Chicken and Dumplings

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  • Level: Intermediate
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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1 small chicken (about 1 1/2 pounds), cut into 8 pieces, skin removed

1 1/2 cups water

1 teaspoon salt

1/2 celery stalk, diced

1 cup all-purpose flour

1/4 cup chopped onion


1 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1 tablespoon vegetable shortening

1/2 cup skim milk


  1. Chicken:
  2. Place chicken in a stockpot or large saucepan. Add water, salt, celery, and onion and simmer over low heat until chicken is fully cooked through. Increase heat to bring chicken and stock to a boil. Add dumplings, cover, and boil gently 8 to 10 minutes or until dumplings and chicken are tender. Ladle into serving bowls.
  3. Dumplings:
  4. Combine flour, baking powder, and salt in a bowl. Cut in the shortening. Add milk to make a stiff dough and knead until incorporated. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares, or diamonds. Add to chicken and stock as directed above.