Classic Chicken and Dumplings Recipe

I was quite pleased to at long last discover a recipe which when produced matched my memories of the 1950's and the dumplings my Aunt made for me. This recipe is only missing her sweet presence to make it a duplicate. Thanks.MammaMO

This recipe is great on the broth, but I still prefer my southern style regular biscuit recipe for dumplings. Putting in a can of crème of Chicken soup makes the broth a bit richer. Using 2 cups of flour, one tsp of baking powder, 1/2 tsp salt, and a cup of milk, stir until you can kneed, and dump out on a very floured board. Kneed until well mixed, flatten to about 1/4 inch and cut 1 inch by 1 inch squares. Flour them again and drop individually into your boiling broth. Gently stir and cover for 10 min, steaming the dumplings well, stir again and let simmer for 10 more minutes uncovered before serving.

the easiest way and the best is to use egg noodles that come in a package. they are in the fresh veggies isle. they are perfect for this and have a little flour on them that thickens the broth. no rolling out. all you have to do is drop them in the boiling broth and they are just like you made them. the same cooking time 10-15 minutes. I usually get the ones that come in a square. you can also get the longer one and slice them to size. actually I am making this recipe today. my friends {not married} love them. they are coming for dinner. good luck.

These dumplings are like my grandma's which is what I wanted. I want to add salt to the dough next time to see how that works. It is too wet after mixing in the 1 c. broth and egg, so work/knead in some extra flour til it is right. [Maybe putting in less than the 1 c. broth to begin with would fix it...or 2.5 or 3 c. of flour to begin with (with an extra bit of baking powder)]. Also, I make the broth with a yellow onion, carrots, celery (the more the better), and salt (would be worth trying some bay leaves, etc., someday). A double or even double and a quarter or double and a half of the dough makes a good sized full pot of dumplings. Keep a simmering full-sized pan of water on the ready for adding to the dumplings as the dumplings get too full for the broth I start out with. After adding the shredded chicken, salt and pepper it to taste, then simmer til good and ready!

This recipe is what I had been looking for. I used to sit and watch my Grandma make dumplings and I remembered her making a well in the middle of the flour annd adding broth in the middle, but she also added butter to the broth first.

Great recipe! Just like my mama's! If you want the shortcut version just use pre-made biscuits; mama uses pillsbury hungry jack biscuits. Pull the biscuits apart cover in flour and drop into boiling chicken broth for 15 to 20 mins.

Had to add another cup of flour to the ratio of liquid and more for kneading and then more for rolling but once I got it done it was good. I only used my hand to roll it out

This was so close the recipe that I was looking for. I added 2 tbsp of Adobo seasoning and 1 tsp of basil to give it some flavor. I'll admit the recipe did not go as expected. The dough was way to sticky to cut it or roll it out, but I added 1/4 cup of extra flour and dropped the dough into the soup by spoonfulls. I only used the recipe for the dumplings, but added them to chicken & rice soup that I made. My husband and 3 year old absolutely loved it! I have tried many dumpling recipes that were more of a explosive dough covering than individual dumplings, so I was glad that these stayed in separate bite sized pieces. As my 3 year old stated...they were the best ever.

Excellent recipe that I have used for years. I'm not quite understanding why people insist on trying to make a rolled dumpling recipe into a drop dumpling recipe and then give low ratings because it did not work out! I love the idea to use the hot broth to make the dumplings; I have always used hot water... great idea! I do cut in about 1/4 cup of shortning before I add the hot liquid, kinda like making biscuits.I personally use self rising flour instead of all purpose so I don't need the baking powder.... I think this is a personal preference. One thing, I always add a little yellow food color to my broth before I add dumplings because sight is for some reason apealing. People expect chicken to be yellow and adding the color really makes a difference. Sometimes I add extra seasoning, sometimes I do not.... it all depends on my mood for the day. All in all, old fashioned dumplings were made to feed large families on limited resources and to this day they are still good! To this day, I am the only one in this family who makes rolled dumplings and every family get-together my husband volunteers my services! This is a good thing..... for him, he doesn't cook. Thanks for a simple recipe that has been around for years!

I removed skins from 4 lbs. of chicken breasts and thighs that I had on hand and added a chopped onion. I cooked it in salted water in a crock pot on high for about 4 1/2 hours and then deboned the chicken. I removed the cup of broth before putting the chicken pieces back in the crock. I added the dumplings and continued cooking for 30 minutes. It was just the ticket for my bad cold!

This was so good!! I have never been able to make dumplings that were really good until yesterday when I made this. I changed it a little I used sliced chicken breast instead of the whole chicken and about 3 cups of water I filled my crock pot a little bit over half way. My guys loved it. I use self rising flour instead and the egg it really made a huge difference. My guys loved this we will have again :o)

Is one for kind of dish I have been looking for. One without the "usual" king of dumpling, but rather a raised "noodle" one. This is it. Think needs veggies in it, otherwise l like it.

In no way, shape or form did this resemble classic chicken and dumplings. More like German spaetzel.

I will cook it again!

I made this pretty much verbatim but I used boneless skinless chicken breasts and bone in chicken thighs. Richened the broth with some cream of chicken soup and added a bit more flour to the dumpling dough. Added carrots and onions. We loved it!!! So comforting just like my Aunt Sarah made back in the sixties

Loved it!!!!

Including diced celery and herbs when cooking the chicken will help the flavor profile. I like to add a splash of of heavy cream to the soup after the dumplings are done, and a handful of baby sweet peas.

I added a can condensed milk and a dollop of Better Than Boullion.

Bro, I can’t stop thinking about it.

My mom used to make homemade dumplings growing up an I loved them i try to make hers the way she did miss u momma 💓