Homemade Chicken-n-Dumplings

One of my fondest memories from childhood is the smell of my momma’s Chicken-n-Dumplings bubbling on the stove and gathering around the family table to this warm, hearty meal.

I grew up in a home where we ate at the family table, without any distractions (TV, cell phones, etc.), so we could tell each other about our day. We always ate homemade meals that were created with so much love from the hands of my momma. I know there were days my momma would’ve loved to grab some food from the burger joint in town, for convenience, but our budget didn’t allow for many luxuries. So my momma made our meals from scratch, which was cheaper, especially since she had six mouths to feed.

For this recipe you’ll need:

  • 1- Fryer Chicken
  • Water
  • Salt & pepper
  • Herbs & Spices (optional)
  • 4 c. Flour
  • 2 tbsp. sugar
  • 6 tsp. baking powder
  • 2 tsp. salt
  • 1 c. cold butter (cut into 16 pieces)
  • 1 & 1/2 c. milk
  • Extra flour for rolling out dough
  • Rolling pin
  • Bowl
  • Pastry blender or fork
  • 5 quart stock pot


  1. Put the chicken into the stock pot, fill to about 3″ from the top with water, add 2 tbsp. salt, add 1 tbsp. pepper, and other spices or herbs. (I like to add 1 tsp. thyme & 1 tsp. Rosemary in a cheesecloth bag)
  2. Place stock pot, with water and chicken, on the stove and bring to a boil. Reduce heat to medium-high and boil chicken for 2-4 hours, or until it’s (falling off the bone) done. I recommend having a sauce pan of water simmering on the stove, just in case you need to add water while the chicken is boiling. You’ll want the water level to remain the same.
  3. Remove chicken, once it’s done, and turn the heat down to low or medium-low. (If you added herbs in a cheesecloth bag, remove those as well and compost) Remove the chicken meat from the bone. You can save the bones to make chicken stock with later, or throw them away. Put the chicken meat back into the stock pot. I like to tear the meat into bite sized pieces before I add it back, but that’s optional. Turn the heat back up to medium. Taste the chicken stock to see if you need to add salt, pepper, spices, or herbs. I like to add about 1 tbsp. garlic powder during this time.
  4. It’s time to make the dumplings! In the bowl, mix flour, sugar, baking powder, and salt. Cut in the butter, using pastry blender or fork, until the mixture looks like fine crumbles. Stir in milk until dough leaves the sides of the bowl (the dough will be soft & sticky).
  5. Place dough on lightly floured surface and knead lightly 10 times. Roll out dough to 1/8″ thickness (it will be thin). Cut dough into squares (or rectangles, pictured above). If you need to roll out half of the dough and then roll out the other half, that’s okay.
  6. Add the dumplings to the stock pot. I usually have my husband, or one of my children, help me add the dumplings so we get them into the stock pot around the same time. I try to sprinkle them in a few at a time, if that makes sense. If you add them all at once, you’ll end up with a huge clump of doughy dumplings. Boil the dumplings for 12 minutes.
  7. Time to eat! Turn the heat off, I usually let the dumpling rest while I get the table ready, and then we eat!

I hope your family enjoys this meal as much as mine does!  😊

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2 Comments on “Homemade Chicken-n-Dumplings

  1. Love the imagery and nostalgia of this post. I haven’t really had chicken and dumplings but I enjoyed how hearty and comforting this recipe sounds.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is FAMILY RECIPES which includes any recipe or food experience enjoyed by your family.

    More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/

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