Chicken and Dumplings

Chicken with Dumplings
Chicken with Dumplings. Paul Poplis StockFood Creative/Getty Images
  • Total: 95 mins
  • Prep: 15 mins
  • Cook: 80 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
714 Calories
41g Fat
22g Carbs
62g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 714
% Daily Value*
Total Fat 41g 52%
Saturated Fat 13g 65%
Cholesterol 191mg 64%
Sodium 852mg 37%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 9%
Protein 62g
Calcium 246mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken and dumplings is a stew made with a cut-up chicken, broth, and vegetables. The buttermilk dumplings can be rolled and sliced or bits of dough can be pinched off and dropped into the boiling broth.


  • 2 1/2 to 3 pounds chicken (whole or cut up)
  • 4 cups water
  • 2 cups chicken broth
  • 1 carrot (roughly chopped)
  • 1 medium onion (cut into quarters)
  • 1 stalk celery (roughly chopped)
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 teaspoon pepper
  • For the Dumplings:
  • 2 cups​ all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 3/4 cup ​buttermilk

Steps to Make It

The Chicken

  1. Place the chicken in a Dutch oven or stockpot and add the water, broth, carrot, onion, celery, and salt.

  2. Bring to a boil, cover and lower heat.

  3. Simmer for 60 to 70 minutes, or until the vegetables are tender and chicken is done.

  4. Remove chicken to a bowl to cool.

  5. With a slotted spoon, remove the carrot, onion and celery pieces from the broth and discard (or add the vegetables back to the broth later with the chicken).

  6. Reserve the broth.

  7. When the chicken is cool enough to handle, remove the meat from the bones.

  8. Discard skin and bones and cut the meat into bite-size pieces. Set aside.


  1. In a large bowl, combine the flour, baking soda, and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is the consistency of coarse meal. Alternatively, mix with a food processor.

  2. Add the buttermilk and stir just until dry ingredients are moistened.

  3. Turn dough out onto a floured surface and knead 4 or 5 times — no more than that.

  4. For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

  5. For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.

  6. Bring the chicken broth to a boil; stir in the milk and pepper. Correct seasonings, if desired.

  7. Drop the dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low.

  8. Stir from time to time to make sure dumplings do not stick together.

  9. Cook the dumplings for 8 to 10 minutes.

Finishing the Dish

  1. Add the reserved cut-up chicken to the mixture and simmer until heated through.

  2. Remove from heat.

  3. Serve.

Note: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result. Grandma made this all the time and they were great!

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