Old Fashion Chicken 'n Dumplings

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This is a family favorite for those cold fall and winter nights. It is so warming and creamy. I usually make mine with more dumplings.

Ingredients Nutrition


  1. Bring the water to a boil in a large pot.
  2. Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
  3. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
  4. The liquid will reduce by about one third.
  5. When the chicken has cooked, remove it from the pot and set it aside.
  6. Strain the stock to remove all the vegetables and floating scum.
  7. you only want the stock and the chicken, so toss everything else out.
  8. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
  9. Use a smaller pot of a large saucepan for this.
  10. Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
  11. Reheat stock over med. heat while preparing dumplings.
  12. For dumplings: Combine ingredients in bowl.
  13. Stir until smooth, let rest for 5-10 minute
  14. Roll out onto floured surface to 1/2 inch thickness.
  15. Cut into 1/2 inch squares and drop into the simmering stock.
  16. Use all of the dough.
  17. They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
  18. Simmer for 20-30 minute until desired thickness.
  19. Stir often.
  20. While stock is thickening, the chicken will have become cool enough to handle.
  21. tear the meat from bones and remove skin.
  22. Cut meat into bite-size or desired size pieces.
  23. Add to pot.
  24. Simmer till chicken heated (5-10 min.).


Most Helpful

This is a great harvest time meal, when my husband is out in the field. The broth is to die for!! But I wanted a little more color in the finished dish, so I added a handful of baby carrots to the broth. After I had the dumplings cooking in the broth, I took time to read the other review. I find out the Nikki Kate and I are on the same thought waves when it comes to this recipe. I also found the dough to be sticky and dropped by the spoonfuls into the kettle. I may cut back on the amount of chicken, instead of 4 pound of chicken breast, I'll try 3 pounds. I'll be making this again, thank you for posting. Made after I adopted Mama Sweet Rolls for 2011 Fall PAC

Charlotte J October 22, 2011

This was a very good meal, very fulling. The dumplins, I was not going to try to roll out!! They were very sticky, I could have added more flour but choice not to. I made the dumplins the way my mother and grandmother made them. I just dropped them into the stock by the spoonful (following this recipe of course)!! There was a lot of chicken that went back into the pot. It was still very good. My family enjoyed this one. Next time I may add a few veggie to the pot!! Great recipe!

Nikki Kate September 19, 2007

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