Julia's Simple Chicken & Dumplings

Recipe by wyrllwynd
READY IN: 1hr 25mins




  • Place all listed ingredients into stock pot and add just enough water to cover chicken.
  • Simmer for approximately 40 minutes or until chicken parts easily from bone.
  • Reduce heat to low.
  • Remove chicken from pot and allow to cool.
  • Separate meat from bones, divide into bite-sized pieces, and set aside.
  • Discard bones.
  • In a medium bowl, combine flour, water, salt and pepper for dumplings and mix well.
  • Dough should be well-defined, barely sticky, and easy to handle by hand: If it is too sticky, add more flour, or if it is crumbling, add more water.
  • Turn dough out onto a lightly floured surface and roll with a rolling pin to 1/8" thickness.
  • Return chicken stock to a simmer and add chicken.
  • With a sharp knife, cut dumpling dough into stips approximately 1" x 3".
  • Add strips to simmering stock, stirring as you add them to keep them from sticking to each other or to the pot.
  • Continue to re-roll the dough as needed, cutting dumpling strips and adding them to the stock until all dough is used.
  • When stock turns an opaque yellowish-white color and thickens, add milk and stir.
  • Add salt and pepper to taste.
  • Excess may be frozen in a tupperware container or a doubled ziplock-type container for up to a month.
  • Feel free to add up to 2 cups of water for more stock or to even up to double the amount of dumplings to accomodate your needs or tastes.