Chicken and Dumplings

Mary Nell Forester


I grew up eating Chicken and Dumplings, My Mama, Grandmothers and Aunts all made them. Often for a farm crew. over the years the recipe has been modified a little with each cook and I am no different. The dumplings that my family made were often little and sometimes doughy. I discovered a trick to making them fluffy in the middle and my family loves them. The trick is Don't stir... This is always a winter favorite and serves a large crowd. I come from a large family and this is easy to stretch. Also a church dinner favorite. Creamy Rich and GOOOD!!!


★★★★★ 5 votes

a large family
10 Min
2 Hr
Stove Top


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  • 1 large
    whole chicken
  • ·
    water to cover
  • 1 1/4 tsp
  • 1/2 tsp
  • 1/4 tsp
    poultry seasoning
  • 1 large
    onion diced
  • 1 c
    celery diced
  • 1 can(s)
    evaporated milk
  • ·
    for the dumplings mix
  • 1 c
    self rising flour
  • 2 Tbsp
  • 1/2 c

How to Make Chicken and Dumplings


  1. In a large pot combine
  2. Chicken, onions and celery
  3. cover with enough water to completely cover
  4. add salt and pepper
  5. boil until tender remove from pot and allow to cool, remove skin and debone pulling chicken into small bite size pieces.
  6. Bring broth back up to a boil.
  7. Mix the flour oil and milk for the dumplings and drop by tsps. into the boiling broth.
  8. DO NOT STIR!!! when all the batter is dropped into the broth cover and allow to cook over medium heat for 10 minutes.
  9. add 1 can of evaporated milk slowly DO NOT STIR! Heat a few minutes longer...
  10. taste broth and adjust salt and pepper to taste.
  11. Its Ready to Eat!

Printable Recipe Card

About Chicken and Dumplings

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Heirloom

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