I love my grandmother’s Chicken and Dumplings.  Anytime we went to her house to visit, there was a pot going.  The only time I get to enjoy them now is when I go home to see my parents.  My mom always has a pot going for me.  I finally asked for the recipe and decided to make a pot for myself.

I hope you enjoy this southern-style home cooked meal as much as I do.


The most important part of this recipe is the broth.  Your dumplings will only be as good as the broth.  I just don’t like dumplings made from a canned broth.  You have to do it the old-fashioned way and boil a chicken. Just add a little salt and pepper to the water and boil.  It needs to cook well…  cook it until it just falls off the bone.

I like to strain the broth once I take out the chicken and I try to skim some of the fat from the top.  If you plan ahead, you can refrigerator your broth and skim all of the fat off.

Bring the broth back to a boil.  Salt and pepper to taste and add about 1 cup of milk.  Your broth should look creamy.  If you like a thicker dumpling broth, stir in a spoonful of flour and boil.  You can add more flour until you get the perfect consistency.

Now it’s time to make your dumpling dough.  Add 1 teaspoon of salt and 4 tablespoons of Crisco to 1 cup of flour.  Mix these together as well as you can.

Now add 1/2 cup of water.  Mix together until your dough forms.  Sprinkle the dough with flour and knead it just a few times.  If you do it too much, the dough becomes tough.

Sprinkle your pastry cloth (or counter top in my case) with flour.  Roll the dough out until it is very thin.  Sprinkle the top with a little flour.  This keeps your dough from sticking as you cut it.  Cut the dough into strips.  I like to make mine about 1/2 inch wide and about 3 inches long.

Drop your dough strips into the boiling broth one at a time.  It should be a rolling boil so that your strips do not stick together as they cook.  Let your dumplings cook for a few minutes and then reduce the heat to low.  Season with salt and pepper to taste.  Now you can add your chicken or other veggies (such as peas or carrots).  Be careful as you stir your pot.  You want to keep your dumplings from being cut.

Let me know if you decide to make these Homemade Chicken and Dumplings.  I’d like to hear how your pot turned out.


5.0 from 2 reviews
Recipe: Homemade Chicken and Dumplings (from scratch)
Recipe type: Main
Homemade Chicken and Dumplings
  • 1 whole chicken
  • 1 cup flour
  • 1 teaspoon salt
  • 4 tablespoons Crisco
  • ½ cup water
  • 1 cup milk
  1. Boil your chicken
  2. Once chicken is cooked, pull it out of the broth and de-bone it. Set the chicken to the side.
  3. Bring broth to a boil.
  4. Salt and pepper broth to taste.
  5. Add 1 cup of milk to your boiling broth.
  6. Combine 1 cup flour, 1 teaspoon salt and 4 tablespoons of Crisco. Mix these ingredients together.
  7. Add ½ cup of water and mix well.
  8. Sprinkle your dough with flour and roll it out thin. Cut the dough into strips.
  9. Sprinkle your cut dough with flour. Drop dough into your rolling broth.
  10. Boil for a few minutes and reduce the heat.
  11. Enjoy.


  1. Oh that looks good.
    Nolie recently posted..My First Time Price Matching and Couponing

  2. I neeeeeeded this recipe! mone is always too soupy! Pinning!
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  3. I totally agree about the broth!
    Kasandria Reasoner recently posted..Sesame Coated Tuna with Cilantro Salsa

  4. I’ve never had chicken and dumpling

  5. I was wondering if there is a specific amount of water needed to boil the whole chicken or use enough to cover the entire chicken?

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