This recipe for chicken and dumplings comes from Julieanne Ratliff.




  • 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.

  • 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.

  • 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.

  • 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.

Reviews (2)

20 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
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.
Rating: Unrated
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.