Chicken 'n Dumplin's MMB

Melanie B


This is wonderful comfort food for fall or winter. I have made this for many years. Although I lost my original dumplin recipe, I found one very similar on AllRecipes.

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30 Min
1 Hr 30 Min
Stove Top



4-5 lb
chicken, whole
carrots- chunked
1-2 stalk(s)
celery **or** 1 teaspoon celery seed
1 tsp
black peppercorns, whole
1 tsp
black pepper, ground
1 tsp


sometimes i add a bit of thyme to the stock while it is cooking


carrot, sliced, optional
2-3 stalk(s)
celery, sliced, optional


1/2 tsp
black pepper, ground


Step 1 Direction Photo

1Add all the stock ingredients to a large pot. I use my pasta pot for ease. Let boil for about an hour or until the chicken is done.

** I save the carrot peels and ends of celery in the freezer for making stock**

Step 2 Direction Photo

2Remove chicken from the pot (lift out pasta strainer if using a pasta pot). Let chicken cool completely so you can pick off all the meat.

3While the chicken is cooling, let the stock you have just made reduce over medium/low heat. Strain through cheesecloth if there are pieces of peppercorn, carrots or celery in the stock.

Step 4 Direction Photo

4While the chicken is cooling, make your dumplings. I add black pepper to the dumplings.

** some people like to make the dumplings the day before and let them dry a bit. Either way is fine.

Step 5 Direction Photo

5Just before you pick the chicken, add the sliced carrots and celery to the stock so they will have a chance to soften. (this is optional. I did not put any in this batch.) Check stock to see if you need to add more salt or pepper. Add in the shredded chicken meat.

Step 6 Direction Photo

6Stir in the dumplings slowly so they don't clump up and stick together. Stir well between each addition.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Hashtag: #comfort-food