Libbie Custer's Chicken and Dumplings

Amy Wallace


One of my favorite recipes from one of my favorite cookbooks. The Military Wives Cookbook by Pam Tillery.

Early American history of Military wives with a strong focus on the Civil War. Excepts from letters add a special touch to this delicious classic


★★★★★ 1 vote



  • 5
    chicken breasts, boneless and skinless
  • 2
    bouillion cubes
  • 1 small
    onion chopped
  • 2 stick
    clelery , chopped 1/4 inch pieces
  • 4 stick
    carrots, peeled and chopped 1/4 inch pieces
  • 1 tsp
  • 1 c
    peas, fresh or frozen

  • 1 1/2 c
    all-purpose flour
  • 3/4 tsp
    rounded spoon on baking powder
  • 1/4 c
  • 1/3 c
    plus 2 tbs ice cold water

How to Make Libbie Custer's Chicken and Dumplings


  1. In a stock pot boil chicken. Add bouillon, onion and celery. Boil 10 minutes.
  2. Reduce heat to low. Add carrots and simmer 30-35 minutes.
  3. Remove chicken from water and set aside to cool. Cube chicken.
  4. Dumplings: In a medium bowl blend the listed ingredients. to form a dough.
  5. Flour surface. Roll out tin and cut 3x2 inch strips.
  6. Bring remaining broth from chicken to a rapid boil and drop dough strips i quickly. Cook about 10-12 minutes.
  7. Add the diced chicken. season with salt and pepper.
  8. Cover and simmer a few extra minutes.
  9. When dumplings are done, if you want a thicker gravy then mix 2 TBS flour with 1/4 cup cold water and slowly add to the mixture stirring until smooth and desired thickness.

Printable Recipe Card

About Libbie Custer's Chicken and Dumplings

Course/Dish: Chicken

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