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Chicken and Fluffy Dumplings

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“From scratch recipe for a simple and light meal in a pot. The dumplings are the best biscuit-type dumplings I've ever tried. Using a fat separator eliminates a lot of the calories and heaviness. Most of the time involved is for simmering the stock so you can be off doing other things.”
READY IN:
1hr 35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Stock: Place all ingredients in a Dutch oven and add enough cold water to cover; bring to a boil; reduce heat to simmer, cover and cook 1 hour, until tender.
  2. Remove chicken, and set aside to cool; discard bay leaves and strain stock into fat separator; set strained vegetables aside; return strained, separated stock to pot, adjust seasoning and bring to a slow boil; remove chicken from bones, discarding skin, set aside.
  3. Dumplings: Combine dry ingredients and make a well; add milk and stir just to combine; drop by measuring tablespoon into slow-boiling stock; cover and cook 10 minutes.
  4. Return vegetables and chicken to pot and reheat, about 5 minutes; ladle into shallow soup plates and garnish with parsley.

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