Chicken and Dumplings Recipe

Chicken and Dumplings from thishappymom.comChicken and Dumplings are a perfect second half of a “two-fer” menu plan.  My recipe uses leftover roasted chicken and the stock made from the leftover chicken carcass.  I like long thin dumplings that resemble homemade noodles, but this would work just the same for drop-from-the-spoon dumplings.  These noodles freeze well, and I have a OAMC adaptation listed at the bottom of the post.

Even with making the dumplings from scratch, this took less than 45 minutes to make.  It was easy, fast, and incredibly soul satisfying.  The secret is using homemade stock.  When I pulled my stock out of the refrigerator, it wobbled a bit like soft-set jello.  The stock alone is dark, rich, and has a stick-to-the-mouth quality that you can’t get from a can or box.

If you don’t have time to mess with stock, at the very least save the pan drippings from your roasted chicken and add them to the canned stock.  If you don’t want to make your own roasted chicken, you can certainly buy a rotisserie chicken at the grocery store.  In a pinch, you can even use canned chicken.  It just won’t have quite the same richness.

Cutting up dumplings is a great activity to share with your children in the kitchen.  They can cut the soft dough with a plastic knife.

First, make the dumplings.  If you end up making extra, these freeze easily.   You need 1 cup of flour, 1 egg, 1 teaspoon of salt, and about 1 cup of milk.   You’ll need additional flour to use when rolling out the dough.

Put the flour in the bottom of a bowl and add the egg and salt.  Mix them up together as best you can.  Then add about half of the milk and mix some more.  You want a soft dough, but nothing that is too sticky.  You want to add a little milk at a time until it gets the right consistancy.  If it gets too sticky, add a little flour.  (if you want drop dumplings, make them a little sticky.  then skip ahead… drop them into the soup one at a time from a spoon at the end of the recipe, just like the noodle kind)

Turn it out onto a floured surface.

and then knead until smooth and a bit elastic.

Let the dough rest a few minutes, and then flatten into a disk.  If you don’t let it rest, it will be too elastic and won’t roll out.  If you wait, the gluten relaxes and it’s easier to work.  Make sure you re-flour the surface so that it doesn’t stick.

Then roll the dough out to about 1/4 inch thick.  Make the dough as rectangular as you can, but don’t fuss too much about it.

Then roll the dough into a long log (like a jelly roll).

Then flour a sharp knife.  You are going to cut slices in the log about 1/4 inch thick.

Unroll the dough rolls into long strips.  I normally unroll them as I’m dropping them into the soup, but I had a “helper” when I was making these.  If you are going to freeze them, leave them on the cookie sheet (don’t let them touch each other if you can manage it) and pop in the freezer.  Once frozen, put them in a bag.  Drop into soup while frozen.

Now that the dumplings are done, it’s time to make soup!  First, you need some vegetables.  I was making four servings of soup, and I used 1 whole carrot, 1 stalk of celery, 1 onion, and about 6 green beans.  You can use whatever sounds right to you.  Sometimes I just open a can of veg-all or use frozen peas and carrots.

In a good sized pot, put 1-2 tablespoons of vegetable oil, some pepper, and the vegetables.  Then saute until they are softened.  If you are using canned or frozen veggies, just skip this step.

Once the vegetables are cooked, add three to four cups of good stock.  Bring it to a boil.  Taste your soup.  You probably need to add 1-2 teaspoons of salt and a handful of herbs.

After the soup is seasoned right, add a cup of chopped cooked chicken.  By leaving this until the last, the chicken will stay tender and not fall apart.

Then it’s time to add the dumplings!  Drop them one by one.  After every dozen or so, stop and stir the pot to make sure they haven’t stuck to the bottom.   (I made this right after a food coloring craft – you can still see the blue stain on my hand after numerous hand washings!  yuk).

When the dumplings float to the top, they’re ready to eat.  I always check one just to make sure it’s done in the middle.

And then pop it into a bowl and enjoy!

Chicken and Dumplings
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chicken and Dumpling from scratch. Soul satisfying and a tummy pleaser when you feel ill.
  • Dumplings:
  • 1 cup flour + more for benchwork
  • 1 egg
  • 1 teaspoon salt
  • 1 cup milk
  • Soup
  • 1 carrot, diced
  • 1 celery, diced
  • 1 onion, diced
  • handful green beans, diced
  • 1 tablespoon vegetable oil
  • 4 cups stock (use homemade if you can)
  • 1 cup cooked diced chicken
  • 1 teaspoon salt
  • 1 teaspoon dried thyme (or taragon, or mixed french herbs)
  1. Make the dumplings:
  2. Mix the flour, egg, salt, and some of the milk to form a soft dough
  3. Knead on floured surface until it forms a ball.
  4. Let rest.
  5. Then roll out and cut into thin noodles.
  6. Make the soup:
  7. Saute the vegetables in a deep pot with a little vegetable oil
  8. Add the stock and bring to a boil.
  9. Season according to taste.
  10. Add the chicken.
  11. Drop the dumplings in one at a time.
  12. When the dumplings float, the soup is done.


OAMC Adaptation:

Make and freeze the dumplings.  Make the soup up to the point of adding the chicken.  Then freeze the soup and chicken separately.  To prepare:  bring the soup to a boil,  add the (thawed) chicken, then add the dumplings as described above.

So tell me, what’s your favorite dumpling?  Noodles?  Drop style?  Floaters or sinkers?

Susan Baker
I have a passion for encouraging weary worn out mothers to find joy in everyday motherhood and peace in unlikely places. I have two elementary school boys, one nerdy husband, and two cats. I have a strange fascination for bad puns, the color pink, socks, and books. I worry about running out of toilet paper, wine, and chocolate.. I serve an amazing God. I live an ordinary life filled with wonder.
Susan Baker
Susan Baker

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