The best dumplings are made with baking mix! I've never written down a recipe before so please use your own judgment on the thickening. My husband's mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!

Carri
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Ingredients

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

Directions

Instructions Checklist
  • In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.

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  • Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.

  • In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.

  • Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

Nutrition Facts

361 calories; 10.1 g total fat; 76 mg cholesterol; 605 mg sodium. 33.9 g carbohydrates; 32.1 g protein; Full Nutrition

Reviews (213)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2006
Absolutely wonderful recipe! I did change a couple of things and it made it a lot easier. First I used a large can of chicken broth (48 oz)and then added water to make the 6 cups of liquid. The chicken broth gave it a lovely flavor. Also I added carrots and celery with the chicken and just simmered all of it for appox. 30 minutes. (instead of taking the chicken out cutting it up and putting it back in to cook more). Lastly I used 1/4 cup cornstarch mixed with a little water to thicken the broth instead of the flour. It blends in so much easier! This recipe is so good and easy I will be making it many times this winter. My husband and sons LOVED it. Thank you! Read More
(247)

Most helpful critical review

Rating: 3 stars
08/25/2005
Boneless skinless breasts are quick and convenient but they make a pretty bad broth by themselves. I used canned chicken broth instead of water to help that issue. A few carrots and celery don't hurt either. This is a good base recipe but needs adjusted to add flavor. Read More
(29)
271 Ratings
  • 5 star values: 172
  • 4 star values: 78
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
09/10/2006
Absolutely wonderful recipe! I did change a couple of things and it made it a lot easier. First I used a large can of chicken broth (48 oz)and then added water to make the 6 cups of liquid. The chicken broth gave it a lovely flavor. Also I added carrots and celery with the chicken and just simmered all of it for appox. 30 minutes. (instead of taking the chicken out cutting it up and putting it back in to cook more). Lastly I used 1/4 cup cornstarch mixed with a little water to thicken the broth instead of the flour. It blends in so much easier! This recipe is so good and easy I will be making it many times this winter. My husband and sons LOVED it. Thank you! Read More
(247)
Rating: 5 stars
09/10/2006
Absolutely wonderful recipe! I did change a couple of things and it made it a lot easier. First I used a large can of chicken broth (48 oz)and then added water to make the 6 cups of liquid. The chicken broth gave it a lovely flavor. Also I added carrots and celery with the chicken and just simmered all of it for appox. 30 minutes. (instead of taking the chicken out cutting it up and putting it back in to cook more). Lastly I used 1/4 cup cornstarch mixed with a little water to thicken the broth instead of the flour. It blends in so much easier! This recipe is so good and easy I will be making it many times this winter. My husband and sons LOVED it. Thank you! Read More
(247)
Rating: 5 stars
02/23/2009
This was great! I have been looking for a recipe like my mom's southern chicken and dumplings and this is it! I used 3 chicken breasts with ribs instead of breasts and boiled them with an onion wedge rib of celery 2 cups chopped carrots and 1 tsp. salt for 30 minutes then removed the onion and celery. Because the chicken is already cooked I skipped step 2. I next added 4 more cups water (and another tsp. salt) because it seemed like too much chicken for the amount of broth (would do that again!). For the thickening I used 1/3 cup flour and 1/2 cup milk (milk instead of water - makes it more creamy). I also added 1/2 tsp. poultry seasoning and 1/4 tsp. pepper as others suggested. I cooked the dumplings for 25 minutes total (lid off so that it thickened); otherwise they weren't done enough. I also threw in a cup of frozen peas about 5 minutes before serving. Nice addition of color (and veggies). Great comfort food! Thanks for the recipe! Read More
(110)
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Rating: 5 stars
08/10/2007
OH MY YUMMIES!!! First of all I live in Texas and as I am writing this it is 100 degrees. However we wanted some comfort food so I made this recipe! HOLY GOSH was it TERRIFIC!! As others I did make some substitution: instead of water I used 1 box of low sodium Chicken Broth and half a box of chicken stock. I added to the broth 1 clove of chopped garlic some celery carrots and a bit of onion powder (didn't have an onion) in addition to the salt and pepper. Then I added one can of the healthy cream of chicken soup before kicking it up to a boil to add the dumplings. After the dumplings were in I mixed about 1 Tbsp. of cornstarch with some broth and added it to thicken. So wonderful and I highly recommend (even in the heat of the summer! just turn up your A/C and enjoy!) Read More
(76)
Rating: 5 stars
10/15/2006
I used this recipe and my family loved it. Upon expermenting I used pancake mix for all-purpose mix. It was obviously a little sweeter but had more taste than just the flour. My family loves the pancake mix version better. Read More
(40)
Rating: 3 stars
08/25/2005
Boneless skinless breasts are quick and convenient but they make a pretty bad broth by themselves. I used canned chicken broth instead of water to help that issue. A few carrots and celery don't hurt either. This is a good base recipe but needs adjusted to add flavor. Read More
(29)
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Rating: 5 stars
10/24/2005
I boiled a whole chicken so I'd have more stock to cook in. Other than that I didn't change a thing. I used LOTS of salt and pepper and I didn't think it was bland at all. This is the first time I've ever made chicken n' dumplings and they turned out great. I did add the "dumplings" very slowly so I wouldn't end up with a big gooey glob. Thanks! Read More
(28)
Rating: 5 stars
10/28/2003
Thanks for this recipe!!! I made it a few steps faster using 2 large cans of canned chicken breast meat and 2 cans of chicken broth (then added water to make 6 cups). I was in a time bind for getting dinner ready! I've never made chicken and dumplings before your recipe is terrific! Thanks again! Read More
(18)
Rating: 5 stars
12/03/2005
My husband loved this which is a huge plus since I love dumplings. I did add carrots and celery 6 bouillon cubes and some garlic powder to the dumplings. It turned out beautifully. Thank you!! Read More
(17)
Rating: 5 stars
05/31/2005
LOVE this recipe! It is sooo easy. I happened to have made (from allrecipes.com) 'beer butt chicken' the night before so I had the remaining chicken carcase. I boiled the chicken for about 30 minutes and removed all the remaining meat from the bones. I seasoned with seasoned pepper minced onion (because it was easier) parsley dash of garlic and kosher salt. I also used WONDRA for thickening. VOILA! I had home-made chicken and dumplings... tasted just like what mom would make. Next time I'll be sure to add the celery and carrots. This was great... thanks for sharing! Read More
(16)