Chicken and Dumplings I

Chicken and Dumplings I

69

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 20 m servings 694 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 694 kcal
  • 35%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 51.2 g
  • 102%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 1362 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

69
  1. 84 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 oppo...

Most helpful critical review

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. Wh...

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 oppo...

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. Wh...

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 ...

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 ...

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 t...

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...

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.

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...

I used some herbs to flavour the chicken stock with. Some fresh rosemary and a couple bay leaves which I then strained out when I took the chicken out. I wanted a stew not a soup so I ended up...