Traditional Chicken N Dumplins

READY IN: 2hrs




  • In a large stock pot, add the first 6 ingredients.
  • Let chicken and liquid come to a boil, reduce heat to medium, and cook for about an hour.
  • 30 minutes before chicken is done, start the dumplins.
  • Combine the flour, poultry seasoning, salt, and baking powder. Mix well.
  • Cut the butter into the flour mixture until the consistency is crumby.
  • Beat the egg and combine with the chicken broth.
  • Pour the chicken broth and egg mixture into the flour mixture.
  • Stir until all ingredients are combine.
  • On a floured surface, roll out the dough with a floured rolling pin.
  • Roll out dough until about 1/8 inch thick.
  • With a pizza cutter, cut dough into strips, then cut again perpendicularly to form little square dumplins.
  • I flour the dumplins again to ensure they do not stick together when placed into the stock pot.
  • Once the chicken has cooked for an hour, remove chicken from liquid.
  • Bring liquid to a full boil and add dumplins a few at a time.
  • Once all dumplins are in the stock pot, cook for 15 minutes.
  • Stir every once in a while to make sure they do not stick to each other or to the bottom of the pot.
  • While the dumplins are cooking, shred or chop the chicken into little pieces. *See note if you would like the stock to be thicker.
  • After the dumplins are done cooking, remove stock pot from heat and fold in the chicken.
  • *Note: Combine the milk and cornstarch and add to the dumplins after they had cooked for the 15 minutes. This will thicken it slightly. Then fold in chicken.