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Virginia's On King's Chicken & Dumplings Recipe

Virginia's On King's Chicken & Dumplings Recipe

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For the chicken

  • 1 whole chicken
  • 1 bag of carrots
  • 2 yellow onions
  • 1 head celery
  • 3 bay leaves
  • 10 peppercorns
  • 3 sprigs thyme
  • 1 bunch tarragon
  • 1/4 stick butter
  • Salt and pepper, to taste

For the dumplings

  • 2 Teaspoons baking powder
  • 1/4 Teaspoon baking soda
  • 1 Teaspoon kosher salt
  • 1 Ounce cold shorting
  • 4 Ounces butter milk
  • 1 Cup all-purpose flour


For the chicken

Place the chicken in a pot and cover it with water and half of all the vegetables. Add all of the herbs except for the tarragon into the pot.

Bring the mixture to a boil and then reduce it to a simmer. Boil the chicken until it is done and falling off the bone. Slice the remaining vegetables that were not originally placed in the pot.

For the dumplings

Combine all of the ingredients until they form a paste. Roll the paste out on a floured board and cut it into 1 inch squares.

When the chicken is done pull it out of the water and separate the meat from the skin and bone. Strain the liquid from the pot the chicken was in and reduce the liquid by half.

Add the tarragon, the sliced vegetables, and the dumplings to this liquid. Cook this mixture until the dumplings and vegetables are almost done then add the ¼ stick of butter.

Cook this mixture until it becomes creamy. Season it to taste.

Chicken and Dumplings

This recipe, a near clone of our Turkey and Dumplings, is quick to assemble parts of it can even be done in advance. Self-rising flour makes the dumplings both tender, and easy.


  • 2 1/4 cups (255g) King Arthur Unbleached Self-Rising Flour
  • 4 tablespoons (57g) butter, cold, cut into pats
  • 2 tablespoons (4g) chopped fresh chives or parsley or 2 teaspoons dried or 2 teaspoons herbes de Provence, all optional
  • 3/4 cup (170g) buttermilk, or 1/2 cup (113g) plain yogurt thinned with 1/4 cup (57g) milk
  • 1 large egg
  • 4 tablespoons (57g) butter
  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour (not self-rising)
  • 3 cups (680g) chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 1/4 teaspoon Worcestershire sauce
  • 4 cups (454g to 510g) diced cooked chicken
  • 2 1/2 cups (312g) frozen mixed vegetables, thawed and/or cooked or a mixture of cooked peas and carrots


To make the dumplings: Place the flour into a bowl, and work in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs. Cover and refrigerate while you make the filling.

To make the filling: Melt the butter in an oven-safe, 3-quart saucepan over medium heat. Whisk in the flour cook for 1 minute.

Add the broth 1/2 cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, season with the thyme, bay leaf, salt, pepper, and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the chicken and vegetables. Keep the mixture at a low simmer while you finish the dumplings.

To finish the dumplings: Whisk the buttermilk and egg together and add to the dry dumpling mixture, stirring just until evenly moistened.

To assemble: Scoop the batter onto the simmering filling, using a muffin scoop or 1/4-cup measure. Leave some space between the dumplings they'll almost double in size as they cook. Put the lid on the pan, and bake for 20 minutes, then uncover and bake for another 5 to 10 minutes to brown the biscuits.

Remove from the oven, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.

Gluten-Free Chicken & Dumplings made with baking mix

This traditional creamy chicken stew features light and tender (AND gluten-free) dumplings.


  • 2 1/2 cups (567g) chicken broth
  • 1 1/2 cups (170g to 198g) cut-up cooked chicken
  • 1 cup (128g) frozen mixed vegetables
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1 cup (227g) milk
  • 3 tablespoons (21g) cornstarch
  • 3/4 cup (92g) Gluten-Free All-Purpose Baking Mix*
  • 1/2 teaspoon baking powder, optional
  • 1/3 cup (74g) milk
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1 tablespoon chopped fresh parsley, optional


In 3-quart saucepan set over medium heat, heat the chicken broth, chicken, vegetables, salt, and pepper to boiling.

In a small bowl, mix the milk and the cornstarch with a wire whisk until smooth stir into the chicken mixture. Heat just to boiling.

While the chicken is heating, use a fork to stir together the dumpling ingredients in a small bowl.

Once the chicken mixture is boiling, gently drop dumpling dough by 8 rounded spoonfuls onto the boiling chicken mixture.

Reduce the heat to a slow simmer. Cover and cook 15 minutes.

Remove from the heat, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.

Tips from our Bakers

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our cross-prevention practices.

Virginia's On King's Chicken & Dumplings Recipe - Recipes


When chicken is done, remove from pan and set aside to cool, saving the water in the pot that the chicken was cooked in. Skim any foam off the surface you want to make sure you have a good bit of water in the pot, about 3/4 full. If water has boiled off, then just add more.

Bring to a boil and add soup, butter, bouillon cubes and garlic salt (if desired). Stir well

Over medium high heat, begin adding biscuit "dumplings". Tear them into quarter size pieces and drop into the boiling water.

Hint: The less you stir the better they are, so after you add all of them, reduce the heat to medium setting, stirring only occasionally. Add chicken back into pot, tearing into small pieces. Cook until the dumplings are soft this usually takes 30 to 45 minutes. I promise these are the best dumplings you will ever eat!. Enjoy!

Photo Guide

It all starts with the homemade broth.

Hopefully you will go on this homemade comfort food adventure by making your own old fashioned chicken and dumplings. It tastes so much better than what comes out of a can from the store. It is more nutritious, doesn&apost have all of the salt, preservatives and artificial ingredients that come along with the processed food that a lot of people choose to eat.

Once you start making your own food with fresh ingredients from scratch, you&aposll find that you never want to venture back into the canned varieties again.

Chicken and Dumplings

2 Cups Flour 1/2 - 1 teas Oregano pinch Thyme Salt Pepper Chicken Stock, enough to bind well 4 Tbs Butter 2-3 Carrots, cut up 1-2 Celery Stalks, cut up 1-2 Onions, cut up 1/4 -1/2 Cup Flour 3-4 Cups Chicken Stock 1/2 - 1 Cup Heavy Whipping Cream Salt, to taste Pepper, to taste

1. Dumplings:
Mix dry ingredients, add enough stock to bind. It should still be a bit sticky.
Roll out on floured surface, cut into strips, place on cookie sheet or plate and freeze overnight.
Break off chunks and boil in pot for 30-45 minutes.

2. Soup:
Start melting butter in large pot over, medium/medium high heat. Add carrots. Add Celery and onion. Add flour and make rue.
Add chicken stock, mix.
Add cream, mix.
Slow simmer for 20-30 minutes.
Add dumplings.
Add chicken.


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An Easy Chicken and Dumplings Recipe

Mitch Mandel and Thomas MacDonald

This is the kind of food Mom used to make when the sniffles set in, and it is still a comfort food classic all these years later. This chicken and dumplings recipe has many of the same magical powers and core flavors of chicken noodle soup—like root vegetables, savory broth, and shredded chicken—but it is made more substantial by the addition of a roux to thicken the soup base and, you guessed it, fluffy dumplings instead of limp noodles. Of course, the real magic is in those pillows of rosemary-scented joy, which soak up the hearty liquid, and, when combined with the juicy chicken, make for one of the most satisfying, savory bites imaginable. Take care of yourself and the ones you love by making them a home-cooked meal of chicken and dumplings. With or without the sniffles, this is one comforting dish.

Nutrition: 380 calories, 12 g fat (5 g saturated), 810 mg sodium

Serves 4

Ingredients In Chicken And Dumplings

For the soup:

  • Celery, carrot & onion – Otherwise known in cooking as mirepoix (there’s a fun little French word for you). Mirepoix is a base in so many recipes that allows for a good foundation for further depth of flavor. Stir regularly to ensure that there’s no browning or caramelizing going on, we want to soften and sweeten the mirepoix rather than cook or saute it.
  • Chicken broth –I like to use my own homemade broth, store bought will do just fine but when it comes to simple recipes, I like to ensure that each ingredient is the best version it can be. For a delicious stock recipe, check out my chicken noodle soup.
  • Thyme –Even if you’re not the biggest thyme fan, there are just some recipes that absolutely need it, and this is in one of them. I used dried for this dish.
  • Shredded chicken –The more chicken the better, we want a rich stew like consistency at the end with roasted chicken in each bite. You’ll want to ensure the chicken is cooked before adding it.
  • Frozen peas –Don’t worry mom, I’m including veggies.
  • Flour – I’m using all purpose as a thickening agent for our soup.
  • Salt & Pepper –Just to taste, keep in mind sodium levels when using store bought versus homemade broth.

For the dumplings:

  • Flour –Gluten flour can be substituted but may give your dumplings a more gritty texture that has a bit more difficulty binding.
  • Baking powder –A leavening agent that will allow our dumplings to puff up in the soup.
  • Chives –Added to the dumplings for flavor.
  • Egg – Just one large, whole egg will do. We will need both the white and the yolk to bind our batter.
  • Buttermilk –Buttermilk is more acidic than regular milk and as a result will react more readily with our baking powder. This makes the dumplings light and fluffy.
  • Salt – All good batters need a little salt.

Chicken and Dumplings

The days really are warming. There are the prettiest strawberries in the market. It might almost be time to daydream about watermelon wedges. But… I still need soup. The unapologetically comforting kind of soup with soft carrots, big bites of chicken, almost too much thyme, and the fluffiest floating dumplings.

It’s Winter comforts in Spring. Let’s bridge the gap. You know… like wearing a light scarf or shoes with no socks… except this is food and way way delicious.

Boneless and skinless chicken thighs to start. I like chicken thighs because they’re more fatty and flavorful than chicken breast. Always go for flavor!

The meat is seasoned well and browned in hot hot olive oil. This is where the layers of flavor begin.

The holy trinity for soups! Necessary and proper: diced onions, sliced carrots, and sliced celery. Oh… a little garlic too, because YES!

Once the chicken is browned on each side it is removed from the pot and our vegetables are sautéed in the chicken oil. Dried thyme is added too. The saute heat helps bloom the flavor of dried seasoning.

Layers. More layers of flavor.

Once the veggies are softened a bit, time for the return of the chicken, this time with a bay leaf and chicken stock.

This is when the soup becomes soup! Veggies cooked down and chicken cooked through!

Green peas and fresh parsley to really brighten the whole pot.

Once the chicken is simmered to tender and cooked through, I remove it from the pan and chop-shred it. Technical term. I also burn the heck outta my fingers because the chicken is super steamy and I’m too impatient to wait for it to cool. Be like me!

Soup simmers and we make our dumplings.

I actually used King Arthur Gluten Free Flour Blend for these dumplings and they were delicious!

The butter is broken down into the seasoned flour mixture. A beaten egg and a bit of buttermilk to bring the dumpling dough together!

The batter will be homogenous, a little sticky but not too wet.

Ok! Game face! Time to dollop dumpling batter into simmering soup! (This is totally the best part!)

Grab a small spoon from the silverware drawer. Heap it up with about 2 tablespoons of dough and zing it right into the simmering soup.

Once all the dumplings are in and simmering, we cover the pot for 10 minutes to let the dumplings simmer and cook. It’s tremendous… like little biscuits in hot soup!

Warm and classic comfort in a bowl. And no… you’re not allowed to fish out all of the dumplings for your own consumption. I already thought of that and beat you to it.

Watch the video: Virginias Peninsulas - 29 New Counties!


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