Everyday Legends American nut-free shellfish-free egg-free Dinner

Chicken and Dumplings

Southern chicken and dumplings of tender thigh and vegetables in a creamy broth, topped with soft pillowy dumplings steamed right in the pot.

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American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

40 minsCook

55 minsTotal

MediumLevel

🍵Sweet tea 🥂Unoaked Chardonnay

520 Calories

28g Protein

22g Fat

48g Carbs

4g Sugar

2g Fiber

780mg Sodium

95mg Chol

For 2 servings

Dice the chicken and chop the onions, carrots, and celery. Rub the flour, baking powder, butter, and milk into a soft dumpling dough.

Brown the chicken in oil over medium-high heat 5 minutes until coloured, then add the onions, carrots, and celery.

Cook the vegetables over medium heat 5 minutes until softened and fragrant, stirring so the base does not catch.

Pour in the stock and simmer over low heat 15 minutes until the chicken is tender and cooked through.

Drop spoonfuls of dumpling dough over the surface. Cover and steam over low heat 12–13 minutes until the dumplings puff and set firm.

Stir the cream gently through the broth around the dumplings. Ladle into bowls and scatter with parsley to serve.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.

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