Chicken And Dumplins Recipe

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Chicken and Dumplins

Mary Rebecca Mcclenney


If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

pinch tips: How to Brown Chicken




30 Min


50 Min


2 1/2 lb
chicken cubes
3 stick
celery ribs
chicken bouillon cubes
1 can(s)
cream of celery soup
1 box
chicken broth
salt and pepper to taste
1 can(s)
cream of chicken soup
2 c
all purpose flour
1 tsp
ice water

Directions Step-By-Step

Boil chicken breast in 6 cups of water until cooked. Remove chicken from pot (leave broth in pot) let cool then cut into small cubes.
When chicken is removed from pot of boiling water add the 4 chicken bouillon cubes, can of cream of chicken, cream of celery, celery ribs, box of chicken broth salt and pepper and stir until it comes to a boil.
When broth comes to a boil you can eye it to know what consistence you would like the broth (thicker or thinner) when broth comes to a boil add dumplings
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

About this Recipe

Course/Dish: Chicken