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


chicken breasts, boneless and skinless
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


1In a stock pot boil chicken. Add bouillon, onion and celery. Boil 10 minutes.
2Reduce heat to low. Add carrots and simmer 30-35 minutes.
3Remove chicken from water and set aside to cool. Cube chicken.
4Dumplings: In a medium bowl blend the listed ingredients. to form a dough.
5Flour surface. Roll out tin and cut 3x2 inch strips.
6Bring remaining broth from chicken to a rapid boil and drop dough strips i quickly. Cook about 10-12 minutes.
7Add the diced chicken. season with salt and pepper.
8Cover and simmer a few extra minutes.
9When 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.

About Libbie Custer's Chicken and Dumplings

Course/Dish: Chicken