Ultimate Chicken & Dumplings Recipe

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Ultimate Chicken & Dumplings

Linda Tschappat


This is hands down our family favorite. It's quite a bit of work but SO worth it! It's a full meal in itself but could also be served with a salad and/or bread.

Try to keep the dumplings on the small side so you don't get big doughballs. We use two spoons and cut off a dime/nickel-sized ball of dough, these will puff to a quarter or 50 cent piece size.

We use chicken boullion for an extra boost of flavor but to reduce salt, you can reduce or omit the boullion.

For a larger family or group, add some canned chicken chunks and more dumplings. It's very versatile. I've made it at home, then transferred to a crock pot to keep warm for potlucks. It's just plain, heart-warming comfort food!!


pinch tips: How to Quarter a Chicken






1 Hr 30 Min


1 Hr


whole chicken, insides discarded (can be fresh or frozen)
1 qt
chicken broth
2 qt
water, divided
1/4 c
dried, minced onions
1 tsp
dried basil, rubbed
1 tsp
dried oregano, rubbed
1 1/2 tsp
granulated garlic, or garlic powder
chicken bouillon cubes, optional
2-3 c
all purpose flour
1 tsp
salt, optional
1 tsp
onion powder, optional
1/2 c
corn starch (more or less depending on desired thickness)
1 1/2 c
milk, 1% (or your choice)

Directions Step-By-Step

Add whole chicken, 1 qt. water, and chicken broth, onions, and boullion to large, heavy stock pot. Using mortar and pestal (or just your clean hands) rub spices to bring out the flavor, add to pan. Tilt cover, boil until cooked, about 1 hour, add time as necessary if frozen.
Remove chicken from pan with tongs, place on large platter to cool. Strain liquid with a large bowl under a strainer. Rinse stock pot and return liquid, set aside.
Once chicken is somewhat warm/cool, remove skin, fat, and bones, breaking meat into bite-sized pieces. Return to stock pot. Add remaining 1qt water (or more chicken broth if preferred) Test broth for flavor, add spices if necessary. Let this come to a boil while mixing the dumplings.
In medium mixing bowl, add eggs, beat slightly to break up yolks. Add salt and onion powder. Add flour, (in increments is best), mix with whisk or heavy spoon. Dough should be shiny but not runny, add more flour if necessary, mix until thick and only slightly lumpy to smooth texture.
Using two regular spoons, scoop up some dough with one spoon, use the 2nd spoon to cut off a small piece, about nickel-sized, and drop into boiling stock pot. Repeat until all dough is used, stirring from time to time to submerge the new dumplings. Let this boil for 2-3 minutes to cook the last dumplings while mixing the thickener.
Using a 2-cup shaker, add cornstarch and milk. Shake very well. Pour into boiling stockpot, stirring until mixture is thick. Serve and Enjoy!

About this Recipe

Course/Dish: Chicken