Introduction: Easy Homemade Chicken and Dumplings

Picture of Easy Homemade Chicken and Dumplings

This is my mom's recipe and one of my most favorite things to eat. The dumplings in the dish are the doughy, chewy kind. They're easier to make and stay together better. :D

This recipe also uses a whole chicken, which is cheaper. You won't need to buy expensive sodium-laden chicken broths for this. No sir!

This recipe does take a while to make (about 2 hours), but most of it is time spent simmering so you can do something else during it... like make homemade chocolate cream pie. Which is exactly what we did. Full instructabilization here:

You can also use this recipe to make chicken noodle soup - just up the veggies and add egg noodles at the end instead! Hooray!

Step 1: Ingredients

Picture of Ingredients
For soup:
  • 3 stalks of celery + leaves
  • 2 carrots or a couple handfuls of baby carrots
  • 1/4-1/2 cup frozen peas
  • 1 small to medium onion
  • 3+ cloves of garlic (to taste)
  • 3 lb. whole fresh chicken
  • salt, pepper and parsley to taste

For dumplings:
  • 6 eggs
  • 2 cups flour
  • pinch of dried or fresh parsley and dried sage
  • bit of salt, pepper and garlic powder
  • 2 tbsp of broth to make a wet dough

  • a pan large enough to fit the chicken and a considerable amount of dumplings
  • knife
  • cutting board
  • measuring cups
  • mixing bowls
  • a table spoon

Step 2: Prep Work: Chicken!

Picture of Prep Work: Chicken!

Wash the chicken thoroughly. Make sure you wash inside the cavity and discard the bundled innards if it came with those.

My mom suggests that you cut off the "butt fat" where the tail feathers where and to also trim the skin around the neck area. This will get rid of extra fat in the soup.

Also check and make sure that the bird has been properly plucked - having feather bits in your soup is not a good thing. Mom says to especially check under the arms!

Now put the chicken in a large pot, breast up! Add water just to cover. Put it on the stove and bring it to a boil. While it's coming to a boil, move on to the next step.

I hope this step includes enough naked chicken pictures for everyone. :)

Step 3: Prep Work: Veggies!

Picture of Prep Work: Veggies!

Dice those veggies!

Cut the celery vertically into two and then into one inch chunks. Slice the leaves pretty finely. Cut the carrots into small cubes or rounds. Chop the onion to personal taste! Smash the garlic cloves with the side of your knife and mince them! You can leave the peas alone - just let them hang out for now.

Now that you've finished the veggies, your water should be boiling. :D

Step 4: Simmering: Phase One!

Picture of Simmering: Phase One!

Add the celery (stalks and leaves), onion and garlic to the pan. Season with salt, pepper and parsley!

Lower the heat and let it simmer, cracking the lid a bit, for an hour.

Step 5: Simmering: Phase 2!

Picture of Simmering: Phase 2!

Now you'll add the carrots and peas. We're adding these later because they're prone to get mushy and break up if left in too long. :)

Keep it at a low simmer, lid cracked, for another half hour, stirring occasionally.

Step 6: Pull the Chicken Out of the Pan!

Picture of Pull the Chicken Out of the Pan!

When the chicken is done, you should be able to prick the breast with a fork and the fork should slide in and out quite easily.

Lift the chicken out of the pan onto a large plate. We used two spatulas to do this. Try to get the chicken out in one piece - it can be a little hard! Dredge for any meat or bones left behind in the pan and turn the heat off.

You'll let the chicken rest while you make the dumplings.

Step 7: Make the Dumplings!

Picture of Make the Dumplings!

Crack six eggs in a medium sized bowl and add seasonings. (Salt, pepper, sage, garlic powder and parsley.) Beat the eggs for a little bit to combine.

Add the two cups of flour and stir well until most of the flour has been absorbed. You should have a sticky and slightly dry dough at this time.

Now add 2 tbsp. of hot broth to the bowl and mix. You should wind up with a soft wet dough.

Turn the heat up to medium high and get ready to cook!

Step 8: Cooking the Dumplings!

Picture of Cooking the Dumplings!

I took a video of this part because I think it makes it easier to understand.

Make sure you have the heat set on medium-high and that there's a fair bit of bubbling going on. Dip a spoon into the hot broth and then scoop out a small amount of the dough. Bring the dough back to the pan and dip it in the broth. You might have to shake it off the spoon. :)

Just make sure to keep the spoon moist and you'll do fine! Try to keep the amount on the spoon under control. The dough puffs up a ton when it's cooked!

Once the last dumpling goes in, lower the heat to medium and cook for ten minutes! While they're cooking, go on to the next step and shred the chicken!

Step 9: Shredding the Chicken!

Picture of Shredding the Chicken!

This is the best part.

Using a fork and your fingers, get every usable scrap of meat off the bird. Try to make sure you separate the fat and skin from the meat. Those are unwanted fat & grease!

Make sure you're eliminating all bones from the meat as well. Chickens have a lot of teeny little bones. Be careful!

Transfer the tasty bits to a separate plate.

Step 10: Adding It All Together!

Picture of Adding It All Together!

By now the dumplings should be cooked, so dump your shredded chicken back in the heat it all up!

If your broth is too runny for you, now is the time to thicken it. My mom uses 2 heaping tbsp. of flour and 3/4 cup water. She shakes these together in a small jar until there are no lumps and adds it to the pot. You can also use cornstarch if that's your thing.

Let it simmer for five minutes after adding any thickener to make sure it's properly cooked through. :)

Taste it and adjust the seasonings. You might need to add a little more salt and pepper! If you have fresh parsley on hand, add a bit of that. It's really good that way!

Now enjoy!


PamellaIsely (author)2015-04-23

Is this very thick? My boyfriend wants a very thick chicken and dumplings, I have never made or even eaten chicken and dumplings before. I only know is he is craving it and he likes it thick.

HeavenM2 (author)PamellaIsely2017-02-03

I use a roux to make mine thick, equal parts butter and flour.

This version is fairly thin, but I bet if you either reduced the stock and added cream or made a roux to mix in, you could thicken it up nicely. :)

Thank you I will do just that!

PamellaIsely (author)2015-04-27


sinnersbeware (author)2015-03-07

Thank you for your recipe. I was in search of dumpling recipes and found your take on it... "Very Happy"

saintofink (author)2015-01-10

THIS IS THE PERFECT RECIPE ! work awesome thanks so much!

TheDailyNail (author)2012-04-08

I made this last night, and I was SO delighted with how it turned out! I didn't have celery or peas in the house, so I added fresh corn and diced green beans, and it was fabulous! (this is saying a lot coming from me- I don't like vegetables much, and I inhaled two bowls of this!)

Thank you for this awesome recipe- I'll surely be making it TONS!

Yay! So happy you liked it. :D

Doctor What (author)2009-11-28

I've been looking for a good chicken dumpling recipe!  I should've figured it would come from you!

kica (author)2009-05-11

looks delicious! I can smell the wonderful aroma all the way from here!

NachoMahma (author)2009-05-06

. Take a way the garlic and this is a lot like what Grandmother and Mom used to make. Yummy! Puts the canned stuff to shame.

zascecs (author)NachoMahma2009-05-10
...but garlic is good..
NachoMahma (author)zascecs2009-05-10

. I didn't say garlic wasn't good, just that dear ol' Mom and Grandma didn't use it in their C&D.
. It's the love that makes it so delicious, anyway. Mom's peanut butter sandwich is better than anything Emeril can cook up. :)
. Happy Mother's Day, Mom!

jessyratfink (author)NachoMahma2009-05-07

It's true! I honestly don't know how anyone can eat the canned stuff after having the real deal. :D

zascecs (author)2009-05-10

I love this stuff!

SoapyHollow (author)2009-05-06

Yum! Nicely done! I'll just pop over to your house for dinner then, shall I? ;)

jessyratfink (author)SoapyHollow2009-05-07

Hahaha, you and all of my coworkers!

SoapyHollow (author)jessyratfink2009-05-08

Sweet! Party at Jessy's house! I'll bring dessert! :)

zascecs (author)SoapyHollow2009-05-10

I'll bring the Iced Tea!
Nice Recipe, by the way!

lemonie (author)2009-05-06

Super, I've not had egg-dumplings (unless they go by another name?) L

jessyratfink (author)lemonie2009-05-07

I'm not sure what all they go by, honestly. To me these are just regular dumplings! :)

lemonie (author)jessyratfink2009-05-08

To me regular dumplings (of the grandmother variety) are SR flour and suet. Dropped into beef stew they're pure "stodge" in meaty-gravy. It's a language difference I guess? L

BigCommieNat (author)2009-05-06

This looks amazing... like... there is some pretty noteworthy Pavlovian response going on right now. This is pretty similar to the goulash my grandmother (from Hungary) made when I was a child... instructable forthcoming!

Mmmmmm, goulash. Let me know when you post that one!

TheJovialOne (author)2009-05-07

Very well documented. I'm a firm believer that tons of pictures make life a lot easier. I just finished moving into my new house in Pittsburgh, PA and have been itching to test out my new stove. I think I'll make this for dinner tonight. Alfred, ready the Jovialmobile. I'm going to the market! -drives off-

This would definitely be a good recipe to test the burners on top. :D

sophmae (author)2009-05-07

I have always wanted to make this soup... but I always chicken out when I think about dealing with the raw meat. Thank you, thank you, thank you for all the photos. I think I can actually do this :)

jessyratfink (author)sophmae2009-05-07

You can do! It's very easy. The raw meat bit can be gross, I admit, but it's so tasty that it doesn't matter in the end. :D

caitlinsdad (author)2009-05-07

Yummo, what is your preferred method of dealing with the foamy flotsam and jetsam when making the stock? I like the Pennsylvania Dutch style of dumplings where the dough is rolled out and cut into fancy strips with ends on the bias. You should do the variant on making Matzoah Ball soup but they all help cure a cold.

jessyratfink (author)caitlinsdad2009-05-07

Honestly, if there's a lot of nasty bits floating on top and a lot of fat, I'll turn the heat off for a bit. As the broth cools, all that stuff forms a skin. So I'll skim all of that out and continue. Takes a little extra time, but you get a lot more of it that way. :D

About This Instructable




Bio: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @makingjiggy to see what i'm working ... More »
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