Mom's Chicken and Dumplings

"This is one of those recipes of my mom's that I simply can't master as well as she has. Barbara Mooers requested that I post it, so I did. My mom being a "dump cook" just throws it together and it tastes wonderful. I follow this recipe to the letter and it never tastes as good as hers though. Hope you have some luck with it."
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Ready In:
1hr 30mins


  • 1 whole fryer
  • flour
  • chicken soup base
  • salt and pepper


  • Place chicken in large pot, cover completely with water.
  • Boil chicken until cooked through.
  • Remove chicken and let cool.
  • When chicken is cool begin pulling meat from the bird.
  • Meanwhile, when broth is still warm add chicken soup base/boullion.
  • Season to your tastes, I use approx.
  • 2 tablespoon.
  • Some people may want more.
  • You may also add salt and pepper if you choose.
  • The broth will be fairly salty, so I would taste to be sure.
  • Mix flour and broth to create dough.
  • You will mix 1/2 cup of flour for every cup of dough.
  • I would begin by starting with 1/2 cup of flour to 1 cup of dough, as that makes quite a bit.
  • Repeat if you want to double the recipe.
  • Stir, and then work with hands to form dough.
  • This dough will be sticky.
  • Place on well floured surface, cover outside of doughball with flour, so rolling pin won't stick.
  • Turn chicken broth up to about medium heat, you want it really hot, but not to the point of boiling.
  • Roll dough out to approximately the width of 1/8 inch.
  • Cut into long strips, and then cut long strips into sections approximately 2 inches long.
  • When broth is ready begin dropping dough strips into pot.
  • Do not stir, just push down to bottom of pot.
  • When dumplings are done, add chicken meat.

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Happily married and living in Missouri with my husband and a dachshund we call Bruiser. Love to cook, and especially love to entertain for our friends. I love to grill, no matter the weather, or the season...everything just tastes better on the grill IMHO.
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