Chicken & Herb Rolled Dumplings

Rose Mary Mogan


My inspiration to make this recipe came from Connie Brannen here at Just A Pinch. She makes her dumplings just the way mama always made hers. I made this recipe using SELF RISING flour along with lots of garlic, shredded carrots, onions, & celery soup since I was out of celery & a few herbs to add flavor and color to the noodles.

I rolled and sliced them bit thick so that they would add texture to the soup. They were so delicious & flavorful. We just loved them. Using the stock from the cooked chicken adds additional flavor to the dumplings.


☆☆☆☆☆ 0 votes

eight or more depending on serving size portions
40 Min
1 Hr 35 Min
Stove Top


  • 4 medium
    bone in chicken breast
  • 3
    each chicken legs and thighs
  • 15 clove
    garlic, minced (less if preferred)
  • 2 can(s)
    cream of celery soup or 4 stalks celery chopped
  • 2 medium
    onions, chopped
  • 1 Tbsp
    steak seasoning (similiar to montreal)
  • 1 Tbsp
    granulated garlic
  • 1 c
    shredded carrots

  • 3 c
    self rising flour (plus more for rolling dumplings)
  • 2 tsp
    coarse black pepper
  • 1 Tbsp
    granulated garlic
  • 4-5 Tbsp
    chopped dried chive
  • 1 tsp
    dried thyme
  • 1/2 tsp
    rosemary, dried
  • 2 large
    whole egs, room temperature
  • 1/2 c
    extra virgin olive oil or butter softened
  • 1 c
    chicken stock, or more as needed

How to Make Chicken & Herb Rolled Dumplings


  1. This dish starts out with lots of flavor by using lots of chicken, garlic, onions & celery soup, because I was out of fresh celery.
  2. Begin by seasoning the chicken pieces with the steak seasoning and granulated garlic. If chicken is frozen just add pieces to a large pot, cover with water and add in the spices. Place pot over medium high heat, cover with lid and bring to boil, then lower heat and allow to simmer.
  3. Mince the cloves of garlic, and chop the onions and shred carrots & add to the pot as well. Then over a medium high heat, continue to cook the chicken parts until tender. About an hour to 1 and a half hour.
  4. When chicken is fully cooked remove to a large platter and allow to cool.
  5. When cool enough to handle remove & discard the outer skin bones and cartlidge, set chicken aside till needed.
  6. Prepare the dumplings by combining the flour with the herbs and spices. Then add in the eggs and olive oil, and stir with a spoon or spatula. Then add in the chicken stock and stir until dough comes together.
  7. Liberally dust the counter surface with extra flour. Divide dough into 2 pieces, then roll each half on counter into a long rectangle shape.
  8. Then using a pastry cutter or knife cut dough into long strips, then cut into opposite directions creating one and a half to two inch pieces.
  9. Alternate the dumpling pieces onto a platter and repeat until all the dough has been cut. In the mean time cover the chicken stock with a lid and bring to a rolling boil. Then drop dumplings into hot stock and stir occasionally to prevent dumplings from sticking. Repeat until all the dumplings has been added. Then add in the boneless pieces of chicken.
  10. Cover the pot with lid and return to boil and cook for 15 to 20 minutes, dumplings will rise to the top of pot. add a few pats of butter if desired, adjust seasoning after tasting if desired, then serve while still hot.

Printable Recipe Card

About Chicken & Herb Rolled Dumplings

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southern

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