Old Fashioned Home Made Chicken & Dumplings

Recipe Rating:
 8 Ratings
Serves: 8 to 10
Prep Time:
Cook Time:


1 stick butter, melted
3 large eggs
1/2 c milk, 2%
3 c all purpose flour
1 tsp salt
1 tsp pepper
2 fl drops of yellow food coloring

The Cook

Linda Griffith Recipe
Well Seasoned
Augusta, GA (pop. 610,828)
Member Since Apr 2011
Linda's notes for this recipe:
This recipe was handed down from my husbands family. It's a family favorite and you can see from the directions that it is kind of hard to put into a recipe. It's a lot of work but well worth it. There is never a dumpling left when this is made. I have to call my children and let them know that I made them so they can come over and get theirs. If only they would bring their own bowls.....
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DUMPLINGS;.....In a small mixing bowl add eggs to the melted butter. Whisk.....Take half of a shell and add milk to it six times....pour into egg mixture. Add in salt and pepper. Start mixing in the flour a little at a time. You want the dough to be rather sticky. Add a couple of drops of yellow food coloring to give it a rich looking blend. Heap about 2 cups of flour onto a wooden board or counter. Using a Tablespoon, add about a cup of the mixture to the center of the flour. Start incorporating the flour and the dough until you can roll it out and it doesn't stick. Roll very thin. Using a pizza cutter, cut strips of the dough and add to the hot chicken and broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching. Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time. After you have added the last dumpling,Stir very gently. Remove from heat and place a lid on the pot. Let set for 10 minutes or so before serving.
CHICKEN AND BROTH.....This should actually be step one: Place chicken breast with skin in dutch oven and cover with water. Add a stick of butter or margarine and two packages or spoonfuls of chicken boullion. Cook over medium heat until chicken is tender, about 45 minutes....Let chicken cool. Remove skin and bones and discard. Chop chicken into bite size pieces. I don't put mine back into the broth until after the dumplings have cooked.

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user Paula Campbell psc19632 - Apr 18, 2011
What do you mean by two packages or spoonfuls of chicken broth?
user Linda Griffith sothernladee - Apr 18, 2011
Thank you for catching this for me. I thought I had corrected all mistakes. I meant to say chicken boullion, which comes in packages or jars....Sorry for that....
user Linda Griffith sothernladee - Apr 22, 2011
I shared a photo of this recipe. View photo
user Elaine Moline vtmenh09 - Aug 18, 2011
I just made this dish! The first time I left out the milk...scooped out the 'hard' dumplings and started over! Looks absolutely wonderful, can't wait to eat this with my family!
user Linda Griffith sothernladee - Aug 18, 2011
This recipe has been handed down for years in the Griffith family. I hope you like them. When I make them, the kids and their families all come over to eat...

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