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Old Fashioned Chicken and Dumplings Recipe from Scratch

Updated on March 18, 2016

Home Made Old Fashioned Chicken and Dumplings

This chicken and dumplings is made completely from scratch with home made chicken stock in less than 2 hours.
This chicken and dumplings is made completely from scratch with home made chicken stock in less than 2 hours. | Source

Fall Comfort Food- Home Made Chicken and Dumplings

Chicken and dumplings pops up in my house quite often in the fall and winter. It is one of my all time favorite comfort foods. It sticks to the ribs and tastes like a dream.

I make my own chicken stock for this but if you must, you can use a store bought cans or boxes of pre-made broth although I don't recommend it. When you make your own stock, it does make a difference in any dish whether it be soup or this fantastic chicken and dumplings recipe. Making it yourself allows you to develop and tweak the stock to your own liking which in return, makes anything that your home made stock is used in taste much better to you.

This is especially good the day after it is made. Any leftovers can be kept in the fridge or even frozen. It is the best fast food in the world. Just warm it up and you are ready to go.

It travels well for lunches at work or school too! Fill a thermos or a lidded bowl with a little bit of heaven to make lunch time even better. There's no reason why anyone has to eat peanut butter or cold lunch meat sandwiches for lunch everyday.

Chicken and dumplings is excellent served with a hard crusty bread, rolls or biscuits or even by itself. It's especially good when served in a bread bowl. Then again, what dish isn't?

Cast your vote for Home Made Chicken and Dumplings!

Prep and Cook Time for Chicken and Dumplings

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: 2 hearty, 1 1/2 cup servings

Have you ever made chicken and dumplings from scratch?

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Ingredients

  • 4 cups chicken stock
  • chicken pieces pre-cooked
  • 1 1/2 cup sifted flour
  • 1 teaspoon sifted baking powder
  • salt to taste

How to Make Chicken and Dumplings Step by Step in Photos

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It all starts with the home made broth.There are a lot of bite size pieces of chicken in this broth.Sifted flour and baking powder make for a really light and fluffy dumpling dough.Drop the dumpling dough in small amounts into the broth.After all of the dumpling dough has been dropped into the broth, you cook over low heat until it thickens and the dumplings are fully cooked.Home made chicken and dumplings have never tasted so good or been so easy to make!
It all starts with the home made broth.
It all starts with the home made broth. | Source
There are a lot of bite size pieces of chicken in this broth.
There are a lot of bite size pieces of chicken in this broth. | Source
Sifted flour and baking powder make for a really light and fluffy dumpling dough.
Sifted flour and baking powder make for a really light and fluffy dumpling dough. | Source
Drop the dumpling dough in small amounts into the broth.
Drop the dumpling dough in small amounts into the broth. | Source
After all of the dumpling dough has been dropped into the broth, you cook over low heat until it thickens and the dumplings are fully cooked.
After all of the dumpling dough has been dropped into the broth, you cook over low heat until it thickens and the dumplings are fully cooked. | Source
Home made chicken and dumplings have never tasted so good or been so easy to make!
Home made chicken and dumplings have never tasted so good or been so easy to make! | Source

How to Make Home Made Chicken and Dumplings

  1. Warm the chicken stock on low heat until it is hot. Remove 1 cup of stock from the pot and set it aside. You will use that cup of stock as the liquid to make the dumplings.
  2. If the chicken stock doesn't already have chicken pieces in it, add the amount of chicken that you want for the dish in with the broth. Make sure the chicken is already fully cooked before adding it. You could use commercially canned chicken if you are in a pinch but it's better to use fresh. Heat until steaming but not to a boil.
  3. Now start making the dumplings. Sift the flour and baking powder together into a bowl.
  4. Slowly add the 1 cup of chicken stock that you have set aside to the sifted flour mixture. Mix it gently.
  5. Let the dumpling dough that you just created rest for a few minutes. This will make the dumplings fluffier!
  6. Drop by 1/4 teaspoons into the simmering chicken stock. Keep going until all of the dumpling dough is used up.
  7. The dumplings will expand a bit as they cook.
  8. Add salt and pepper to your liking.
  9. Simmer on low heat for about an hour, until the stock thickens and the dumplings are completely cooked. Don't forget to occasionally stir it. Otherwise it can scorch on the bottom and once that happens, the batch is ruined because you can't get the burnt taste out.
  10. Any leftovers can be kept in the fridge or frozen for a future meal. This chicken and dumplings is especially good the day after it is made. *Because of the dumplings, pressure canning is not an option for this dish.

Hopefully you will go on this home made comfort food adventure by making your own old fashioned chicken and dumplings. It tastes so much better than what comes out of a can from the store. It is more nutritious, doesn't have all of the salt, preservatives and artificial ingredients that come along with the processed food that a lot of people choose to eat.

Once you start making your own food with fresh ingredients from scratch, you'll find that you never want to venture back into the canned varieties again.

By Helena Ricketts

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    • Helena Ricketts profile image
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      Helena Ricketts 5 years ago from Indiana

      @Jack Burton You are SO right about the store bought chickens! We raise our own for meat and eggs and I usually use ours instead of store bought but unfortunately sometimes I run out and I'm not willing to sacrifice a laying hen yet. Although it can be tempting sometimes because there is, as you said, a noticeable difference.

    • Jack Burton profile image

      Jack Burton 5 years ago from The Midwest

      Chicken and dumplings is a staple around our home, but I have to admit that we just cannot make it as good as mom did 40 years ago. The chickens back then had more fat and flavor to them. The store bought chickens nowawdays have most of the good stuff bred out of them.