There is no better comfort food than this classic chicken and dumpling recipe!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 20 |
Ingredients
- 7 pounds cut up chicken pieces
- 4 cups chicken stock
- 2 onions, chopped
- 3 stalks celery, chopped
- 2 teaspoons salt
- 1 large egg
- ¼ cup milk
- 1 ½ cups all-purpose flour, divided
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons cold unsalted butter
- 1 tablespoon chopped fresh parsley
- 1 cup water
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Start the soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes.
- Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt. Grate cold butter into the wet flour mixture; stir in parsley.
- Dollop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more.
- Remove dumplings and chicken pieces to a large dish; shred chicken and discard bones. Cover and set aside, keeping warm.
- For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot. Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken.
- Stir in chicken and top with dumplings. Serve with parsley.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 8 g |
| Sodium | 700 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Very disappointing. I made it just like the recipe. The dumplings were awful.
You might call this a chicken vegetable mess of something other than chicken and dumplings Chicken and dumplings is just what it’s supposed to be. Chicken and dumplings. This could be a casserole or maybe a pot pie filling. Don’t know what some people are thinking when they review and start changing everything about the recipe until it has nothing to do with what it was supposed to be Stop it! If you could cook the dish better why are you looking for a recipe. Chicken and dumplings is a one pot boiled dish. Chicken milk cream butter salt pepper stock dumplings made at home or canned biscuits. Simple easy and delicious. This is how it’s made it isn’t ment to be an expensive gourmet meal.
So good! I have been using this base recipe for years. It is as close to the old Mrs. Knotts recipe as I can find, before they changed it at the Berry Farm restaurant. Note– My family likes a LOT more dumplings, so I always make double that portion of the recipe.
The dumplings turned out perfect!
The recipe is great! Instead of using cut up chicken, I simmered a turkey carcass left over from Thanksgiving and picked the meat off the bones. I added frozen peas and carrots and ended up with what reminded me of turkey pot pie.
This recipe makes a simple soup stock, but I prefer chicken and dumplings with fried bacon, onions, chicken stock, skin- on chicken (with fat skimmed off top of soup), seasoned with pepper, and salt only if needed, paprika, and cayenne pepper to taste. I never use baking soda in dumplings, just egg, flour, salt and water. I drop the dumplings off the tip of a spoon into the soup or boiling water and slow boil until they rise to the top.
Followed the recipe, I only left out the salt and pepper and one onion. Still was good
It was good.we disnt care much for the dumplings as they were a bit dense.but otherwise not bad.
Delicious
dupplings texture not thick enough I’ll try again, otherwise delicious
I changed a few things. I used a medium and a small red onion along with a small normal onion. And I didn’t use the celery. And personal it tasted really good.
Came out amazing! Family loved it. I boiled the chicken and it came out very tender and tasty. Don’t boil it straight from the fridge it needs to be room temperature. When I boil any meat that’s how I do it and it never comes out tough. I Made a lot More dumplings because my family loves them. Fantastic recipe!
added poultry seasoning – this is the way I made mine years ago . great recipe!
Simple ad delicious! Added poultry seasoning and garlic powder.
Great recipe. I used a roux in a separate pot and then added to this pot to make it thicker.
Amazing as always!
I have never left a negative food review for a recipe on any site before. I did make my chicken and broth from scratch the same as I have been for the last 20 + years. I boil a whole chicken with carrots, celery, onion and garlic with a couple of bay leaves and pepper. I do add chicken bullion if I want to make a lot of broth for soup and other recipes and do not add any additional salt due to the saltiness of the bullion. I strain and discard all the vegetables. (Sometimes I reserve the carrots and give them to my dogs since they both love carrots mixed in with their food). Great base for soups or broth for other recipes rather than having to buy the box broth. I shredded the chicken and discarded the skin/fat and bones. My negative review is due to the dumplings. My family is from Alabama and I have been eating dumplings my whole life. I couldn’t find my family recipe since I just moved and haven’t unpacked my box of recipes yet so I decided to try this recipe due to all the good reviews. Worst dumplings I’ve ever had. I made the dumplings EXACTLY as directed with no deviations at all. These are tasteless and just big chunks of dough sadly. I fished all the dumplings out of the soup and threw them straight in the trash. Very disappointed and a waste of time sadly. In order to salvage dinner, I cut up/cooked more carrots and celery added to the soup and served chicken soup for dinner instead
Perfect!!
I added celery and carrots and it was perfect!
I will definitely make again! I added carrots to the stock and used boneless skinless chicken breasts, instead of the whole chicken, and then shredded the meat after it was done cooking. I also used an immersion blender to thicken the soup and added only half of the water flour mixture. Lastly, I doubled the dumpling mixture. I think I will cut the salt a little for the dumplings next time.
Be sure to watch the video and add a bit of seasoning and you’ll love it too!