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Main dishes

Zesty Chicken and Dumplings

Zesty Chicken and Dumplings recipe
photo by:kraft
posted by
 a cook
on 12/12/2008
20 min
1 hr 40 min
6 servings
Magazine Acquisition

what you need

cup  KRAFT Zesty Italian Dressing, divided
 chicken thighs (2 lb.)
medium  onion, chopped
qt.  (5 cups) boiling water
cups  flour
tsp.  CALUMET Baking Powder
tsp.  salt
cup  shortening
cup  milk

Make It

HEAT 2 Tbsp. of the dressing in extra-large skillet or Dutch oven on medium-high heat. Add chicken, skin-sides down, and onions. Cook 4 min. on each side or until chicken is browned on both sides, stirring onions occasionally. Cover. Reduce heat to medium-low; simmer 15 min. Add remaining dressing and the boiling water; cover. Simmer an additional 15 min.; strain. Chop the chicken; discard skin and bones. Return the chopped chicken and strained liquid to skillet.

SIFT flour, baking powder and salt into large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add milk; stir until mixture forms a stiff dough. Place on lightly floured surface; knead 8 to 10 times or until smooth. Roll out dough to 1/4-inch thickness; cut into 1-inch squares.

ADD dumplings to the boiling soup; cover skillet with lid. Reduce heat to medium-low; simmer 40 min. or until dumplings are cooked through.

Kraft Kitchens Tips

Serving Suggestion
Serve this hearty soup with a mixed green salad and a glass of fat-free milk.
Quick & Easy Dumplings
Prepare soup as directed, omitting flour, baking powder and salt. Prepare dumplings by mixing together 2 cups all-purpose baking mix and 2/3 cup milk to make soft dough. Drop dough by spoonfuls into boiling soup; reduce heat to medium-low. Cook, uncovered, 10 min. Cover and cook an additional 10 min.
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