publix) for plain cream of chicken. I didn't measure onions or celery - used 1 whole (medium) onion, and 2 1/2 stalks of celery. I added approximately 1/3 package of sliced baby portobello mushrooms. Can we tell I like 'shrooms? I must admit, I did peek once after adding the dumplings, but I was afraid that if I didn't stir it at least once, something would burn. I would suggest, you prepare the rounded dumplings while allowing the simmering process to take place. After letting the dumplings cook, I did add a combination of 2 heaping teaspoonfuls of cornstarch + ~1/2 cup of extremely cold water = a thicker base. Total cooking time, an hour and a half. Then again - I was drinking bottles of Budweiser during the wait - so I didn't mind too much. I fully intend on keeping this recipe around for a while.
Was this review helpful?
[
YES
]
13 users found this review helpful
Ok, let me begin by saying that I'm writing this review as this particular dish cools to an...
MORE
MORE
Reviewed on Feb. 6, 2007 by
Sara
X
Full Review
Sara
Feb. 6, 2007
This is one of my favorite recipes from this site. I would rate it a 4.5 if i could, the only reason its not five is because I had to make a number of changes to make it really perfect. I usually add some extra veggie, celery, onion, carrots, peppers. whatever I have on hand. I also add some garlic, a bay leaf and poultry seasoning. I add some fresh herbs (parsley, or dill) to the dumplings. With these change the recipe is DEFINATELY a fice.
Was this review helpful?
[
YES
]
11 users found this review helpful
This is one of my favorite recipes from this site. I would rate it a 4.5 if i could, the only...
MORE
MORE
Reviewed on Jan. 13, 2006 by ANISELAINE
X
Full Review
ANISELAINE
Jan. 13, 2006
Absolutely fantastic recipe. I'm not much of a cook; I'm the baker in the family and my husband cooks. But he wasn't feeling well so I wanted to make him something easy and delicious and comforting. I've never made a dish similar to this, and I expected it to be difficult, but it was very easy to make, and an absolute hit. I omitted the celery seed; otherwise I followed the recipe as written. The whole family loved it. My one criticism: I would double the soup for a family of four. There were enough dumplings but we needed more liquid.
Was this review helpful?
[
YES
]
10 users found this review helpful
Absolutely fantastic recipe. I'm not much of a cook; I'm the baker in the family and my...
MORE
MORE
Reviewed on Feb. 21, 2004 by OHIOMOM1
X
Full Review
OHIOMOM1
Feb. 21, 2004
This is a definate keeper with a couple moderations.
I added 2 cans of cream of chicken soup, instead of 1.
Instead of using chicken broth (it's so expensive in the store for just a small can), I cooked my chicken by boiling it in salted water with 4 chicken bouillon cubes.
In addition to celery seed, I added a pinch of sage (or about 1/4 tsp.), a pinch of garlic powder, a dash (or about 1 tsp.) of basil, a dash of thyme.
I would omit the onion the next time. It ended up stuck to the bottom of the stew when I steamed the dumplings. In my opinion, it doesn't need them. This makes a wonderful chicken stew. It's thicker than my mom used to make, but frankly, it's better that way! The dumplings are just like Mom made, too.
Was this review helpful?
[
YES
]
8 users found this review helpful
This is a definate keeper with a couple moderations.
I added 2 cans of cream of chicken...
MORE
MORE
Reviewed on Dec. 13, 2007 by
bizzymomma
X
Full Review
bizzymomma
Dec. 13, 2007
Scrumptous! This made an excellent dinner that needed no side dishes! You have your meat, vegies and bread all in one stew-like dish. This was the first time I made dumplings and it went quite well. I could have cooked them a tad longer but it was still very good. The changes I made were very minimal. Used Olive oil instead of vegie oil to cook the chicken, onions and celery, added rosemary to the dumplings and did not sift the flour. The next time I make this (and trust me there will be a next time!) I will double the recipe for the broth mixture (cream of chicken, chicken broth and milk) because it could of used more of that and I will season the chicken breast's. I'm not quite sure with what yet but chicken is such a bland meat. It was very moist and tender in this dish though! This was also my husbands first time having chicken and dumplings (weird!) and he liked it. THe only complaint from him was also that it could've used more of the broth mixture. But anyway, FABULOUS!
Was this review helpful?
[
YES
]
6 users found this review helpful
Scrumptous! This made an excellent dinner that needed no side dishes! You have your meat,...
MORE
MORE
Reviewed on Jan. 25, 2003 by DANITA_1973
X
Full Review
DANITA_1973
Jan. 25, 2003
In the midst of a winter storm, I found myself wanting chicken and dumplings. All I had was chicken breast in the freezer and had always boiled whole chickens before to make the dish - but I wasn't about to go to the store. I found this recipe and it beats the pants off of mine! I tweeked it a bit by adding a few shakes of poulty seasoning, a chix bullion cube or two and carrots. I also thickened the stew just a little with corn starch and water as we like ours very thick - but this was delicious and sure to be a winter staple at our house.
Was this review helpful?
[
YES
]
5 users found this review helpful
In the midst of a winter storm, I found myself wanting chicken and dumplings. All I had was...
MORE
MORE
Reviewed on Feb. 20, 2008 by
Sue
X
Full Review
Sue
Feb. 20, 2008
Great recipe. I added 1/2 cup chopped carrots and sauted them with the celery, onions and chicken. I also added an extra can of chicken broth and cream of chicken soup. This made for more broth. I added two diced and peeled potatos to the broth when I added the chicken mixture. A little parsley in the dumplings made them a little prettier. I just loved this recipe and my boys did too! I will definatly make it again!
Was this review helpful?
[
YES
]
4 users found this review helpful
Great recipe. I added 1/2 cup chopped carrots and sauted them with the celery, onions and...
MORE
MORE
Reviewed on Oct. 25, 2004 by JELLYKO
X
Full Review
JELLYKO
Oct. 25, 2004
I loved this!!! I used regular cream of chicken soup and 2 cups chicken broth I made with chicken bouillon/soup base. I add carrots and cut chicken up bite size. Sooooo tasty. Never made dumplings - these were easy and very good. Thanks!
Was this review helpful?
[
YES
]
4 users found this review helpful
I loved this!!! I used regular cream of chicken soup and 2 cups chicken broth I made with...