Chicken and Dumplings

7 reviews, 4.7 star(s). 86% would make again

Ready in 45 minutes

This is a traditional southern chicken and dumpling recipe . It is a staple in the south and is true comfort food.


1 Whole Chicken Fryer; cut into pieces with skin still on
10 cups Water
1 tablespoons Chicken Base
2 cups All purpose flour; plus more for dusting
1 teaspoon Salt
1 tablespoon Baking Powder
1/4 cup Shortening or Butter
2/3 cup milk
2 Eggs

Original recipe makes 8 Servings



Put Chicken Pieces into a heavy bottom pot along with water and chicken base, and the chicken neck and back if included in the package. Bring to a boil and reduce heat to medium or medium-high, continue to cook at a slow boil for 25 to 30 minutes until chicken is cooked through.

In the meantime, combine flour, salt, and baking powder in a bowl and whisk together. Cut in shortening or butter with pastry cutter until it resembles corn meal. Mix in milk until batter comes together may need to add up to an additional 1/4 cup of milk if batter is too dry. Coat hand with olive oil and shape dough into ball and turn dough out onto a flour surface. Roll out with a rolling pin that is slightly coated with flour until dough is 1/2 inch thick. Use a pizza cutter or sharp knife and cute dough into 1 inch rectangles. Place onto a plate with wax paper separating the layers.

Once chicken is cooked take the chicken out of broth and let cool. Keep broth that is in pot, this is what you will use to cook the dumplings in. Debone chicken and cut into bite size pieces and set aside.

Bring broth to a rolling boil, begin dropping in dumplings one at a time. It is important to work quickly at this point because you don't want the dumplings to become over cooked. As the dumplings cook they will rise back to the top and begin to form a layer on the top of your broth, use a wooden spoon to make a whole in the covering and continue dropping the remainder of the dumplings into the broth. Try to keep the dumplings from clumping together you want them to remain separate if possible. Immediately remove from the heat once you have finished. Add the chicken back into the dumpling mixture be careful not to break apart the dumplings. Crack both of your eggs into a separate container and whisk together. Slowly add the eggs to the mixture stirring so the eggs won't become like scrambled eggs. This step is important because it thickens the mixture.

Taste and add salt and pepper to taste. Pleas note, if it is too salty this is due to the salt in the Chicken Base, just add hot water to the mixture and it will cut down on the salt if needed.

Verified by stevemur
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Calories Per Serving: 513 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Cariwhoa 1y ago

This was great and I also would delete the eggs.
marylousorkcromwell 2y ago

Very good recipe. I do not use eggs. Double your dumplings and make sure they are floured well, this will thicken your stock and prevent them from sticking together. Also mixing the dry ingredients together in a rounded bowl and mixing in the milk/water to make the dumplings will cut out the oil.
Kyle42120 2y ago

Family favourite
flyingpigfamily 3y ago

excellent flavor; cooked whole chicken reserving 1 cup broth for the dumplings and only used white meat in the dumplings.
kpakov 3y ago

I am super picky about my dumplins' . This recipe exceeded my expectations !
Reesecs 4y ago

[I posted this recipe.]
coleton03 7y ago

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