Chicken with Sour Cream Dumplings

Chicken with Sour Cream Dumplings


42 people made this

This is a simple chicken stew that includes chicken breast, celery and onion. Before serving dumplings are added that are made from flour, sour cream and chicken stock.

Helen Hosfeld

Serves: 8 

  • 4 large skinless, boneless chicken breast halves, cut into strips
  • 4 chicken stock cubes
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 1 sprig fresh parsley, diced
  • 1 pinch salt and pepper, to taste
  • 2 cups (250g) plain flour
  • 1 egg
  • 1/2 cup (125ml) sour cream
  • 1/2 cup (125ml) chicken stock
  • 1/2 cup (60ml) cornflour, to thicken stock

Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

  1. Bring a large saucepan of salted water to a boil. Add chicken, stock cubes, celery, parsley, salt and pepper. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
  2. While chicken is cooking combine the flour, egg, sour cream and chicken stock in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares.
  3. In a small bowl mix together cornflour and enough water to form a thin paste; stir into chicken stew.
  4. Drop the dumplings into the boiling chicken stew and continue to simmer for 5 to 10 minutes or until dumplings are light and puffy.

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