Creamy Chicken & dumplings

Recipe Rating:
 4 Ratings
Serves: a crowd
Prep Time:
Cook Time:
Cooking Method: Stove Top


8 c homemade chicken stock see link
4 c shredded chicken
salt and pepper to taste
1/4 c cornstarch (for thickening)
4 c flour
2 c homemade chicken stock
1 tsp granulated garlic
1/2 tsp granulated onion
2 tsp black pepper
pinch poultry seasoning

The Cook

Lynn Socko Recipe
Well Seasoned
San Angelo, TX (pop. 93,200)
Member Since Oct 2010
Lynn's notes for this recipe:
You can't eat just one....bowl.
Make it Your Way...

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Place stock and shredded chicken in soup pot. Bring to a low boil.
FOR DUMPLINGS: Mix four and spices together in a large bowl. Slowly add in stock, about 1 c. at a time, mixing in flour, until you can roll or pat into a ball. Knead for about 5 min. Divide dough into smaller portions and roll out by hand or using a pasta roller. Roll dough to thicken you desire.
Place in pot of simmer chicken and stock. Let cook for about 20 min. or until dough is cooked through.
If liquid is not thick enough, mix 1 c. of cold water with 1/4 c. of cornstarch. Mix well to remove all lumps. Add to broth. Let simmer for about 10 min. Repeat step if thicker broth is desired.
Re-season with salt and pepper to taste.

1-5 of 35 comments

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user Vivian Queen-Chase MsVivian - Mar 30, 2011
Hi Lynn, What size can of milk? Butter & Flour?
user Lynn Socko lynnsocko - Mar 30, 2011
1/2 stick of butter, 1/4 c flour and 12 oz can of milk. I left it real thick then added it to broth.
user Wendy Rusch snooksk9 - Mar 30, 2011
Looks wonderful Lynn!!!
user Deneece Gursky Smokeygirlxo - Mar 30, 2011
yum looks delish! definitely gonna try this one soon!

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