Chicken and Dumplings I

Chicken and Dumplings I

82

"A traditional, classic soup dish - mouthwatering and simple to make!"
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Ingredients

2 h 20 m servings 349 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
  2. TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
  3. Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.

Reviews

82
  1. 104 Ratings

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Most helpful positive review

I was quite pleased to at long last discover a recipe which when produced matched my memories of the 1950's and the dumplings my Aunt made for me. This recipe is only missing her sweet presence...

Most helpful critical review

Dumpling part of this recipe does not work,WAY! to much liquid for two cups of flour!, I only printed this recipe to get dumpling recipe, because I always add carrots, celery, onions, and a smal...

I was quite pleased to at long last discover a recipe which when produced matched my memories of the 1950's and the dumplings my Aunt made for me. This recipe is only missing her sweet presence...

Dumpling part of this recipe does not work,WAY! to much liquid for two cups of flour!, I only printed this recipe to get dumpling recipe, because I always add carrots, celery, onions, and a smal...

The dumplings are quick and easy to make as well as tasty! I made them to go in my own chicken soup recipe and the family loved them!

Just needed to tweak the water in which the chicken is cooked. Add onion,celery,carrots,garlic and anything else you would use to make a good broth.Drain before making the dumplings. Heather

This recipe was wonderful! The only thing was that I rolled it out as thin as possible thinking it would thicken up a little; it may have been even better if I hadn't rolled it so thin!

This is a great recipe, I have used is several times. It does make a lot, (I am usually only feeding 2 people) but it freezes really well. I make a double batch divide it in fourths and freeze 3...

I used chicken tenderloin instead of a whole chicken and cooked it in broth instead of salted water. I also added thickener, celery, carrots and some pepper to the broth and a little more flour ...

It tasted so good, and even my pickiest of kids ate and asked for more! (That's a serious compliment!) Thank you! Although I did end up spooning the dumplings in, it still tasted wonderful, just...

Again, I have to rave about another wonderful southern dish. I grew up on this stuff and have always had an appreciation for chicken and dumplings. Instead of making dumplings from scratch, tr...