Savory Chicken and Dumplings

Prep Time:
30 min
Cook Time:
1 hr 20 min
Total Time:
2 hr
6 servings


  • 1 (3 lb.) broiler-fryer chicken
  • 8 cups water, divided
  • 1/4 cup chopped fresh parsley
  • 1 bay leaf
  • 4 chicken-flavored boullion cubes
  • 2 cups sliced carrots, 1/4-inch thick
  • 1 cup sliced celery, 1/4-inch thick
  • 1 cup chopped onion
  • 1 (10 oz.) package frozen whole kernel corn, thawed
  • 1 teaspoon dried whole basil
  • 1/2 teaspoon dried whole thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper


  • 2 cups White Lily® Enriched Bleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 tablespoons minced fresh parsley
  • 1 large egg, lightly beaten
  • 2/3 cup milk


  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. REMOVE chicken from cooking liquid; cool. Bone chicken. Discard skin and bones; chop meat.
  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. COMBINE flour, baking powder, salt, pepper and parsley in medium bowl.
  5. BEAT egg with milk in small bowl until blended. Add to flour mixture; stir just until dry ingredients are moistened.
  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. UNCOVER; cook an additional 10 minutes or until toothpick inserted in a dumpling comes out clean.


Serving Size (1/6 of recipe), Calories 420 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 110mg, Sodium 1280mg, Total Carbohydrate 52g (Dietary Fiber 5g, Sugars 6g), Protein 33g; Percent Daily Value*: Vitamin A 190%, Vitamin C 25%, Calcium 25%, Iron 25%.

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