The Dish with Anita: Chicken and herb dumplings - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Chicken and herb dumplings

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(CBS 8) - I love this recipe because it reminds me of my mother's chicken and dumplings. My recipe is less time consuming and I added herbs to my dumplings, but the flavor is just as good. Enjoy!


1 store bought Rotisserie chicken, skin and bones removed

1/4 cup olive oil

1/3 cup flour

1/4 teaspoons sea salt

1/2 teaspoon black pepper

1 1/2 teaspoon paprika

1 teaspoon fresh thyme or 1/2 tsp dried

5 to 6 cups store bought chicken stock or broth

1 bay leaf

2 small white onions, coarse chopped

2 lg carrots, peeled chopped into 1 1/2 inch chunks

3 ribs celery, chopped into 1 1/2 inch pieces

3 tablespoons minced fresh parsley

1/2 cup fat free half & half (or heavy cream)*


Remove the skin and bones from the chicken, tear or cut into good sized chunks, place in a bowl and set aside.

In a Dutch oven heated to medium high, place olive oil, flour, seasonings and stir with a wooden spoon. You only want to cook the raw taste out of the flour mixture and brown slightly - this will take 5 to 7 minutes.

Add the chicken stock, bay leaf and reduce heat to simmer for 20 minutes, stirring occasionally. Next add chopped vegetables, cover and cook for 10 minutes on medium low before adding chicken pieces. Stir to combine and bring to a gentle boil. Slowly stir in Half & Half or cream.

Next, add the chilled dumplings (recipe below) one at a time waiting a minute or two before adding each one. Do not stir, as this will break the dumplings in to pieces. Use a spatula to gently push the dumplings below the surface during cooking. Once all of the dumpling are in the pot, cover and reduce to a simmer. Add parsley and cook for 25 to 30 minutes (should be thick with dumplings floating on the surface when done). Remove bay leaf and ladle into large bowls. Serve hot.

Quick Herb Dumplings


2 cups Bisquick

1/4 tsp black pepper

1 pkg Good Seasons Italian dressing (dry)

2 tbsp olive oil

1 cup buttermilk


For dumplings, combine the Bisquick, black pepper, Italian dressing and whisk together. Stir in olive oil and milk until moistened. Use an ice cream scoop to make the dumplings uniform and place on a plate sprayed with non-stick cooking spray. Chill in fridge until ready to use.

Make dumplings the day before to save time or make ahead and freeze.

Food Tip:

A small can of Campbell's reduced-fat cream of chicken soup can be used in place of cream or fat-free Half & Half.

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