No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken and Dumplings

This recipe for chicken and dumplings comes from Julieanne Ratliff.

  • servings: 8




  • 6 to 8 carrots, peeled
  • 6 ribs celery
  • 2 3-pound chickens, cut into 8 pieces, and rinsed well
  • 5 sprigs fresh flat-leaf parsley
  • 6 fresh chives
  • 1 6-inch sprig fresh rosemary
  • 3 cloves garlic, crushed
  • 1 large onion, roughly chopped
  • 1 bay leaf
  • Coarse salt and freshly ground black pepper
  • 3 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 4 tablespoons butter, cut into pieces
  • 1 1/4 cups milk
  • 1 large egg, beaten
  • 1 cup frozen peas
  • 1/2 cup frozen corn


  1. Step 1

    Coarsely chop half of the carrots and celery and add to a 6-quart saucepan with a tight fitting lid along with chicken, parsley, chives, rosemary, garlic, onion, bay leaf, 2 1/2 teaspoons salt, and 1/4 teaspoon pepper; add 12 cups water. Bring to a boil, then reduce heat to a simmer. Cook until chicken begins to fall off the bones, 1 to 1 1/2 hours. Turn off heat and let cool 1 hour.

  2. Step 2

    Remove chicken and strain broth into a large bowl. Discard bones, skin, carrots, celery, and herbs. Coarsely chop chicken; set aside half of the chicken and reserve any remaining chicken for another use. Cut remaining 3 carrots and 3 ribs of celery into 1/2-inch pieces. Return broth to 6-quart saucepan and place over high heat, add chopped carrots and celery; season with salt and pepper. Bring to a boil, then reduce to a simmer.

  3. Step 3

    Meanwhile, in a large bowl mix together flour, baking powder, and 1 teaspoon salt. Cut butter into flour mixture using a pastry blender or fork. In a small bowl, whisk together milk and egg. Add to flour and butter mixture and stir until a moist dough forms.

  4. Step 4

    Using a tablespoon, drop spoonfuls of dough into the simmering broth and cover. Cook until dumplings are cooked through and a skewer inserted comes out clean, 12 to 15 minutes. Stir in reserved chicken, peas, and corn, and cook until heated through, about 5 minutes. Serve immediately.

The Martha Stewart Show, March Winter 2007



Reviews (2)

  • 10 Feb, 2008

    My first try, and had a lot of fun. Took a while but totally worth it. I think I'll just use chicken broth next time. Will make again for sure!! Thanks for the great recipe.

  • 15 Jan, 2008

    So delicious!!!!! I am a hero in the eyes of my family when I make it. Mrs. Ratliff, if you read this... thanks! Hope you are enjoying your kitchen. Send some more family recipes Martha's way.