Description

This traditional Chicken and Dumplings recipe features tender chicken simmered in a flavorful broth filled with fresh celery, onion, and parsley. The dish is completed with soft, pillowy dumplings made from a simple flour, egg, and milk dough, cooked gently in the broth to soak up all the savory goodness. Perfect for a comforting family meal, this recipe balances rich flavors and hearty textures.

Ingredients

Scale

Chicken and Broth

6 chicken breasts with bones and skin (can substitute 1 or 2 whole chickens)
12 cups chicken broth
Chicken base (to taste)
6 stalks celery (leafy parts too, cut into big pieces)
1 large onion (quartered)
¼ to ½ cup dried parsley (or one bunch of fresh parsley)

Dumplings

8 cups all-purpose flour (plus more for rolling out dumplings)
¼ cup butter
¼ cup rendered chicken fat (or butter if your chicken does not produce much fat)
1 cup milk
6 eggs (beaten)

Instructions

Simmer the Chicken: Place the chicken breasts, chicken broth, chicken base, celery, onion, and dried parsley into a large pot. Add enough water to completely cover the chicken. Bring to a boil, then reduce heat and simmer gently for about 2 hours. Skim off any fat that rises to the top during cooking and reserve it for later use. If using pre-cooked rotisserie chicken, remove bones and skin, add the bones to the pot for stock, and reserve the meat for adding later.
Strain the Broth: Once simmered, strain the broth through a fine sieve to remove solids and return the clear broth to the pot. Adjust the seasoning by adding water if too salty, or simmer longer or add more chicken base if the broth is too weak.
Prepare Fat and Egg Mixture: If there is little fat from the chicken, melt about ½ stick (4 tablespoons) of butter and combine it with the reserved chicken fat to total approximately 8 tablespoons of fat/butter. Add this fat along with the milk and beaten eggs into a bowl and mix well.
Make the Dumpling Dough: Place 8 cups of all-purpose flour in a large mixing bowl and make a well in the center. Pour the egg, milk, and fat mixture into the well and begin stirring to combine. If the dough is too dry, add some broth a little at a time; if too wet, add additional flour gradually. The dough should be slightly sticky but manageable. Dust a countertop with flour, turn the dough out, sprinkle flour on top, then roll it out to about ¼-inch thickness. Cut into desired dumpling shapes.
Cook the Dumplings: Bring the broth back to a rolling boil. Drop the dumplings in one at a time, ensuring they don’t stick together. Boil for 5 to 10 minutes, stirring frequently to prevent sticking to the pan. Once cooked, cover the pot, turn off the heat, and let dumplings rest in the hot broth for about an hour to become tender and soak up flavor before serving.

Notes

Use chicken with bones and skin for maximum flavor and a rich broth.
Reserve chicken fat during cooking for added richness; substitute butter if unavailable.
The dumpling dough consistency is key: slightly sticky but workable before rolling out.
Cook dumplings gently and avoid crowding to prevent them from sticking.
Resting dumplings off heat allows moisture to distribute evenly, improving texture.
Adjust seasoning of broth constantly; adding water or chicken base balances saltiness.

Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Category: Main Course
Method: Simmering, Boiling
Cuisine: American Southern

Nutrition

Serving Size: 1 bowl (approx. 1 cup)
Calories: 420 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0.2 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 160 mg

Keywords: Chicken and Dumplings, Southern comfort food, chicken broth, homemade dumplings, hearty stew