It’s simple and fast to prepare this fall dinner of one-pan roasted chicken and butternut squash. Just mix everything together and bake it!
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (3 pound) whole chicken
- 4 cubes chicken bouillon
- 2 cups all-purpose flour
- 4 eggs
- 1 teaspoon salt
Instructions
- Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
- Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
- In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
- Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
- Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
- Add chicken meat, and stir. Serve hot.
Nutrition Facts
| Calories | 694 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 295 mg |
| Dietary Fiber | 1 g |
| Protein | 51 g |
| Saturated Fat | 11 g |
| Sodium | 1362 mg |
| Sugars | 0 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Food was cooked and edible, flavor was not there. If you a person who doesn’t like any type of seasoning this recipe is for you, if you like to eat and enjoy your food it’s not for you.
made it several times, very easy to make and kids love it
Dumplings were tough…not good at all.
We tried this and the dumplings were more like hard noodles.
Awesome! I just wish I hadn’t substituted whole wheat flour (I used about 3/4 cup, the rest white). Also, I have never made dumplings before and wasn’t really sure how big to make them; I think mine (at about 1-1/2–2 inches) were too big, as they were dry in the middle. My 4-year-old loved them anyway, and so did picky-eater boyfriend, so, Awesome!
My first attempt at chicken and dumpling and it was delicious! Although I used pre made dumplings it was still good. Will try my hand at my own dumplings next time.
GThe dumplings were tough and tasteless….. next.
i’d never made chicken n dumplins before but this is a great recipe! hubby approved!
My grandma made these kind of dumplings. I have been looking for a recipe. Mom makes the ones that are like a glop of dough and my family doesn’t like them. So I tried this recipe and it was perfect and family loved them. If you are looking for the kind of dumplings like they make in southern US this is the one.
DO NOT MAKE THESE DUMPLINGS!! the rest of the recipe makes a wonderful chicken soup –just use a diff dumpling recipe!
Do not use this recipe for the dumplings! use biscuits in a can instead! My dumplings were so tough and dense they actually bounced when i put them on a plate. I used frozen boneless skinless chicken( it took alot of time off of the cook time) and added some potatoes and i still got more of a chicken noodle soup kind of broth. So disappointed in this recipe.
the first time i made homemade noodles they came out the same as these dumplings. I thought I had ruined them but the kids loved them and asked me to make them this way all the time. So I guess “to each his own”
I read the other reviews, and decided to just go with the old stand-by Bisquick dumplings. The rest of the recipe made a very tasty, and little effort dish. So I enjoyed the base, just didn’t use the dumpling part.
I couldn’t even eat this receipe!!!
I have been making dumplings for years. I thought I would try a new recipe and found these to be heavy and rather bland tasting. Growing up my mother made everything from scratch and her recipe for chicken and dumplings is the same recipe I have been using since I was a young girl, I will stick with hers , so much for change.
Hard, stiff and tough has no resemblance to what dumplings should be
My picky son and husband loved this. Next time I would reduce the amount of water that I start with as it ended up to be a bit too much ‘soup’. I added 2 cans of cream-of-mushroom after reading the reviews. It keeps the soup consistency but adds some flavor.
I followed the directions for the dumplings exactly… and they were horrible. absolutely horrible. I didn’t finish, my wife didn’t finish, neither of my kids finished.. definately do not recommend…
I give 0 stars
The quality of a chicken and dumpling recipe should be determined by the quality of the dumplings. I agree with one of the reviewers that the dumplings in this recipe are rubbery. It is nice that they hold together well. I think it is because of the eggs. But, rubbery dumplings may be to your liking so I suggest you do what I did-prepare the dough as directed while you bring the broth to a boil. Then, drop ONE in and let it cook. Sample it, and if you do not like it, make another batch of dough from another dumpling recipe that does not use eggs. I also added chicken gravy granules to the broth to thicken after the dumplings were finished which made it amazingly tasty.
It was a good simple recipe, a great recipe if you are driving a chuck wagon on a cattle drive in 1867, or if you are just low on money. I think I will try a more fancy recipe next time, maybe more spices and vegees.