Chicken Chowder with Dilly Dumplings | Midwest Living

Chicken Chowder with Dilly Dumplings

Chicken Chowder with Dilly Dumplings

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  • Makes: 4 servings
  • Start to Finish 40 mins

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  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
  • 2 tablespoons shortening
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons snipped fresh dill or 3/4 teaspoon dried dillweed
  • 1/4 cup plain yogurt
  • 1/4 cup milk
  • 3 cups reduced-sodium chicken broth
  • 1 cup sliced leeks or chopped onion
  • 1 cup chopped carrots
  • 1 cup frozen whole kernel corn
  • 1 teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
  • 2 tablespoons all-purpose flour
  • 1/2 cup half-and-half or light cream


  1. In a large saucepan heat oil over medium heat. Add chicken; cook and stir until chicken is browned and no longer pink. With a slotted spoon, remove chicken from saucepan; set aside. Drain fat from saucepan.
  2. Meanwhile, for dumplings, in a medium bowl, combine the 1 cup flour, the baking powder and half of the salt. Cut in shortening until mixture resembles coarse crumbs. Stir in chives and the 2 teaspoons dill. Add yogurt and milk, stirring just until moistened; set aside.
  3. In the same saucepan, combine chicken broth, leeks, carrots, frozen corn, the 1 teaspoon dill and the remaining salt. Bring to boiling; reduce heat. Drop dumpling batter into simmering liquid, making 8 mounds. Return to a gentle boil; reduce heat. Cover and simmer for 12 to 15 minutes or until a wooden toothpick inserted into dumplings comes out clean. Do not lift lid while simmering. With a slotted spoon, transfer dumplings to a platter.
  4. Stir chicken into mixture in saucepan. Stir the 2 tablespoons flour into half-and-half; stir into the mixture in saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more.
  5. To serve, ladle chicken mixture into 4 soup bowls. Top each serving with two dumplings. Makes 4 servings.

Nutrition Facts

(Chicken Chowder with Dilly Dumplings)

Servings Per Recipe 4, Riboflavin (mg) 1, chol. (mg) 107, Niacin (mg) 12, sat. fat (g) 6, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 7, Folate (µg) 117, Polyunsaturated fat (g) 4, Cobalamin (Vit. B12) (µg) 1, fiber (g) 3, calcium (mg) 202, sugar (g) 6, iron (mg) 4, sodium (mg) 914, Potassium (mg) 626, cal. (kcal) 479, vit. A (IU) 5636, Trans fatty acid (g) 1, pro. (g) 32, vit. C (mg) 8, carb. (g) 46, Thiamin (mg) 0, Fat, total (g) 19

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