This is my mom's recipe for classic chicken and dumplings. It is simple, hearty, and delicious! I often do the chicken in the slow cooker, and do the rest on the stove when I get home from work. I can have this on the table in 30 minutes using this method. Also, if you really love dumplings, you might want to double the recipe.

karab
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chicken into a large soup pot, and pour in the water. Add salt and 2 tablespoons butter, bring to a boil, and reduce heat to medium-low. Simmer the chicken until the meat is very tender, 2 1/2 to 3 hours. Remove the chicken from the stock, and allow the chicken and stock to cool. Separate the chicken meat from the skin and bones, and chop the meat into bite-size pieces. Strain chicken stock through a wire mesh strainer into a large pot; set aside.

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  • Bring all but 2/3 cup of the reserved chicken stock to a boil over medium heat. In a separate saucepan, bring 2/3 cup of chicken stock to a boil. Stir in 1/2 teaspoon salt and 4 teaspoons of butter, and bring the mixture to a boil over medium heat. Beat in the flour to form a slightly sticky dough.

  • Remove dough to a well-floured surface, and roll to desired thickness. Knead in more flour if dough is too sticky. Cut the dough into strips about 4 inches long; drop dumplings into the boiling chicken stock. Reduce heat to low, and simmer the dumplings until tender, about 10 minutes. Stir 1 more tablespoon of butter into the stock to add richness, if desired; return chopped chicken meat to the pan. Stir in evaporated milk; simmer until chicken meat is hot.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

443 calories; 24.3 g total fat; 87 mg cholesterol; 720 mg sodium. 28.9 g carbohydrates; 25.5 g protein; Full Nutrition


Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/25/2011
Really tasty. Boiled boneless skinless chicken breasts for an hour then shredded. Also added a few tablespoons of chicken bullion for flavor. Read More
(31)

Most helpful critical review

Rating: 3 stars
02/28/2011
I just use canned biscuits for the dumplings. Read More
(11)
32 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/25/2011
Really tasty. Boiled boneless skinless chicken breasts for an hour then shredded. Also added a few tablespoons of chicken bullion for flavor. Read More
(31)
Rating: 5 stars
02/25/2011
Really enjoyed it......it was a fast and easy dinner especially since I threw the chicken in the crockpot in the morning. I had never made Chicken and Dumplings before and it came out great! Read More
(26)
Rating: 4 stars
03/09/2011
Very good- but make extra dumplings for the dumpling lovers! Read More
(17)
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Rating: 5 stars
11/01/2011
My first attempt at Chicken and Dumplings and huge success! I threw some leftover roasted squash onions and sweet potatoes in with the chicken to deepen the broth without adding more butter. Used 3 split chicken breasts in place of a whole chicken. The dumplings are great but I will double them next time. Even better after sitting overnight and letting the broth flavors continue to mingle. A definite repeater! Read More
(12)
Rating: 3 stars
02/28/2011
I just use canned biscuits for the dumplings. Read More
(11)
Rating: 5 stars
02/20/2012
I was really surprised by this recipe. I usually add tons more stuff to chicken and dumplings and made this as a faceless recipe for the AllRecipes Allstar faceless recipe challenge. I really loved it. I made it as written and I also made carrots potatoes onions celery thyme on the side cooked in the same broth. I really liked the original recipe the best (and we love veggies). This will be my go to chicken and dumpling recipe. I must say also that I have never fixed flat dumplings only the round ones. I had to get help from the Recipe Buzz but they showed me how to make the dumplings. (they should be rolled out to about 1/8th of an inch.) Thanks so much for posting the recipe. Read More
(11)
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Rating: 5 stars
11/06/2011
I tried recipe this weekend. On saturday i cooked the chicken. On sunday I did the rest. It turned out great. I will probably add some seasoning next time. I thought it was a bit bland. Read More
(7)
Rating: 5 stars
04/06/2011
VERY VERY GOOD.. Cant wait to have again Read More
(6)
Rating: 5 stars
12/05/2011
We love this recipe! I roasted a whole cut up chicken for a bit first to brown it and get that roasted flavor then cooked it in the crockpot with some dehydrated onion pepper and water. The rest of the recipe I followed the same. We are dumpling lovers so I needed to double the dumpling recipe. Read More
(5)