Stewed Chicken with Dumplings

  • Servings: 7

Here’s a family-favorite that’s ideal for a relaxing winter evening, with juicy, melt-in-your-mouth chicken and light, fluffy dumplings.


3 Tbspsvegetable oil
2 lbsbone-in chicken pieces
6 cupswater
1 cuponion, sliced
1celery stalk, cut in half, quartered
2 tspssalt
1bay leaf
3/4 tspdried thyme leaves
1/4 tspfreshly ground black pepper
6 ozNo Yolks® Dumplings
2 cupscarrots, sliced
1 cupcelery, sliced
3 Tbspsall purpose flour
3 tspswater
lemon juice and zest, if desired


For the Broth:

  1. In heavy 5-quart saucepan over medium heat, heat oil; brown chicken. Drain off fat.
  2. Add water, onion, celery, salt, bay leaf, thyme and pepper; heat to boiling. Reduce heat; simmer, covered, 40 minutes or until chicken is tender.
  3. Remove chicken; discard chicken skin and bones, celery stalk, and bay leaf. Cut chicken into bite-sized pieces and set aside.

For the Noodles:

  1. Heat broth to boiling; add uncooked pasta, carrot and celery. Boil, uncovered, over medium-high heat 10 minutes or until pasta and vegetables are tender.
  2. Mix flour in water.  Stir flour mixture into broth and cook, stirring constantly, 1 minute or until thickened.
  3. Add reserved chicken and lemon juice and zest, if desired, to dumplings mixture and heat through.