White Lily
Easy Chicken and Dumplings

Easy Chicken and Dumplings

Prep Time:
10 min.
Cook Time:
15 min
Total Time:
25 min
Yield:
8 servings

Ingredients

DUMPLINGS

  • 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons butter, melted
  • 2 tablespoons milk or buttermilk
  • 1 large egg, lightly beaten

BASE

  • 2 tablespoons Pure Vegetable Oil
  • 1 cup diced onion
  • 1 cup chopped celery
  • 1 1/2 pounds boneless skinless chicken breasts, cubed
  • 2 cans chicken broth
  • 2 cups water
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 1 cup thinly sliced carrots

Instructions

  1. COMBINE flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times.
  2. ROLL out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.
  3. HEAT oil over medium-high heat in Dutch oven. Add onion and celery; cook and stir 5 minutes. Add chicken; cook and stir 3 to 5 minutes or until chicken is no longer pink inside.
  4. ADD broth, water, pepper and salt; heat to boiling. Cover; reduce heat and simmer 5 minutes.
  5. INCREASE heat to bring chicken mixture to full rolling boil; add carrots. Add dumplings one at a time. Cook, stirring gently, 10 minutes or until dumplings are cooked and carrots are tender.