Absolutely Perfect Chicken and Dumplings

Jenny Wickham Nelson


Chicken and Dumplings has always been a favorite of mine, but I have been looking for a recipe that combines the chewy German dumpling with the lightness of a "biscuit" type dumpling. So I invented this recipe that makes a dumpling that is a nice combination of both. It's also super easy because you use pre-made chicken broth. My family loves it!


★★★★★ 1 vote

10 Min
30 Min


  • 4 c
    chicken broth
  • 2 c
    chopped chicken
  • 1
    small onion
  • 1 c
    chopped celery
  • 2 c
    white flour
  • 1 tsp
  • 2
    large eggs
  • 3/4 c
    soured milk
  • 1/2 tsp
    baking powder

How to Make Absolutely Perfect Chicken and Dumplings


  1. Chop onion and celery and add them to your chicken broth in a large wide pot. Bring to boil and let simmer about 20 minutes, or until vegetables are tender.
  2. While veggies are simmering: mix flour, salt and baking soda in a medium sized bowl. In separate small bowl, combine eggs and milk. Pour wet ingredients into dry ingredients and stir til mixed. (Batter will resemble a thick paste.)
  3. Once veggies are tender, add chicken to the broth and get the mixture back up to a nice boil. (At this point, I always add water to replace any of the liquid that evaporated during the simmering of the veggies.)
  4. Using two spoons, gently add "dollops" of the dumpling dough all around the chicken and broth. (Be very careful not to burn yourself from splashing the boiling liquid.) Once you've added all of the dumpling dough all around the pan, put on the lid and turn the heat down to low. Let simmer about five minutes until the dumplings are fully cooked.
  5. Ladle it up and enjoy!

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