Old-Fashioned Chicken with Dumplings


Makes 6 servings


3 to 3-1/2 pounds chicken pieces
3 tablespoons butter or margarine
2 cans (about 14 ounces each) chicken broth
3-1/2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
2 large carrots, cut into 1-inch slices
2 stalks celery, cut into 1-inch slices
8 to 10 small boiling onions
1/4 pound small mushrooms, cut into halves
Parsley Dumplings
1/2 cup frozen peas, thawed and drained


  1. Brown chicken in melted butter in 6- to 8-quart saucepan over medium-high heat. Add broth, water, salt and pepper. Bring to a boil over high heat. Reduce heat to low. Cover; simmer 15 minutes. Add carrots, celery, onions and mushrooms. Simmer, covered, 40 minutes or until chicken and vegetables are tender.
  2. Prepare Parsley Dumplings. When chicken is tender, skim fat from broth. Stir in peas. Drop dumpling mixture into broth, making 6 large or 12 small dumplings. Cover; simmer 15 to 20 minutes or until dumplings are firm to the touch and toothpicks inserted into centers come out clean.

Parsley Dumplings

Sift 2 cups all-purpose flour, 4 teaspoons baking powder and 1/2 teaspoon salt into medium bowl. Cut in 5 tablespoons cold butter until mixture resembles coarse meal. Make a well in center; pour in 1 cup milk, all at once. Add 2 tablespoons chopped fresh parsley; stir with fork until mixture forms a ball.

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