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White Lily

Savory Chicken and Dumplings


30 min


1 hrs 20 min


6 servings


1 (3 lb.) broiler-fryer chicken 1/2 tsp. salt
8 cups water divided1/4 tsp. ground white pepper
1/4 cup chopped fresh parsley DUMPLINGS
1 bay leaf 2 cups White Lily® Enriched Bleached All Purpose Flour
4 chicken-flavored boullion cubes 1 tbsp. baking powder
2 cups sliced carrots 1/4-inch thick1/2 tsp. salt
1 cup sliced celery 1/4-inch thick1/4 tsp. ground white pepper
1 cup chopped onion 3 tbsps. minced fresh parsley
1 (10 oz.) pkg. frozen whole kernel corn thawed1 large egg lightly beaten
1 tsp. dried whole basil 2/3 cup milk
1/2 tsp. dried whole thyme


  1. 1.
    COMBINE chicken, 5 cups water, parsley, bay leaf and boullion cubes in large Dutch oven; bring to a boil. Cover; reduce heat and simmer 1 hour.

  2. 2.
    REMOVE chicken from cooking liquid; cool. Bone chicken. Discard skin and bones; chop meat.

  3. 3.
    RETURN chicken to broth. Add 3 cups water, carrots, celery, onion, corn, basil, thyme, salt and pepper. Bring mixture to a boil. Cover; reduce heat and simmer 25 minutes.

  4. 4.
    COMBINE flour, baking powder, salt, pepper and parsley in medium bowl.

  5. 5.
    BEAT egg with milk in small bowl until blended. Add to flour mixture; stir just until dry ingredients are moistened.

  6. 6.
    BRING stew mixture to a boil. Drop dumpling mixture by level tablespoonfuls on top of stew. Cover and simmer over low heat 10 minutes.

  7. 7.
    UNCOVER; cook an additional 10 minutes or until toothpick inserted in a dumpling comes out clean.