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Chicken and Dumplings Recipe

Chicken and Dumplings Recipe

On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri
TOTAL TIME: Prep: 40 min. Cook: 1 hour YIELD:6-8 servings


  • 1 cup all-purpose flour
  • 2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
  • 2 tablespoons canola oil
  • 3 celery ribs, cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch pieces
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 8 to 12 cups water
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 eggs, lightly beaten
  • GRAVY:
  • 1/4 cup all-purpose flour
  • 1/2 cup water


  • 1. Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain.
  • 2. Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink.
  • 3. Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm.
  • 4. For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings. Yield: 6-8 servings.

Nutritional Facts

1 each: 402 calories, 14g fat (3g saturated fat), 108mg cholesterol, 776mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 25g protein .

Reviews for Chicken and Dumplings

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Reviewed Apr. 3, 2016

"Loved it, I added a couple chicken boulion cubes it was just fine :)"

Reviewed Nov. 12, 2014

"I used a rotisserie chicken from the grocery store. Turned out great."

Reviewed Dec. 2, 2012

"I love this recipe. Always a huge hit with the family, guests, anyone who wants to try it. Now, if you are like me, you're kind of a chicken snob. I don't like to eat chicken off the bone, or chicken skin. So I use chicken breasts, and instead of using water I use chicken broth. Tons of flavor, love it!"

Reviewed Dec. 2, 2012

"I love, love, LOVE this recipe. Now, if you are like me; you're a chicken snob. I don't like to eat chicken skin, or anything off the bone. What I do is use skinless chicken breasts. And instead of water, I use chicken broth. Lots of flavor, and it's always a big hit!"

Reviewed Nov. 2, 2012

"This is not very flavorful and the chicken came out all rubbery. I have attempted this recipe at least 3 times with little variation because I thought maybe I was just not following the directions. The instructions did not specifically say to remove the skin so I wasn't sure what to do. It is just kind of grey looking and bland. The dumplings are too gooey. I wish this was better."

Reviewed Oct. 3, 2012

"Sorry, had difficulty posting and ended up in twice.  Can't find how to delete post."

Reviewed Oct. 3, 2012

"Wanted a meal for 9 people on a cold snowy day, so tried this one. I adjusted for the additional servings and still nothing was left. Paired it with mashed potatoes, green beans and salad.

I used chicken breasts cut into thirds. Added chopped onion to pot and used 1 can chicken broth as part of the liquid. I also chopped the carrots and celery into smaller pieces.
Will freeze the extra broth for later."

Reviewed Aug. 19, 2012

"The best chicken and dumplings ever! I think the key to preserving the flavor is to not use too much water to cover the chicken. I like to add a teaspoon of poultry seasoning along with the other seasonings, too."

Reviewed Jun. 22, 2012

"I would and have made this recipe over and over. I've even just borrowed the dumpling portion of the recipe to use in other meals!"

Reviewed Jan. 11, 2012 Edited Aug. 28, 2015

"I've made this recipe many times since it first appeared in TOH. There's something incredibly comforting about the smell of the chicken boiling on the stovetop. I use less water, and add some poultry seasoning to the water as it simmers. Just good old fashioned flavor."

Reviewed Aug. 24, 2011

"alot of work and not very flavorful"

Reviewed Feb. 19, 2011

"I liked this dish, but I thought the original sort of bland, so I added chicken stock from a carton, and used one clove of garlic and sauteed it with the vegetables, and added some thyme, it had much more flavor!"

Reviewed Nov. 18, 2010

"Not much flavor...I tried using chicken stock...still missing something"

Reviewed Feb. 14, 2010

"A good comfort food recipe. I changed out the water for a carton or 2 of chicken broth or stock. It adds more flavor. I also added a pinch of dried chives , dash of salt and pepper and a tiny pinch of thyme to the dumplings Also, if you've never tried adding celery powder, or ground celery ( power) to dishes like this , you may want to try it. It adds depth to the flavor. Just go easy, as it does not take much It's a good one pot dinner"

Reviewed Nov. 11, 2009

"My husband can eat the Whole dish!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.