chicken and dumpling

Hearty Chicken and Dumplings Lightened-Up

olive oil

celery,

carrot,

onion, finely chopped

garlic,

chicken broth

oats

all-purpose flour

baking powder

lemon zest

salt and black pepper

unsalted butter,

green beans

chicken

dill

Hearty Chicken and Dumplings Lightened Up

Heat the olive oil in a medium Dutch oven over medium-high heat. Add the celery, carrots, garliconions and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. 

Meanwhile, grind the oats in a food processor until fine. Combine with the flour, baking powder, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Work in the butter with your fingers until only very small pieces remain. Stir in 1/2 cup ice water, a bit at a time, until a soft dough is formed. Let rest 10 minutes. 

Drop cherry-size bits of the dumpling dough into the soup. Add the green beans and stir gently. Cook, stirring occasionally, until the dumplings are floating and cooked through and the beans are bright green and crisp-tender, about 12 minutes. Add the chicken and continue to cook until it is just cooked through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.

Per Serving: Calories: 376; Total Fat; 10 grams; Saturated Fat: 3 grams; Protein: 37 grams; Total carbohydrates: 34 grams; Sugar: 4 grams Fiber: 5 grams; Cholesterol: 73 milligrams; Sodium: 360 milligrams

Everything taste pretty good except those dumplings. Yikes. I tried to eat them but ultimately couldn't get past the sticky texture and bland taste.

Delicious.  Although it took me longer to make it was worth the effort.  My husband doesn't care for dill so I just added it to my serving(s. I don't know if I can ever get the prep time down to 20 minutes with all the chopping and the time it took to make all the dumplings but this is the second time I made it and will definitely make it again.

Recipe is 4 stars, but my changes to it make it a 5 star.  I substituted the regular flour for 1/3c of coconut flour and added some cajun spices to it.  As far as the broth, I only used 2 cups of chicken broth.  Then I added one can of  cream of mushroom and one can of cream of chicken.  It gave it a better base, rather than just being a regular chicken noodle flavor.  It came out really good and my family enjoyed it.

This is not like ANY chicken and dumplings Ive EVER had!! The broth is good for soup, but the dumplings were disgusting!! WOW!! Somethings just don't need fixing and chicken and dumplings are one of them! Horrible!

I tried the recipe and it was really hearty, loved the green beans and the dumplings thank you, my family enjoyed it

I agree with marieclaire0924: I like the broth, the sting beans, the chicken, but not the "glue balls". I did like the lemon and oat flavor of the dumplings, but they were not light and fluffy. Anybody know what I may have done wrong?

I love how healthy and simple this recipe is. Very quick and easy to make but the dumplings were not fluffy at all. They were like glue balls, very sticky and non-food like. I followed the recipe exactly but the dumpling consistency was horrible. I want to make this recipe again but I need to find a way to make the dumplings fluffy yet still healthy.

Chicken and Dumplings

Salt and black pepper

unsalted butter, softened

lemon,

1/4-cup fresh chopped herbs,

onion, halved

garlic cloves, smashed

herbs,

carrots,

celery stalks, cut in large chunks

garlic bulb, halved

chicken bones

water

parsley

thyme

bay leaves

flour

salt

eggs

buttermilk

butter

carrot

celery

chicken stock

heavy cream

black pepper,

flat-leaf parsley,

For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.

In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.

For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

Amazing!! I added lemon zest from a whole lemon to the finished product and it added another layer of omg delish!

Wonderful. As close to the dumplings my mother made as I’ve found. Thank you!

Off the hook!<br />I made this for my family, and they loved it. And they’re picky eaters to boot!<br />Thank you Tyler. 

The dumplings are light and fluffy.  Very good.  That’s all I’m rating since that’s the only part of the recipe I made-sort of.  <br />I made stock and was going to make soup when I realized I didn’t have any noodles.  I decided to try dumplings instead and I’m so glad o did.  These were great and so easy!<br /><br />The sort of is because I realized I was also out of milk.  Since the recipe called for buttermilk I used sour cream mixed with water.   It worked perfectly. I did add dried thyme to them, as I feel that goes perfectly with chicken. 

I have made this recipe more times than I can count. It is delicious!  The dumplings are perfect...light and fluffy.  It’s a great way to use leftover chicken, too, instead of roasting a whole chicken just for this recipe.  It is foolproof. Try it!  You’ll love it!

This recipe is wonderful!  I’ve made it several times, and it always turns out great.  Some tips:  save the fat from the roasted chicken and sauté the carrots, celery and garlic in 3 tbs. chicken fat instead of the oil and butter.  Also, I add some shallot to the aromatics, and some frozen peas when I add the chicken.  Delicious!

https://www.foodnetwork.com/videos/tylers-chicken-and-dumplings-0232457

Roasted chicken adds big flavor to Tyler's Chicken and Dumplings.

Tyler's Chicken and Dumplings

The secret to this shortcut version of the comfort classic is using rotisserie chicken and prepared biscuit dough: With these two products on hand, a three-hour dish becomes fast enough for a weeknight dinner and easy enough (just one pot!) that you can make it almost anywhere--from a camping trip to a vacation rental.

Skillet Chicken and Dumplings

cornmeal

paprika

16.3-ounce tube refrigerated biscuit dough

unsalted butter

onion,

rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups)

flat-leaf parsley leaves, chopped

Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.

Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.

Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving. 

This was a hit everyone loved it and it was relatively easy to make I cooked my onions carrots and celery togather only because I didn't read it properly and I used my kitchenaid chopper attachment so they were already mixed together but I think its necessary because I don't think the carrots would have cooked at all in 25 minutes. and I used bone broth instead of the low sodium chicken broth.

What great easy concept to chicken and biscuits. The only thing I did different, was cooked the celery and carrots with the onion to be sure they were done and flavorful. 

Very simple and easy to make. I added ground sage and fresh thyme to add additional flavor. My family devoured it!

I make this all the time, and I recommend to all my friends. This is so fast and easy and can be made with whatever chicken you have already made if you don’t want to get a rotisserie chicken!

This is a great recipe IF you make some modifications. First, this recipe as presented has no real seasoning. Since the base is more or less a pot pie filling, it just screams thyme to me. I added a good dose of thyme as well as some sherry. I didn't use low-sodium chicken broth and it wasn't too salty, so if you do, it may not have enough salt. The coating for the biscuits is great if you put them in the oven instead of in the skillet. If you want the dumpling consistency, they need to go in the skillet, and then the gritty crunchiness and flavor of the coating is lost. I couldn't fit all the pieces in my skillet so I did a few on their own and really liked the cornmeal coating that way. My filling didn't thicken as much as I thought it would until I reheated the day 2 leftovers. Another change I'd recommend is putting the celery and carrots in with the onions because they can really use the extra cook time to soften. And finally, I'd add more carrots. The filling to biscuit ratio seemed off - a lot of very filling doughiness in this recipe!

Made this for my boyfriend and brother ... we have zero leftovers. I added a touch of poultry seasoning, dried parsley flakes and homemade chicken broth. Only down fall .. no leftovers and I would have added another chicken just to make it a bit more chunky.  

This was simple easy and absolutely delishhhhh. Hubby had three helpings. Great comfort food on a cold winter night

https://www.foodnetwork.com/videos/skillet-chicken-and-dumplings-0284237

This one-pot dish makes it easy to prepare a comfort classic on the road.

chicken leg quarters

canola oil

carrots, sliced

celery stalks, sliced

mushrooms

corn

Water

baking mix

poultry seasoning

milk

Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.

Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot.

Too, too watery! The taste was very bland. Sorry, but this will be the last time I try this recipe. Did'nt make it for me.

This was great.  I watched the show and although I had a recipe for chicken and dumplings it wasn't completely from scratch and my husband wasn't crazy about it.  This one though he loved and my kids have seconds every time I make it.  Thickening the gravy is easy with flour.  I don't use the poultry seasoning at all.

Thot it was to thin also ...so I made a cornstarch/water gravy and added to broth. Also added a can of cream of chicken soup. (Cant take credit for soup got that from Paula Deens receipe Really made a world of difference!

This recipe was okay...I wish the broth was thicker...also...I didn't really care for it the day I made it. I figured the dumplings would get soggy if I kept them in with the leftovers so I threw them away and cooked some elbow macaroni noodles &amp; added them instead to make a chicken noodle soup...when my husband ate that 3 days later he liked it better than the dumplings! I also thought there was too much poultry seasoning in the dumplings...it sort of overpowered the taste!

I agree with the other reviews...The broth was too thin/watery but other than OK.

Not bad a little soupy but will adjust for next time.  Definitely will need to double the dumplings.  Otherwise a good recipe.  Will make again.

This recipe was simple and easy to make and is best accompanied by the Round 2 chicken crepes. I thought that the "gravy" was more of a brothy soup the first day, perhaps more flour cooked for longer would be better, but appropriately thickened up by the next day sitting in the fridge. Needed a significant amount of salt and pepper and make sure to use skinless chicken (the skin gets yuckier and yuckier each day it sits. EDIT: I didn't have the makings for dumplings, so I used day old biscuits and set them on top of the broth for the last 10 minutes and it turned out very good. <br /> 

Perfect cozy meal for fall/winter! Turned out delicious and the dumplings were great. Loved that it was a whole meal in one dish (chicken, veggies, the dumplings were the starch - plus my base was a little on the liquidy side so it was like there was soup in there too!)  The only issue was that it was WAY too much food. I even HALVED the recipe (2lbs of chicken breasts instead of 4lbs of thighs/legs) and it was more than enough for myself and two hungry men. I knew I'd have leftovers for the Round Two Recipe (Chicken Crepes) but I know I will have leftovers even after I make this next dish tonight.   GREAT for a family or for entertaining!

This was absolutely delicious - a great one pot wonder!  I used 4 boneless chicken breasts cut into 6-8 pieces each. I deleted the mushrooms, but I did add 3 peeled and cut up potatoes after the chicken stock was added. I also added garlic powder and dried thyme to the dumpling recipe. I dropped it in by the rounded teaspoon, instead of by the tablespoon.  <br />    <br />  What a great dish, especially coming from someone who has never eaten or cooked it before!!!  <br /> 

Pan-Fried Chicken Dumplings with Sweet and Spicy Dipping Sauce

ponzu (available

hot sauce

stir-fry seasoning mix

scallion, chopped

(12-ounce) package round wonton wrappers

vegetable oil

For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.

For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.

Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.

When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.

My kids loved them! I will never order dumplings again!

Delicious! Even better than the dumplings from the place I order out. Made these for my friends and everyone loved them &amp; couldn't get enough! 

These were awesome! I didn't have a lot of time so I used soy sauce instead of making my own and used the square wonton wrappers and just folded them in half into triangles. I also tried pork in addition to chicken. They were great.

My hubby and I loved these, even more than what we get when we order out! The ingredients taste sooo much fresher, the flavors were just right, and they were sooo easy to make! Yummy! Keep up the great work Sandra!  :D

Chicken Dumpling Soup

cooking oil

carrots, diced

chicken,

fresh cut green beans

pearl barley

celery salt

Salt and pepper

nutmeg

In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.

Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.

Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

The best dumplings ever, my husband can't stand the doughy biscuit style. But he really liked this version. It reminds him of pot a Choix in the way that it is prepped. And if your portions aren't right it can turn out to moist or to dry. I personally don't mind mine a little dryer they cook up a little heavier. But then again my mom used to make her dumplings more like that oversoaked undercooked biscuit style God rest her soul. Don't get me wrong she was a really good cook and a workaholic though. I tend to make a chicken Curry Thai soup for my dumplings.

I loved making it and my family loved eating it. Smiles where seen all night.

Absolutely loved this soup!  It does get a little thick after the soup sits overnight but i like thicker soups.  If you don't want it as thick, you can always add additional water/broth.<div>NOTE: This was my first time making dumplings and they turned out perfectly!  Just make sure the soup is simmering/boiling when you drop the dumplings in and you will not have a problem.</div><div>I also added Peas instead of Green Beans. </div>

<div>Gave two stars because the flavor of the soup if excellent. I would go with more broth however as the barley and dumplings absorbed a lot of the liquid and it was borderline stew consistency, but flavorful and good - wife liked the barley and the kids ate it. I used a rotisserie chicken pre-made at the store and found that imparted a lot of salt so didn't need to add any more at the end.</div><div><br /></div><div>As for the dumplings - I dunno if I did something wrong but they were a train wreck. The mix in the pot before I added them to the soup was like a gruel/smooth porridge, nothing like I'd expect biscuits dough to look like. I added some more flour to try and "fluff" it up a bit but didn't want to mess anything up so rolled with it almost verbatim (overall I added maybe 1/5 cup flour more). The dumplings were dense and had a consistency of loose cookie dough. I also found the nutmeg to be a bit strong - and I love nutmeg. I dunno where I or the recipe went wrong - should the pot have been uncovered? I dunno. I'd go with one of Alton Brown's recipes again if I tried this soup.</div><div><br /></div><div>TL;DR - Make the soup, add some more broth, find a different dumpling recipe.<br /></div>

One of my fav soups but I cheat instead of doing all the work making dumplings I use Jiffy mix for the dumplings drop them in the soup and simmer. Family loves this one

Omg, so good! Didn't have celery but added mushrooms, otherwise followed the recipe to the T. Dumplings were so delicious, warm and melted in my mouth 

These are the best dumplings I have ever made.   I have made them regular and also with gluten free cup for cup flour and I will never use another recipe.

Chicken and Dumpling Soup

peppercorns black pepper

yellow onions, 1 quartered and 1 chopped

parsnips,

dill,

kosher salt,

sugar

whole nutmeg

Beauty shot of Molly's Chicken and Dumpling Soup, as seen on Girl Meets Farm, season 10.

For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won’t be much) and, if desired, some fat.

Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.

Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it’s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It’ll take a little work to whisk in the eggs.)

Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.

Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don’t skip this step, and don’t rush it, either. Taste your soup, and if it doesn’t make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good.

This recipe was 5 star  AMAZING, I’ve been making soup from whole chicken all winter, this recipe is the easiest &amp; most tasty, don’t skip the dill/ salt these 2 things completes the tastiness of the dish

I started on step 2 (store bought chicken stock) and it was still incredible! Definitely worth the effort. 

Dumplings were great but the water was missing from the written recipe. So I followed the video. BUT then I ended up needing to add more flour because is ended up being too wet. Therefore a 4 and not a 5.

This was the best soup I've ever made! Excellent recipe!  I added some mini-meatballs and baby spinach at the end for fun.  I will have to try more of Molly's recipes.

Made according to recipe. Broth was very tasty. Dumplings were light and buttery. I had no problems with the dumpling batter - mine looked exactly like Mollys did in the video and cooked up fluffy and light. Her tips on adding salt to the soup in the recipe instructions were very helpful.

My pot of soup turned out wonderful! The dumpling batter was a bit thin but I let is sit on the counter for about 30 minutes. The batter bubbled up and thickened a bit.  The dumplings came out light and delicious.  This recipe is definitely a keeper. 

my first time making soup from scratch.  My first dumplings.  AMAZING.  My hubs wants it to be a regular on our menu.  Comfort food! needs more salt IMHO.

https://www.foodnetwork.com/videos/chicken-and-dumpling-soup-12162869

Molly cooks up a cozy soup with homemade stock, dill and fluffy dumplings.

Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.

Slow-Cooker Chicken and Dumplings

skinless, boneless chicken thighs (5 or 6)

garlic, chopped

red pepper flakes

salt and pepper

cheese-filled mini pierogi (from

peas

Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.

About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.

Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

I used ref dumplings &amp; used bone in chicken thighs added more salt, pepper &amp; lots of love.. but it was delicious!<br />My daughter (6) had 3 helpings 

Ok, so this was good, but not great.  Sometimes I feel like slow cooking drains food of flavor.  I feel like many slow cooker dishes end up being bland.  This one ended up bland, for sure. The chicken was amazing and pull apart tender.  LOVED that.  I, too, wish the broth was thicker, as it came out quite thin, despite the use of flour to thicken.  I expected this to be a dish my kids gobbled up, and they also were not thrilled.  Not bad, but I don't think I would make again.

This is simple and comforting. My store didn't have mini pierogis so we used a box of regular, and it was still good. The dill was unique but you could use poultry herbs instead and it would also be delicious. This is a great base for a comforting meal.

With covid-19 affecting food supplies and stay-at-home in place, this soup does everything.  Great meal, easy preparation, minimal effort and stellar family reviews.  Adding this to the must make regularly.

This was pretty good, but I would use a little less dill next time and wayyyy more seasoning. There was almost no flavor other than dill. But still yummy and satisfying!

Simple and quick recipe.  I did add a couple bay <br />leaves and just dumped in all the frozen peas and pierogies instead of measuring. 

Super easy and yummy. Didnt take the full time. Reheats well. I used less dill and next time will thicken the sauce. I like the idea of trying gnocchi. The perogies I bought were a bit large.

Katie Lee makes Creamy Chicken and Dumplings, as seen on Food Network's The Kitchen

Creamy Chicken and Dumplings

half-and-half

black pepper

bay leaf

chicken, chicken

mixed vegetables,

In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.

In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

I grilled my chicken on a pellet grill, used flaky layer biscuits, two cloves of garlic and better than bullion base. This was the best dumplings I have ever had in my life. 

They were amazing! Everyone loved them. I did add extra seasonings and glad I did. Thanks Katie, your the best... ❣️

Great recipe for using leftover chicken in the summertime when soup is not desirable. 

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