Chicken and Dumplings

Nicole Bredeweg


This is one of our older recipes, taken from the World's Most Expensive Cookbook (a name given by my family). It's really called Great American Recipes and came in card format, 36 cards once a month. It's hearty and comforting and delicious. Enjoy!


★★★★★ 1 vote



  • 3 lb
    whole chicken, cut up
  • 1 1/2 qt
  • 3
    chicken boullion cubes
  • 1 tsp
  • 1/2 tsp
  • 2 small
    onions, quartered
  • 2
    carrots, cut into chunks
  • 4
    celery stalks with leaves, cut up
  • 3 Tbsp
    butter or chicken fat
  • 1/4 c
  • 1/8 tsp
  • 1/2 c
    half and half
  • ·
    salt, to taste
  • ·
    pepper, to taste
  • ·
    fresh parsley, chopped

  • 1 1/2 c
  • 1/2 tsp
  • 3 tsp
    baking powder
  • 1 Tbsp
    butter, melted
  • 2/3 c

How to Make Chicken and Dumplings


  1. Wash chicken. Place into pot. Add water, bouillon, salt, pepper, and half the vegetables. Simmer, covered, about 50 minutes, or until chicken is tender. Remove chicken. Strain and reserve the broth. Remove and discard skin and bones from chicken. Dice meat. Reserve.
  2. In heavy saucepan, heat butter. Stir in flour and paprika. Add 3 cups broth. Cook, stirring, until thickened. Add the rest of the vegetables. Cook, stirring, for about 20 minutes. Add half-and-half, salt, and pepper. Return chicken to sauce. Heat to simmering.
  3. Stir together all the dumpling ingredients to make a stiff dough. Spoon teaspoonfuls of batter on top of simmering chicken mixture.
  4. Cook, covered, for 15 minutes without lifting lid. Sprinkle with parsley.

Printable Recipe Card

About Chicken and Dumplings

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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