Creamy Chicken & dumplings

Lynn Socko


You can't eat just one....bowl.

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★★★★★ 4 votes
a crowd
30 Min
2 Hr
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
2 c
homemade chicken stock
1 tsp
granulated garlic
1/2 tsp
granulated onion
2 tsp
black pepper
poultry seasoning


Step 2 Direction Photo

2Place stock and shredded chicken in soup pot. Bring to a low boil.

Step 3 Direction Photo

3FOR 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.

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4Place in pot of simmer chicken and stock. Let cook for about 20 min. or until dough is cooked through.

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5If 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #dumplings