Now & Later Chicken & Dumplings

Norma J. Macks

"I make this with store-bought green onions, but find it best with those I can find fresh from the garden. It's an old country time, comfort food dish."
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Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

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  1. Remove the chicken skin or leave it on depending on how you like it. I leave a little on for flavor. In a large soup pot boil the chickens in the water and bay leaves for 45 minutes to an hour. Remove the chickens and allow to cool. Remove the bay leaves. Add the chicken base and the green onions. Simmer until the onions are tender. Debone the chicken and add to the stock. I use Betty Crocker recipe for dumplings, dropping them in spoonsful at a time. Boil with cover off for 10 minutes then put cover on and boil for 10 more minutes.


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