Easy Chicken and Dumplings - White Lily®
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Easy Chicken and Dumplings


8 Servings

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

recipe image



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


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


Combine flour, parsley, butter, milk and egg until dough forms. Turn onto lightly floured surface; knead 5 times.

Roll out dough to 1/4 inch thickness. Cut into 2-inch wide strips, then into 2-inch pieces; set aside.

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.

Add broth, water, pepper and salt; heat to boiling. Cover; reduce heat and simmer 5 minutes.

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.


Serving Size (1/8), Calories 280 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat g), Cholesterol 85mg, Sodium 900mg, Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 2g), Protein 24g; Percent Daily Value*: Vitamin A 45%, Vitamin C 8%, Calcium 10%, Iron 10%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.

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