Dad's Chicken and Dumplings

"My dad was born and raised in Kentucky and this is my favorite recipe by him. When I was little I would pick out all the dumplings and only eat them. :) I've since learned to love the chicken too!"
photo by SweetsLady photo by SweetsLady
photo by SweetsLady
photo by Marlitt photo by Marlitt
Ready In:
1hr 50mins




  • To make the Chicken and Stock:

  • Place the chicken pieces in a LARGE stockpot and cover with water. (This will be the stock to cook the dumplings in so make sure you have enough liquid.).
  • Add remaining chicken ingredients (butter through black pepper) and bring to a boil.
  • Reduce heat and simmer until chicken is tender and falling off the bone, about 45 minutes-1 hour.
  • Place a colander over a large bowl and strain chicken ingredients, keeping stock and chicken. Discard the veggies.
  • Cool chicken and debone.
  • To make the Dumplings:

  • Mix flour, baking powder and salt in a large bowl.
  • Beat the eggs with 1 cup chicken broth and add to dry dumpling ingredients. (You may need to add more broth to the dough).
  • Knead dough on a floured board and roll to about 1/4-inch thickness.
  • Cut dough into squares with a pizza cutter. (I like mine about 2" x 2").
  • TO FINISH: Pour reserved stock back into the stockpot.
  • Add deboned chicken to stock and bring to a boil.
  • Once the stock is boiling, gradually add the dumplings. (You may need to add canned chicken broth to make sure there is enough liquid for the dumplings to cook).
  • Cook dumplings for 15-20 minutes and serve.

Questions & Replies

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  1. celestialparody
    I'm tossed on this recipe the chicken and broth comes out excellent but the dumpling recipe is horrible so if you use it find a diffrent dumpling recipe add them to this and you'd have a good dish. This was my first time making dumplings when I told the people at work the recipe called for 6 cups of flour they all laughed, it was instantly my fault. I had to pull the recipe up to prove to them they just could not believe it.
  2. Chef Jean
    I love this recipe. I did keep and eat the veggies and did 1/2 the dumpings. I can see where you would want all the dumplings if you wanted it to more traditional (without the veggies). I'm torn about the butter in the recipe. I'm not sure if it adds as much flavor as it does calories, but that's just me. Next time I won't use the butter and see what happens. I had no trouble with the dumplings, and loved the bit of spice from the red pepper. A very nice winter soup!
  3. Granny T
    I was looking for a slightly different type of dumpling rather than a drop version and this one fit the bill perfectly. I made the full batch and it was gone in a flash. Excellent recipe and the house was filled with great aroma all day. Eat the veggies though, don't discard. Thanks!
  4. 2Bleu
    I read the previous reviews and also halved the dumplings. I added some fresh sage to the herb mixture and made everything else to specs. I did eat the cooked veggies rather than discard them. They were yummy and full of flavor. I felt the broth lacked salt and black pepper, which I added after straining. I then reduced down the stock to strengthen it. This recipe has good flavor and it's always fun to de-bone a chicken (my friends think I'm weird, but they are not cooks). I had a little trouble with the dumplings. When I was rolling them out, they had a lot of springing back in them. Perhaps it's because I only made a half batch? Overall this is a very nice winter-time meal.
  5. Nyteglori
    This was OUSTANDING I loved it!!! I was not able to find the parsley patch seasoning so I made my own.



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