Chicken and Dumplings on white plate and glass of ginger ale
Print Recipe
5 from 1 vote

Chicken and Dumplings

Warm and comforting recipe for chicken and dumplings, perfect for chilly nights.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Dish
Cuisine: American, Southern
Servings: 12 Servings
Calories: 580kcal
Author: Beth Mueller

Equipment

Ingredients

  • 6 Chicken breasts with bones and skin can substitute 1 or 2 whole chickens
  • 12 cups Chicken Broth I usually use a couple of boxes plus a couple of cans
  • Chicken Base to taste
  • 6 stalks of celery leafy parts too, cut into big pieces
  • 1 large onion quartered
  • 1/4 to 1/2 cup dried parsley or one bunch of fresh parsley
  • 8 cups all-purpose flour plus more for rolling out dumplings
  • 1/4 cup butter
  • 1/4 cup rendered chicken fat use more butter if your chicken does not produce much fat
  • 1 cup of milk
  • 6 beaten eggs

Instructions

  • Put the first 6 ingredients into a pot and add enough water to completely cover the chicken. ** If using a rotisseries chicken, remove bones and skin, use those in the brother, reserve the chicken meat for later. Bring it to a boil, then turn it down and simmer for about 2 hours, skim any fat off the top as it comes up and put it in a bowl.
  • Strain the broth and put it back into your pan. If it is too salty add water until it suits your taste. If it is too weak you can simmer it down more or add more chicken base.
  • If the chicken had little fat on the top add about 1/2 stick of butter to the fat, you want about 8 tablespoons or more of fat and/or butter total. Add around a cup of milk and 6 beaten eggs.
  • Place 8 cups of flour into a big bowl. Make a well in the center and add all of the butter, fat, milk, egg mixture and stir. If it seems too dry add some broth from the pan. If it seems too wet add flour a little at a time. It should be a little sticky.
  • I use the countertop and flour it well. I put some of the dough on the counter and put more flour on top of it and roll them out about ¼ inch thick. (You might have to do this in batches.) (I use my pizza wheel to cut them)
  • Bring the broth back to boil, drop in the dumplings one at a time so they don’t stick to each other. Once they are all in the pot boil them for about 5 to 10 minutes and stir often so they don’t stick to the bottom and burn. Then put a lid on them and turn the heat off. Let them sit for about an hour.
  • You will probably have to make them a few times to get the right thickness and boiling time for your liking.

Notes

Rotisserie chicken can be substituted for the chicken. Remove the meat from the carcass before cooking and only simmer the bones, skin, and any accumulated liquid in the bottom of the package.

Nutrition

Serving: 2Cups | Calories: 580kcal | Carbohydrates: 65.6g | Protein: 35g | Fat: 18.4g | Saturated Fat: 7.9g | Cholesterol: 230mg | Sodium: 435mg | Fiber: 2.7g | Sugar: 1.4g