Chicken and Dumplings Recipe
Prep time
Cook time
Total time
Chicken and Dumplings
Serves: 6-8
For the Stock:
  • 1 3-4lb Whole Chicken ((You can use ¼'s or ⅛'s as well))
  • 2 stalks Celery (Chopped in large chunks)
  • 2 large Carrots (Chopped in large chunks)
  • 1 medium Onion (Diced)
  • 2 Bay Leaves
  • 2 sprigs Thyme (Leave whole)
  • 2 sprigs Rosemary (Leave whole)
  • 2 sprigs Sage (Leave whole)
  • 3 cloves Garlic (Finely chopped)
  • Salt and Pepper (To Taste)
  • Water (To Cover)
For the Dumplings:
  • 3 cups Self Rising Flour
  • 1½ cup Chicken Stock (Use the just made stock)
  1. For the Stock. In a large pot (I used a 6.3 French Oven) over high heat, add the chicken, herbs and chopped vegetables. Add enough water to cover and submerge the chicken. Bring to a boil and lower the flame to medium-low heat and simmer for an hour and a half or until the chicken is fork tender. At this point, remove the whole chicken from the broth and set it aside to cool. Leave the broth on the low flame to continue simmering.
  2. Once you are able to touch the chicken, go ahead and remove the meat from the bones. Set aside the meat and discard the carcass.
  3. From the broth, remove the stems and stalks of the herbs. If you want, you can now also skim the top of the broth to remove any impurities. Add salt and pepper to taste.
  4. For the dumplings. Remove 1½ cups of stock from the pot and set aside to cool. In a large bowl, add the self-rising flour* and the stock. With a fork or your hands, knead the liquid into the flour to form a dough. Continue kneading until all the flour is incorporated. Turn the dough out onto a lightly floured surface and roll the dough out with a rolling pin until it's about ¼" thick. Cut the dough into 2" squares with a knife.
  5. Turn up the heat on the stock and once it is boiling, drop the squares of dumplings into the pot, stirring so they do not stick together.
  6. Return the chicken pieces to the pot and stir to combine. Continue cooking for another 5-8 minutes until the dumplings are cooked through and the stock has thickened some.**
  7. Serve in large bowls.
* Self Rising Flour- If you don't have, you can make your own. For every 1 cup of ap flour add 1½ teaspoons Baking Powder and ¼ teaspoon Salt and mix well.

** If your sauce is not as thick as you would like, in a separate bowl, make a slurry consisting of 2 teaspoons Corn Starch and a 2 tablespoons of Stock. Mix well to remove any lumps and add this mixture back to your stock which should continue boiling for another minute or so. Keep stirring to combine. Lower the flame back to a simmer and the sauce will become thicker as it continues to cook.
Recipe by Kitchen Conundrum at