How to make it

  • 1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley
  • to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
  • The liquid will reduce by about one third.
  • 2. When the chicken has cooked, remove it from the pot and set it aside.
  • Strain the stock to remove all the vegetables and
  • floating scum. You only want the stock and the chicken, so toss everything else out.
  • 3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen).
  • You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of
  • salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.
  • 4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth,
  • then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.
  • 5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock.
  • Use all of the dough.
  • The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
  • Simmer for 20-30 minutes until thick. Stir often.
  • 6. While the stock is thickening, the chicken will have become cool enough to handle.
  • Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones.
  • Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.
  • 7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.

Reviews & Comments 4

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    " It was excellent "
    jmwelch1 ate it and said...
    We love it!
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  • amber5105 3 years ago
    Im 10 wks pregnant and have been craving comfort food to get me through the nausea. I made these last week and they were wonderful. My husband loved them! Im making them agian tonight. Thank you for sharing this recipe! :0)
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  • amystar1 4 years ago
    I am making this tonight! Thank you so much!
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  • sarahnae 5 years ago
    I LOVE YOU!!!! I only go there for the corn bread and Chicken and Dumplins!!!! THANKS SO MUCH
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  • mikeandcourtneyw 5 years ago
    Your recipe looks great and I'm sure delish! We all have a chicken and dumpling recipe that we love i'm sure. I watched unwrapped and cracker barrel actually uses chicken tenderloins not whole chickens in their recipe. Also, they had no veggies in the stock, though I personal love that part. Happy cooking! :)
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