Chicken and Dumplings I Recipe -
Chicken and Dumplings I Recipe
  • READY IN 3+ hrs

Chicken and Dumplings I

Recipe by  

"This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs

    3 hrs 20 mins


  1. 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.
  2. 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.
  3. 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.
  4. Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
  5. 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.
  6. Add chicken meat, and stir. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2004

This is an excellent recipe. But, I'm fortunate I have been making these dumplings forever. Old family recipe with stew for me, but I hate stew meat. When making these dumplings, I work the opposite, I have the eggs in the dish and keep adding flour to the egg. It MUST be the perfect mix or they do not come out correctly, but trust me once you get it, they are the best, much better than oven roll dough. When you are mixing these, you take some mixture onto the spoon, if it falls off quickly, add more flour, until the mixture almost needs a push with your finger to get off the spoon into the hot broth. When you add it to the broth, if it explodes, the mixture is too wet. Give it another try....this is a great recipe, you will enjoy Lana's family treasure.

Most Helpful Critical Review
Feb 18, 2006

After following the receipe to a T, I thought I was going to have to throw the whole thing out. I thought out removing the dumplings and making them from another receipe, but changed my mind. When it says make the dumplings small, it means...make them pea size! These were the worst tasting dumplings I have ever tried. I then added a chopped up onion, some poultry seasoning, chopped garlic, parsley, lot of salt and pepper. I continued cooking them on low for another hour. The flavor got better on the soup part, but the dumplings are something to be desired, unless you like hard rubber. Blah! Can biscuits make better dumplings. If this family grew up beleiving these were dumplings, they would think that they had died and gone to heaven if they had the real thing. Sorry, never again. Renamed: Chicken Soup with rubber droppings.

Sep 28, 2005

After a separation from my wife of 14 years I've had to start cooking and like any man I take the easy way out lol... This recipe was so simple for me and it turned out fantastic... I noticed the dumplings were way too dry after adding all the eggs, maybe large eggs would of been better, but I only had 4 eggs, so I substituted another egg with a 1/4 cup milk and added two packs of chicken gravy mix instead of the boullion cubes turned out fantastic... I've made this meal 4 times now and every time it's been a success for me....

Jan 28, 2004

This was one of the easiest chicken and dumpling recipes I've ever seen. My family loved it! My husband had me make it 3 times in one week. The only thing that I did different was to use 5 eggs instead of 4...5 just didn't seem to make the flour doughy enough. Also, I added 1 10.5oz can of campbells cream of chicken soup. I didn't do this the first time and it was still wonderful. The second time, I used a bit too much water and wanted to try and thicken it up. I didn't know it was going to give it such a wonderful added flavor. Recommended!

Mar 09, 2003

The dumplings in this recipe turned out tough. I prefer light, fluffy dumplings. I'm not sure if I did something wrong or if this is the way the recipe intends for them to be. The flavor of the gravy (I thickened it with a flour/milk mixture), however, was excellent. I used the Basic Chicken Stock recipe from this website to cook the chicken. One other note: don't stir too much after putting the cut up chicken in; it tends to get shredded up.

Jun 14, 2003

I tried this recipe because of the dumpling mixture and was terribly disappointed. The eggs made the dough too hard once the dumplings had cooked and my husband wouldn't even eat them. I added some celery, carrots and green beans to the broth to make it thicker and the broth and chicken was great. Probably won't use again. Sorry.

Jul 08, 2007

This is a good basic recipe, however the dumplings are not really that good. I made it a second time and used bisquick for the dumplings and they were fantastic.

Dec 30, 2006

YUCK! I found the dumplins rubbery and lacking flavor...I then added some poultry seasoning and pepper to the mix....finding that the orig recipe for the dumplins was too dry and hard, I added a bit of milk as suggested by another rater....improved it a bit...consensus among the 3 of us....2 liked it, I didn't and won't try it again. still too rubbery.


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  • Calories
  • 694 kcal
  • 35%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 295 mg
  • 98%
  • Fat
  • 38.1 g
  • 59%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 51.2 g
  • 102%
  • Sodium
  • 1362 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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