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


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


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

About Chicken and Dumplings

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