Old Fashion Chicken 'n Dumplings

READY IN: 3hrs 30mins
Recipe by Mama Sweet Rolls

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.

Top Review by Charlotte J

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

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.).

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