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Momma's Best Chicken and Dumplings

MA McBridges

"There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven."
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2 h 33 m servings 405 cals
Original recipe yields 8 servings

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  • Prep

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  1. Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
  2. Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
  3. Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
  4. Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
  5. Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
  6. Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
  7. Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.


  • Cook's Note:
  • Chicken thighs or legs can be substituted for the chicken breasts if desired. If using only chicken thighs or legs, reduce the butter to 2 tablespoons.

Nutrition Facts

Per Serving: 405 calories; 19.3 g fat; 28.4 g carbohydrates; 27.9 g protein; 83 mg cholesterol; 718 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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This is the most amazing chicken and dumplings I’ve ever ate

Pretty good but I would like it a bit thicker. I added a can of cream of chicken soup to it to thicken it up a little. I thought about using some instant potatoes to help thicken it but I didn...

Love love love this! I have searched for a good chicken and dumpling recipe for years. This one was like sitting down at my moms dinner table. I used thighs and drumsticks and tripled the carro...

Best chicken & dumplings I've had in sooooo long. I love these rolled dumplings and this is the perfect recipe. Cook up nice and dense but not doughy.

Really good flavor. I also added cream of chicken to help thicken more. Will definitely keep this one!!

I only make this once a year because I get crazy and will eat the entire pot, by myself in two days, no kidding! Note, just like chili, spaghetti or soup, it's always better the next day and by...