Chicken - N - Dumplins - Cassies

Cassie *


There is nothing better than a big pot of Chicken N Dumplins. I don't let the weather dictate what I cook...LOL! This is too good not to eat year round!


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★★★★★ 3 votes

6 - 8
45 Min
30 Min
Stove Top


  • 1
    3 - 4 pound chicken - plus i add a few thighs
  • 88 oz
    chicken broth, (one 48 ounce box plus 2 - 16 ounce cans)
  • 2
    carrots, chopped
  • 2 stalk(s)
    celery, chopped
  • 1 large
    onion, large chopped
  • 6 clove
  • 1 can(s)
    evaporated milk
  • 2 Tbsp
    chicken boullion paste
  • ·
    salt and pepper to taste
  • a few
    bay leaves, dried

  • 1 1/2 - 2 c
    flour, more for dusting
  • 1/3 c
  • 1 tsp
  • 1 tsp
    fresh ground pepper
  • 1/2 tsp
    baking powder
  • 1
    egg, beaten lightly

How to Make Chicken - N - Dumplins - Cassies


  1. Put the chicken in a large stock pot. Cover with chicken broth; and add the cut up vegetable, bay leaves.

    Bring liquid to a boil, place on a lid, and reduce the heat to simmer. Cook until chicken and vegetables are done. (about 55 minutes or so)

    Make your dumplings while chicken cooks.
  2. Dumplings:

    Stir together 1 1/2 cups of flour, salt, pepper, and baking powder. In another dish mix the egg and milk. Add the liquid to the flour and stir until a workable dough forms. (You can experiment with more or less flour or milk until you find the exact consistency you want)
  3. Dust your workspace with flour and roll out the dough to about 1/4 of an inch..
  4. Use a pizza cutter or knife to cut the dough into strips an inch wide and the length you’d like. The strips do NOT have to be perfect.
  5. Loosen the dumplings from work space and sprinkle with flour. (Use the flour you rolled the dough out on) Toss lightly to coat.
  6. Remove the chicken to a platter to cool. Strain the broth, and return to stock pot along with the vegetables. Remove bay leaves. Add the bullion; stir well.

    Taste the broth for seasoning and add salt if necessary. Bring back to a slow boil.

    Add the dumplings to the boiling broth. Cover with a lid and reduce the heat to simmer. Cook 20 minutes.

    Meanwhile pull chicken off bones into preferred size. Set aside.
  7. After 20 minutes, remove the lid and stir in the evaporated milk, and the shredded chicken.

    Taste the broth and add more salt if necessary along with a generous amount of fresh ground black pepper.

Printable Recipe Card

About Chicken - N - Dumplins - Cassies

Main Ingredient: Chicken
Regional Style: Southern

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