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norma's homemade chicken & dumplings

(2 ratings)
Recipe by
Norma DeRemer
York, PA

I love making good foods from scratch and this one is one of my favorites. It's hard to eat just one bowl. It is so tasty and not really that hard to make. It really goes fast at our house; leaving no left-overs at all. This time I made it I strained out the veg's and used only the broth. Next time I make it I'll get a picture of this with the veg's in it. Enjoy!

(2 ratings)
yield 4 to 6
prep time 30 Min
cook time 50 Min

Ingredients For norma's homemade chicken & dumplings

  • 1
    (2 1/2 pound chicken, cut into 8 pieces
  • 3
    ribs celery, chopped
  • 1 lg
    onion, chopped
  • 3
    carrots, chopped
  • 2
    bay leaves
  • 2
    chicken bouillon cubes
  • 1 tsp
    of salt, pepper and garlic powder (add more to own taste)
  • 1 can
    (10 3/4) condensed cream of celery or cream of chicken soup
  • dumpolings:
  • 2 c
    all purpose flour
  • 1 tsp
  • 3/4 c
    ice water

How To Make norma's homemade chicken & dumplings

  • 1
    Start by placing the chicken, celery, onion, carrots, bay leaves, bouillon and seasoning in a large pot.
  • 2
    Add 4 quarts of water and bring to a simmer over medium heat.
  • 3
    Simmer chicken until it is tender and the thigh juices run clear, agout 40 minutes.
  • 4
    Remove pot from heat and remove chicken and place into a large bowl to cool enough to handle.
  • 5
    Remove the skin and separate the meat from the bones and return chicken meat to the pot and return to heat and keep warm over low heat.
  • 6
    Remove bay leaves from pot and disgard.
  • 7
    Prepare dumplings by mixing the flour with the salt and mound together in a mixing bowl.
  • 8
    Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water and knead the dough and form into a ball.
  • 9
    Remove dough from bowl. Dough will be firm. Dust a good amount of flour onto a clean work service. Place dough ball on floured service and roll out working from the center to 1/8 inch thick. Let dough relax for several minutes.
  • 10
    While dough is resting add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
  • 11
    Cut the dough into 1 inch pieces and pull pieces in half and drop the halves into the simmering soup. (I cut my dough with a cutter into long strips and cut into small squares) Repeat until all dough is placed in the soup. Do not stir the chicken once the dumplings have been added.
  • 12
    Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until dumplings float and are no longer doughy, 3 to 4 minutes.
  • 13
    NOTE: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water the whisk this mixture into the stew.
  • 14
    Remove from heat and ladle chicken, gravy and dumplings into warm bowls and serve hot.

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