We may not be in sub-zero temps like we were last week, but–baby–it’s still cold outside!

About two months ago, I came across a recipe for Chicken and Dumplings in an issue of Cooking Light.  Now, Andrew and I spent six years living in Ohio, and I’m not exaggerating when I say that if both of us NEVER had another meal of chicken and noodles again, it would be too soon.  Let’s just say that particular mid-west recipe wasn’t our favorite.

However, this chicken and dumpling dish looked yummy–and while somewhat involved–easy.  Basically, you make your own stock with a chicken, then turn that into the dish along with some added dumplings.  You even get two more quarts of stock for your freezer!  You can read my post about it here.

Come on!  Be ambitious–try this one today!

Cooking Light’s Chicken and Dumplings

Yield: Serves 8 (serving size: 1 1/4 cups chicken mixture, 3 dumplings, and 1 teaspoon parsley)
Total: 11 Hours, 21 Minutes

Hands On: 47 Minutes
Total: 11 Hours, 21 Minutes


  • 1 (4-pound) whole chicken
  • 10 cup water
  • 4 cups unsalted chicken stock
  • 1 tablespoon black peppercorns
  • 3 celery stalks, coarsely chopped (about 6 ounces)
  • 2 carrots, cut into 1-inch pieces (about 5 ounces)
  • 2 bay leaves
  • 1 onion, peeled and cut into wedges (about 10 ounces)
  • 1/2 bunch fresh flat-leaf parsley (about 2 ounces)
  • 3 tablespoons butter, divided
  • 1 cup chopped onion
  • 1/4 cup sliced celery
  • 1 carrot, halved lengthwise and sliced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 teaspoon baking soda
  • 6 tablespoons nonfat buttermilk
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons chopped fresh flat-leaf parsley


  1. 1. Remove giblets and neck from chicken; trim excess fat. Place chicken, 10 cups water, and next 7 ingredients (through parsley bunch) in an 8-quart stockpot. Bring to a boil; reduce heat and simmer, uncovered, 1 hour, skimming foam from the surface as necessary. Remove from heat, and let stand for 20 minutes.
  2. 2. Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with 2 forks. Strain stock through a sieve into a large bowl; discard solids. Cool stock and chicken to room temperature. Cover and chill stock and chicken separately for 8 to 24 hours. Skim solidified fat from surface of stock; discard fat. Reserve 8 cups stock and chicken. Refrigerate remaining stock in an airtight container for up to 1 week, or freeze for up to 3 months.
  3. 3. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add 1 cup onion, 1/4 cup celery, and sliced carrot to pan; cook 8 minutes, stirring occasionally. Stir in 1 tablespoon flour, 3/4 teaspoon salt, and ground pepper; cook, stirring constantly, 1 minute. Stir in 8 cups reserved stock. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
  4. 4. Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, and remaining 1/4 teaspoon salt, stirring with a whisk. Cut in remaining 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring until moist.
  5. 5. Drop dough in 24 portions (about 1 teaspoon each) into stock mixture. Cover and cook 8 minutes. Gently stir in reserved shredded chicken and thyme. Simmer over very low heat for 6 minutes or until thoroughly heated and dumplings are done. Remove from heat, and ladle into shallow bowls. Sprinkle evenly with chopped parsley.

Nutritional Information:

Amount per serving

  • Calories: 258
  • Fat: 7.4g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 26.2g
  • Carbohydrate: 20.7g
  • Fiber: 2.2g
  • Cholesterol: 77mg
  • Iron: 2.5mg
  • Sodium: 629mg
  • Calcium: 69mg

Allison Fishman, Lighten Up, America! Oxmoor House, copyright 2013.,

Cooking Light



Holly R. Layer

Holly R. Layer

Holly is a registered dietician and a freelance writer. She works as a clinical dietitian at DeGraff Memorial Hospital in North Tonawanda, teaches fitness classes at the Southtowns Family Branch YMCA and shares her love of food through her blog www.thefrozenpineapple.com (new website coming soon), as well as Buffalo News (Refresh), and the East Aurora Co-op Market (the "Eat This" blog series you see here). She lives in East Aurora with her husband Andrew, an East Aurora native and East Aurora Co-op Market board member.