Chicken and Dumplings I

Chicken and Dumplings I

Lana Walker 0

"This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup."

Ingredients 3 h 20 m {{adjustedServings}} servings 694 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 694 kcal
  • 35%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 51.2 g
  • 102%
  • Cholesterol:
  • 312 mg
  • 104%
  • Sodium:
  • 1362 mg
  • 54%

Based on a 2,000 calorie diet

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  • Prep

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  1. Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
  2. Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
  3. In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
  4. Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
  5. Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
  6. Add chicken meat, and stir. Serve hot.
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Reviews 68

  1. 82 Ratings


This is an excellent recipe. But, I'm fortunate I have been making these dumplings forever. Old family recipe with stew for me, but I hate stew meat. When making these dumplings, I work the opposite, I have the eggs in the dish and keep adding flour to the egg. It MUST be the perfect mix or they do not come out correctly, but trust me once you get it, they are the best, much better than oven roll dough. When you are mixing these, you take some mixture onto the spoon, if it falls off quickly, add more flour, until the mixture almost needs a push with your finger to get off the spoon into the hot broth. When you add it to the broth, if it explodes, the mixture is too wet. Give it another try....this is a great recipe, you will enjoy Lana's family treasure.


After following the receipe to a T, I thought I was going to have to throw the whole thing out. I thought out removing the dumplings and making them from another receipe, but changed my mind. When it says make the dumplings small, it means...make them pea size! These were the worst tasting dumplings I have ever tried. I then added a chopped up onion, some poultry seasoning, chopped garlic, parsley, lot of salt and pepper. I continued cooking them on low for another hour. The flavor got better on the soup part, but the dumplings are something to be desired, unless you like hard rubber. Blah! Can biscuits make better dumplings. If this family grew up beleiving these were dumplings, they would think that they had died and gone to heaven if they had the real thing. Sorry, never again. Renamed: Chicken Soup with rubber droppings.


After a separation from my wife of 14 years I've had to start cooking and like any man I take the easy way out lol... This recipe was so simple for me and it turned out fantastic... I noticed the dumplings were way too dry after adding all the eggs, maybe large eggs would of been better, but I only had 4 eggs, so I substituted another egg with a 1/4 cup milk and added two packs of chicken gravy mix instead of the boullion cubes turned out fantastic... I've made this meal 4 times now and every time it's been a success for me....