Chicken and Dumplings

Easy, good and cheap!


  • 1 chicken (3-4 lbs.)
  • 8 cups water
  • 1 medium onion, cut in half
  • 1 celery rib
  • 2 carrots, sliced
  • Ad
  • 1 bay leaf
  • 1 Tbsp. salt


  • 2 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 Tbsp. butter
  • 1 egg
  • 1 cup chicken broth
  • 1/2 tsp. fresh dill (optional)


Place chicken, water, onion, celery, carrots, bay leaf, and salt in 8-10 quart stock pot or dutch oven. Cover and simmer until done, about 1 hour. Let cool and remove chicken from bones. Refrigerate chicken. Throw bones back into stock and simmer another 1/2 hour. Strain stock and cool. You can do it to this up to a day ahead if you choose. When ready to finish recipe, remove any fat that has solidified on top.


Mix flour, baking powder, and salt. Cut in butter. Add egg and mix in. Gradually add chicken broth. It will be very wet. Add 1/2 cup flour to the top of a cutting board and spread it out. Add 1/2 of the batter on top of the flour. Roll it over a couple of times in the flour. Roll out to about 1/4 inch thick. If there is extra flour don't worry about it, as it will help to thicken the gravy.


Cut dumplings in 1 inch squares. Bring broth to a boil and add dumplings. Cook for 15 minutes and add thickening.

To thicken: add 4 Tbsp. flour to 6 Tbsp. water and gently stir into broth being careful not to break dumplings. Cook another 10 minutes over low heat.

By Jodi from Aurora, CO


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