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Mom’s Chicken and Dumplings

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 from scratch in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri
  • Total Time
    Prep: 40 min. Cook: 1 hour
  • Makes
    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 large eggs, lightly beaten
  • GRAVY:
  • 1/4 cup all-purpose flour
  • 1/2 cup water


  • 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.
  • 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.
  • 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.
  • 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.
Editor's Note: Any remaining chicken broth can be frozen for future use.
Nutrition Facts
1 each: 402 calories, 14g fat (3g saturated fat), 108mg cholesterol, 776mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 25g protein.

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  • stewey8878
    Apr 3, 2016

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

  • gcalabrese
    Nov 12, 2014

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

  • MommaShay52
    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!

  • MommaShay52
    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!

  • larissa1216
    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.

  • Arctic
    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.

  • Arctic
    Oct 3, 2012

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

  • summyb
    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.

  • rae777
    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!

  • Summy
    Jan 11, 2012

    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.